This all looks a little Disney-esque, or maybe it's just my attitude today. I used to doctor the mustard we used in Montauk on steak and other red meats--I'd add Colman's mustard powder to mustard to make it even more intense.
And I'm not sure what the Aligote sentence is about. Is it missing a period or something? Mmm, enhancing mustard with mustard powder sounds delicious! A Japanese friend told me that she always combines wasabi powder with water to make "fresh" wasabi at home because it's more powerful.
It must be true for mustard, too. Thanks for the tip! I didn't find Dijon Disney-esque, although I can see how you could get that idea from the photos I posted. It's a very "real" small city. Sorry that the Aligote sentence was confusing.
My brain is still on vacation! I edited it to make it more understandable. I got to go to the Fallot place in Beaune. Very interesting and too bad that they didn't get an AOC designation before the world figured out that there was money to be made on Dijon mustard.
Thanks for telling me to ask about the origin of the mustard seeds on FB and steering me in the right direction! It resulted in some interesting interactions with locals in Dijon. I really hope that I can go to the Fallot factory in Beune.
