{"title":"Maison Bornibus","description":"\u003ch2\u003eMaison Bornibus – Delicatessen from Paris\u003c\/h2\u003e\n\u003cp\u003eLa Maison Bornibus was founded in 1861 when Alexandre Bornibus acquired the Touaillon et fils mustard factory in the Les Halles district of Paris. In just a few years, Monsieur Bornibus became the Mustard King of France. In 1864, he filed a patent for a \"method for sifting mustard and various other substances,\" thereby revolutionizing the classic recipe for Dijon mustard. At the World Exhibitions in Paris in 1867 and Vienna in 1873, Bornibus products received numerous awards. In addition to his innovations and industrial progress, Alexandre Bornibus is also known for his innovative social corporate management.\u003c\/p\u003e\n\u003ch3\u003eBornibus – Mustard, Mayonnaise, Cornichons\u003c\/h3\u003e\n\u003cp\u003eAfter a fire destroyed the mustard factory in 1866, it was rebuilt even more beautifully and extensively at 58 Boulevard de la Villette. However, the company founder sadly passed away at the age of 80 shortly after the reopening. His three sons, Georges, Lucien, and Paul, took over the management of Maison Bornibus. In 1931, Paul sold the company to Charles Boubli, whose family managed it until 1992 and expanded the delicatessen range. In 2012, the internationally active Casimex Fine Foods GmbH acquired the Bornibus brand and is reviving old recipes in historical packaging. In addition to mustard, the Bornibus mayonnaise made with fresh eggs and Bornibus cornichons pickled in vinegar are highly recommended. Fine food at its best!\u003c\/p\u003e","products":[{"product_id":"bornibus-senf-mit-piment-despelette","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":56361245442374,"sku":"047BOR0010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-senf-piment-d-espelette.png?v=1778576230"},{"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":56364247908678,"sku":"047BOR0009","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-honig-senf_49d5a8db-d9b2-4374-895c-650754f48ba6.jpg?v=1776146524"},{"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":"250 g \/ 130 g","offer_id":56364248236358,"sku":"047BOR0008","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-mini-maiskoelbchen-im-glas_f6ae18f8-90e6-473b-9beb-13c0518e68c7.jpg?v=1776146525"},{"product_id":"bornibus-mayonnaise-wasabi","title":"Wasabi Mayonnaise","description":"\u003ch2\u003eWasabi Mayonnaise - creamy spice from France\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBornibus\u003c\/strong\u003e \u003cstrong\u003eWasabi Mayonnaise\u003c\/strong\u003e is a high-quality, creamy mayonnaise made with fresh egg yolks, rapeseed oil, and Japanese horseradish in France. Its delicate spiciness and greenish color come from the addition of Japanese wasabi. This classic Wasabi Mayonnaise is versatile in the kitchen; it pairs well with raw vegetables, cucumber or potato salad, deviled eggs, as well as salmon tartare, grilled tuna or shrimp, and as a sandwich spread, on burgers, grilled meats, or cold roast beef. After opening, store in the refrigerator and consume soon.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus - Delicatessen 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 mustard manufacturing process 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, his successors, the Boubli family, achieved a court victory, which ruled that Dijon mustard was not a designation of origin that could only be used for mustard produced in Dijon, but rather a manufacturing process, a defined recipe. Thus, Maison Bornibus can continue to call its hot table mustard Dijon mustard. In addition to mustard and gherkins, the Bornibus brand also produces excellent mayonnaises, such as this Wasabi Mayonnaise, offering a variety of delicious delicatessen from Paris that combine tradition and authenticity. Here you can buy Bornibus Wasabi Mayonnaise online.\u003c\/p\u003e\n\u003ch3\u003eProduct advantages of Bornibus Wasabi Mayonnaise:\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\u003econtains EDTA due to fresh eggs\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":56364281135430,"sku":"047BOR0007","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/maison-bornibus-wasabi-mayonnaise-kaufen_546d9a5b-fa07-402a-94a7-8d952d318270.jpg?v=1776146647"},{"product_id":"bornibus-cornichons-aigredoux","title":"Sweet and Sour Gherkins","description":"\u003ch2\u003eCornichons aigre-doux – Sweet and Sour Gherkins from Bornibus\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBornibus Cornichons aigre-doux\u003c\/strong\u003e are large, sweet and sour gherkins from a traditional company in Paris. The gherkins, pickled in vinegar, have a sweet and sour taste and are super crunchy. They are perfect as an aperitif, with cheese fondue or raclette.