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Traditional mustard grinder
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The Burgundians and particularly the Dijonnais are renowned for their attachment to gastronomy. Wine and mustard are present on all the tables and testify to age-old know-how. The grinding of the mustard seeds constitutes an essential step to keep all their qualities in the paste obtained. The deliberately slow process with stone millstones testifies to a skill perpetuated by the Moutarderie Fallot since 1840.
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