 It developed a lot of commerce in that region, and they take, particularly around Dijon, they take mustard making very, very seriously, and it's gilded. Although these days, Dijon mustard can be made anywhere, and actually a very small percentage of it is made in Dijon itself. I'm surprised that the French are quite keen to have appellations that are regulated. Why is it possible to make Dijon outside of Dijon?