\u003c\/p\u003e\n\u003cp\u003eYou can serve the large gherkins with hearty cuisine, game or poultry pâtés, roast beef, or cold cut or cheese platters. Sweet and sour gherkins go well with potato salad, meatballs, fried potatoes, or aspic. You can make remoulade from them, or put them on hotdogs or burgers, however you like. Here in an 860g jar.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – Sweet and Sour Gherkins 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, his successors, the Boubli family, won a court case that established that Dijon mustard is not a designation of origin and that only mustard produced in Dijon can be called such, 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, like these sweet and sour gherkins, offering a variety of delicious Parisian delicacies that combine tradition and authenticity. Here you can buy Bornibus Cornichons aigre-doux online.\u003c\/p\u003e\n\u003ch3\u003eProduct benefits Cornichons aigre-doux\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 coloring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNet weight 860g – Drained weight 430g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"860 g \/ 430 g","offer_id":56364283625798,"sku":"047BOR0006","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-cornichons-aigre-doux_30497798-b4a8-4355-9aa6-19ce9fd612ca.jpg?v=1776146662"},{"product_id":"bornibus-cornichons-extrafins","title":"Extra-fine gherkins","description":"\u003ch2\u003eFrench Cucumbers – Bornibus extra-fine Gherkins\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBornibus extra-fine Gherkins\u003c\/strong\u003e are \u003cstrong\u003eFrench cucumbers\u003c\/strong\u003e from a traditional company in Paris. These extra-fine, vinegar-pickled gherkins have a sweet and sour taste and are super crunchy. The mini-gherkins are perfect as an aperitif, with cheese fondue, or as pickles with raclette.\u003c\/p\u003e\n\u003cp\u003eYou can serve these small gherkins with hearty cuisine, game or poultry pâtés, roast beef, or charcuterie and cheese boards. They go well with potato salad, meatballs, fried potatoes, or aspic. You can make remoulade with them, or put them on hotdogs or burgers, just as you like. Here in a 240g jar.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – French Gherkins 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 quickly familiarized himself with the subject as a former head of a dairy. He patented a mustard production 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, won a court case which determined that Dijon mustard is not an appellation of origin and that only mustard produced in Dijon can be called such, but rather a production process, a fixed recipe. Thus, Maison Bornibus can continue to call its sharp table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces excellent mayonnaises and cornichons, offering a variety of delicious Parisian delicatessen products that combine tradition and authenticity. Here you can buy Bornibus extra-fine Gherkins online.\u003c\/p\u003e\n\u003ch3\u003eProduct advantages of the extra-fine Gherkins:\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\u003c\/ul\u003e\n\u003cp\u003eNet weight 240g – Drained weight 120g\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"240 g \/ 120 g","offer_id":56364283724102,"sku":"047BOR0005","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-cornichons-fins_5b89bf07-3e03-44b4-a564-00f78b69e4c7.jpg?v=1776146663"},{"product_id":"bornibus-aioli-knoblauchmayonnaise","title":"Aioli – Garlic Mayonnaise","description":"\u003ch2\u003eGarlic Mayonnaise – Aioli by Bornibus\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBornibus Aioli\u003c\/strong\u003e, \u003cstrong\u003egarlic mayonnaise\u003c\/strong\u003e, is a high-quality, creamy mayonnaise made with rapeseed oil and plenty of garlic in France. This classic garlic mayonnaise is versatile in the kitchen, accompanying raw vegetables, cooked artichokes, French fries and roasted potatoes, fried fish and cold roasts. It also serves as a sandwich spread and for dressing pasta or potato salads, whenever a Mediterranean garlic note is desired in the dish. It is a good companion for barbecues, whether with grilled prawns, steak, or on crispy bread. Store in the refrigerator after opening and consume promptly.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – Delicatessen 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 mustard manufacturing process 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, his successors, the Boubli family, achieved a court victory, which determined that Dijon mustard is not an appellation of origin and that only mustard produced in Dijon may bear that name, but rather a manufacturing process, a defined recipe. Thus, Maison Bornibus can continue to call its sharp table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces gherkins and excellent mayonnaises, like this Aioli, offering a variety of delicious delicatessen from Paris that combine tradition and authenticity. Here you can buy Bornibus garlic mayonnaise online.