How to make mustard

Next week I’m hosting and cooking for Maille Dijon mustard at their pop up shop in Spitalfields. The shop, based on existing models in Paris and Dijon, looks stylish and authentic. I’m talking about it on the Joanne Good show (BBC London): http://soundcloud.com/msmarmite/maille-mustard-pop-up-on-the
Here is a preliminary drawing of the shop:

Mustard is one of my favourite condiments, French Dijon is my preferred mustard, and Maille is my Dijon brand of choice. The mild flavour of moutarde Dijonnais, is perfectly balanced in terms of acid and spices, just right for my signature vinaigrette. 
I’ve spent some time around Dijon: the medieval coloured roofed buildings of Beaune, the unspoilt Parc de Morvan, the Cote D’or vineyards of the Bourgogne. The route between Dijon and Lyon is the chemin of gastronomes and oenophiles.
After having a go at making Marmite, I decided to try mustard, an altogether easier process. I was inspired by this authoritative tome on Mustard by Rosamond Man and Robin Weir as well as a trip to the Unilever HQ. 
Mustard, one of the few spices native to Europe, is one of the oldest spices and like honey, it never goes off. There are three varieties of mustard seed: white, brown and black. White, the mildest, is often used in American mustard (say for hot dogs), brown is the base for  French mustard while black seed, the strongest, gives Indian cooking it’s piquancy. 

Mustard has health benefits and was often used as a paste to stimulate the circulation, to improve the memory and give relief from scorpion bites. Mix up some mustard powder with water and flour, spread it on brown paper and wrap it around the affected part with gauze. Leave for ten minutes or longer if you can stand it. A mustard bath is also beneficial.
I’m swilling all my mustard recipes around in my brain in preparation for Bastille Day and July 15th at the Spitalfields Maille mustard pop up. A bientot mes chers amis!