I like the cheapest French mustard: Amora. At least it’s the closest I’ve found to the typical Paris bistro. Recently not finding it in the US, so when someone travels to France, that is all is ask! Currently own 8 jars, 
This Lion’s Dijon was really great, and their prices on regular Edmond Fallot is under $4.
I usually buy 3 jars and something I’ve never tried before. Wish I got a few more of these. Don’t let the “extra strong” deter you, it’s nothing like the sinus clearing mustard at Chinese restaurants. Not much different than heat-wise than regular Edmond dijon.
Just came from the Maille store on Place de la Concord.
Black truffle mustard much less truffley than in Sept 22. And price seems about 65% higher (now 74 euros for the biggest size, vs 45 iirc).
White truffle was on sale 50% off. Now was cheaper by a bit than black.
I normally prefer the black, but it was very close this time. Neither particularly truffly but still so much better than not fresh.
Also forgot about the two week limit without refrigerator , not home for three weeks. So had them empty the minibar to store it. (And will have to do do at 4-5 more hotels).
No more Chablis fresh either, just Chardonnay. Instead fresh honey mustard and whiskey/smoked pepper mustard, neither of wish I cared for. 3 big crocks and one medium is my take home- black truffle, white truffle, Chardonnay and a small of ancienne ; also on sale at 50% off).
Memo to self, make Paris last stop next time.
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Just bought this for the first time after we wandered past the store in Paris. Holy shit.
FWIW I think even the jarred stuff seems to taste more mustard-y than the same jars sold in the US. Maybe it’s mental though…
This is why I agree to be our mustard mule once a year.
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The shop in Bordeaux closed in Covid and never reopened…
I have never found a difference between the Maille jars in the shop and those in the supermarket for half the price (or less). The same is true with Fallot - you can buy it in catering size buckets (2kg?) in the Carrefour next to the Mercure or the E Leclerc on the edge of Beaune.
I only get the difference with the fresh from the tap.
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It’s not mental. It’s the truth, and a fairly obvious one, at that. I swear they’re different formulas altogether, with the US version being sweeter and less “mustardy”, to use your term.
The stuff sold in the US and Canada is made in Canada and thermalized. The French jarred versions are also thermalized. The fresh from the tap mustards are not.
Maille told me that the French grocery store (jarred) mustards have more bite, while the North American stuff is creamier. Intentionally so.
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Thanks for the confirmation!
I noticed it when making a salad dressing….the usual teaspoon I use made it much more mustardy than usual
This is 100% the line i’ve been given from the Maille store on multiple occasions. “The American market doesn’t like their dijon mustard as strong as the French, so the recipe is marginally different to reduce the ‘heat.’”