{"title":"Maison Bornibus","description":"\u003ch2 id=\"speakable-headline\"\u003eMaison Bornibus, Parisian delicacies from a historic mustard house\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMaison 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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eSince 1855, \u003cstrong\u003eMaison Bornibus\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003e1855, Alexandre Bornibus becomes the Mustard King\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eHe 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eAlexandre 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.\u003c\/p\u003e\n\u003cp\u003eParis 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eMustard, mayonnaise, and cornichons from Paris\u003c\/h3\u003e\n\u003cp\u003eThe Bornibus range revolves around three classics: mustard, mayonnaise, and vinegar-pickled cornichons.\u003c\/p\u003e\n\u003cp\u003eThe mustard selection ranges from smooth \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e to coarsely ground grain mustard, mild honey mustard, and the fruity, spicy \u003ca href=\"\/en\/products\/bornibus-senf-mit-piment-d-espelette\"\u003emustard with Espelette pepper\u003c\/a\u003e. Four distinct personalities, from classic to playful, and the right one for every plate.\u003c\/p\u003e\n\u003cp\u003eThe mayonnaise selection includes creamy \u003ca href=\"\/en\/products\/bornibus-mayonnaise\"\u003emayonnaise\u003c\/a\u003e made with fresh egg yolk, garlicky \u003ca href=\"\/en\/products\/bornibus-aioli-knoblauchmayonnaise\"\u003eaioli\u003c\/a\u003e, and green wasabi mayonnaise. These are joined by crunchy \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003eextra-fine cornichons\u003c\/a\u003e, large sweet-and-sour \u003ca href=\"\/en\/products\/bornibus-cornichons-aigredoux\"\u003ecornichons aigre-doux\u003c\/a\u003e, and, as a special treat, mini corn cobs in a jar.\u003c\/p\u003e\n\u003cp\u003eWhat 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.\u003c\/p\u003e\n\u003cp\u003eAnyone 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.\u003c\/p\u003e\n\u003cp\u003eTogether, 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.\u003c\/p\u003e\n\n\u003ch3\u003eOld recipes, carefully preserved\u003c\/h3\u003e\n\u003cp\u003eAt Bornibus, the same things that counted in the 19th century still count today: good ingredients, a traditional production method, and patience during grinding.\u003c\/p\u003e\n\u003cp\u003eDijon 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eHowever, 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.\u003c\/p\u003e\n\u003cp\u003eYou 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.\u003c\/p\u003e\n\n\u003ch3\u003eAlexandre Dumas praised this mustard in 1870\u003c\/h3\u003e\n\u003cp\u003eThe reputation of Bornibus reached far beyond Paris early on, and the celebrities of the time wrote about it.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eHe 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.\u003c\/p\u003e\n\u003cp\u003ePierre 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eDijon mustard for the Sunday roast\u003c\/h3\u003e\n\u003cp\u003eFrom the Bornibus range, we have our personal favorites, and we are happy to share them with you.\u003c\/p\u003e\n\u003cp\u003eWe 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 \u003ca href=\"\/en\/collections\/martin-pouret-cornichons-und-senf\"\u003eMartin-Pouret from Orléans\u003c\/a\u003e, a house with an equally rich tradition.\u003c\/p\u003e\n\u003cp\u003eAs 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 \u003ca href=\"\/en\/collections\/senf\"\u003emustard selection\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003eLet yourself be surprised by how much history can reside in a single jar of mustard.\u003c\/p\u003e","products":[{"product_id":"bornibus-dijon-senf","title":"Dijon mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eThe classic Dijon mustard based on the 1855 recipe\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus Dijon mustard is the French classic with a refined, clean heat, produced according to the traditional 1855 recipe. Not a coarse-grained mustard, not a sweet gourmet mustard – but the smooth, sharp table mustard with which it all began in Paris.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDijon mustard\u003c\/strong\u003e is the smooth, finely ground French mustard that Bornibus has been stirring according to its own recipe since 1855, here in a 250-gram jar. \"Dijon\" is not a protected designation of origin, but rather a style of preparation – which is why a Parisian house is allowed to call its mustard by this name. The small, nutty mustard seeds only develop their heat when ground with liquid; it is clean and sharp, never dull.\u003c\/p\u003e\n\n\u003ch3\u003eFinely ground, clean and sharp\u003c\/h3\u003e\n\u003cp\u003eMoutarde de Dijon is creamy and smooth; its heat is sharp and direct, rising briefly to the nose before fading away cleanly.\u003c\/p\u003e\n\u003cp\u003eThe mustard seeds are mashed and left to rest for a few hours before being finely ground – the finer the grind, the smoother the result and the cleaner the heat. The spirit vinegar keeps it in check; the result is spicy, sharp, and elegant. A mustard that wakes up the palate without overwhelming it.\u003c\/p\u003e\n\u003cp\u003eGood mustard is a matter of balance: enough heat to wake you up, enough acidity to stay fresh, and a creaminess that clings to the spoon. Bornibus has been striking this balance for generations, and you can taste the patience with which it is ground.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, cheese, and in every vinaigrette\u003c\/h3\u003e\n\u003cp\u003eDijon mustard is the indispensable kitchen staple: for vinaigrettes and sauces, for rubbing into roasts, for meat, cold cuts, and bratwurst. It is the quiet foundation of countless dishes; you often don't taste it directly, yet you miss it when it’s gone.