The main production of French mustard is in the region of Burgundy. It is linked historically to the wineries and the wine industry. The grapes are produced to make the verjuice (grapes that never ripened totally) and their acidity gives to the mustard its bite. In 1752, it is a man from Dijon, Jean Naigeon, who was the first to have the idea to substitute the vinegar this verjuice. It is delicious with grilled meat. The Dijon mustard is also the base of French mayonnaise and sauces such as gribiche sauce or remoulade sauce and many others. A rabbit cooked with mustard or some mustard lightly spread on a roast will heighten your senses with this delightful burgundy condiment with its merit.