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In Douarnenez, the call for solidarity from the restaurant owner who has run out of mustard – Bretagne


Above all, don’t tell him that the mustard is going to his nose, the pun is risky. However, at the head of La Régate, on the side of Sables-Blancs in Douarnenez, Pierre Grandgirard indeed fulminates in the face of the shortage of certain products essential to his activity. Its renowned seafood platters are accompanied by homemade mayonnaise, to be thrown away every evening for hygienic reasons, hence the great need for oil and mustard.

For the oil, he has just found an expensive solution: an order of 80 liters from the Var, at €4 per liter including postage. “It was €1.50 per liter last year, it’s becoming hellish! Yesterday, we didn’t even have half a liter left, I could only take 30 liters in a hurry from the food wholesaler in Quimper, but that’s not enough, ”says the restaurateur. And this Tuesday morning, he embarked on a frantic quest for mustard in the shops of Douarnenez. Conclusion: two poor little pots, “not enough to end the week, far from it”.

“If you inadvertently see a few pots too many…”

Hence an appeal launched in the afternoon on social networks, ironic but real, to the population: “If inadvertently you notice that you have a few extra pots, we are ready to buy them back from you…” Pierre Grandgirard hopes to recover in a few days ten pots of 250 grams from a supplier. “Let’s say that I have other things to do than run for mustard every day,” says the restaurateur, at the head of a team of eleven people.

He went up against the reasons for the shortage, certainly resulting initially from the difficulties of Canadian productions, but reinforced in his eyes by the behavior of consumers. “The mustard seeds will be picked up in June, the fermentation will take place during the summer and in September, there will be plenty of them on the shelves, some store for months or a year, this penalizes the others”, underlines the Douarneniste. Who sees with concern these concerns occurring at the start of the season. It is in July and August that he will have to provide the most mayonnaise with his seafood.



letelegramme Fr Trans

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