\u003c\/p\u003e\n\u003cp\u003eIt is a classic accompaniment to aged cheese and a piece of cold roast, where its heat carries the flavor. A spoonful rounds out any vinaigrette, it binds sauces, and it is the base for a good \u003ca href=\"\/en\/products\/bornibus-mayonnaise\"\u003emayonnaise\u003c\/a\u003e. And a few \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003ecornichons\u003c\/a\u003e are a must anyway.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it milder and sweeter, try the \u003ca href=\"\/en\/products\/bornibus-honig-senf\"\u003ehoney mustard\u003c\/a\u003e; those looking for bite and texture should choose the coarsely ground grain mustard.\u003c\/p\u003e\n\n\u003ch3\u003eThe mustard with which Bornibus began in 1855\u003c\/h3\u003e\n\u003cp\u003eDijon mustard is the heart of Maison Bornibus – the product with which everything began in 1855 and which remains one of the company's best-sellers today. Where others change their recipes, Bornibus sticks to the old one, and the mustard tastes today just as it did generations ago.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, was first a teacher and then the manager of a dairy before he took over a Parisian mustard factory in 1855 and popularized the mustard with his inventive spirit – in 1864, he patented a process for fine sieving. Good mustard belongs on every table, as Alexandre believed back then, and his reputation soon reached as far as the USA.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name still stands for this one, unmistakable taste. Other \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eThe heat becomes milder over time\u003c\/h3\u003e\n\u003cp\u003eDijon mustard should only be added to warm sauces shortly before serving, as prolonged cooking removes its delicate heat. Stored well-sealed and in a cool place, it lasts a long time – only the heat becomes milder over time, all by itself. On its own, a knife-tip is enough, because Dijon mustard only unfolds its full power in company. A dab on your Sunday roast, and it already tastes like France.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"250 g","offer_id":53071490842958,"sku":"047BOR0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/borinbus-dijon-senf-kaufen.jpg?v=1750982656"},{"product_id":"bornibus-koerniger-senf","title":"Whole Grain Mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eGrainy mustard for the grill and large roasts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe grainy mustard from Bornibus is coarsely ground, featuring whole, crunchy mustard seeds and a robust aroma. This is not a smooth table mustard, but rather the rustic, heat-resistant variety – made for grilled foods, large roasts, and hearty dressings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGrainy mustard\u003c\/strong\u003e, known as \"moutarde en grains\" in French, is the coarsely ground mustard from Bornibus where yellow and brown mustard seeds are merely cracked instead of finely crushed. This allows the seeds to remain whole and pop between the teeth. It is heat-resistant, does not lose its flavor at high temperatures, and does not burn as quickly as fine mustard – which is why it is loved in the grilling kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eWhole seeds that pop between your teeth\u003c\/h3\u003e\n\u003cp\u003eGrainy mustard is more about texture than heat: first the pop of the seeds, then a mild, spicy warmth with a splash of white wine.\u003c\/p\u003e\n\u003cp\u003eThe coarsely cracked mustard seeds provide bite and a nutty, spicy aroma, rounded off by the white wine. Its heat is present but friendly, more zest than fire – grainy, spicy, and hearty. A mustard you see before you taste it.\u003c\/p\u003e\n\u003cp\u003eGrainy mustard is the rustic cousin of smooth Dijon: coarser, milder in heat, but richer in texture. You can recognize it just by looking at it – the yellow and brown seeds are clearly visible in the light-colored sauce, making every spoonful look artisanal.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilled items, roasts, and as a rotisserie mustard\u003c\/h3\u003e\n\u003cp\u003eBecause it withstands heat, grainy mustard is also called \"rotisserie mustard\" in France, named after the kitchen station for large roasts and grilled foods. While fine mustard can become bitter under heat, the coarse variety remains spicy and rounded.\u003c\/p\u003e\n\u003cp\u003eIt reveals its hearty side as a crust on a roast pork, with steaks and sausages from the grill, and as a robust base for a salad dressing. Excellent with aged cheese, cold roast beef, and anywhere a smooth mustard would be too subtle. Add a few \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003ecornichons\u003c\/a\u003e, and your snack is complete. It also adds bite and color to a vinaigrette for robust leafy greens or to a potato salad.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something clearer and sharper, choose the smooth \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e; if you like it sweet, go for the \u003ca href=\"\/en\/products\/bornibus-honig-senf\"\u003ehoney mustard\u003c\/a\u003e. This variety is the rustic one of the three, ensuring you have the right mustard on your shelf for any occasion, from fine to coarse.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been making Parisian mustard since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind the grainy mustard is Maison Bornibus, a Parisian company that has specialized in mustard since 1855.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, took over a Parisian mustard factory and popularized the mustard with his inventive spirit – in 1864, he patented a process for fine sieving. Alexandre believed that good mustard belongs on every table, and its reputation soon reached as far as the USA. Grainy mustard has always been one of the house's hearty classics.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name stands for mustard with character. Other \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eApply to meat before roasting for a spicy crust\u003c\/h3\u003e\n\u003cp\u003eOn meat, the seeds become crispy during roasting, forming a spicy crust. In dressings, stir it in just before serving so that the seeds retain their bite. When stored in a cool place, the 245-gram jar lasts a long time, and the flavor only becomes rounder over time. A dollop on a grilled sausage is all it takes for the whole garden to smell like summer. Leftovers in the jar lose none of their strength; on the contrary, they only become milder and rounder over time.