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In 1885 Georges, a young soldier from a Limousin family of lawyers bought a vinegar factory that just that had been set up. The proximity of Bordeaux vineyard was for him an opportunity to reuse wine that had turned sour and was not proper to consumption as wine. From this raw material, he created vinegar. With his flair for fine taste and flavors, he simply added mustard seeds to develop a mustard based on vinegar and red wine must. In 1964, Philippe Delouis joined the company as a member of staff and already suggested to his father to launch the production of the very first cider vinegar of the Limousin market using local apples. He received a successful feedback. In 1976, he needs space to expend and moves the production of mustard to the village of Champsac in the countryside. Maison DELOUIS is today a workshop of 55 employees with great skills. A competitive and performer company set up on a 3500 sq meters factory. DELOUIS had been a candidate to certifications to meet the requirement of its partners in terms of food quality and safety. The company received the IFS (international food standard) certification which enlarges HACCP practices. They had also obtained the BRC certificate. The mix of know-how and skills of DELOUIS’ staff ensure products quality development since the beginning. Row materials’ strict selection upgrades seasonings flavors, the French taste flavors. All around the world DELOUIS products are ambassadors of French gastronomy that gourmets and chefs really appreciate. Loyal to its motto “quality with natural products,” DELOUIS pursues a policy with a qualitative and environmental approach. 80% of the range is produced without additive, conservator nor thickener. Delouis Mustard seeds are soaked for 2 hours before being crushed. This operation as well as refinement brings a tasteful mustard natural and preservative free. Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. It became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes. Whoever is on the lookout for a fruity but at the same time pleasantly spicy mustard finds it in the balsamic apple mustard from Delouis. Delouis uses only the very best ingredients for this mustard. For you, that means that you get the flavor from selected, fruity apples, high quality mustard seeds and the wonderful grapes used for the balsamic vinegar. All these ingredients are combined in the production process to a unique symbiosis between the sweetness from the apples, the sourness of the balsamic vinegar and the enjoyable hotness of the mustard seeds. One of the most opted salad dressing, Balsamic apple mustard is used to give a extra dimensions to the food and its flavors.
Best before 36 months
|Storage conditions||Store in a cool and dry place|
|Net Content/ Glass Bottle||
|Maximum Retail Price / g||Rs. 295.00|
|Vegetarian / Non-Vegetarian|
|Additional Technical and Commercial Information||Contact us for additional technical and commercial information|