MARIUS BONAL

It is with an eponymous aperitif, made with wine and gentian, that Marius Bonal made his name in 1938. The same man who has maintained the reputation of this house in Onet-le-Château since the 1960s. Retro label, regional recipes, local ingredients... Marius Bonal liqueurs, creams and syrups all bear this brand of authenticity from Aveyron. Since his arrival at the head of the establishment in 1988, Guy Cayssials has continued to increase the number of experiments. And if not all of them succeed, some have become bestsellers. That's how the company manager brought the quince back into vogue. With its distinctive, fine and subtle scent, the fruit is best appreciated as a cream or aperitif. We also owe Guy Cayssials the famous pastis from Aveyron. This version of the precious elixir combines, on an aniseed basis, several vegetable essences cultivated or harvested in the wild: cistre seed, juniper, Aubrac tea... And an indispensable know-how inherited from a long experience. For a "little yellow" one by Marius Bonal, visit all the good cafés and restaurants in the department! In the same way, you can be sure that the grenadine sipped on the terrace of a bistro in Aveyron is almost always a Marius Bonal.