Celtic mustard

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Celtic mustard

Technical guide

Ingredients mustard, seaweed, *anchovies, cider vinegar
Allergens *anchovies
Net weight 100 g
Storage / Use Away from light, keeps for 2 weeks in the refrigerator after opening. A delicious accompaniment to fish and shellfish, in addition to boiled potatoes and raw vegetables. Indeed, the flavours are not unlike those of Japan, because both Japanese and Celtic cultures have developed in close relation with the sea.
Price incl. tax €8.20

Olivier Rœllinger's words

It’s delicious with fish, shellfish and crustaceans but also with boiled potatoes and crudités.
These flavours are reminiscent of Japan, which is only natural as both cultures are tied to the sea.


I owe this recipe to a client who is a pharmacist. One day he brought me a thesis on an apothecarist from the Breton province of Trégor and his eventful political life at the beginning of the last century.
This apothecarist was a friend of another pharmacist, Mr Maille, and each of them had his own recipe for mustard. One of these men left his name in the world of supermarkets, while the name of the Breton simply disappeared.
Based on seaweed and cider vinegar, this mustard is healthful and surprising: I decided to bring it back to life.