\u003c\/p\u003e\n\u003ch3\u003eProduct advantages: Aioli Garlic Mayonnaise\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 coloring\u003c\/li\u003e\n\u003cli\u003econtains EDTA due to fresh eggs\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":56364283855174,"sku":"047BOR0004","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-aioli-knoblauchmayonnaise_3238f459-c413-41f5-a2f7-1e83ad7ca7da.jpg?v=1776146664"},{"product_id":"bornibus-mayonnaise","title":"Mayonnaise","description":"\u003ch2\u003eBornibus Mayonnaise – Taste of France\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBornibus Mayonnaise\u003c\/strong\u003e is a high-quality, creamy mayonnaise, made with fresh eggs and rapeseed oil in France. It owes its subtle sweetness and color to the fresh egg yolks it contains. This classic mayonnaise is versatile in the kitchen; it accompanies raw vegetables, cooked artichokes, French fries and roasted potatoes, fried fish and cold roasts. It also serves as a sandwich spread and for dressing pasta or potato salads. After opening, store in the refrigerator and consume soon.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – Fine Foods 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 mustard manufacturing process 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, his successors, the Boubli family, achieved a court victory that ruled that Dijon mustard was not an appellation of origin, meaning that only mustard produced in Dijon could be called that, 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 and gherkins, the Bornibus brand also produces excellent mayonnaises, such as this mayonnaise with fresh eggs, and thus offers a variety of delicious delicacies from Paris that combine tradition and authenticity. Here you can buy Bornibus Mayonnaise online.\u003c\/p\u003e\n\u003ch3\u003eProduct advantages of Bornibus Mayonnaise\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 coloring\u003c\/li\u003e\n\u003cli\u003econtains EDTA due to fresh eggs\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Maison Bornibus","offers":[{"title":"220 g","offer_id":56364285002054,"sku":"047BOR0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-mayonnaise-kaufen_e990a5f1-2c9f-4720-83c2-fa45e955597a.jpg?v=1776146665"},{"product_id":"bornibus-koerniger-senf","title":"Whole Grain Mustard","description":"\u003ch2\u003eBornibus Whole Grain Mustard – Moutarde en Grains from France\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBornibus\u003c\/strong\u003e \u003cstrong\u003ewhole grain mustard\u003c\/strong\u003e is also a classic of French cuisine, as this coarsely ground mustard is also known as Rotisseur mustard. The Rotisseur is a position in a commercial kitchen responsible for roasting and grilling large pieces of meat, which are often seasoned with \u003cstrong\u003eMoutarde en Grains\u003c\/strong\u003e. Whole grain mustard is more heat-resistant, does not lose its pungency even at high temperatures, and does not burn as quickly as fine mustard.\u003c\/p\u003e\n\u003cp\u003eCoarse-grained mustard offers a great combination of texture and intense flavor. Since the yellow and brown mustard seeds are only coarsely ground, the individual grains remain pleasantly crunchy. It pairs well with grilled dishes, large roasts, and even cheese, and serves as a base for salad dressings.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – Whole Grain 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 became an expert in the field. He patented a mustard production process 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, his successors, the Boubli family, won a court case that ruled that Dijon mustard was not a designation of origin that could only be used for mustard produced in Dijon, but rather a manufacturing process and a fixed recipe. Thus, Maison Bornibus can continue to call its sharp table mustard Dijon mustard. In addition to Dijon mustard, the Bornibus brand also produces whole grain mustard, excellent mayonnaise, and cornichons, offering a variety of delicious Parisian delicacies that combine tradition and authenticity. Here you can buy Bornibus whole grain mustard online.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"245 g","offer_id":56364285231430,"sku":"047BOR0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-koerniger-senf-moutarde-en-grains_3770a1c7-84bd-4e4f-8f32-9db38be89487.jpg?v=1776146667"},{"product_id":"bornibus-dijon-senf","title":"Dijon mustard","description":"\u003ch2\u003eBornibus Dijon Mustard – Moutarde from France\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBornibus\u003c\/strong\u003e' \u003cstrong\u003eDijon mustard\u003c\/strong\u003e is the classic choice when it comes to French mustard. To give it both its delicate flavor and desired pungency, Dijon mustard is still prepared today from selected ingredients following the traditional recipe from 1861. The small, rather mild, nutty mustard seeds only develop their pungency when ground with the addition of liquid. The mustard seeds are steeped for a few hours before being crushed and finely ground to become Moutarde de Dijon.