Mustards flavored with tarragon, Brive violet…| Le Delas
Mustards flavored with tarragon, Brive violet, honey...
Made from mustard seeds, Basque vinegar, Sagarno and Espelette pepper, this mustard reveals fine and spicy flavors. Both subtle and very fragrant, it accompanies dishes with a strong taste such as grilled red meat or game as well as milder preparations such as stew or cold meat. Balzk'Alde chilli mustard can also be used to enhance vinaigrettes and mayonnaises.
Tasting assortment of 5 mustards with basil, Espelette pepper, Dijon, white wine, whole-grains and Dijon blackcurrant.
Made with real Dijon crème de cassis, this mustard has a beautiful red color and a fruity taste. It goes perfectly with game, red meat or smoked charcuterie. It also accompanies chicken livers or gizzards, added to the vinaigrette of your green salad.
A traditional specialty of Brive-la-Gaillarde with grape must, without dye, sweet and spicy.
We immediately find the Mediterranean thanks to the basil incorporated in this Dijon mustard. It brightens up your salads, fish, cold meats, barbecues and lunches on the grass.
Particularly spicy, this green pepper mustard accompanies your meats, especially beef and duck. It also enhances your vinaigrettes or allows you to deglaze a sauce base.
A sweet, spicy mustard.
This whole-grain mustard gets its subtle orange and spice flavor from the addition of real Dijon gingerbread, honey, and natural fruit and herbal flavors. It accompanies your white meats, duck, or even grilled sausages.
Its green color is surprising, but this tarragon mustard remains a great mustard classic. It goes particularly well with white meats such as chicken or rabbit, and lamb.
Perfectly balanced between the roundness of honey and the acid and caramelized notes of balsamic vinegar, this mustard is ideal with white meat, charcuterie or fish. Incorporated into a vinaigrette, it works wonders on your salads or poke bowls.
This "Ginger Mostarda" is an italian chutney arose from the union of Pariani's mustar syrup and the candied orental ginger roots, refined inti paste. It gives a uniquely spicy accent to cheeses and roasted or boiled meats.
The subtle flavor of this creamy walnut mustard brings originality to your salads, mayonnaises and vinaigrettes. To be enjoyed with an endive salad or in whipped cream with asparagus.
We immediately find the Mediterranean thanks to the basil incorporated in this Dijon mustard. It brightens up your salads, fish, cold meats, barbecues and lunches on the grass.
This old-fashioned mustard gets its subtle orange and spice flavor from the addition of real Dijon gingerbread, honey, and natural fruit and herbal flavors. It accompanies your white meats, duck, or even grilled sausages.
When the flavor of Piment d'Espelette AOP joins the strength of a great mustard, in a beautiful dress with the colors of the South, your poultry, white meats and fish are at the party.
With 5% Burgundy truffles, this mustard is an exceptional product. It will sublimate your festive meals in a creamy truffle mustard sauce accompanying a capon or any other beautiful farm poultry.
When a renowned grape variety such as Pinot Noir meets a great mustard, we obtain a beautiful purple robe with purplish reflections that inspires game or duck breast. It also surprises with cheese, an association to try.
Its orange-yellow color invites you on a culinary journey and its flavors are perfect for chicken curry or a delicate cream sauce for prawns or white fish.
The subtle flavor of this creamy walnut mustard brings originality to your salads, mayonnaises and vinaigrettes. To be enjoyed with an endive salad or in whipped cream with asparagus.
Made with real Dijon crème de cassis, this mustard has a beautiful red color and a fruity taste. It goes perfectly with game, red meat or smoked charcuterie. It also accompanies chicken livers or gizzards, added to the vinaigrette of your green salad.
Its notes of bell pepper, garlic and olive oil and the beautiful orange color of this Provençal mustard brighten up your plates as an accompaniment to white meats, scallops and of course barbecues.