Since ancient times...

The mustard has been consumed for 3000 years by the Chinese and has been present since the highest antiquity.

Originally, the mustard refers to an herbaceous plant from the Mediterranean region, whose seeds are used to create the eponymous product.

The production of mustard, Dijon as well as grain, involves several steps: the cleansing, the rolling, the soaking, and the grinding (we have the grain mustard precisely at this stage). To produce Dijon mustard, we have to add some other steps, including the filtering and the de-aeration. If we want to produce aromatised mustards we then proceed to the heating and the sweetening of the mustard and finally the flavouring through the addition of herbs and 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”.

Its characteristic is to deliver a very spicy note when it’s being ground. To produce our mustards, we mix the seed with a “verjuice” (water, salt, vinegar), whose composition can change according to the recipe.

The use of different vinegars, wines, spices, herbs or fruits makes it possible to create a wide range of mustards, with different flavours. The mustard is now an integral component in the kitchen.

Charbonneaux-Brabant, member of the AMB (Mustard Association from Bourgogne), has been working for more than 20 years to the revival of the mustard seed cultivation in Bourgogne.

There are 4 mustard families:

The Dijon mustard
Contrary to popular belief, Dijon mustard is not a controlled designation of origin (AOC) but rather a recipe. Dijon mustard, known for its strong flavor, is made exclusively from brown seeds called Brassica Juncea. To meet consumer demand, there is also a range of organic Dijon mustards as well as flavored varieties available.

The whole grain mustard
Unlike Dijon mustard, whole grain mustard is not sieved but is exclusively made from whole brown mustard seeds. This gives it its granular texture and slightly milder flavor. Whole grain mustard is also available in organic varieties.

The flavoured mustards
There are different types of flavorings used to create mustards with unique and bold flavors. Herbs and spices such as tarragon, Herbes de Provence, green peppercorns, and Espelette pepper can be added to create distinct taste profiles. Additionally, natural flavorings can also be used to enhance the mustard’s flavor.

The organic mustards
We have two production sites dedicated to the manufacturing of organic products. With over forty years of expertise, our organic products can be found in specialized stores catering to organic products.

With the support of our Research & Development department, we have the ability to create custom mustard recipes and cater to the diverse and varied demands of our clients.