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"245 g","offer_id":53071490908494,"sku":"047BOR0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-koerniger-senf-moutarde-en-grains.jpg?v=1750982659"},{"product_id":"bornibus-mayonnaise","title":"Mayonnaise","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy French mayonnaise with fresh egg yolk\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus mayonnaise is creamy and French, stirred from fresh egg yolk and rapeseed oil, mild and delicately sweet. Not a spicy or garlicky variety, but the pure classic – the reliable companion for fries, fish, and salads.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMayonnaise\u003c\/strong\u003e is a creamy emulsion of egg yolk and oil, and the version from Bornibus is stirred in France using fresh egg yolk—about 8% in the jar—and rapeseed oil. The subtle sweetness and delicate yellow color come solely from the egg, not from a dye pot. A classic that can do it all and discreetly takes a backseat everywhere.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, mild, and delicately sweet\u003c\/h3\u003e\n\u003cp\u003eThe sauce is thick and creamy, mild in taste, with a fine sweetness from the fresh egg yolk and a hint of vinegar and pepper.\u003c\/p\u003e\n\u003cp\u003eUnlike a mustard-based one, it is not sharp; unlike one with garlic, it is not loud—it holds back, creamy, smooth, and velvety, letting the dish take center stage. It remains soft on the tongue, with the rounded richness that only real egg yolk can provide.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this restraint that makes it so useful—it covers nothing up, but rather supports. A good classic doesn't need to stand out; it needs to be reliable, and that is what it is, day after day, from your breakfast egg to an evening barbecue. A sauce like this is only missed when it’s gone.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, fish, and potato salad\u003c\/h3\u003e\n\u003cp\u003eMayonnaise is the all-rounder of the kitchen: for fries and baked potatoes, fried fish and artichokes, cold roasts and raw vegetables. Wherever a sauce is missing, it steps in, and where there is already one, it often rounds it off perfectly.\u003c\/p\u003e\n\u003cp\u003eIt is especially good with crispy fries and a plate of fried fish, and it serves as the base for potato or pasta salad. Stir in a spoonful of \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e, and it quickly turns into a rémoulade or a dip. On a sandwich, it holds everything together, and in sauce tartare, it meets capers and herbs. In no time at all, it can become a herb dip or a binder for coleslaw.\u003c\/p\u003e\n\u003cp\u003eIf you like it spicier, reach for the garlicky \u003ca href=\"\/en\/products\/bornibus-aioli-knoblauchmayonnaise\"\u003eAioli\u003c\/a\u003e or the fiery \u003ca href=\"\/en\/products\/bornibus-mayonnaise-wasabi\"\u003eWasabi Mayonnaise\u003c\/a\u003e. The classic variety is the calm center you can always rely on.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been making Parisian delicacies since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind the creamy sauce is Maison Bornibus, a Parisian house known for mustard, sauces, and delicacies since 1855. It is no coincidence that a mustard house makes such good sauces—anyone who understands eggs, oil, and seasoning also understands emulsions.\u003c\/p\u003e\n\u003cp\u003eBorn in 1821, Alexandre Bornibus took over a Parisian mustard factory and made the name famous through his ingenuity—in 1864, he patented a process for finely sifting mustard. The mustard house became a delicatessen that now also carries mayonnaise and cornichons, just as Alexandre would likely have wanted.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name stands for honest delicacies without any great fuss. You can find more \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eIt gets even creamier at room temperature\u003c\/h3\u003e\n\u003cp\u003eTaken out of the refrigerator a few minutes before serving, the sauce becomes even creamier. Once opened, keep it tightly sealed in the refrigerator and consume promptly, as fresh egg yolk likes things fresh. A dollop with hot fries, and your evening is saved. Anyone who has ever whipped up their own mayonnaise knows how to truly appreciate a store-bought one made with good egg yolk.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":53071491137870,"sku":"047BOR0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-mayonnaise-kaufen.jpg?v=1750982665"},{"product_id":"bornibus-aioli-knoblauchmayonnaise","title":"Aioli – Garlic Mayonnaise","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy Aioli with bold garlic from France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus Aioli is a creamy garlic mayonnaise based on rapeseed oil, stirred in France. Bold in garlic, Mediterranean in character. Not an oil emulsion laboriously whipped in a mortar, but a fine sauce from a jar, ready for the table or the grill in seconds.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAioli\u003c\/strong\u003e is the Southern French garlic mayonnaise from Provence, and the version from Bornibus brings it to you pre-mixed in a 220-gram jar – with rapeseed oil, egg yolk, and 3% garlic granules. Traditionally it is pounded by hand from garlic and oil, but here you get the same sunny idea ready to use at home. It is a classic accompaniment to fish and seafood, but it is just as good with raw vegetables, baked potatoes, and anything off the grill.\u003c\/p\u003e\n\n\u003ch3\u003eBold garlic flavor, creamy and balanced\u003c\/h3\u003e\n\u003cp\u003eThere is plenty of garlic in the aioli—noticeable, but not biting—integrated into a velvety, spreadable cream.