moutarde

Flavored ones are readily available, as are fancier brands like Pommery (generally better known for its Moutarde de Meaux.

The Moutarde de Meaux mentioned in the article has mustard seeds in it.

Also, this is partly why there is a « Moutarde de Bourgogne » appellation d'origine contrôlée, which means the mustard was actually made in Burgundy, because « Moutarde de Dijon » is a way of doing mustard, not an origin statement.

I'm partial to the Moutarde de Charroux, made with Saint Pourçain (a local wine).

> Pommery moutarde de meaux: Truly excellent.

For other great french mustard, not from Dijon you have: "Moutarde de Meaux" (or "Moutarde à l'ancienne"), a mustard done the old way.

My parents graduated a while ago from Maille's "moutarde à l'ancienne" to Pommery - definitely the more sophisticated option.

Maille has a horseradish mustard ("moutarde au raifort" in French), and it's one of my favorites.

I still have a soft spot for Maille's "moutarde au poivre vert" I grew up with.

And the latter (Dijon's recipe) imports most of the mustard seeds used in its mustard, while the "Moutarde de Bourgogne" has to use locally produced seeds.

Maille's "moutarde à l'ancienne" isn't bad at all though and it is actually a slightly different variety so both can peacefully cohabitate in the same fridge.

The only French mustard that has a legal certification (an "IGP", meaning "Certified Geographic Origin") is the "Moutarde de Bourgogne".

For other great french mustard, not from Dijon you have: "Moutarde de Meaux" (or "Moutarde à l'ancienne"), a mustard done the old way.

My parents graduated a while ago from Maille's "moutarde à l'ancienne" to Pommery - definitely the more sophisticated option.

Maille has a horseradish mustard ("moutarde au raifort" in French), and it's one of my favorites.

I still have a soft spot for Maille's "moutarde au poivre vert" I grew up with.