The lucky few find a few jars on the shelves of French supermarkets, but they can only take one.
Dijon mustard is becoming the object of French desires because the favorite and inevitable condiment on the tables is not found.
What makes the jar a rarity is the “extreme” drought that hit Canada, the world's leading mustard producer and which saw the reduction of seed plants to make spicy sauce.
However, a shortage that has lasted for months: the North American country supplies, in fact, about 80% of the seeds used by the French producers of the spicy condiment, the rest comes mainly from Burgundy, the region surrounding Dijon.
Here, too, the concern looks to the future: "it is very important to increase our production - Luc Vandermaesen, president of the Burgundy Mustard Association told AFP - in order to be able to face meteorological risks that differ from one country to another" .
Within the next year, Burgundy is expected to produce 15,000 tons of mustard seeds, meeting 40% of its needs.