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDijon mustard is emblematic of Maison Bornibus. It is the product with which everything began in 1861 and which established the Bornibus legend. This mustard is one of Bornibus' best-selling products.\u003c\/p\u003e\n\u003cp\u003eThis French mustard adds a spicy note to meat, cold cuts, and grilled bratwurst. The pungent Dijon mustard refines salads and pairs wonderfully with aged cheese or for rubbing into roasts. Mustard is simply indispensable for a perfect vinaigrette, for seasoning sauces, or for making mayonnaise.\u003c\/p\u003e\n\u003ch3\u003eMaison Bornibus – 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, his successors, the Boubli family, won a court case which established that Dijon mustard is not a designation of origin that can only be used for mustard produced in Dijon, but rather a manufacturing process, a defined recipe. Thus, Maison Bornibus is still allowed to call its pungent table mustard Dijon mustard. In addition to mustard, the Bornibus brand also produces excellent mayonnaise and cornichons, offering a variety of delicious fine foods from Paris that combine tradition and authenticity. Here you can buy Bornibus Dijon mustard online.\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"250 g","offer_id":56364286083398,"sku":"047BOR0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/borinbus-dijon-senf-kaufen_7b15b0f2-6f17-450b-9387-c78a9e23430e.jpg?v=1776146668"},{"product_id":"bornibus-citrons-confits-salzzitronen","title":"Candied lemons – Preserved lemons","description":"\u003ch2\u003eBornibus Citrons confits. Whole lemons in brine, savory instead of sour.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCitrons confits\u003c\/strong\u003e are whole lemons, aged for weeks in brine, from the Parisian house of Bornibus. The peel is used, not the juice. Not lemon paste, not lemon powder, not a substitute for fresh lemon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCitrons confits\u003c\/strong\u003e are salt-preserved lemons from Maison Bornibus, whose peel becomes soft and savory enough for cooking after weeks in the brine. Fresh lemon juice has a known problem in a stew: it provides acidity but no depth. After twenty minutes of cooking, hardly anything remains.\u003c\/p\u003e\n\n\u003cp\u003eSalted lemons behave in reverse. Their peel releases a salty-citrusy savor throughout the entire cooking time, which combines with the stock and fat instead of disappearing into it. This is precisely why the jar is kept handy next to the stove in North African kitchens. It doesn't replace a lemon there, but takes on its own task.\u003c\/p\u003e\n\n\u003ch3\u003eSalt first, acidity next, bitterness as the baseline\u003c\/h3\u003e\n\n\u003cp\u003eWhoever tries a piece of the peel on its own tastes three layers in succession: first salt, then a rounded acidity, beneath that a warm, almost floral citrus note. Fresh lemon does not have this third layer.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit comes out of the jar golden yellow and feels heavy in the hand. The peel is delicate enough to scrape with the back of a knife, while retaining its bite. The pulp beneath is tender, watery, and very heavily salted — it is scraped out and discarded. What remains is a narrow, but very concentrated zone between the peel and the inner membrane.\u003c\/p\u003e\n\n\u003cp\u003eThe intensity is regularly underestimated. A quarter of a peel fully flavors a stew for four people. Two quarters make it a salty dish with a citrus note, and that is rarely desired. Dose more sparingly than the recipe suggests the first time.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of aroma, the brine is prominent, followed by a cooked, marmalade-like citrus note. It reminds one more of lemon confiture than of sliced fruit. Whoever holds their nose over the open jar immediately understands that something other than lemon is at play here.\u003c\/p\u003e\n\n\u003cp\u003eThose who expect the bright zestiness of freshly squeezed juice will find salted lemons too salty and not fresh enough. They are not suitable for lemon cake, sorbet, or a clear vinaigrette. Their strength lies in their length, not their sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eSalted lemons into the pot early, sparingly into salads\u003c\/h3\u003e\n\n\u003cp\u003eThe peel needs time in the stock, so it goes in early and not as a finish. In lamb tagine with olives, it goes into the pot with the onions and simmers for an hour.