Digestive alcoholic beverage prepared in Fécamp in Normandy, France. It was invented by Alexandre Legrand, around the nineteenth century, using 27 oriental spices and many local plants such as Angelica, hyssop, juniper, myrrh, saffron, mace, the leaves of fir trees, aloe, arnica, balm, tea, thyme, coriander, cloves, lemon, vanilla, orange peel, honey and cinnamon. The raw materials, after being dried, are divided into five lots, each lot left to macerate in alcohol before being distilled separately in pot stills Charentais type. They are even aged separately in oak barrels and finally assembled with the addition of sugar and honey. The color is corrected with the use of saffron. The current recipe is still secret, and the three existing copies are kept hidden in unspecified places on the planet.