Maison Bornibus, Parisian delicacies from a historic mustard house
Maison Bornibus is a Parisian deli brand that has been producing mustard since 1855 and is now synonymous with mustard, mayonnaise, and cornichons. Founded by Alexandre Bornibus, once the "mustard king" of France, the brand combines age-old recipes with French gourmet culture—delicacies with a history, straight from the heart of Paris.
Since 1855, Maison Bornibus has been synonymous with French delicacies from Paris, led by their signature mustard made from a proprietary recipe. What began as a small mustard factory is now a full range of mustards, mayonnaises, and pickled cornichons—classics that carry tradition and Parisian charm. We have gathered the finest of them here, from spicy Dijon to playful mini corn cobs. Ten small jars, one great name.
1855, Alexandre Bornibus becomes the Mustard King
It all began in 1855 when Alexandre Bornibus took over the small mustard factory "Touaillon et fils" in the Les Halles district of Paris and promptly renamed it after himself.
He wasn't a mustard maker yet: born in 1821 in Verpillières-sur-Ource, Alexandre first worked as a teacher and then as the manager of a dairy before turning his attention to mustard seeds at the age of thirty. Perhaps it takes that kind of outsider’s perspective to turn an everyday product into something truly special.
In just a few years, he became one of the kings of mustard in France. In 1864, he patented a "mustard-sieving device," refining the classic recipe for Dijon mustard. Inventive spirit and good taste were his signature from the very beginning.
Alexandre Bornibus was also an early advertising pioneer—he knew how to turn an everyday product into a brand through catchy names and vibrant branding. He was also regarded as a socially conscious entrepreneur who treated his workers better than the standards of the time required. Thus, a small factory quickly became a name known throughout Paris.
Paris was the world capital of good taste back then, and any mustard that wanted to be taken seriously had to stand the test there. Maison Bornibus succeeded—and became a piece of the city itself.
A fire destroyed the factory in 1866, but the house rebuilt it larger and more beautiful at 58 Boulevard de la Villette. After the founder's death in 1882, his three sons, Georges, Lucien, and Paul, continued to run Maison Bornibus—the story was far from over.
Mustard, mayonnaise, and cornichons from Paris
The Bornibus range revolves around three classics: mustard, mayonnaise, and vinegar-pickled cornichons.
The mustard selection ranges from smooth Dijon mustard to coarsely ground grain mustard, mild honey mustard, and the fruity, spicy mustard with Espelette pepper. Four distinct personalities, from classic to playful, and the right one for every plate.
The mayonnaise selection includes creamy mayonnaise made with fresh egg yolk, garlicky aioli, and green wasabi mayonnaise. These are joined by crunchy extra-fine cornichons, large sweet-and-sour cornichons aigre-doux, and, as a special treat, mini corn cobs in a jar.
What connects them all is a clear French signature: savory, creamy, crunchy, but never overbearing. Each variety has its own balanced character—some seek clear heat, others sweetness, and some a satisfying crunch. At Bornibus, there is something for everyone, whether for an apéro, a cheese board, or a hearty snack.
Anyone who has tried Bornibus soon understands why a single jar rarely stands alone: the mustard calls for sausage, the mayonnaise for fries, the cornichons for cheese. One thing leads to another, and in the end, there is a small French buffet on the table.
Together, the varieties make up a small French pantry: spicy mustard for a roast, aioli for a barbecue, cornichons for a cheese platter, and baby corn for an apéro. You don't have to travel to Paris to eat like a Parisian—a few jars are enough.
Old recipes, carefully preserved
At Bornibus, the same things that counted in the 19th century still count today: good ingredients, a traditional production method, and patience during grinding.
Dijon mustard, for instance, is still produced according to the 1855 recipe. "Dijon" is not a protected designation of origin, but rather a method—which is why a Parisian house is allowed to label its mustard this way. The small, nutty mustard seeds are soaked for a few hours before being finely ground, and it is precisely this process that gives the mustard its clean, rising heat.
In 1931, Paul sold the company to Charles Boubli, whose family managed it until 1992, expanding the deli range. New varieties were added, but the core remained as Charles had maintained it. In 2012, Casimex Fine Foods took over the brand and has since revived the old recipes in historical packaging—the Bornibus name today stands for the same care as it did back then.
However, preservation doesn't mean standing still: alongside the classics, the Parisians are bold enough to try new things, such as mustard with Basque Espelette pepper or mayonnaise with Japanese wasabi. Tradition and a little flair fit together perfectly at Bornibus.
You can taste this attitude: clear ingredients, no unnecessary gimmicks, and recipes that have proven themselves over generations. That is exactly why the Bornibus name on a shelf stands for reliability—you know what you are getting, and you are getting quality. Great taste here is not by chance, but by recipe, just as Alexandre demonstrated from the very beginning.
Alexandre Dumas praised this mustard in 1870
The reputation of Bornibus reached far beyond Paris early on, and the celebrities of the time wrote about it.
In 1870, Alexandre Dumas included the mustard in his "Grand dictionnaire de cuisine." Until then, he wrote, he had preferred the mustards of Maille and Bordin over all others—but when chance had him taste this one, he realized it would one day surpass them all. A finer compliment a mustard could hardly receive.
He was not the only one: in 1869, "Le Petit Journal" wrote that this manufacturer had managed to popularize mustard and bring it into every household through his own processes. In 1878, Etienne Ducret dedicated an entire 32-page poem to him, "La Bornibusiade." And in 1900, film pioneer Georges Méliès shot an advertising film in which restaurant guests fight over the mustard pots. Quite impressive.
Pierre Larousse noted another invention in his encyclopedia: mustard in dry tablets for long journeys. At your destination, you would scrape a bit onto your plate with a knife, add a few drops of water, and the seasoning was ready.
The location itself tells a story: the old factory building on Boulevard de la Villette still stands today, with the pediment "Alexandre Bornibus" above the facade, reminding us of the days when mustard for half of Europe was ground right here.
Dijon mustard for the Sunday roast
From the Bornibus range, we have our personal favorites, and we are happy to share them with you.
We particularly like using the Dijon mustard for a Sunday roast and in every vinaigrette, the hearty sweet-and-sour cornichons with raclette and cheese, and the fine aioli with grilled shrimp. Those who love French cornichons and mustard will also find great options at Martin-Pouret from Orléans, a house with an equally rich tradition.
As a small gift or for your own pantry, it is worth taking a look at the entire range: a jar of mustard, a mayonnaise, a few cornichons, and suddenly your next snack has a touch of French charm. Browse through the mustard selection and the entire Bornibus range, and assemble your own little piece of Paris. The jars make excellent gifts, whether individually or as a trio of mustard, mayonnaise, and cornichons in a basket—a sophisticated treat for anyone who loves France.
Let yourself be surprised by how much history can reside in a single jar of mustard.
