Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider

Dijon mustard has a tangier, sharper, and spicier flavor compared to other types of mustard. It takes its name from the town of Dijon in Burgundy, France, where it originated. But despite its name, the majority of Dijon mustard that is sold all over the world doesn’t come from France. The few jars that do will cost you up to 6 times more than regular Dijon mustard (or double if we want to compare it to Grey Poupon). So how is real Dijon mustard different? And why is it so expensive?

Editor's Note: In this video, the translations at 2:10 and 3:16 are incorrect. The rind of the mustard seed is wrongly referred to as “sound of mustard”. The correct translation is mustard bran. Insider regrets the error.

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Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider

[ryandeschanel]

0:11 Dijon has many churches, parks, and museums. A royal palace, a university, a cathedral, the dukes' world-famous sarcophagi, the "well of Moses", roman ruins, two operas... And what did they show? Lidl!

[camillephilippon]

I'm from Burgundy ("un bourguignon" in french) and here farmers did plant more mustard than usual this year. "Dijon mustard" means the receipe is from Dijon, but it can be made with mustard grains from Canada or east Europe and not even transformed in France.
The "moutarde de Bourgogne" term is about the geographical origin (le terroir) of the product.
Note about the "aligoté"; it is a dry wine from Burgondy also used in the "Kir" cocktail (aligoté + blackcurrant liqueur). The "Kir royal" is made with crémant de Bourgogne in place of aligoté.
Both very good drinks!
If you cant find mustard at all, try some horseradish ("raifort") sauce from Alsace.

[keinick]

Just when I thought —finally there’s something expensive that’s not from Japan, they show a Michelin starred chef that is Japanese

[rokzane]

I've made my own Dijon style mustard several times. I soak the seeds in Chablis from Dijon and white wine vinegar for 24 hrs; add salt and puree in my Vitamix, and strain it. Fantastic mustard.

[goobster]

2:10 "the sound of mustard" is actually "the bran of mustard". "Son" means "sound" but also "bran" in french.

[arimax]

I'm addicted to this channel! I no longer watch tv;discovery, travel channel..et I just log in to YT & watch business, food insider among other great channels that offer brilliant informative content. Thanks alot and keep up the great work

[TheReacTT]

The sound of mustard should actually be translated as mustard bran. Son in french is both sound and bran XD

[jimmbrooks]

@3:20 I believe you may be incorrect. "Unripe raisins" is not what you meant. Unripe grapes. Unripe "raisins" with raisins being the French word for grapes.

[travelinglight]

I visited Dijon..it's was the sweetest little town! We arrived at lunch when everyone was at home..it was stunning

[jw]

that japanese chef has such good french! i love dijon mustard. have never liked normal mustard, but dijon is so delicious and good with so many dishes.

[myriamickx]

I never found Dijon mustard particularly expensive. Of course I live in Belgium so it's certainly less expensive than in the US, but still, you don’t use very much of it so a jar goes a long way.

[JR-kjpx]

"sound of mustard" is an incorrect translation. Le son in french means sound, but it also means bran which is the hard outer layer of cereal grain. (Example: think of the song "poupée de cire, poupée de son")

[Azaberym]

I'm living in Dijon and right now getting mustard is crazy, every mustard shelves in every stores are empty... Luckly you can still find some Fallot here and there (just got a jar of honey and balsamic vinegar mustard from them, if you ever got the chance to find it, don't hesitate, it's really good)

[korihoko]

Everyone's talking about the unripe raisins....I'm just laughing at the rising glass prices @7:02

[kcvriess]

"Son de moutrarde" isn't translated as "sound of musterd" but bran of musterd. The translater didn't know this. And yes "son" also means sound in French, so I understand the confusion.

[jbtravelssolo]

"Each stone mill can only grind 100 tons per day".. they really tried so hard to make it sound like it was such a small amount and is the reason it is so expensive pfffft. 100 tons is more than they can even produce in a month people. Modern journalism at its finest in our idiocracy.

[Skullcandybug]

God I love this channel so much. It’s so interesting and I learn so much useless knowledge it makes me happy. It’s like a big hyper fixation for me and I learn so much in this one hyper fixation it’s impressing.

[chrishan]

2:30 can "only" grind 100 tonnes of seeds per day... is that an accurate translation? One single stone mill could therefore process the entire 32, 000 tonnes of seeds needed for France's entire annual Dijon mustard demand.

[soso-V]

Even as a Dijon native and resident I have to admit I've learned some things I didn't know. Good video 👍

[RalphBarbagallo]

Hmm. Never knew about this! Just bought a jar of their mustard on Amazon. Can’t wait to try it.