Moutarde Celtique (Celtic Mustard)
Ingredients: *Dijon mustard with mustard seeds from France, seaweed, *anchovies, cider vinegar.
Delicious with raw fish, scallops and vegetables.
Original creation
€8.20
100 g
Recommendations
A unique mustard flavored with anchovies and Breton seaweed. Serve with all types of seafood including raw fish, as well as steamed potatoes and raw vegetables.
- Allergens *Mustard, *anchovies. May contain traces of sesame, celery, soy.
- Origin Original creation
- Storage / Use In a cool, dark, dry place, refrigerate after opening.
€82 / kg
Olivier Rœllinger's words
I have a pharmacist customer to thank for this mustard recipe. He showed me a doctoral thesis about the eventful political life of a nineteenth century apothecary from the Trégor region of Brittany. He and his pharmacist friend Monsieur Maille made different mustards. Maille’s legacy can be found in just about every supermarket, but the Breton apothecary’s recipe vanished on the winds of time.
The lost recipe was made using seaweed and vinegar, which made it particularly healthy and imbued with unique flavor. Once I learned about the Breton mustard, I wanted to recreate it. This mustard’s flavors and aroma are similar to those found in Japanese condiments which is no real surprise as both the Japanese and the Breton people have deep ties to the sea.
The lost recipe was made using seaweed and vinegar, which made it particularly healthy and imbued with unique flavor. Once I learned about the Breton mustard, I wanted to recreate it. This mustard’s flavors and aroma are similar to those found in Japanese condiments which is no real surprise as both the Japanese and the Breton people have deep ties to the sea.
Story
Olivier Roellinger developed his Moutarde Celtique (Celtic Mustard) for his signature dishes prepared at Le Bricourt restaurant. His son Hugo revisits this seasoning technique in his own cuisine at le Coquillage restaurant. At home, Hugo likes to pair the Celtic condiment with beets.