The medieval town of Charroux at the heart of the Bourbonnais area has been known since the 18th century for its old-style mustard, which was popularised once more in 1990 by a local artisan factory after having disappeared at the turn of the 20th century.
Using traditional skills, the mustard seeds are crushed using a millstone, then mixed with verjuice (diluted vinegar, spices and salt) and white wine from Saint-Pourçain.
Highly prized by gastronomes and great chefs, Charroux mustard has an authentic and inimitable taste, and is ideal for accompanying meat, game and fish, and making mustard-based dishes and sauces. A real treat!
Charroux mustard factory is open to visitors and offers walnut and hazelnut oils as well as its famous speciality.
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