The mustard of Meaux.
Grimod The Reynière called the mustard of Meaux: - " the stone to sharpen the appetit " -. Its origin loses in the night of times, since already in antiquity it was known and strong prized gourmets and the épicuriens. The mustard deMeaux after an apparent eclipse, will reappear in France with the king St-Louis, the side of Dijon.
It is to the XIII century that the mustard of Meaux was for the first fois"tested " - by a king of France, on the other hand, it is in 1632 that the former will enjoy the envied privilege to figure entirely official manner, to the royal table.
TO the period, the mustard of Meaux was prepared exclusively by the religious Meldois. It concerned very exactly the same mustard that we find today under the name of mustard of Meaux Pommery.
In 1760, a dignitary of the chapître of Meaux whose name has not been transmitted by M.J.B Pommery, that came from the Aisne (a French (02) (department), the secret of this original mustard, and to all tell unique in its gender. First of all to the shade of the cathedral, the house Pommery will be going to install in the suburb St Nicolas to the n°69, or it will remain until to 1927. Descendants of J.B Pommery will perpetuate all to the long of century manufactures it mustard of Meaux, refusing with relentlessness to deliver the secret of their supernatural produced. Even to their closest relatives and to their most expensive friends!
In December of the same year, the secret, the mark and the manufacture passed between hands of M.P Ferrand, mustarder installed in the pavement of Paris to Meaux. Bachelor to the age of the retirement, it thought all naturally of yield its fund and its secret, to the house that provided it the vinegar serving to the elaboration of the famous mustard : the vinaigrerie of the Lion of Lagny belonging to the Chamois family since 1890. But tastes of clients had considerably changed enter the two wars and during the last difficulty conflict of supply had added to modifications, intervening in the texture and the appearance of the mustard. What made the originality of the true mustard of Meaux (whole grains in a mustard ground in squeezed millstones, with some most what constitutes the secret) had disappeared the circulation. The mustard of Meaux Pommery that had obtained the medal of money to the exhibition of 1878, went to the conquest of the planet with means of an artisanal enterprise but the will of these that had staked on its particular gustatory qualities.
It is as well as in 1983, 88% of the manufacture latignacienne (residents of Lagny sur Marne), the alone and unique to the WORLD, leave to the export. The greatest consumers are Americans, English, Germans and Scandinavians as well as Italians and Spaniards. The factory of the street Marthe-Aureau of Lagny that employs 15 persons by counting M.P Chamois, propagandiste and pilgrim of the mustard of Meaux through the world and its sister Mrs Poyard, delivers all years approximately 1 500 000 pots of this famous - " Mustard of Meaux Pommery " -.
That is what the mustard of Meaux
It concerns a suitable seasoning with the seed of - " sinapis negra " - ground with the water, the vinegar, the verjus (juice extracts from the green grape grain, or more commonly a mix of water, vinegar and salt), seasonings...
Outside of the - " condiments " - elaborate a bit everywhere to the taste of the fantasy or tastes of each, there exists three great families of mustard in France:
- the white mustard extra - fort of Dijon of clear color realized from - " sinapis negra " - sieved;
- the mustard of Claret, brown and sweeter in the composition of which between the seed of sénevé (black mustard);
- and finally the mustard of Meaux in which between equally the seed of sénevé but also of the téguments of mustard (envelope of the seed) and spices on which Mr. Chamois has of course refused to give us the lesser details (thank you Mr. Chamois to keep this secret).
One in fact a very great consumption to States - unite. It is presented in an elegant pot in sandstone varnishes ' black decorated to the fine gold. Always sealed to the wax but of gold! The mustard of Meaux Pommery makes the delight of connoisseurs but the Royal Pommery, it is again a refinement of more on the table of a gourmet.
Often imitated ever equalled
Mustard to the ancient with
the Mustard of Meaux.
These two mustard resemble (aspect) but guess which is the true?
Thanks to
Mr. Gérard Bernini
Honorary President of the Office of the tourism of Meaux
Vice-president of the Historical and Literary Company of the Brie