Interesting how folk can have different takes on the same food. I find there’s much more punch in Colman’s English mustard than Dijon. I use Dijon when I need something milder.
There are several grade of “punchiness” in Dijion mustard.
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We were in Bordeaux for a few days last September and loved it. A wonderful city with some good restaurants. My favourites were L’Originel (excellent lunch deal) and Symbiose (creative tapas).
I’d a late lunch there, about 3 years ago. Found it good especially for the price. Just one annoyance, the shellfish we ordered was full of sand.
Ta for that, GG.
I’ve worked out a walking tour round the main central sites and the restaurant is right on the plot. We’re there overnight so the eating plan had been to get something casual at lunch and find somewhere “nice” for dinner.
Did you get to the Marche des Capucins by any chance?
Yes, we bought some big cèpes (porcini mushrooms) there!
Remembered this mustard jug among my French food stuff. It looks like it might have been an important brand in its day.
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Of course! It’s a real good market.
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In America we have French’s mustard. Bright yellow and insipid. Completely lacking in any mustard flavor. Dijon was a revelation for me.
Hey, don’t knock it. From their description, French’s mustard is:
- Kosher certified and gluten free;
- Stone ground, using #1 grade mustard seeds with no artificial flavors;
- Comes in conveniently sized 8 oz bottle
- has zero fat or calories
AND: they make a dijon version.
