Long before Paul Ricard introduced "the true pastis of Marseille" in the early 1930s, the people of Provence had been concocting their own version of pastis from wild Mediterranean herbs. During a "pastisologie" workshop in the heart of historic Marseille, trace the story of Paul Ricard and his pastis through the tumultuous 20th century. Learn the steps of distilling pastis and discover how the spirit infuses the cuisine and culture of the south of France. Your workshop includes a tasting of different varieties as well as culinary treats that feature pastis.