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Celtic Mustard

Herne Mar 21, 2013 09:42 AM

Where can I buy Celtic Mustard in the GTA?

  1. d
    disgusti Mar 25, 2013 06:03 PM

    what is celtic mustard? i did a google search and got this thread, some guys cd, and a couple restaurant dishes with it as an element

    4 Replies
    1. re: disgusti
      ylsf Mar 25, 2013 07:14 PM

      Here is a link that has a bit of a description. Looks like it is based out of Brittany region of France:


      No idea where to get it, but, I think I saw a mention of it in a thread recently as a dish element. Curious too if it is sold locally now that this thread has been brought up. I will keep an eye out for it. I think I did see it when I was in Montreal but I know that doesn't help the OP.

      1. re: disgusti
        Herne Mar 30, 2013 10:06 PM

        Hi disgusti: Do you remember the names of the restaurants or whether they were in the GTA or not?

        1. re: Herne
          disgusti Mar 30, 2013 10:36 PM

          nah it's actually just a bunch of food bloggers talking about the mackerel/shiso/celtic mustard dish at the ledbury in london

          1. re: disgusti
            Herne Mar 31, 2013 07:06 AM

            Thanks. I guess some places make for their use. I believe I saw it on 2 Toronto restaurants menus but can't find it now.

      2. h
        Herne Mar 25, 2013 05:47 PM

        Well I guess nobody knows. I'd like to try it so I'll continue looking for it.

        4 Replies
        1. re: Herne
          MissBingBing Mar 26, 2013 04:37 AM

          Did you try Cheese Boutique?

          1. re: MissBingBing
            INDIANRIVERFL Mar 26, 2013 08:40 AM

            My immediate thought was which Celtic? Scotland, Ireland, Wales, or Brittany. In what context is it to be used?

            1. re: INDIANRIVERFL
              Herne Mar 26, 2013 08:49 AM

              Good question. I think Celtic takes in 4. I expect the context will have something to do with ham.

              1. re: INDIANRIVERFL
                jayt90 Mar 26, 2013 10:37 AM

                The link in yslf's reply indicates Breton, and possibly a Quebec version is in the Montreal markets.Has anyone asked about this on the other boards?


                I think I'll add a small amount of anchovy and crushed dulse to a Dijon mustard, and try that.

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