A friend just brought these to me, straight from Germany:
I, by no means think it is the “best” mustard, Handlmaier’s Sweet Bavarian Mustard with Weisswurst, a pretzel (Bretzen) and washed down with a Hacker-Pschorr Dunkle Weisse beer is truly the breakfast of champions
Winning.
Fallot…
JD
Are you sure that isn’t mustard flavored toothpaste? 
Mustard-flavored toothpaste — now there’s an idea! I’d like a tube of moutarde de Bourgogne menthe, please! 
First time seeing this thread…
Obviously I’m a fan of French’s but my two favorite mustards are:
Mustard from Harold’s New York Deli in Edison, NJ
Couldn’t find a picture of the mustard… and I’m out of the bottles I brought home last time I was there.
Here’s a pic of the Deli though!
The best Deli mustard I’ve ever had, by far. Gulden’s tastes like ass after you’ve had this.
Phillipe’s Hot Mustard
A must have in LA. Spicy, delicious. Go there with a cold and you’ll clear it right up!
Ha! First time I went to Philippe’s I did not take their mustard seriously … I was nearly crying after my first bite! So delicious!!
Also just discovered this thread. We went to the Handlmaier store in Regensburg recently and are now convinced it is the best mustard (with the french Maille and Fallot close seconds). The toothpaste containers are so tourists do not have to lug glass jars back on flights.
I just noticed that my pic of Philippe mustard got ditched.
Anyway, thread drift … how do you pronounce Philippe’s? Long standing debate among friends.
Jason
I say “Fill - eeps” but I’m told i’m wrong.
That’s how my Dad said it when I was a kid and we first went there and I’m not going to change now. Too old and set in my ways I guess.
I say “Fill - leeps”, which may be the same way Joel pronounces it (although I discern a subtle difference between “Fill - eeps” and “Fill - leeps”.
Bumpity…
Since our first trip to Paris in 2012, when I brought back a sample pack of Fallot minis, I have been using their products almost exclusively. Just about the time I finished those up, the local Treasure Island grocers started carrying the walnut, tarragon and regular Dijon, and I have very happily consumed quite a bit of these since.
Also, from the Maille boutique in the 1st, I enjoyed a couple of jars of their fine White wine version that they freshly pump into cork-sealed clay tubs.
Moutarde de Pommery holds a spot in my soul, as an old flame had a big jar in her cupboard, and it went nicely with the Vienna pastrami.
Any new recs from y’all?
Maille from the tap at the Paris or Dijon location is special, alive. The jars purchased from stores in London and NY are not as good, even fresh from the tap.
Sur Les Quais: I still have some of this mustard in the refrigerator and like it, though I suppose some will respond negatively to the flavors. I think I bought them from Vinopolis originally. i know they are available in Canada. This kit is composed of three mustards from the Tubissime® range, in 50g format: Pastis mustard, Honey and curry mustard, Truffle, and Provence herb mustard.
We recommend more specifically :
-The Pastis mustard for poultry and lamb.
-The Honey and curry mustard for white meats.
-The Provence herbs mustard for red meat and sausages.
Packaged in kits, these mustards are, above all, convenient; easy to use and to transport. They are particularly well-suited to grilled meat, but they will also enable you to liven-up mayonnaises, marinades, and other sauces.
http://www.surlesquais.com/english/bbq_en.html
There is no best but I again have to bring up this little known gem;
http://www.amazon.com/Ba-Tampte-Mustard-16-Ounce/dp/B00F9X4WUC/ref=sr_1_1?ie=UTF8&qid=1439214390&sr=8-1&keywords=batampte+mustard
I love Dijon in all their variations and would have nothing else with pate or most charcuterie.
The Batampte is incredible with a Columbus OH staple, the Schmidt’s Sausage Haus Bahama Mama.
Nice, will look for these in Montreal next month.
Ba-tampte is essential with pastrami and corned beef, IMHOP.
Yes, I should have said that rather than referring to the little-known Columbus OH staple German sausage. For multiple reasons.
Problem is that we in Columbus can’t get real pastrami and corned beef. We have a couple delis that offer something close but close is not good enough.