Recipes

Thin slices of roast beef piled onto rye with arugula, pickles and red onion, the mayonnaise speckled with pepper: Domaine des Terres Rouges’ 3 Peppers Mustard, blending Sichuan pepper, pink berries and black pepper, brings a warmth that builds in layers.

Creamy yolks piped back into their whites hide a slow-burning secret: Sauce Martin’s habanero mustard, a sharp, clean French mustard set alight by red habanero, leaves a lively, lingering warmth under the chives.

Crunchy panko outside, juicy chicken within and a sweet, tangy dip for the kids to fight over: Sauce Martin’s Californian mustard, made with French mustard seeds and a touch of honey, is both the coating and the sauce.

Spring arrives with the first new potatoes and green asparagus, still warm when they meet a vinaigrette made with the Wild Garlic Mustard from Domaine des Terres Rouges, mild and fragrant with a subtle herbaceous depth.

Thirty seconds per side in a scorching pan leaves the tuna ruby inside, ready for a sauce built on the Wasabi Mustard from Domaine des Terres Rouges, where a flash of clean heat gives way to the seed’s quiet sweetness.

Bitter endive, crisp apple and crumbled blue cheese all need a dressing with some warmth, which is where the Walnut Mustard from Domaine des Terres Rouges comes in, rich and creamy with the nutty depth of cooked walnuts.

Served cold on a warm evening, poached salmon flakes under the fork, and a sauce made with the Verbena Mustard from Domaine des Terres Rouges, floral, fresh and subtly citrusy, seems to open onto a summer garden.

Cut on the diagonal, the sandwich lets melted Gruyère stretch in long threads, and beneath the ham, a thin layer of Truffle Mustard from Domaine des Terres Rouges, smooth and earthy, makes a café classic feel quietly luxurious.

Crisp lettuce leaves cradle cool chicken and a scatter of toasted almonds, all bound by a dressing laced with the Tarragon Mustard from Domaine des Terres Rouges, whose delicate hint of anise lends an elegant, herbaceous depth.

Golden at the edges, barely opaque at the heart, seared scallops settle onto a pool of cream softened with the Riesling Mustard from Domaine des Terres Rouges, mild and refined, touched by the wine’s delicate floral notes.

Picture a summer table crowded with a cold dip and crunchy vegetable sticks, where the Provençale Mustard from Domaine des Terres Rouges, blended with tomatoes and Provençal herbs, brings vibrant southern flavors in just ten minutes.

Mushrooms hiss in hot butter, then cream turns everything silky, and stirred in at the last moment, the Porcini Mustard from Domaine des Terres Rouges, rich and earthy, brings a taste of the forest floor to the pasta.