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"They're flavoured with garlic, tarragon, red berries, honey, cider, beer and even port! Our workshops produce 55 different kinds of mustard. Two have the "Picardie Specialities" label: beer mustard and cider mustard. The beer that we use is Saint-Rieul. This takes its amber colour from its lees and comes from Trumilly in Aisne. It's used as a diluent when the mustard grains are ground on the millstone. As for our second labelled mustard, the cider, mixed with salt to act as verjuice grape, comes straight here from Maeyaert's place in Milly-sur-Thiérain, near Beauvais in the heart of Pays de Bray. We're also going to try for a label for our honey mustard. The honey comes from the Miellerie de la Divette near Ribécourt and our honey vinegar will also be made by the Living Museum of the Bee in Corbeny, Aisne. It's pure Picardian!"
Philippe et Pierre
Mustard producers - "Saveurs de Picardie" Label
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