Rabelais Herb and Spice Mix

The Rabelais mix of Provence Herbs with Exotic African and Asian Spices has entered French Culinary History due to its longevity; and, obviously, its efficacy as dry rub for meats or fish.

The original recipe for Rabelais dates back to Marseille 1880. The creator was Reynaud de Mazan. He never really fully disclosed the exact ingredients and dosage. Even today, the exact recipe remains a mystery, which in turn creates a mystic culinary halo around the product.