The picking of the ingredients needed to make Henri Bardouin pastis begins on the terroir of the Montagne de Lure in the Alpes-de-Haute-Provence. It is there that many plants entering the complex composition of this renowned pastis such as thyme, rosemary, sage, or mugwort are harvested by hand according to rituals inherited from local know-hows dating back to the herbalists of the Middle Ages. The other ingredients (star anise, licorice, seeds of Paradise, Tonka beans, cardamom, etc.) come from China, Turkey, the Great Lakes, Guyana, or even islands of the Indian Ocean.