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Thursday, September 4, 2014

A big change.

Ever since a friend begged me to bring him some Amora mustard from France, and I had a taste, it has been my mustard of choice. I recently bought Bouchon, Thomas Keller's cookbook from the bistro of the same name. He suggested that Edmond Fallot made the best Dijon mustard. I got some and he's right. A changing of the guard in the condiment cabinet.

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