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Aux Anysetiers du Roy

Aux Anysetiers du Roy started off as a charming little restaurant located in the old Paris quarter, L'Ile Saint-Louis, near Notre-Dame. The restaurant specialized in Provencal cooking using olive oil and aromatic herbs. After dinner, each guest was offered a small gift: a crock containing the special Herbs de Provence blend prepared by Louis Lombard, the first to include lavender flowers in the aromatic herbs.The tremendous success of the little crock gave the company the idea to produce and commercialize a unique line of specialty items packed in clay and stoneware pots.