The plants behind
our liqueurs

A cousin to absinthe and wormwood. Less bitter, more subtle — fruit-candy and citrus at the same time. Long used as a tonic infusion in the French countryside.

One of the vernacular names for dandelion. We work mainly its leaves — bitter and earthy, an undergrowth bitterness, like damp spring soil.

Young fir shoots, picked in spring while still tender. They add a resinous, almost balsamic woodiness that anchors our alpine blends.

The queen plant of the Alps. We work it in partnership with a forager from Barcelonnette. Noble bitterness, mineral character, highly sought-after profile for mountain digestifs.

A medieval plant from monastic gardens, lightly camphorated, a touch bitter. It brings depth and an "alpine" character to our mountain blends.

"Balm" in Greek — lemon balm both calms and refreshes. Soft notes of lemon and honey, soothing, very present in our spring compositions.

Rarer, more spiced — Korean mint complements peppermint with a faintly aniseed, almost liquorice edge. The accord is what gives Le Menthor its depth.

Two hundred and fifty mint varieties exist; we choose peppermint for its power and sparkle. The dominant note of our triple-mint.

The softest of mints. Chlorophyllic, thirst-quenching, fresh without biting. It anchors Le Menthor.

The wild cousin of common thyme, finer and more floral. It grows flat on dry upland pasture. Present in our signature trio with verbena and caraway.

A rustic hybrid of common thyme and broad-leaf thyme. Lemony freshness, lightness — ideal to lengthen a spritz, for a revisited mojito or in a summer pairing.

Native to South America, cultivated in France since the 18th century. Its fresh, lemony, soothing aroma makes it the queen of digestifs. It's our most-used plant — it goes into four of our liqueurs.

Cornflower — the blue flower of wheat fields, almost lost in conventional cereals, brought back by organic growers. Discreet, slightly herbaceous floral profile — a visual and aromatic caress.

German chamomile, whose aroma recalls ripe apple. Soft, soothing — it rounds off the floral accord of Nectar d'Ostara.

Small white umbels that bloom in early June. Floral, honeyed aroma, almost muscat. A short picking window — barely a fortnight — that defines our Nectar d'Ostara.

Provins rose petals (Rosa gallica), used with restraint. They lift the raspberry of La Flèche Ardente without ever overpowering it — a discreet floral note that opens up the finish.

The great root of the Auvergne mountains. Frank, deep, almost vegetal bitterness — it gives our aperitif its backbone, paired with cinchona bark.

For sweetness and roundness. Used in measured amounts, it wraps bitters and rounds citrus. At the heart of our Cuvée Michel — a numbered tribute to L'Alchimie Végétale.

The iconic bark of classic bitter aperitifs (Dubonnet, Lillet…). We pair it with gentian for a chilled or tonic-served aperitif — bitter depth, tonic finish.

Freshly pressed lemon juice, added at the end. It's what brings tension to La Flèche Ardente — the acidity that keeps the floral sweetness from tipping into syrupy territory.

Zest for aromatic richness, juice for acidity. Used in our citrus trio (Zéleste), and in Cerf'Gent to balance the bitter.

More acidic than yellow lemon, more floral too. The third pillar of our citrus trio — it brings the final vivacity to Le Zéleste.

Peels rather than juice, for their sweet warmth and essential oils. They round off the citrus accord of Le Zéleste.

Ceylon cinnamon, finer than Chinese cassia. It brings the woody warmth that structures the bitter aperitif profile of Cerf'Gent.

Also called meadow caraway, or meadow anise. Its seeds, slowly worked, offer an aniseed warmth with a light mentholated edge. A staple of traditional Auvergnat liqueurs.

Seeds rather than leaves. They bring a complex profile, both citrusy and spiced, which serves as a binder in our bitter accords.

Nutmeg, freshly grated. Its balsamic warmth complements cinnamon in the Cerf'Gent blend.

Worked as praline — almonds slowly caramelised to reach warm notes of toffee and dried fruit. The signature of La Pralicoquine, our gourmand aperitif that sits just as naturally next to an espresso as a chocolate dessert.

A small, tangy and fragrant berry, worked whole. It carries the whole Flèche Ardente blend — fresh, faintly floral notes, an indulgence held together by acidity.

The brewer's plant. Dried female cones that bring a noble, herbaceous bitterness, slightly resinous. In La Lime des Prés, it plays the role lemon peel plays in other recipes.