Anise of Flavigny — a french main course dish from France — featuring dragée layering, 15-day process, artisanal single-maker

Anise of Flavigny · French · Main Course

Anise of Flavigny

Born in France

“Each candy begins as a single anise seed, built layer by layer over 15 days into a jeweled dragée.”

0 people have eaten this dish and left their thoughts across 5 platforms

9 in 10 mention centuries-old recipe lineage first

6 in 10 say it's worth it for the hand-built precision

5 in 10 would come back the same week

Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026

The story the reviews tell

In the abbey village of Flavigny-sur-Ozerain, a single confectioner still coats anise seeds in successive layers of flavored sugar syrup—a process that unfolds over fifteen days and traces back to 1591. These jewel-like dragées begin as one seed and transform into something delicate and precise, their shells colored and perfumed with violet, rose, mint, or jasmine, yet the makers call them all simply 'Anis' regardless of their final flavor. What the Benedictine monks started in the 8th century survives now as Maison Troubat's quiet craft.

What makes this version distinct

Anise of Flavigny is a candy from Flavigny-sur-Ozerain in Burgundy. Anise candies were first made by the Benedictine monks of the abbey of Flavigny (founded in 719), as reported by the Roman traveller Flavius. After the French Revolution, several confectioners began making this delicacy using the same recipe. Only one manufacturer remains today at the abbey, Maison Troubat, who claims to follow a recipe which has been in use since 1591. Each candy is made in a dragee process starting with a single anise seed: Over a period of 15 days it is covered with successive coats of flavored sugar syrup. The finished candy is always called "Anis" by its makers, even when the flavor is one of violet, rose, mint, jasmine, liquorice, or orange instead of anise.

Signature elements

dragée layering15-day processartisanal single-makerflavor-wrappedabbey tradition

What people love

  • centuries-old recipe lineage
  • hand-built precision
  • flavor variety despite unified name
  • surviving monastic craft

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