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The Burgundians and the Dijon people, in particular, have had a well-deserved reputation as fine gourmets. A land of vineyards, Burgundy was always well placed to supply the increasingly numerous mustard makers around Dijon with new wines and vinegars. A region of limestone with dense forests, once the domain of charcoal burners, the terrain is ideal for growing seeds particularly strong and penetrating. Gradually, the cultivation of mustard therefore developed in the region, which thus ensured long-term self-sufficiency in terms of supply of raw materials

A true tradition It did not take long for mustard to become a true tradition in Dijon. In the 18th century, the discovery of agraz (grape juice harvested in Burgundy), put the finishing touch to this noble product. Agraz (added to the brown mustard seed), together with the grinding of the mixture with millstones (thus avoiding the heating of the highly sensitive paste) were to make finally the worldwide fame of high quality Dijon mustard.