Moutarde à la figue et romarin: fig and rosemary mustard

renchies seem to know no limits to their gastronomic decadence. Just when you thought you knew of all their latest fads, there crops up something new again.

Unlike some other nations who attempt ill-conceived culinary innovations for all kinds of wrong reasons, Frenchies always get it right.

I discovered this unusual mustard last year but there still seems no mention of it in English anywhere. It has a delicate extra flavour and an intense light magenta colour but I still prefer the unripe black pepper one from the same producer.