This aromatic and herbal blend is the first recipe that it has been given to me by my chef and mentor Jean-Paul Grappe at ITHQ, Montreal’s Culinary School in Canada, back in 1999. This perfect dosage of herbs balances beautifully red meat, especially game meat and lamb, into marinade and simply sprinkled over before cooking in the oven, or on the grill. Add flavors to turkey, to chicken, to broth, to soups, to sauces, even over pizza, to enhance your favorite dishes. All cooks must have an herbs blend from Provence in the kitchen pantry. It’s a must! 1.76 oz - 2 servings ($USD $ 6.99 - 8,99$ CDN) Ingredients: Spices (thyme, rosemary, sage, fennel, black pepper), kosher salt, dehydrated garlic, lavender, sunflower oil, silica.