\u003c\/p\u003e\n\n\u003cp\u003eFour applications that reliably work. A quarter of the peel in narrow strips for chicken with ginger and saffron, braised from the start. Half a teaspoon finely chopped in yogurt with olive oil, as a dip for roasted vegetables. A scant teaspoon in a salsa verde for grilled fish, stirred in just before serving. And a strip in warm lentil salad, along with a spoonful of \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon mustard from the same house\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eBeyond North African cuisine, the peel goes further than many assume. In a gremolata, it replaces the zest of fresh lemon and gives ossobuco a salty edge. Stirred into melted butter, it pairs well with baked potatoes, roasted cauliflower, and seared scallops.\u003c\/p\u003e\n\n\u003cp\u003eThe peel behaves differently cold and warm. In a stew, it disperses and disappears as a separate ingredient. Chopped cold, it remains noticeable as a small, salty accent and therefore requires an even lighter hand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Rinse the piece briefly and reduce the salt in the recipe by about a third. The brine is not waste — a spoonful of it seasons a vinaigrette or the cooking water for couscous. Those who only occasionally cook North African cuisine will find the large jar too generous.\u003c\/p\u003e\n\n\u003ch3\u003eHow weeks in salt turn into an edible peel\u003c\/h3\u003e\n\n\u003cp\u003eRaw lemon peel is firm and bitter. No stew can tolerate it in this form. The salt changes both, slowly.\u003c\/p\u003e\n\n\u003cp\u003eOver weeks, osmosis draws water from the fruit. The cell walls yield, the pectin in the white inner membrane loosens, and the bitter substances in the peel noticeably recede. What remains is a peel that can be cut like soft vegetables. This same maturation rounds the acidity: the sharp edge of fresh lemon becomes a sustained, salty-underpinned savor.\u003c\/p\u003e\n\n\u003cp\u003eThe salt concentration is crucial. If it is too low, undesirable fermentation sets in instead of controlled maturation, and the brine becomes cloudy. If it is too high, the peel remains firm and cannot be cut. The corridor in between is narrower than it appears when looking into the jar.\u003c\/p\u003e\n\n\u003cp\u003eThe technique does not originate from France, but from the Maghreb. It arrived in Paris via Franco-North African culinary traditions and has been part of the repertoire of delicatessens there for decades. What is a household staple in Morocco became a preserved product in a jar in France.\u003c\/p\u003e\n\n\u003cp\u003eMaison Bornibus has been producing mustard and pickled preserves in Paris since 1861 and has mastered the craft of preserving for generations. For this jar, the fruits are preserved whole and not quartered. The whole fruit matures more evenly, retains its shape and color, and does not dry out at the cut edges. The large container corresponds to the house's catering size and is intended for frequent cooks, not for occasional use.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Citrons confits are more than salted lemons\u003c\/h3\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThe difference from a homemade jar lies in the time and reliability. It takes four to six weeks in one's own kitchen for the peel to become tender, and the result varies with the amount of salt, lemon variety, and room temperature.\u003c\/p\u003e\n\n\u003cp\u003eHere, the maturation is complete when the jar is opened. Stored in brine and chilled, the fruits then keep for months. When you take a piece out, push the rest completely back under the surface.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, there is the quantity. A single jar from the supermarket is empty after two tagines; this one lasts an entire season. For households that cook Moroccan cuisine once a year, this is the wrong size — for everyone else, it saves constant repurchasing.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the jar works well for people who cook Moroccan or Levantine cuisine and know the effort of making their own from experience. Those who like to continue working in the same direction when seasoning can combine it with a blend like \u003ca href=\"\/en\/products\/pfeffersack-und-soehne-ras-el-hanout-keramikdose\"\u003eRas el Hanout\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar that turns a braised chicken into a North African dish — with just one quarter of peel.\u003c\/em\u003e\u003c\/p\u003e","brand":"Maison Bornibus","offers":[{"title":"825 g \/ 500 g","offer_id":57216702939462,"sku":"047BOR0011","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bornibus-citron-confits-salzzitronen.png?v=1787925151"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/maison-bornibus-feinkost-seit-1861.png?v=1775844989","url":"https:\/\/ginusslande.com\/en\/collections\/maison-bornibus.oembed","provider":"genussland","version":"1.0","type":"link"}