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Pommery Mustard Trio
Description
The Pommery mustard trio is the perfect way to sample different mustards from this award-winning moutardier. Featuring gourmet French, Dijon and wholegrain mustards that are expertly blended with herbs and spices. The trio includes:
- Pommery Herb Mustard – Chives, Parsley & Tarragon – a fragrant Dijon mustard for chicken, fish or gourmet salad dressings
- Pommery Espelette Pepper Mustard – a punchy wholegrain mustard, with the distinctive heat of Espelette chilli pepper from Basque cuisine
- Pommery Voatsiperifery Pepper Mustard – a many-layered French mustard with notes of citrus & pine from this rare, wild Madagascan pepper
Quick Comparison
| Settings | Pommery Mustard Trio remove | Eiffel Bon Bons Watermelon remove | Basque Piperade with Espelette Pepper remove | Pommery Gingerbread Mustard remove | Basque Veal Axoa Stew with Espelette Pepper remove | Pommery Mustard with Truffle remove |
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| Price | 18.69€ | 3.60€ | 6.88€ | 8.13€ | 15.63€ | 14.94€ |
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| Content | The Pommery mustard trio is the perfect way to sample different mustards from this award-winning moutardier. Featuring gourmet French, Dijon and wholegrain mustards that are expertly blended with herbs and spices. The trio includes:
| All the taste of France in a chewy fruit ball! Each of these sweet watermelon Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Basque piperade with espelette pepper is the authentic taste of Basque cuisine in a jar. It’s made with green peppers, tomatoes and onions to reflect the colours of the Basque flag. To enjoy the piperade in true Basque fashion, heat through and serve with pan fried Bayonne ham - but thick slices of any cured ham will do! It’s also popularly served with a beaten egg stirred through the piperade towards the end of cooking. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower, olive), salt, corn flour, garlic, thyme, pepper, espelette pepper PDO. | Pommery gingerbread mustard will change the way you think of mustard forever! This unique French mustard is blended with real gingerbread, bringing notes of orange, cinnamon and nutmeg. Serve the sweet mustard with white meat like chicken and turkey. Try it with ham, cheese or pork pies to liven up your lunch, or even enjoy it spread on a hunk of fresh baguette with creamy butter. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, honey, pectin, salt, gingerbread (3%) (rye flour, milk, sunflower oil, baking powder, natural essence of orange), aroma, spices. Contains allergens: mustard, gluten (rye), milk, celery. | Basque veal axoa stew with espelette pepper is an instant taste of classic Basque cuisine – just heat through! Veal axoa is a warming dish that was traditionally served at fairs and on market days. To serve the veal axoa, empty into a pan and heat through. Serve with rice or potatoes. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: French origin veal meat (74%), peppers, onions, salt, vegetable oils (sunflower, olive), corn flour, garlic, espelette pepper PDO (0.08%), thyme. | Pommery mustard with truffle will instantly elevate any steak to new gourmet heights. Or enrich a cream sauce with a spoonful of the tangy Dijon-style mustard with earthy black truffle depth. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, truffle (3%) (Tuber melanosprum [50%], Tuber brumale [50%]), aroma, spices, grape seed oil, cep preservative, sodium bisulphite. Contains allergens: mustard. Contains sulphites. |
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