Travel to Dijon through its traditional Mustard. Obtained by mixing one-third either black (Brassica Nigra) or brown (Brassica Juncea) mustard seeds with two-thirds verjuice and grape juice harvested in the Burgundy region of France, this smooth delicacy will marry with almost any meal.
The « Burgundy Mustard » obtained a Geographical Protected Indication ( P.G.I.); a quality label recognized by France and Europe.
Water, mustard seeds, vinegar, salt antioxidant: potassium metabisulphite, acid: citric acid , spice