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is creamy, savory, and zesty; the garlic leads, a hint of vinegar and pepper provides contour, and the rapeseed oil keeps everything smooth. It tastes of the south, of long tables outdoors, and of the first mild evening of the year. Not spicy, but aromatic, with that garlic note that lingers with you pleasantly for a little while. This is what France tastes like in summer: bright, fragrant with garlic, and convivial.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, grilled foods, and crusty bread\u003c\/h3\u003e\n\u003cp\u003eThis garlic mayonnaise is an all-rounder: it goes well with grilled fish and shrimp, roasted vegetables, fries, and crusty white bread.\u003c\/p\u003e\n\u003cp\u003eIt pairs naturally with grilled shrimp and a plate of roasted potatoes; add a few \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003eFrench cornichons\u003c\/a\u003e for a tangy contrast. On a burger or in a sandwich, it takes the place of any ordinary \u003ca href=\"\/en\/collections\/mayonnaise\"\u003emayonnaise\u003c\/a\u003e, and if you are making potato or pasta salad, feel free to give it the starring role.\u003c\/p\u003e\n\u003cp\u003eIt also makes a great dip—with raw carrots, radishes, and fennel, or with fried artichokes, as served in the south of France. Served with fish soup, as is beloved in Provençal cuisine, it feels perfectly at home. A dollop on a warm baguette, and your apéro is saved.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been making fine food in Paris since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind the sauce is Maison Bornibus, a traditional Parisian house known for mustard and fine delicacies since 1855.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, bought a small mustard manufactory at the time and turned it into a name that reached as far as the USA. In 1864, he patented his own process for finely sieving mustard, and as an early advertising pioneer, he knew how to make mustard popular like no other.\u003c\/p\u003e\n\u003cp\u003eGood taste belongs on every table, not just the fancy ones, as Alexandre believed back in the 19th century. Over 170 years later, the name still stands for that same care, and the cornichons, mustards, and sauces are still shipped all over the world today.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, cornichons, and mayonnaises from Bornibus\u003c\/a\u003e all come from the same house today—if you like the bold garlic note, perhaps your next try should be the classic \u003ca href=\"\/en\/products\/bornibus-mayonnaise\"\u003emayonnaise\u003c\/a\u003e or the fiery wasabi variant. And anyone who has stood on the Boulevard de la Villette in Paris might have seen the old factory with the golden lettering themselves.\u003c\/p\u003e\n\n\u003ch3\u003eThe fresher, the more vibrant the garlic\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the aioli becomes even smoother, and the garlic stands out more beautifully. Once opened, it keeps well in the refrigerator for several weeks—the fresher, the more vibrant the garlic. A dollop on lukewarm potatoes, a squeeze of lemon, and that is all a mild summer evening needs. And if there are any leftovers, your lunch sandwich will be happy the next day.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":53071491203406,"sku":"047BOR0004","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-aioli-knoblauchmayonnaise.jpg?v=1750982669"},{"product_id":"bornibus-cornichons-extrafins","title":"Extra-fine gherkins","description":"\u003ch2 id=\"speakable-headline\"\u003eSmall, delicate cornichons for charcuterie and cheese\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus's extra-fine cornichons are small, delicate French gherkins, crisp and pickled in vinegar and spices. Not a sweet accompaniment, but the classic tart variety à la française – dainty, sour, and made for charcuterie, pâté, and the cheese board.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCornichons extra-fins\u003c\/strong\u003e are the small, ultra-fine gherkins of French cuisine, crisply pickled by Bornibus in a tart brine of vinegar and spices. \"Extra-fins\" refers to their slim, delicate caliber. They are sour rather than sweet, dainty rather than lush, and belong alongside terrine, pâté, and everything found on a French cold cut platter.\u003c\/p\u003e\n\n\u003ch3\u003eDainty, crisp, and dry-tart\u003c\/h3\u003e\n\u003cp\u003eThe small gherkins are firm and crisp, their brine tart and acidic, with notes of herbs and spices rather than sweetness. Tarragon and mustard seeds often resonate in the brine, just as the French style dictates.\u003c\/p\u003e\n\u003cp\u003eThey give a fine crunch between the teeth, followed by a clear acidity accompanied by spices – savory, tangy, and fresh. They cleanse the palate where terrines and rillettes make it feel heavy. One or two gherkins, and you are ready for the next bite.\u003c\/p\u003e\n\u003cp\u003eThey are intentionally small: the younger the gherkin when harvested, the more tender the skin and the finer the crunch. In France, they are eaten daintily and in quantity; a whole little bowl next to the terrine, and no one is counting. It is precisely this dainty format that has made the cornichon a permanent staple of French cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eFor charcuterie, pâté, and raclette\u003c\/h3\u003e\n\u003cp\u003eClassic cornichons belong on every French meat board: with terrine, rillettes, ham, and pâté. They are the small, sour counterpoint that a good charcuterie platter needs.\u003c\/p\u003e\n\u003cp\u003eServe them plain with charcuterie, right next to pâté and a robust \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e. They pair well with raclette and cheese fondue; finely chopped, they give tartar, sauce gribiche, or a vinaigrette a sour kick. They are also excellent with a hard-boiled egg, in a sausage salad, or on an evening cold platter.