Cinnamon is a bark. It is taken from the young shoots of a tree of the laurel family, and it is while drying that it curls in on itself to form these sticks, found here as the first ingredient, sourced from Indonesia and Viêt-Nam.

It is surrounded by Egyptian fennel, Chinese, Nigerian and Peruvian ginger, orange peel, Ceylon cinnamon, anise, liquorice root, crushed cocoa bean, clove, tulsi, dandelion and pineapple. No flavouring has been added to these ingredients, all organic.

The dry blend evokes an orangery in winter. The liquor is coppery and immediately envelops the palate: round cinnamon, candied orange, the natural sweetness of liquorice. The ginger and clove remain in the background, and the cocoa bean leaves a lightly roasted depth on the finish.

The name Grand Repos refers to the moment this herbal infusion was composed for: the evening, once the day is done. It is caffeine-free and has its place after dinner, by the fireside or while reading, accompanied by an orangette, a square of dark chocolate, a slice of pain d’épices. For a richer version, a cloud of hot milk pairs readily with the cinnamon and cocoa.

Pour on boiling water, 100 °C, then wait five to ten minutes. One litre requires 12 to 15 g; one cup, between 2.4 and 3 g. Close the tin promptly after each serving and store it away from daylight and steam.