Sans mustard? France gets creative amid shortage.
A half dozen tourists huddle around a metallic counter at the Edward Fallot mustard mill, as company employee Martine Dupin pumps various blends of Dijon mustard onto miniature wooden spoons. There are gingerbread, blackcurrant, and whole seed “old style” varieties, among others. Faces contort as the pungent zing rises to their nostrils.
“I’m definitely planning to buy some mustard today,” says Elisabeth Soulier, from Poitiers. “It’s great in a sauce for cooked rabbit, or in a vinaigrette for salad. It’s hard to find mustard anywhere anymore. And Burgundy mustard is so much better than the rest.”
Like her fellow tour group members, Ms. Soulier will be able to buy her pot of mustard in the gift shop – but just one. France is in the midst
