Aux Anysetiers du Roy was first a restaurant located in the
old Paris quarter, specializing in Provencal cooking using olive oil and
aromatic herbs. After dinner, each guest was offered a small gift: a crock of
the special Herbs de Provence blend prepared by Louis Lombard, the first to
include lavender flowers in the herbs. The success of the little crock gave the
company the idea to produce and commercialize a line of specialty items packed
in clay stoneware. They create their own recipes and pack each jar by hand,
ensuring the quality of each individual product.