Since Antiquity...

Consumed for 3000 years by the Chinese, mustard was also present in the earliest antiquity.

Originally, mustard referred to a herbaceous plant native to the Mediterranean basin, whose seeds are used to prepare the eponymous product.

The production of mustard, both Dijon and traditional, includes several steps: cleaning, crushing, soaking, and grinding (at this stage, we obtain traditional mustard). To make Dijon mustard, the process then involves sieving and deaeration. For flavoured mustard, we proceed with heating, sweetening, and finally flavouring by adding herbs or spices.

Our profession

Our mustard is made from a variety of seed called Brassica Juncea better known as “brown seeds” and from another variety called Sinapis Alba also known as “white seeds”.

These seeds are known for releasing a unique spiciness when ground. To make our mustards, we mix the seeds with a "verjuice" (water, salt, vinegar) whose composition can vary depending on our recipes.

Using different vinegars, wines, spices, herbs, or fruits allows us to create a wide range of mustards with diverse flavours. Mustard has become an essential element in cooking.

Charbonneaux-Brabant, member of the AMB (Mustard Association from Bourgogne), has been working for more than 30 years to the revival of the mustard seed cultivation in Burgundy.

There are Four Major Types of Mustard:

Dijon mustard
Contrary to popular belief, Dijon mustard is not a protected designation of origin but a recipe. Very spicy, Dijon mustard is made exclusively with brown seeds, called Brassica Juncea. To meet consumer needs, there is a range of organic Dijon mustard as well as flavoured varieties.

Whole Grain mustard
Unlike Dijon mustard, whole grain mustard is not sieved and is produced exclusively from whole brown mustard seeds, giving it its grainy texture and slightly milder taste. Whole grain mustard is also available in organic varieties.

Flavoured mustards
Various flavourings can be added to create mustards with original and bold tastes. Herbs and spices, such as tarragon, herbes de Provence, green pepper, Espelette pepper, or natural flavours, can be used.

Organic mustards
We have two production sites dedicated to manufacturing organic products. With over forty years of expertise, our organic products are available in specialty stores.

Thanks to our Research & Development department, we have the capability to create custom mustard recipes, thus meeting the diverse and varied demands of different clients.