Charroux mustard

Charroux mustard

Guide of the Allier

Guide of the Allier

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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