Pass The Mustard!

I am a huge fan of French mustard and I look for ways to eat it on almost everything!

Here’s why!

Growing up, I was very envious of my cousins who spoke French. They had a French Canadian mother, my aunt, who married my mother’s brother.

I might have been about twelve when one time at their home, the family was sitting around the dining room table having dinner.

They never addressed each other in French when I was around, and so I was thrown off when my youngest cousin, Elise, piped up to ask me “Would you pass “la moutarde” Diana?”

La moutarde? I had never heard such a word before, and I scanned the table for something unusual that might look like “la moutarde!”

I hated to look dumb but panic set in when everyone suddenly stopped talking. I think Elise was as surprised as I was that I didn’t know this word, and the look on my face must have prompted my French aunt to jump in on my behalf and hand the little silver boat filled with mustard to her daughter.

“La moutarde is the French word for mustard, Diana” she gently said.

No one was trying to make me feel foolish or anything, far from it, but it was a moment of humiliation to be left out of this special club of people who knew French words like, “la moutarde.”

Right then and there, I vowed to no one but myself that I was going to learn French.

French mustard can come in the creamy or grainy variety!

However,  there was something else, this “moutarde” was not that bright yellow concoction that we all slathered on our hotdogs.

Nor was it the harsh English mustard that came in a powder and when mixed with water would make a paste guaranteed to instantly clear out your navel passages.

This was something richer, creamier with a refined kick.

Well as it turned out, it wasn’t just me who was suddenly becoming interested in this French import.

Even a hotdog can be improved with French mustard no?

In the 70s and 80s “la moutarde” was making its way outside of France as Maille’s Dijon mustard, that at that time was manufactured in the town of Dijon in Burgundy.

In fact, this mustard has been around since the 14th century but the current recipe originated in the mid-1800s.

The main ingredients are brown mustard seeds, a mixture of white wine, vinegar, water, and salt.

But of course, then the mustard business became complicated,  as businesses do, and too complicated to talk about here.

Suffice it to say, that the French mustard is no longer manufactured in Dijon but in a neighbouring town (close enough) and 80% of the mustard seeds now come from Canada.

Excuse Me! Do You Have Any Grey Poupon?

You have probably heard of Grey Poupon. 

This is a brand of Dijon mustard that arrived in the US in the 80s.

I bring it up because you may remember the TV commercials it spawned in the 1990s featuring two British actors, Ian Richardson pulling up beside Paul Eddington in their respective Rolls Royces, asking if he has any Grey Poupon, to which Eddington replies “But of course”, then motions for his driver to speed away without handing it over.  (See Video One Below)

Then in 2013, Grey Poupon created a new advertisement, playing upon the previous commercial, displaying a duel between once again two British actors who engage in a car chase when one steals the other’s jar of  Grey Poupon.

It was all pretty silly but memorable and the spot was actually nominated for an Emmy for best commercial.  (See Video Two Below)

The landscape for French mustard has grown a lot since then.  Even French’s has a Dijon mustard.

There are now also Dijon mustards with other ingredients such as honey, blue cheese, and horseradish.

All God-awful in my opinion.

Probably pretty good on steak or roast beef?

Well ok, I do like the one with truffles.

Still, there is nothing like the original recipe!

What do you think?

Please send me your comments by clicking below where it says “Leave a Comment” or “Read the Comments.”

Here are those TV Commercials:  Definitely worth a look!

CLICK HERE for Video One

CLICK HERE for Video Two

I have also included a link to an article about the best brands of real French “moutarde” that you buy!

CLICK HERE for that article.

Canada is in fact the world’s largest producer of mustard seeds!

IT’S TIME

For The Second 2023 Giveaway Draw

For Paris Fan Club Members

If you are a Level Two (Croissant)

or  Three (Pain au chocolat) Member

of the Paris Fan Club

You are in the running for this Draw!

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I am giving away ONE OF THESE silk beautiful SCARVES made from 100% mulberry stain silk. They can be worn in many different ways, such as neckwear, shawl wraps, and bag accessory. There are a number of different colours from which to choose  — these are just three of them.

I will do the Draw from the list of current members and announce the Winner in the next blog!

Don’t Miss Out on These Great Giveaway Draws and so much other fun we are having with the Paris Fan Club.

CLICK HERE to see the Other SCARF Styles!

Have YOU signed up for

the Paris Fan Club yet?

The Level ONE Membership

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If you love Paris or just want to unleash your inner French persona, for as little as $5 a month or $50 dollars annually,

with the Baguette MEMBERSHIP, you get the following;

• The Paris Workshop Series: 5 Online Interactive WORKSHOPS annually to Learn about and Participate in All Things French from tying a scarf to setting a French table along with appropriate Giveaways at each workshop.
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• Diana’s Paris Map; Highlighting the places that I personally visit and recommend when visiting Paris!                                                                                                                                                                                              

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Diana Bishop

Diana Bishop the founder of The Success Story Program and A Woman of a Certain Age in Paris as well as a well-known correspondent with over 25 years working for CTV, CBC News, and NBC News. She loves travel, writing, and all things Parisienne.