When it comes to gastronomy in Meaux (77), the fromage comes to mind immediately. Yet another spécialité meldoise has made its way onto the tables: the moutarde de Meaux, recognizable by its grainy texture and its iconic pot in grès!
Its story takes us back several centuries. According to the City of Meaux and the Pommery house, the canons of the Meaux Cathedral Chapter once made their own mustard. This mustard is said to have graced the royal table as early as 1632, before the secret of its production was passed down in the 18th century to J.B. Pommery. Mustard makers are also documented in Meaux as early as 1771. By the end of the 19th century, Pommery remained the name most closely tied to this local tradition.
In the jar, the difference is striking. Where Dijon mustard usually has a fine, smooth texture, Meaux mustard keeps partially crushed seeds, giving it more bite and a piquant that comes on more gradually. Its ingredients are mustard seeds, water, vinegar, salt and spices.
Its stoneware jar, now inseparable from the product, also contributes to its identity. At table, this mustard readily accompanies roasted meats, cold cuts and potatoes, but can also be used in a vinaigrette, a sauce, or mayonnaise. The Meaux mustard even won in 2019 the World-Wide Mustard Competition in the grain mustards category.
In Meaux, between the Brie and the mustard, the terroir certainly doesn’t lack character!
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Location
Meaux
2 Place de l'Hôtel de Ville
77100 Meaux
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The Paris region through its terroir : Discover the culinary specialties of Île-de-France
