Aux Anysetiers Du Roy was first a restaurant located in the old Paris quarters, L'Ile Saint-Louis, near Notre Dame de Paris. The building is classified as the historic monuments in Paris. and it dates from the 17th century. At one time it was a cabaret.The restaurant specialized in provencal cooking, using olive oil, aromatic herbs, garlic, etc.. It was the first restaurants to grilled meats seasoned with Provence Herbs, as the Lombard family originally came from Provence.It was a fashionable to frequent restaurant in the 60s, where you could meet celebrities who would often sign the crocks as souvenirs.· At the end of his or her dinner, each customer was ed a small gift: the small Herbes of Provence crock, special blend prepared by Louis Lombard, who was the first to include lavender flowers in aromatic herbs.The crocks are made in a small village in the Drome, near Valence (south of Lyon). Aux Anysetiers du Roy create their own recipes such as special blends of aromatics herbs and spices. The crocks are filled up by hand. It is a craftsmanship production, original and exclusive.Today Anysetiers du Roy s fine foods, mostly herbs and chocolate fondue, in their signature herb pots and these are made from their special secret recipes, perfected over the decades.

19110-1Oz

Created by a Famous Restaurant in France

The Company is Famous for their Provence Specialities

Crocks were given as gifts to patrons in the restaurant

Special Proprietary blends, remain a closely guarded secret

Imported