Renown and Tradition of the Dijon mustard

In 1634, the city of Dijon, concerned of the quality of its mustard, imposed the first statutes of the mustard-making trade.

The 18th century discovery of verjuice (juice from grapes harvested in Burgundy) put the final touch of quality to this fine product. Adding verjuice to the brown mustard seeds and grinding the mixture with millstones (as to avoid damaging the heat-sensitive seeds) helped the Dijon mustard to earn a worldwide reputation of quality.