Three-Citrus Mustard

Moutarde 3 agrumes: a French mustard with citrus fruits

The Moutarde 3 agrumes from Rue Traversette is a French mustard with orange, clementine, and lemon. Classically made from mustard seeds and vinegar, rounded off with honey, it is bright yellow and significantly fruitier than any Dijon.

Moutarde 3 agrumes by Rue Traversette is a French mustard that doesn't come from Dijon, but from the Languedoc region. The base is classic—mustard seeds and vinegar—seasoned with honey and salt. What makes it special are the three citrus fruits in its name: orange, clementine, and lemon provide freshness, fragrance, and a bright acidity.

Fruity and bright with clear acidity

The Moutarde 3 agrumes glows a bright yellow in its 110g jar, smooth in texture with finely visible mustard seed remnants. Notes of orange peel rise to the nose the moment you open it.

On the palate, you first taste the fruit, bright and almost perfumed, followed by the mustard heat, which rises briefly to the nose before quickly fading. It remains fruity, tangy, and spicy in the mouth, while the honey softens the citrus notes before they become too sharp.

This is a mustard that brightens rather than burns. If you are looking for the fiery intensity of a strong Dijon, this is not it. If you are looking for acidity and fragrance, you have found it.

Three citrus fruits in one jar might sound like a lot, but they work in layers. The orange provides the sweetness and fragrance, the clementine the soft center, and the lemon the crisp finish. Together, they create an aroma that is broader than any single fruit could ever be.

With fish, asparagus, and leafy salads

In our selection of mustards, Moutarde 3 agrumes is the freshest, and the one most likely to be used for cooking rather than just seasoning.

It plays to its strengths wherever you need mustard with more acidity: on fried fish, light meats, and poultry, preferably off the grill. It is tailor-made for asparagus and fennel, just as it is for potatoes, and in a vinaigrette for bitter leafy salads like endive or chicory, it adds fruitiness instead of just heat.

A spoonful stirred into mayonnaise makes the perfect sauce for dipping artichokes. And because it contains honey, this mustard is vegetarian.

Mustard from the vegetable cannery

That a cannery known for vegetable spreads is making a mustard has to do with Stéphane Strobl’s way of adding a twist to familiar things. The citrus fruits are exactly that twist.

It is cooked and stirred in Saint-André-de-Sangonis in the Hérault department, where the cannery has been based since 2015. Around ten people work there, cutting by hand, cooking in kettles, and gently pasteurizing—with no preservatives, no artificial colors, and no artificial flavors.

It all started in 2005 in the neighboring village of Saint-Pons-de-Mauchiens, on the Rue de la Traversette, the street that gives the brand its name. Previously, Stéphane sold corks to local winemakers. In June 2026, he was recognized as a "Responsible Entrepreneur" by the Hérault Chamber of Trades and Crafts.

Stir briefly if there is any separation

Once opened, the jar belongs in the refrigerator, where the mustard will retain its freshness for weeks. Stir it briefly before use if there is any separation. For a spicier, smokier variety from the same kitchen, choose the Moutarde Piment d'Espelette, or for a ready-to-use dressing, see our dressings and salad sauces.