Jean Boyer is a pastis producer from the Marseille region a traditional Provencal house producing in the style most associated with the city where pastis was popularised in the 1930s. Boyer's pastis follows the classic Marseille formulation: star anise, liquorice root, and Provencal aromatic herbs, served long over ice with cold water at 1:5 to 1:7 dilution (the 'louche', the characteristic milky opacity, develops as the anethol in the anise precipitates at contact with water).

Within the Bouchon pastis range, Jean Boyer provides the traditional Marseille-style counterpoint to Henri Bardouin (the Forcalquier artisan standard using 65 botanical varieties). Boyer is the accessible, commercially-positioned entry into the pastis category; Bardouin is the complex artisan benchmark. For on-premise programmes introducing pastis as an aperitif category particularly for groups with a southern-French food narrative the two houses together demonstrate the range from the traditional Marseille style through to the highly botanically complex Haute-Provence interpretation.