Charroux Mustard: The Ultimate Hand-Made Mustard of France
Moutarde de Charroux  moutarde de charroux

The "moutarde de Charroux" is unique, and was created 900 years ago by monks from the Bourbonnais in the Auvergne region. The mustard seeds with their shells are still stone grinded manually, mixed with rare vinegar and the exclusive St Pourçain (AOC) wine. It is known as the best mustard in the world and is used by the most talented chefs for their unique creations.

The best Chefs in the world use the
 Moutarde de Charroux

Paul Bocuse
(3 Stars Michelin)
President of the Charroux Mustard Grand Prix

Pierre Troisgros Roanne
(3 Stars Michelin )

Alain Passard
3 Stars Michelin  l'Arpège in Paris
Tomato Gaspacho with Charroux Mustard ice cream
Restaurant Hotel Bristol

  Paris 3 Stars Michelin
Moutarde de Charroux Crusted Pike Pearch

Eric Westermann
  Buerehiesel 3 Stars Michelin

Hélène Darroze
Connaught Hotel London
Relais et Chateux 2 Stars Michelin  in Paris)

Michel Trama
  3 Stars Michelin

Jean Michel Lorrain

  3 Stars Michelin in Saulieu 

Regis Marcon
3 Stars Michelin
Jeanbonette with Lentils and Charroux Mustard
Jean Pierre Coffe
#1 Food Journalist in France Antenne 2
Maquerel "Papillotes" Red nnions & Charroux Mustard

Jean-Luc Petireneaud
Famous Food TV presenter
oasted Back of Pike Perch with Charroux Mustard and St. Pourçain Vine
Valérie Saignie
La ferme Saint Sebastien in Charroux

Chicken from the Bourbonais area with a Charroux Mustard Sauce (traditional) 
Adrian Brooks
Columbian Blacktail hens' eggs
in a sauce made from fromage frais and moutarde de Charroux, served on toasted olive bread with sautéed cherry tomatoes 

The Gypsy chef

Aletti Palace Hotel
Vichy formerly in Algiers
Grilled Salmon Tournedos with Charroux Mustard cream

Recent Press Coverage:

TF1 (#1 in France)

FR3 (#3 in France)

RTB (#1 in Belgium)

RAI (#1 in Italy)

Magazines: l'Express: "la moutarde chic!"
Chasseur Français

The Real French Moutarde "A l'ancienne"
grinding the whole mustard seeds
The Moutarde de Charroux is considered by the gastronomical press as the best in the world.  It is processed  traditionally by a single family,  following the ancestral recipe of French "Moutarde". A century old grindstone crushes the entire mustard seed (shell included), which gives the incredible texture of the Charroux mustard. The confidential "verjus" made of wine, vinegar, spices and salt is later added. At the very end , the white wine of St. Pourçain (Tressalier grape) , which has the prestigious AOC label, is added. Please note that for the very rare red and sweeter "Purple Mustard of Charroux" red grape juice from  nearby St Pourçain sur Sioule is used.

Professionals noticed recently a sharp decrease in quality of the so called "French mustards". Sadly there is no more mustard production in Dijon, the Grey Poupon® (despite the French colors on the jar) is made industrially in the USA by Kraft foods. The same applies to Maille®, carrying a French flag, which is made by Unilever in Canada. As the price of mustard seeds quadrupled in 4 years, there are less and less mustard seeds in industrial mustard (-17%) . To the contrary, coloring agents, starch, caramel(!!), citric acid increase and pervert the taste.

The natural and traditional mustard is made by a single family (mother, son & stepdaughter) in the medieval village of Charroux in the Auvergne province, which was declared as "one of the most beautiful French village.

It is now possible to get the exceptional "moutarde de Charroux "worldwide. It is certainly the best mustard in the world, adopted by the most talented chefs  around the word for their recipe and restaurant tables. It is also the most expensive one. The taste and texture are incomparable: Jean-Noël Prade, editor of the Epicurean Revue said "It is totally different than ordinary mustards, the texture is naturally grainy and crunchy. The taste is like a rare Bordeaux wine diverse, strong, not acid and very subtle. It's why despite its price it is used by top chefs". You may order safely the extremely rare "Moutarde de Charroux".

Moutarde de Charroux1

100 Grams Glass Jar
Pure Traditional Moutarde de Charroux
US $ 15
+ s&h
380 Grams Jar
US $ 35
+ s&h



100  Gra
Purple Mustardms Glass Jar
Rare Purple St. Pourçain Mustard

US $ 20 + s&h
220 Grams Glass Jar
US $35 + s&h

200 Grams Blue Hand Crafted Stoneware  Jar
Pure Traditional Moutarde de Charroux

For Professional Chef

For Chefs: 1 Kilogram  Pure Mustard of Charroux PET Jar US $45
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