\u003c\/p\u003e\n\u003cp\u003eIf you prefer them large and mild, reach for the \u003ca href=\"\/en\/products\/bornibus-cornichons-aigredoux\"\u003eCornichons aigre-doux\u003c\/a\u003e – the large, sweet-and-sour gherkins for raclette. On the cheese board, however, the small extra-fins are the slim, sour counterpart to rich cheeses. Having both varieties in the house is never a bad idea.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been making Parisian delicacies since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind these gherkins is Maison Bornibus, a Parisian firm known since 1855 for its mustards, cornichons, and fine sauces.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, took over a small mustard factory and turned it into a world-renowned name – in 1864, he patented a process for finely sieving mustard and, as an early advertising pioneer, understood how to make good products famous. Fine taste for everyone, not just for the refined table, was Alexandre's philosophy even then.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name is being celebrated again in France and is returning to fine shops, from the \u003ci\u003eépicerie fine\u003c\/i\u003e to bistro tables. The \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same house – and if you like French classics, browse through our \u003ca href=\"\/en\/collections\/frankreich\"\u003eselection from France\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThey stay crisp in the brine\u003c\/h3\u003e\n\u003cp\u003eIn the brine and well-chilled, the gherkins retain their crunch even after opening. Serve them cold and lightly patted dry, a few on a small plate next to pâté and baguette – a French apéro needs nothing more. A jar lasts a long time in the refrigerator, and it usually empties faster than you think.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 240g – Drained weight 120g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"120 g","offer_id":53071491301710,"sku":"047BOR0005","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-cornichons-fins.jpg?v=1750982672"},{"product_id":"bornibus-cornichons-aigredoux","title":"Sweet and Sour Gherkins","description":"\u003ch2 id=\"speakable-headline\"\u003eLarge sweet and sour cornichons for raclette and cheese\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus' Cornichons aigre-doux are large, sweet and sour gherkins from Paris, crisp and pickled in a mild vinegar brine. Not the small, tart classics, but the gentle, sweet and tangy variety – made for raclette, cheese boards, and hearty snacks.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCornichons aigre-doux\u003c\/strong\u003e are the large, sweet and sour gherkins of French delicatessen, crisply pickled by Bornibus in a mild brine of vinegar, sugar, onion, and dill. \"Aigre-doux\" simply means sweet and sour. Unlike their small, tart relatives, they pair well with everything hearty, cheesy, and rich – a crunchy counterpoint on any board.\u003c\/p\u003e\n\n\u003ch3\u003eCrisp, mild, and pleasantly sweet and sour\u003c\/h3\u003e\n\u003cp\u003eWhen you bite into these large gherkins, they make a satisfying crunch; their brine is sweet and sour and mild, without the sharp vinegar bite of the smaller variety.\u003c\/p\u003e\n\u003cp\u003eLarge and golden-green, they float in the jar in a brine of vinegar, sugar, onion, and a hint of dill. On the tongue, you first get the sweetness, then the subtle acidity, followed by notes of herbs – round, juicy, and refreshing. They are a friendly contrast to anything rich: one bite and your palate is awake again.\u003c\/p\u003e\n\u003cp\u003eA single one is often enough for several bites as they are quite large – you can slice them and fan them out or place them whole on a board. Their skin remains firm, the interior juicy, and the sweetness makes them accessible even to those who usually shy away from sharp vinegar. Children often prefer them to the tart variety, and on a sausage sandwich, they turn a simple snack into a little feast.\u003c\/p\u003e\n\n\u003ch3\u003eFor raclette, cheese, and hearty snacks\u003c\/h3\u003e\n\u003cp\u003eSweet and sour gherkins belong with anything hearty: raclette and cheese fondue, game pâtés, roast beef, and cold roasts. They are also perfect with tarts, flammkuchen, or simply as an in-between snack from the jar – anywhere something fresh and acidic needs to cut through richness.\u003c\/p\u003e\n\u003cp\u003eThey belong on a cheese board and next to a slice of pâté, where their sweetness balances the spice. On burgers or hot dogs, they replace any standard pickle; chopped up, they go into remoulade, potato salad, or with meatballs. And a spoonful of \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e on the side never hurts.\u003c\/p\u003e\n\u003cp\u003eIf you prefer them small and classically tart, opt for the \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003eCornichons extra-fins\u003c\/a\u003e – the dainty, sour gherkins served with charcuterie and terrines in France.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been making Parisian delicacies since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind these gherkins is Maison Bornibus, a Parisian house known for mustard, cornichons, and fine sauces since 1855.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, bought a small mustard manufactory at the time and made it great with his inventive spirit – in 1864, he patented a process for finely sieving mustard and, as an early pioneer of advertising, knew how to promote high-quality goods. Alexandre Dumas visited the factory and included the mustard in his great culinary dictionary in 1870.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name is being celebrated again in France and returning to fine shops. The \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same house – and if you like French delicacies, you will find even more in our \u003ca href=\"\/en\/collections\/frankreich\"\u003eselection from France\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePat them dry for the best shine\u003c\/h3\u003e\n\u003cp\u003eAfter opening, the gherkins will remain crunchy for weeks if kept in the brine and refrigerated. Shortly before serving, lift them from the brine and pat them dry; that's when they look their best. This turns a simple gherkin into a small highlight on your cheese board.