{"id":9427,"date":"2025-03-17T13:42:48","date_gmt":"2025-03-17T13:42:48","guid":{"rendered":"https:\/\/olimport.bg\/?p=9427"},"modified":"2026-04-29T11:28:42","modified_gmt":"2026-04-29T11:28:42","slug":"gorchiczite-na-pommery-klasa-iziskanost-i-fines","status":"publish","type":"post","link":"https:\/\/olimport.bg\/en\/gorchiczite-na-pommery-klasa-iziskanost-i-fines\/","title":{"rendered":"Pommery\u00ae mustards \u2013 class, refinement and finesse"},"content":{"rendered":"

At Olimport we are well-known for our constant strive for enriching Bulgaria's culinary scene. Recently, and for the first time in our history, we entered<\/em> France. Who does not recognise France as a gathering point of really good taste, quality of each product and the feeling of supreme gastronomy even in simple ingredients combined seemingly effortlessly? It is our real pleasure to introduce you to one of the symbols of traditional and modern French cuisine \u2013 the mustard. In our portfolio you can now find 4 types of mustard<\/a> from the oldest independent mustard and vinegar producer in France \u2013 Moutarderie Pommery, part of Les Assaissonnement Briards.<\/p>\r\n\r\n\r\n\r\n

In our line<\/em> you will find the familiar style of fine Dijon mustard<\/a>, but on a totally different level from anything we have seen in our country, grainy mustard with honey<\/a>, grainy mustard with figs<\/a> and the true pearl of European gastronomy Moutarde de Meaux<\/a>\u00ae \u2013 a product that took part of the French royal court tables since 1632, that uses a 4-century old recipe and bears a protected designation of origin.<\/p>\r\n\r\n\r\n\r\n

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Short history of the mustard\u2026<\/h5>\r\n\r\n\r\n\r\n

Since Ancient times, mustard seed and their mixtures have been used to enhance meat and fish dishes, and evidence of this has been found in all the old Mediterranean cultures - Egyptians, Greeks, Romans. It is believed that the use of table mustard was known since Roman times and was introduced to Gaul by them. Later in history, Charlemagne ordered the cultivation of mustard in all royal domains, as well as in the gardens bordering the monasteries in the suburbs of Paris. The cultivation of the grain gradually spread to Germany, and then to England. It appeared in Spain, then in India, brought by Vasco da Gama. In 1390, mustard production in France was regulated, and anyone who made bad mustard was an immediate subject to heavy fines. Two centuries later, a cooperative of vinegar and mustard producers was born in the city of Dijon. The Golden age of spices was the Renaissance, with mustard being a part of all celebrations, balls and banquets and becoming synonymous with refinement and pleasure. At the beginning of the 19th century, producers engaged in a boundless race of imagination, developing numerous new recipes for fine, coarse-grained, aromatic mustards, strongly promoted by great gastronomes such as Grimod de la Reyni\u00e8re, Car\u00e8me, Brillat-Savarin and even Monselet. Eventually, production techniques developed with the Industrial Revolution and artisanal technology gradually gave way to mechanization: a machine ground, sifted and crushed the seeds. In the 20th century, regulations became increasingly strict, such as the Decree of 1937, which defined the conditions for production and the naming of mustard.<\/p>\r\n\r\n\r\n\r\n

What's special about Moutarde de Meaux?<\/h5>\r\n\r\n\r\n\r\n

Moutarde de Meaux\u00ae is made from mustard seeds of controlled origin and calibration, high-quality vinegar, careful selection of spices and aging. The technology also includes an excellent solution for storage over time without the need for preservatives, thanks to the stone jar which it is offered in. As the guardian of a centuries-old tradition, Pommery\u00ae Moutarde de Meaux\u00ae has been made exclusively by father and son for many generations near the gates of Meaux. In 2019, it was declared the best mustard in the world at the World Mustard Competition.<\/p>\r\n\r\n\r\n\r\n

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The town of Meaux is located 60 km East of Paris and is also known for its Le Brie de Meaux\u00ae cheese. In the 14th century, Meaux was one of the most important religious places in France with the presence of a community of Chanoines (canonists, priests). The monastery of Meaux at that time was responsible for feeding and treating the population, growing cereals and operating windmills, which it also produced and sold throughout Europe. The production of mustard by the monks initially had medical purposes: bronchitis, digestive problems, etc. In the 18th century, over 200 millers were identified in the Meaux region. One of them was J. B. Pommery. The secret of Moutarde de Meaux\u00ae was given to him by the Chanoines. In 1890, the Pommery family remained the only mustard producer. In 1925, the family entered the era of modern production. Les Vinaigriers du Lion\u00ae has been producing the vinegar used to make Moutarde de Meaux\u00ae Pommery\u00ae for decades. The two companies naturally merged to become Les Assaissonnement Briards\u00ae. The company has preserved the authentic production process and continues to do so today, exporting its know-how all over the world. The authenticity and quality of their products has made this small company a truly significant player on international markets, with nearly 75% of its actual production exported.\u00a0<\/p>\r\n\r\n\r\n\r\n

Meaux and Dijon<\/h5>\r\n\r\n\r\n\r\n
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