POMMERY ROYAL MUSTARD WITH COGNAC

I’m just gonna come out and say it: this cognac mustard is the champagne of mustards. We all admire the French for their ability to riot in the streets at any given chance, but it’s worth noting that they have a pretty good food scene, too – it’ll probably be the next big thing. And riding that wave right at the crest will be this

moutarde. I can only imagine if I were invited to the French ambassador’s place, their pantry would be loaded with this stuff. “Oh, ambassador, you shouldn’t have!” I’ll proclaim as I’m greeted with tiny cheese toasties dabbed with the mustard at one of their many galas. Later, I’ll be ejected from the function when I’m discovered trying to steal the supply of mustard, along with some of the cutlery. It’s tangy, it’s got tiny mustard seeds, and you know it’s good because it’s really difficult to open. There’s this wax you’ve gotta break off, then there’s a huge cork lid you’ve gotta slide a knife around and wedge out. It’s a whole production.