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 860g – Drained weight 430g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"430 g","offer_id":53071492219214,"sku":"047BOR0006","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-cornichons-aigre-doux.jpg?v=1750982675"},{"product_id":"bornibus-mayonnaise-wasabi","title":"Wasabi Mayonnaise","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy, spicy Wasabi mayonnaise from France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBornibus Wasabi mayonnaise is a creamy French mayonnaise with Japanese wasabi, finely spicy and with a greenish shimmer. Not your ordinary standard mayo, but the piquant version – made for sushi, salmon tartare, and everything off the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWasabi mayonnaise\u003c\/strong\u003e, or \"mayonnaise au wasabi\" in French, is the creamy mayonnaise from Bornibus, refined with Japanese wasabi and horseradish, presented here in a 220-gram jar. The subtle heat rises briefly into the nose and dissipates quickly, with the delicate green color coming from the wasabi. A sauce with temperament that remains creamy and well-rounded.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, green, and finely spicy\u003c\/h3\u003e\n\u003cp\u003eThe Wasabi mayonnaise is as creamy as a classic mayo, but with a clear, quick wasabi kick that tickles the top of the nose.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the mild creaminess, then comes the typical wasabi heat – fresh, zesty, and light, passing quickly without burning. Unlike chili, it is crisp and cool; simply Japanese. A dab is enough to add excitement to a dish.\u003c\/p\u003e\n\u003cp\u003eWasabi is the green paste known from sushi restaurants – here, it is blended into the mayo, making it much more approachable than when eaten pure. You don't have to be a fan of spicy food to like it, as the mayo balances the heat and makes it rounded. Those who previously only knew wasabi as a burning dollop will discover its friendly side here. That is exactly what makes it a little \"aha\" moment at the table, especially with guests who otherwise avoid spicy food.\u003c\/p\u003e\n\n\u003ch3\u003eFor sushi, salmon tartare, and grilled foods\u003c\/h3\u003e\n\u003cp\u003eWasabi mayonnaise pairs well with everything from the sea: sushi and maki, salmon tartare, grilled tuna, and shrimp. Wherever fish and seafood are on the menu, it feels right at home.\u003c\/p\u003e\n\u003cp\u003eIt shines as a dip for tempura shrimp and as a green dollop on a salmon roll. On a burger, it provides an Asian twist; for deviled eggs and cucumber salad, it adds a fresh kick. Add a few \u003ca href=\"\/en\/products\/bornibus-cornichons-extrafins\"\u003ecornichons\u003c\/a\u003e, and the cold platter becomes exciting. It also elevates fries and sweet potato fries if standard mayo is too boring for you, and stirred into a sauce for pan-seared salmon, it brings the Far East to your plate.\u003c\/p\u003e\n\u003cp\u003eIf it's too spicy for you, opt for the classic \u003ca href=\"\/en\/products\/bornibus-mayonnaise\"\u003emayonnaise\u003c\/a\u003e or the garlicky \u003ca href=\"\/en\/products\/bornibus-aioli-knoblauchmayonnaise\"\u003eaioli\u003c\/a\u003e. The wasabi version is the most exciting of the trio if you want to show your guests something new. A jar keeps well, and once you've developed a taste for it, you won't want to be without it.\u003c\/p\u003e\n\n\u003ch3\u003eBornibus has been producing Parisian delicacies since 1855\u003c\/h3\u003e\n\u003cp\u003eBehind the Wasabi mayonnaise is Maison Bornibus, a Parisian house known for mustard, sauces, and gourmet foods since 1855.\u003c\/p\u003e\n\u003cp\u003eAlexandre Bornibus, born in 1821, took over a Parisian mustard factory and made the name famous through his inventive spirit – in 1864, he patented a process for finely sieving mustard. The fact that an old mustard house plays with Japanese wasabi today fits the curiosity that Alexandre exemplified.\u003c\/p\u003e\n\u003cp\u003eOver 170 years later, the name stands for gourmet products with the courage to innovate, and this Wasabi mayonnaise is one of those bold outliers that keeps a traditional house young. Other \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eA green stripe next to the sushi\u003c\/h3\u003e\n\u003cp\u003eWhen Wasabi mayonnaise is added to warm dishes at the last moment, its fine spiciness is preserved. Store in a cool place and keep well-sealed after opening, as fresh egg yolk likes to be kept fresh. A green stripe next to the sushi, and the evening has style. And if you prefer it milder, simply stir in a spoonful of classic mayo, which allows you to adjust the heat precisely.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":53071493103950,"sku":"047BOR0007","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/maison-bornibus-wasabi-mayonnaise-kaufen.jpg?v=1750982713"},{"product_id":"bornibus-mini-maiskoelbchen-im-glas","title":"Miniature corn cobs in a jar","description":"\u003ch2\u003eMini Corn Cobs in a Jar – from Bornibus of France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBornibus Mini Corn Cobs in a Jar\u003c\/strong\u003e are French, pickled baby corn from a traditional company in Paris. The extra fine, vinegar-pickled mini corn cobs have a sweet and sour taste and are super crunchy. The baby corn is perfect as an aperitif, with cheese fondue, raclette or as pickles with a snack. