A rich history
In the 14th century, Pope Clement VI, born in Corrèze, remembering that the famous purple mustard was made in this region, mandated a mustard producer to come to Avignon, to the city of the Popes. It was Messire Jaubertie who was appointed, and who succeeded so well in his mission that he was named "Grand Moutardier du Pape".
The name purple mustard is due to its colour, as it is made from grape must and fine mustard seeds. The mustard is softened by the fruity aromas of the grapes. It develops flavours that are both sweet and spicy, a perfect balance between sweet and savoury.
A wide range of uses
This purple fairy is perfectly suited as a condiment to accompany cold meats, pot-au-feu, fondue bourguignonne or black pudding. It can also be cooked as a marinade, as a deglazing by adding a little cream, or to flavour your vinaigrettes or mayonnaises.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 629 kJ / 150 kcal
VN Matière grasse (fat) : 3.7 g
Dont acide gras saturés (of which saturated fat) : 1.9 g
VN Glucides (carbohydrate) : 21 g
Dont sucres (of which sugars) : 19 g
VN Protéines (protein) : 2.5 g
Vn Sel (salt) : 3.6 g
|Ingredients||grape must, mustard seeds and coats, water, red wine (sulfits),|
|alcohol vinegar, salt, spices|
|Allergen||Moutarde et sulfites|