Violet mustard

A typically local product, Violette mustard is only found in the Gaillard region.

One of the most famous condiments in the Corrèze region is already well established: violet mustard. The Denoix company has taken up the torch of production after a period of decline.

Its history dates back to the 14th century. Pope Clément VI, who was born in Corrèze, asked a mustard-maker to come to Avignon to prepare this famous mustard for him. Monsieur Jaubertie, from Tulle, was appointed. His mission was so successful that he became "Grand Moutardier du Pape".

In 1986, Bernard Denoix had the good idea of reviving this forgotten recipe, much to our delight. As they like to say: "we have brought this fairy in a purple dress out of oblivion". As far as its composition is concerned, make no mistake: there are no violets at all! Its colour is due solely to the presence of grape musts, and there are no artificial colourings.

This sweet and spicy mustard is the perfect accompaniment to cold meats, pot au feu, petit salé, black pudding and fish. It can also be used for marinades or to deglaze pans after cooking meats by adding fresh cream.