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can serve the mini corn cobs with hearty cuisine, with game or poultry terrines, with roast beef, with cold cuts or cheese platters. They go well with green and potato salads, with meatballs, fried potatoes or brawn. And the mini corn cobs add an exotic touch to a warm dish, such as a curry. Here in a 250g jar. \u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – traditional French vinegar preserves\u003c\/h3\u003e\n\u003cp\u003eMaison Bornibus has specialized in mustard production since 1861. Alexandre Bornibus acquired a mustard factory in Paris and, as a former dairy manager, quickly familiarized himself with the subject. He patented a mustard manufacturing process and modernized the recipe for the famous Dijon mustard. Recognition for the quality of his products quickly spread across Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1937, his successors, the Boubli family, achieved a court victory which established that Dijon mustard is not a designation of origin and that only mustard produced in Dijon can be called by that name, but rather a manufacturing process, a defined recipe. Thus, Maison Bornibus can continue to call its spicy table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces excellent mayonnaises and cornichons, offering a variety of delicious delicacies from Paris that combine tradition and authenticity. Here you can buy Bornibus Mini Corn Cobs in a Jar online. \u003c\/p\u003e\n\u003ch3\u003eProduct advantages of Mini Corn Cobs in a Jar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGMO-free\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eLactose-free\u003c\/li\u003e\n\u003cli\u003eNo artificial colors\u003c\/li\u003e\n\u003cli\u003eNo allergens\u003c\/li\u003e\n\u003cli\u003eNo artificial flavors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNet weight 250g – Drained weight 130g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"130 g","offer_id":53071525970254,"sku":"047BOR0008","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-mini-maiskoelbchen-im-glas.jpg?v=1750983155"},{"product_id":"bornibus-honig-senf","title":"Honey Mustard","description":"\u003ch2\u003eBornibus Honey Mustard – Moutarde au Miel from France\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBornibus Honey Mustard\u003c\/strong\u003e is a popular classic with a slightly sweet note when it comes to French mustard. To give it the finesse, the desired spiciness, but also a harmonious sweetness, the honey mustard is still prepared today from selected ingredients according to the traditional recipe from 1861. The small, rather mild, nutty mustard seeds only develop their spiciness when ground with the addition of liquid. The mustard seeds are mashed and left to rest for a few hours before being crushed and finely ground to become Moutarde de Dijon, which is then refined with honey.\u003c\/p\u003e\n\u003cp\u003eThe honey mustard gives meat, smoked fish, cold cuts, and grilled sausages a spicy-sweet note. The honey mustard refines salads and goes wonderfully with aged cheese or for rubbing roasts. This mustard is simply indispensable for a perfect vinaigrette, for seasoning sauces, or for making mayonnaise.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – Honey Mustard with Tradition\u003c\/h3\u003e\n\u003cp\u003eMaison Bornibus has specialized in mustard production since 1861. Alexandre Bornibus acquired a mustard factory in Paris and, as a former dairy manager, quickly familiarized himself with the subject. He patented a process for mustard production and modernized the recipe for the famous Dijon mustard. Recognition for the quality of his products quickly spread throughout Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1937, the successors, the Boubli family, won a court case that established that Dijon mustard is not an appellation of origin and that only mustard produced in Dijon can be called by that name, but rather a manufacturing process, a fixed recipe. Thus, Maison Bornibus is still allowed to call its sharp table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces excellent mayonnaise and gherkins, offering a variety of delicious delicacies from Paris that combine tradition and authenticity. Here you can buy Bornibus Honey Mustard online.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"250 g","offer_id":53071526461774,"sku":"047BOR0009","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-honig-senf.jpg?v=1750983157"},{"product_id":"bornibus-senf-mit-piment-d-espelette","title":"Mustard with Piment d'Espelette","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eBornibus Mustard with Piment d’Espelette – French Seasoning with a Subtle Kick\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe \u003cstrong\u003eBornibus Mustard with Piment d’Espelette\u003c\/strong\u003e combines classic French mustard tradition with the elegant, mild spiciness of the famous Basque chili. The result is a particularly well-balanced mustard: savory, aromatic, and with a pleasantly warm, slightly piquant finish. Perfect for those who want to add a refined but not overpowering spiciness to their dishes.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eWhat makes this mustard with Piment d'Espelette special:\u003c\/span\u003e\u003c\/h3\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eFrench Mustard Art:\u003c\/strong\u003e Finely tuned, creamy, and aromatic.\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003ePiment d’Espelette:\u003c\/strong\u003e Mildly spicy chili note with characteristic warmth.\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eVersatile:\u003c\/strong\u003e Ideal with meat, fish, vegetables, or as a base for sauces.\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eTaste \u0026amp; Character\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe mustard impresses with a harmonious balance of classic mustard heat and the gentle, fruity warmth of Piment d’Espelette. The chili provides not an aggressive heat, but depth and an elegant spiciness that lingers on the palate. This keeps the mustard versatile and pleasantly approachable. French mustard from Bornibus with Piment d’Espelette – finely spiced, mildly hot, and versatile in the kitchen.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eServing Suggestions\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWhether with grilled meat, sausage, fish, or as a sophisticated ingredient in dressings and marinades – this mustard elevates many dishes to a new level. It pairs particularly well with roasted vegetables, potato dishes, or as a fine note in a vinaigrette. It also adds an exciting accent to cheese or on a sandwich.