Percheron Brothers, a Charbonneaux Brabant company.
The mustard has been consumed for 3000 years by the Chinese and has been present since the highest antiquity. Originally, the mustard refers to an herbaceous plant from the Mediterranean region, whose seeds are used to create the eponymous product.
The production of mustard, Dijon as well as grain, involves several steps: the cleansing, the rolling, the soaking, and the grinding (we have the grain mustard precisely at this stage). To produce Dijon mustard, we have to add some other steps, including the filtering and the de-aeration. If we want to produce aromatised mustards we then proceed to the heating and the sweetening of the mustard and finally the flavouring through the addition of herbs and spices.
Our profession
Our mustard is made from a variety of seed called Brassica Juncea better known as “brown seeds” and from another variety called Sinapis Alba also known as “white seeds”.
Its characteristic is to deliver a very spicy note when it’s being ground. To produce our mustards, we mix the seed with a “verjuice” (water, salt, vinegar), whose composition can change according to the recipe.
The use of different vinegars, wines, spices, herbs or fruits makes it possible to create a wide range of mustards, with different flavours. The mustard is now an integral component in the kitchen.
Charbonneaux-Brabant, member of the AMB (Mustard Association from Bourgogne), has been working for more than 20 years to the revival of the mustard seed cultivation in Bourgogne.
There are 4 mustard families:
The Dijon mustard
Contrary to popular belief, the Dijon mustard is not a registered designation of origin but a recipe. Very spicy, the Dijon mustard is exclusively made with brown seeds, called Brassica Juncea. To meet the needs of consumers, there is now an organic Dijon mustard as well as a flavoured selection.
The grain mustard
Unlike the Dijon mustard, the grain mustard is not filtered, but it’s entirely made from whole brown seeds: this is what gives the granular texture and its slightly less spicy taste. There’s also an organic grain mustard.
The flavoured mustards
There are many types of aromatisation to obtain mustards with original, distinctive and rich flavours: we can add herbs and spices, such as tarragon, herbes de Provence, green pepper, Espelette chili… or natural flavours.
The organic mustards
We have two production sites dedicated to the manufacture of organic products. With more than forty years of expertise, our organic products are to be found in specific stores.
Thanks to our Research & Development department we can make mustard recipes at the request and thus meet the numerous and varied demands of our different customers.