Taste the Passion for Pastis in St-Rémy from Distillerie des Alpilles

For years, Julien and Émilie Martinat ran the popular Chapeau de Paille restaurant in St-Rémy. It drew broad acclaim for its delicious Provençal dishes, such as le grand aïoli, and was named by The Wall Street Journal as one of the 10 unmissable restaurants in Provence.

But after decades in the restaurant business, the couple was ready for something new. Their latest venture, Distillerie des Alpilles, will be making an artisanal pastis that reflects their beloved St-Rémy. The distillery is named after the rugged mountain range that sits just next to the town, and their product is called Pastis Martinat.

Photo ©Perfectly Provence

From Chef to Master Distiller

Why pastis? First, because it is anchored in Provence and its traditions—is there anything more Provençal than sipping a petit jaune and playing a game of pétanque? Additionally, the distilling process draws upon Julien’s culinary training.

Photo ©Distillerie des Alpilles

“It’s like making a sauce,” he says. “You need the right blend and the right balance. And while a black licorice flavour is required to call a drink pastis, by using ingredients like star anise and fennel seed, after that, you have total freedom and creativity to make it the way you want.”

Seizing an Opportunity

The Martinats served over a dozen different kinds of pastis in their restaurant, but saw that there was still something missing. “Today, you can find two kinds of pastis,” says Julien. “There are those that are made in high volume using industrial methods, and then there are artisanal pastis, which are delicious but quite expensive. What we are doing is making an artisanal pastis that is only moderately more expensive than an industrial one.”

Photo ©Distillerie des Alpilles

The couple’s first product will have a taste profile similar to the popular Richard pastis. “This is what people are used to, and if ours is too different, it won’t be accepted,” says Julien. “But we have added ingredients that give it a touch of the Alpilles, a touch of the garrigue, like thyme, bay laurel, and verbena. And we make our pastis in small batches, using high-quality ingredients that we macerate and then distill.”

Pastis Year-Round

Soon, other offerings will follow, including seasonal ones tailored for different times of the year. “Most people only drink pastis during the warm weather months,” says Julien, “but we think there is an opportunity for the rest of the year.”

The first seasonal pastis will be a Christmas blend, with flavours of orange and almond that reflect the traditional 13 desserts popular at Christmastime in Provence. A spring offering will include a taste of wildflowers, while a fall pastis will feature herbs from the rugged Camargue region.

Photo ©Distillerie des Alpilles

Demand for Pastis Martinat is already strong, with restaurants and wine shops eager to stock this new local offering. In addition to the Alpilles region, the product will initially be available in Arles, Avignon, Marseille, and the Luberon, and will be made available further afield over time.

Photo ©Distillerie des Alpilles

The Martinats will be supplying some of the major summer festivals in the area, including the one in Châteaurenard, where their pastis will serve as aperitifs for 3,000 people. And next spring, a tasting room will open next to the distillery. While success is not guaranteed, the Martinats are excited about their new venture and believe that their restaurant experience will serve them well. As Julien puts it, “Our distillery business will have the same spirit that we had with our restaurant—comfortable, modest, and anchored in the traditions of Provence.”

Photo credit ©Emilie Martinat

Practical Information

Distillerie des Alpilles (website)
991 bis route de la Massane
13210 Saint-Rémy-de-Provence
Telephone: +33 (0)6 82 30 62 35
Direct sales and tastings: Monday to Saturday by appointment.

Instagram: @distilleriedesalpilles
Facebook page: distilleriedesalpilles

Recipes with Pastis

Fennel-Tomato Soup with Pastis

Like many soup recipes this one is easy to make, when summer tomatoes start tempt you.

Check out this recipe

Provencal Lamb Daube 'Gui Gedda'

This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.

Check out this recipe

Books on Pastis

Hotel Pastis: A Novel of Provence by Peter Mayle

Visitor’s Guide to the Alpilles Villages

From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings

Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.

Book this Experience for 2025

Keith Van Sickle

Keith and Val Van Sickle made their first trip to Provence decades ago, and it was love at first sight. After that, they came back every year until 2008, when they began a part-time life there, splitting their time between Provence and California.

Over the years, they’ve travelled all over Provence, seeing sights both well-known and obscure. Their French friends have introduced them to favourite restaurants and wineries and picnic spots and taught them funny local expressions (not all for polite company).

Keith now shares this local knowledge in his new book, An Insider’s Guide to Provence. Packed with the Van Sickles’ favourite things to see and do, it’s a must-have for anyone travelling to this glorious corner of France.

Keith previously published two books about the couple's experiences in Provence. One Sip at a Time: Learning to Live in Provence, and Are We French Yet?, both are available from Amazon.

You can see all of Keith’s blog posts at Life in Provence.