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Dominique VARIOT

Atelier de la moutarde

Mustard

Visits : Open from March to June and from September to October by appointment.

Regions : Corsica Livantina

Categories : And also...

From the grain to the pot.

There are fields above Bravone which are planted similarly to wheat:  there’s the grain, the germ and the harvest.

This is the land of mustard, and this is the brainchild of Dominique Variot, who makes professionally what he knows how to make best: small-scale production, made on a farm and resulting from mustard grown entirely in Corsica.
What’s the recipe? - “Work done with zest”. We won’t know any more, however, because the rest is a closely-guarded secret.

All the flavours of Corsica are gathered together to create a surprising range of mustards: herbs from the maquis (scrubland), lemon, clementine, honey, myrtle, and chestnut honey. Eleven varieties, four types of citrus fruit and three savoury-sweet flavours.

Ideas flow in the workshop, where new flavours are tried out with each new season. How about rib steak with hazelnut chip mustard, or traditional mustard with myrtle berries, or even raw fish with clementine mustard?  Innovative recipes to seduce the greatest chefs...

Fields in flower can only be seen in April.  Mustard can be enjoyed all year round!