Pastis made in Paris by Maison Hamelle

10/9/23, 2:52 PM

Respecting raw materials and artisanal production, Maison Hamelle was co-opted into the Collège culinaire de France, which brings together restaurants, food shops and producers in this sustainable commitment. Recognition quickly overcame the doubts inherent in the early days. Proud to showcase his work, Jérôme Hamelle opens his factory in the 11th arrondissement to visitors two afternoons a week. It's possible to take part in a workshop to make your own pastis. It's also possible to enjoy the original orgeat syrup from the young Lissip brand. Pastis Parisien" has conquered its audience, and not just in the capital. Some even order it from the South of France...

When you leave the world of finance and international trade for that of artisanal spirits, and the idea takes hold of you to produce a pastis... in Paris, in one of the capital's hippest districts, the impostor syndrome lurks! Jérôme Hamelle, 39, admits to having dreaded this feeling, but in less than four years, this sincere enthusiast and stubborn aspirant has convinced many enthusiasts. Pastis, then gin and aquavit, his creations thrill all who taste them. He did well to leave the consulting firm Accuracy: the change of life took place in 2019, with six months' training in distillation and oenology.Whisky, cognac, armagnac..., I've always enjoyed spirits," he assures us. But rather than launching a gin like everyone else in the crafts, I thought why not start with a pastis?"

It took him 50 recipes before he found the right one: a product that's both an aperitif and a digestive, with organic ingredients, no sugar or additives to keep to the natural flavors of the plants, and a round, smooth French wheat alcohol. "Artisanal pastis doesn't always appeal if it leans towards absinthe. I wanted to keep the accessibility of a Ricard or a 51 with the classic markers of star anise and licorice."

Jérôme Hamelle was also able to draw on experience from his former life as an ingredient for success, so he focused on packaging and distribution. Cavistes and delicatessens placed orders as soon as the product was launched at the beginning of 2020, followed by Parisian bistronomy, and then the reference platform The Avant Gardists, recently launched by La Maison du Whisky. The same approach will be taken for the creation of the gin in September 2021: a strong technical bias, with no distillation but maceration of plants and spices, and clever storytelling. Called "Baignoire", it is a tribute to the "bathtub gins" produced during Prohibition in the United States in the 1920s.Its brown color also makes it distinctive, and when tasted it resembles a rum or whisky," comments the designer. Similarly, "Aquavit Voltaire", the latest reference in the range, is atypical. I created it with Ankhor, the source of great spices, for a rather vegetal finish."

Maison Hamelle
1 bis, rue Carrière-Minguet, 75011 Paris
www.mais onhamelle.fr

These news might interest you

Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Read

Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.

Read

Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

Read

Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.

Read

Craftsmen & Know-How

Flan

A baker's dessert par excellence, the flan has returned to center stage in recent years, and social networks have made it a veritable gourmet star. Pastry chefs have seized upon it, bringing their know-how and high technical standards to the table.

Read

News & Events

8 exceptional rums to taste at least once in your life

From remote islands to confidential distilleries, discover eight rums that have marked the history of this spirit. Exceptional vintages for yourself or as a gift.

Read