Français 
Pommery Mustard
A Mustard from Meaux
The Parisian region is characterized by fertile soil made up of sediments. The limestone, formed thousands of years ago and covered by a dense layer of millstone, was used to make millstones for grinding grains. At that time, businesses were established near extraction sources due to the lack of modern transportation methods. Thus, in the 15th century, the town of La Ferté-sous-Jouarre, located a few kilometers from Meaux and connected by the Marne River, became a major center for extracting famous millstones, exporting its products to England and North America. These millstones were considered the best in Europe. Thanks to this local know-how, clergy members, in response to Charlemagne’s request, cultivated mustard in the dioceses. The millstones were used to grind mustard seeds into flour, primarily used for medicinal purposes in the form of poultices. Later, mustard as we know it today was used to mask the taste of food that was not always fresh. In the 18th century, many mustard manufacturers in Meaux revived this tradition, already producing on an industrial scale for the time, thus continuing the legacy of the canons.
The Pommery Family and Meaux Mustard
J.B. Pommery, originally from the Champagne region, was stationed in Meaux during his military service. It was at this time that he fell in love with a young woman, the daughter of a miller, and decided to settle in the Meaux region for several generations. In 1760, a prominent member of the venerable Chapter of Meaux passed on the famous recipe derived from the canons' preparation. J.B. Pommery devoted himself to perpetuating this high-quality preparation, which quickly gained fame and was highly regarded at royal tables for many decades. Thus, Pommery® Mustard® was born. In addition to mustard production, J.B. Pommery also operated a millstone quarry. The Meaux and La Ferté-sous-Jouarre region was home to the most renowned quarries for these special stones. Over time, the Pommery family became the last to continue the tradition of Meaux mustard production, thus preserving a precious heritage.
When Les Vinaigreries du Lion Took Over the Production of the Famous Pommery® Mustard®
In 1865, a man named Mr. Mathon founded Les Vinaigreries du Lion, a company located in Lagny-sur-Marne. In 1890, it was bought by the Chamois family. At that time, the company specialized in the production of high-quality vinegar made from white alcohol. France was then divided into two regions, separated by the Loire. The northern part of the country used sugar beets as raw material, while the southern part used wine. For many decades, the vinegar factory produced and supplied the vinegar used in the preparation of the famous Pommery® Mustard®. It was therefore natural for the company to take over the production of this renowned mustard. In 1949, Pierre Chamois received the recipe and founded Les Assaisonnements Briards to separate the mustard activity from the vinegar business. With its local and national reputation, this centuries-old recipe began to be exported in the 1970s. Pierre Chamois set out to introduce this typically French culinary preparation to the rest of the world, where it was widely appreciated.
A Recipe Unchanged Since 1632 for a Collection Rich in Flavors
Today, Pommery® Mustard® has carefully preserved its manufacturing secrets and remains unchanged since 1632. Thanks to a meticulous selection of ingredients and the successful family transmission of unparalleled expertise, Pommery® Mustard® has successfully endured through the centuries. The collection now offers new flavors, such as Pommery® Mustard with black truffle, Pommery® Mustard from Meaux with candied lemon zest and basil leaves, Pommery® Mustard with Voatsiperifery wild pepper, and Pommery® Mustard with Espelette pepper. These flavors will delight the most discerning palates of gourmets. Les Assaisonnements Briards, in collaboration with the Chamois family, remains the only company today to continue the tradition of Pommery® Mustard® from Meaux.
How to Open a Sealed Wax Jar:
To open the jar, gently break the wax around the edges using the back of a knife. Then, carefully slide the tip of the knife between the lid and the pottery, and work your way around the jar. Use a small, stiff-bristled brush to remove any small wax pieces that might still be stuck to the jar.
