Huiles et Moutardes de Charroux

It is in Charroux that Claude and Simone Maenner relaunched the manufacture of mustard in 1990 by respecting the mustard tradition of the 3 known manufacturers, the Poulain, Portier and Favier sirs. The mustard seeds are crushed on a stone millstone and mixed with verjuice (diluted vinegar, spices and salt). It is the addition of white wine from Saint- Pourçain, made from the local Tressalier grape variety, that gives Charroux mustard its characteristic flavor and hidden smell. After maturing for a few weeks, it is ready to be packaged. In addition to the flavored versions, other specialties have been created.