Pastis Anista<\/a>, you’ll find thyme, sage, laurel and lavender as well as star anise and liquorice,:<\/p>\n\n\n\n* Anise: star anise has a fresh, sweet, slightly spicy flavour that’s completely unique. Easy to use in pastries, especially fruity desserts: poached pears, pineapple in spice-flavoured syrup, orange salad, etc.<\/p>\n\n\n\n
* Liquorice: slightly sweet, herbaceous and a little bitter. It can be used to flavour creams or pastries. Used lightly, it also goes very well with white fish and shellfish.<\/p>\n\n\n\n
* Thyme: Thyme has a mild, nutty and slightly spicy flavour, ideal for marinades and most meat dishes. It adds character to peaches, nectarines and apricots.<\/p>\n\n\n\n
* Laurel: a warm, delicate aroma, slightly medicinal for a note of complexity. It enhances the flavour of simmered dishes, sauces, soups and terrines.<\/p>\n\n\n\n
* Sage: a powerful, slightly bitter, camphorated flavour. It goes wonderfully with game, roast pork and lamb, veal, chicken, turkey and duck. It also goes well with fish.<\/p>\n\n\n\n
*Lavender: aromatic, spicy and slightly sweet on the tongue; the scent is fresh, flowery and slightly spicy. Lavender goes well with many fruits, tart berries, vanilla, chocolate, citrus fruits, ginger, pecans and almonds.<\/p>\n\n\n\n
Recipes <\/h3>\n\n\n\n
Using pastis in cooking adds a touch of Provence to your dishes.<\/p>\n\n\n\n
Pastis can be used in a variety of ways to enhance the flavours of your recipes. You can use it to marinate meat or fish, to add a note of freshness to your sauces or to give an aniseed flavour to your desserts. <\/p>\n\n\n\n
Anista Pastis goes particularly well with Mediterranean ingredients such as olives, tomatoes, fruits such as melon, peaches or apricots and, of course, fish.<\/p>\n\n\n\n
Try adding it to your ratatouille or tarte proven\u00e7ale to give these Proven\u00e7al classics a kick. You can also use pastis to make ice creams or sorbets, which are ideal for hot summer days.<\/p>\n\n\n\n
Here are some recipe ideas that use pastis in creative ways:<\/p>\n\n\n\n
* Fish soup \u00e0 la proven\u00e7ale: add pastis to your fish soup to add flavour and sophistication.<\/p>\n\n\n\n
* Ratatouille: a hint of pastis to your ratatouille to add freshness and complexity.<\/p>\n\n\n\n
* Vinaigrette: a touch of pastis will liven up your salads.<\/p>\n\n\n\n
* Gambas flamb\u00e9ed with Pastis Anista: a great classic that is always appreciated which you can try this autumn at the restaurant Bistrot de village in Saint Trinit, Vaucluse.<\/p>\n\n\n\n
* Pastis ice cream: a unique and refreshing dessert.<\/p>\n\n\n\n
* Peach salad: add a dash of Pastis Anista to your peach salad to give it a little extra flavour.<\/p>\n\n\n\n
When you serve your dish, ask your guests to guess the mystery ingredient. You can give them clues or let them work it out for themselves. It’s a fun game that can add a touch of magic to your meals and make the culinary experience even more enjoyable.<\/p>\n\n\n\n
Whether you use pastis to make traditional recipes or to create something new, you’re sure to tantalise your guests’ taste buds.<\/p>\n\n\n\n
Success guaranteed!<\/p>\n","protected":false},"excerpt":{"rendered":"
Pastis is an aniseed-flavoured spirit traditionally associated with aperitifs. However, its use is not limited to making cocktails. Pastis can be used creatively in a variety of recipes to add a touch of flavour and sophistication. The different flavours of our Anista Pastis Pastis is a spirit with a range of flavours that vary depending […]<\/p>\n","protected":false},"author":2,"featured_media":691,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[161,130,121,143],"class_list":["post-695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert-advice","tag-cooking-with-pastis","tag-ingredients-pastis-en","tag-pastis-en","tag-pastis-anista-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/posts\/695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/comments?post=695"}],"version-history":[{"count":5,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/posts\/695\/revisions"}],"predecessor-version":[{"id":706,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/posts\/695\/revisions\/706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/media\/691"}],"wp:attachment":[{"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/media?parent=695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/categories?post=695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/levadrouilleurspirits.com\/blog\/wp-json\/wp\/v2\/tags?post=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}