Pastis and Mash, and Other Tasty Combinations

To Rousset, a rather lovely, off-the-tourist-track part of southern Provence in the foothills of Paul Cézanne's beloved Mont Sainte Victoire, for a lunch celebrating the publication of a new book about cooking with pastis. My own experience in the kitchen with the iconic hooch of Provence has mainly been confined to flambéed fish and shellfish, with which pastis makes a perfect pairing. However it turns out that you can use it in a whole range of dishes, both savoury and sweet, to delicious effect: pictured above are punk-green mashed potatoes spiked with blue pastis. On the same day we were able to tour the vineyard and olive groves of the Domaine Terre de Mistral, of which more shortly. Click here to read more.