MVO: For generations our family has used a traditional recipe of umami-rich seeds from the northern slopes of the Dijon hills with oil, salt and water and modified it with mono...phylm...mmmmm...iate and an unpronounceable substance we call Yellow Six. Which leaves bright streaks on your son's waistcoat when he uses it to wipe our mustard from his mouth. And that's when you feel it, mon cherie: