PURE MUSTARD OIL

It all begins on a warm afternoon in Burgundy. We are in western Burgundy, not far from Nevers, the place where all life seems to be organized around the Loire. For those who go up the river, it is the pretty town of La Charité sur Loire and its historical center, the wine town of Sancerre, and very green landscapes that invigorate. I meet Emmanuel at the entrance to his Huilerie, a large courtyard where a few piles of seeds from the latest harvests are waiting to be pressed.

He shows me around.

He gives me a tour of the place, and we linger on the mustard and its specialties. He is very proud, Emmanuel, of his AOC Burgundy, and of the quality of his oils in general. When you see him, you understand in the first few seconds: he always has a thousand ideas in mind. While he explains to me without batting an eyelid that he is in the field and the press, that he knows the life cycle of his crops and the ways to press them to give a cold-pressed virgin oil, on his premises, I am only half of the way through.

The oil is a natural product, and the oil is a natural product.

On mustard press days, he tells me, it's only possible to go into the press room for 2 minutes, otherwise the pungent smell of mustard assaults you directly. He makes a first cold pressed oil, and his mustard oil has a nice orange/brown color, with a very strange characteristic smell at first, and then you get used to it! There is sometimes a small sensation of heating with the mustard, it is an oil of character. We wanted it because it corresponds well to the raw quality that we are looking for in our oils: no smell or color retouching, everything comes directly from the fields of Emmanuel, without pesticides, without addition. I could almost wish you a good tasting, but this oil is for your hair!