Best dijon I have found is called "Maille L'Originale." Got it first in the French Antilles but then found it widely distributed in the US. Highly recommend.
Here I am putting that name through a search engine before realising it’s the exact brand of mustard sitting in my cubboard, which I ate for lunch this afternoon. My search is over.
For those that like their mustard a little more raw, Maille Wholegrain is my mustard of choice. I keep several others (A deli, a horseradish, a brat) around but that's the true best.