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eBornibus – Tradition Meets Taste\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eMaison Bornibus has always stood for high-quality gourmet food from France and has specialized in mustard production since 1861. Alexandre Bornibus acquired a mustard factory in Paris and, as a former dairy manager, quickly familiarized himself with the subject. He patented a mustard manufacturing process and modernized the recipe for the famous Dijon mustard. Recognition for the quality of his products quickly spread throughout Europe.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eIn 1937, his successors, the Boubli family, achieved a court victory, which ruled that Dijon mustard is not a designation of origin and that only mustard produced in Dijon may bear that name, but rather a manufacturing process, a defined recipe. Thus, Maison Bornibus may continue to call its sharp table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces excellent mayonnaises and gherkins, offering a variety of delicious gourmet foods from Paris that combine tradition and authenticity. Here you can buy Bornibus Honey Mustard online.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWith the mustard with Piment d’Espelette, a modern interpretation of a classic is achieved: traditionally made, but with a fine, contemporary seasoning that enriches every kitchen. Here you can buy Bornibus Mustard with Piment d'Espelette online.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eBornibus Mustard with Piment d’Espelette\u003c\/strong\u003e from France – creamy mustard with a mild chili spice. Perfect for meat, vegetables, dressings, and more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"250 g","offer_id":59298736570702,"sku":"047BOR0010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-senf-piment-d-espelette.png?v=1778575944"},{"product_id":"bornibus-citrons-confits-salzzitronen","title":"Candied lemons – Preserved lemons","description":"\u003ch2 id=\"speakable-headline\"\u003ePreserved lemons from Bornibus add salt and acidity to your tagine\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBornibus preserved lemons are whole lemons that have been cured in brine for weeks, becoming soft, tender, and deeply savory. Their peel tastes salty and acidic, with a subtle bitterness that provides structure to any stew—available in a large jar for those who frequently cook North African cuisine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePreserved lemons\u003c\/strong\u003e are salt-cured lemons from the Parisian Maison Bornibus, a staple spice for tagines and couscous in North Africa for generations. The salt draws the moisture out of the fruit, making the peel soft and mild, and transforming the sharp acidity of the lemon into a well-rounded, savory depth. It is primarily the peel that is used, finely chopped and dosed sparingly.\u003c\/p\u003e\n\u003ch3\u003eSalty, acidic, and deeper than fresh lemon\u003c\/h3\u003e\n\u003cp\u003eThe jar contains whole, golden-yellow fruits that feel heavy and soft to the touch beneath the brine.\u003c\/p\u003e\n\u003cp\u003eWhen you taste a piece of the peel, you first notice the salt, then the acidity, followed by a warm, almost floral citrus note that fresh lemon simply cannot provide. The flesh is tender and heavily salted, while the peel is delicate and flavorful—it is the part that truly matters. A single quarter is enough to season an entire pot, as the flavor is so concentrated.\u003c\/p\u003e\n\u003ch3\u003eFor tagine, fish, and anything that stews for a long time\u003c\/h3\u003e\n\u003cp\u003ePreserved lemons belong in lamb tagine with olives, chicken with ginger and saffron, couscous, and braised vegetables. In Moroccan kitchens, the jar is as much a standard pantry item as a bay leaf is here. They are also excellent cold, finely chopped in a yogurt dip, salsa verde, lentil salad, or over fried fish.\u003c\/p\u003e\n\u003cp\u003eBefore cooking, rinse the piece briefly, scrape out the pulp, and cut the peel into narrow strips. Add it to the pot early so it can release its seasoning into the sauce. In a vinaigrette, it holds its own alongside the \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003ch3\u003eWeeks of curing in salt make the peel edible\u003c\/h3\u003e\n\u003cp\u003eFresh lemon peel is hard and bitter; in its raw state, it would be unpalatable in most dishes. Salt changes this: over weeks, it draws water out of the fruit, the cell walls break down, the bitterness recedes—leaving behind a peel that is tender enough to be eaten with a spoon.\u003c\/p\u003e\n\u003cp\u003eBornibus cures the fruits whole in water and salt, acidified with citric and acetic acid. A little calcium chloride keeps the peel firm so it doesn't fall apart during the long curing process, and ascorbic acid preserves the bright yellow color. The list of ingredients ends there.\u003c\/p\u003e\n\u003ch3\u003eKept under brine, they last for months\u003c\/h3\u003e\n\u003cp\u003eOnce opened, keep the lemons in the jar, well covered by their brine and stored in a cool place, and they will last for months. Simply squeeze out the piece you remove and push the rest back under the surface. This large jar is intended for kitchens where the tagine comes to the table often.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003emustards, mayonnaises, and cornichons from Bornibus\u003c\/a\u003e come from the same producer—and for those shopping for French specialties, you can find more in our \u003ca href=\"\/en\/collections\/frankreich\"\u003eselection from France\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eContent 825 g – Drained weight 500 g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"825 g \/ 500 g","offer_id":60459112792398,"sku":"047BOR0011","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bornibus-citron-confits-salzzitronen.png?v=1787834817"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/maison-bornibus-feinkost-seit-1861.png?v=1768389347","url":"https:\/\/norgutes.com\/en\/collections\/maison-bornibus.oembed","provider":"nur Gutes","version":"1.0","type":"link"}