The recipe comes from the south of France and the mixture consists mostly of herbs. Admittedly, there is no single recipe today, because it travels from one cook to another, from one kitchen to another, and everyone has added something of their own. But the basic ingredients like basil, marjoram, rosemary and sage are a must. When cooking with a Provencal-Mediterranean mix, Paris and a small, cozy café, located on an equally small street, immediately come to mind. It was always possible to buy fresh buns with this mixture.