The mustard that sets the gold standard, as far as we're concerned. Smooth and mild-mannered, but with enough of a kick to intrigue. From a French producer long acknowledged as the head of the class. A mustard so tasty you can eat it right from the jar. A kitchen staple. Add a spoonful to wine vinegar, then whisk in oil to make a creamy vinaigrette. Serve with charcuterie, oil sausages, sandwiches. Add to potato salad, or make a mustard-rosemary marinade for chicken or lamb.