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Apr 3, 2014 | 4:30 pm

#76

nrr

FlyerTalk Evangelist

Join Date: Jul 2003

Location: jfk area

Programs: AA platinum; 2MM AA, Delta Diamond, Hilton Diamond

Posts: 10,291

I like very "hot" mustard. The Dijon mustard (which is in "theory" from the city of Dijon in France), one gets in France, seems to be much stronger than the equivalent you get in the USA. Maille (one of the brands most USA supermarkets sell) is rarely as "hot" as a container of the same brand purchased in Paris--why?

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