I will have to try it again since I really do like horseradish, and I may not have given it a chance to work for me.

We use special packaging to ensure all products are kept chilled and within the required temperature whilst in transit. It’s great with eggs prepared any way, spread on toast before grilling (broiling) cheese on top, and mixed with mayo and put on burgers.

Checking around online, some people said Grey Poupon was available there, but it’s hard to tell as you never know the source. After reading this my mouth watered, I always preferred mustard to ketchup, but found American “dijon” to be too spicy (even though I love spice) with little flavor. But they hardly hold anything, and worse—and sometimes embarrassingly—people can see everything that you bought, especially things that you don’t want people to see that you bought. I like Kozlik’s Canadian mustard which I bought after tasting at the food market in Toronto their lime and also bewitching balsamic varieties.

It took four of us to heft it onto the roof of the car and it was a twelve-hour drive, round-trip, going there to get it and back.

Their mustard is made with seeds grown in Burgundy, as is Martin-Pourait , whose mustard is a bit more challenging to find, even in normal times. If you have any specific product queries or require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. While I wasn’t willing to wait in the lengthy line last that I was at Fallot, on the same trip I did stop at a rather grim supermarket in a small town in Burgundy and saw they had Fallot mustard at €1,20 per jar, on sale. But most French people can’t get enough Dijon mustard, and it’s part of the classic bistro tabletop trio along with salt and pepper.