A product previously cultivated almost exclusively in Burgundy has now appeared in the Velay region: mustard. Bruno Nozi has embarked on growing and producing this condiment near Polignac. He and his wife, Danielle, developed the recipe for La Véritable after two years of research. It is available in various varieties: thin, traditional, blackcurrant, curry, Espelette pepper, basil, tarragon, and verbena. This producer is part of the Velay producers' route.
What made you want to get involved in this crop?
Bruno Nozi: It was following a health problem that I started this activity. Previously, I raised pigs on the farm. I wanted to stay involved in the plant sector, and so I started this production after Covid, after the mustard shortage we experienced.
What are the plant's distinctive characteristics?
Bruno Mozi: It's a bit like rapeseed. It's a frost-sensitive plant that's susceptible to damage from freezing temperatures. We sow it after the last frost, around April 15th, and harvest it in mid-August, after the wheat. We sowed one hectare in 2022, and the goal is to cultivate 15 hectares. The work involved is comparable to winemaking. To achieve what I produce on a small scale, I use a grinder I made myself, as well as a sieve. The aim would be to produce about fifteen tons per year.
Did it take a long time to develop your mustard recipe?
Bruno Nozi: Ah yes! The recipes are kept secret by the professionals who specialize in mustard production. I must have done at least 90 tests before finding the right recipe. And then, I became interested in the different flavors that could be offered.
Which ones do you specifically offer?
Bruno Nozi: We offer eight different flavors. There's plain and delicate, traditional and blackcurrant, porcini mushroom, basil, verbena, tarragon, Ardèche chestnut honey, and Espelette pepper. We also offer vinaigrette made with our mustard, as well as green lentil jam from Le Puy, to which I add a touch of vanilla. Its texture is similar to chestnut cream!
Are your mustards starting to become well-known?
Bruno Nozi: Yes. We had the opportunity to present them at the Halles du Velay in 2024, as well as at the Paris International Agricultural Show. They are very popular with those who have discovered them. We currently work with some renowned chefs, such as Jacques Marcon in Saint-Bonnet-le-Froid, François Gagnaire in Paris, and David Lyonnet in Lyon. They can also be found at La Distillerie in Le Puy-en-Velay.
Where can we get them today?
Bruno Nozi: Of course, locals can find our mustards in farmers' markets, such as La Ponote in Le Puy-en-Velay, or at Carrefour. They are also available at Moulin de Serres in Brioude, and at Le Panier Paysan in Monistrol-sur-Loire. You can also buy them at our farm shop. Our mustards are packaged in 90g, 250g, and 650g family-size jars.
Any projects?
Bruno Nozi: The idea is to make ourselves even better known. So we have a lot of outreach work to do with farmers' markets and restaurant professionals.
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