Nationanl Geographic Day Tour: The Story of Pastis
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Port
La Ciotat, France
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Activity Level
Moderate Activity
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Excursion Type
All
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Wheelchair Accessible
No
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Starting At (prices in USD)
$550
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Minimum Age
Information Not Currently Available
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Duration
Approximately 5½ Hours
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Meals Included
Meals included
Pastis is an anise-flavored aperitive created by Paul Ricard, an inhabitant of Marseille born in a wine merchant's family. He wanted to be an artist painter and he has become an entrepreneur. The ‘petit jaune’ or ‘pastaga’ is the first consumed aperitive in France, and it’s easy to see why.
Meet your expert guide and take the shuttle to Les Docks. Appreciate a short walk to the MX -Maison Yellow. The Docks has been inspired by the London Docks, but it is a unique place. The MX - Maison Yellow was created in 2021. It is a place of conviviality celebrating Anise in all its forms all over the year. This place is presented as the House of Anise. You will explore with your guide, what plants are used to create the pastis, their benefits, and their scents. Learn everything about Paul Ricard, his life, the pastis, and its story. You will learn to recognize the plants used in Pastis and taste three different flavors of aperitives and snacks. Sharing this experience, you'll understand the cultural tradition around this famous anised aperitive known by all the French inhabitants!
Attend a workshop " pastisologie " to learn about this anise-flavored spirit, this aperitive created and still produced in Marseille. The workshop takes place in the museum bar area. You can discover the heritage left by Paul Ricard and taste some toasts cooked with pastis and three aperitives.
1st part: Story & know how to (what is anise?) universe of Aniseed spirits. How to make a Pastis.
2nd part: Focus on Ricard fresh plants: plants and the Pastis: What is the importance about Plants in the Pastis?
3rd part: Game -Sense of plants: smell the Botanicas.
4 th part: Tasting: 3 glasses of different aroma Pastis.
So, during the “workshop” guests get to taste different types of pastis and a member of the Richard staff teaches guests to identify the flavors of different herbs that are used in different recipes. Dry herbs are offered to be smelled in parallel with the tasting of pastis. They also explain the story of the Ricard brand the link between Ricard and Pernod (initially competitors and then partners) and the contribution of Pernod to the recipes, etc.
The guests taste some appetizers that have been cooked with different types of pastis and again this is linked to the culture of aperitif in Marseille and the way people like to spread out their meals and enjoy the aperitif, but also the pastis as a digestive, after the meal.
Finally, the guests receive as a memento a traditional pastis serving glass. They can purchase additional bottles if they wish.
Please note: Wear comfortable walking shoes. Flat – cobblestone with some steps.