{"title":"Edmond Fallot Mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eFrench mustard from Edmond Fallot in Beaune\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEdmond Fallot is the last independent, artisanal mustard mill in France. Since 1840, the family-run manufacturer in Beaune has been grinding its mustard seeds using granite millstones—cool, slow, and without haste. The result is French mustard with a clear pungency and plenty of character, from fine Dijon to coarse-grained mustard.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEdmond Fallot\u003c\/strong\u003e stands for French mustard from Burgundy, ground in the last independent mustard mill in France. In Beaune, in the heart of the Côte d'Or wine region, the family has been producing Dijon mustard and coarse-grained mustard since 1840—using stone mills that do not heat the mustard seeds. What counts here is not quantity, but craftsmanship: seeds that are allowed to retain their aroma, and a pungency that comes from the seed itself rather than from a machine.\u003c\/p\u003e\n\u003ch3\u003eA mill near the city walls since 1840\u003c\/h3\u003e\n\u003cp\u003eThe story begins in 1840, when Léon Bouley set up an oil and mustard mill near the city walls of Beaune and ground a mustard that the region's gourmets quickly came to appreciate. Oil and mustard were a common pairing back then; the mill pressed both under one roof.\u003c\/p\u003e\n\u003cp\u003eIn 1928, Edmond Fallot (1889–1962) took over the mill, gave it his name, and carefully expanded the house—without throwing the old methods overboard. While mustard increasingly became a mass-produced commodity in nearby Dijon, Fallot stuck to the stone mill and small-scale production. The mill became a manufacturer with a reputation, yet it remained a family business where mustard is ground on stone.\u003c\/p\u003e\n\u003cp\u003eThe fact that the famous Dijon mustard is still artisanally produced to this day in Beaune and not in Dijon has to do with Fallot’s stubbornness. When the big brands relocated and accelerated their production, the house stuck to its stones and its size—small enough to keep every step in its own hands. This independence has become rare; most large mustard brands are now owned by international corporations.\u003c\/p\u003e\n\u003cp\u003eAs early as 1987, Marc Désarménien, a grandson of Edmond Fallot, stood by his father's side; he took over management in 1994. To this day, he leads the Moutarderie in Beaune, the secret capital of Burgundy nestled among the famous vineyards of the Côte d'Or. Consequently, the mustard here has always been intertwined with good food and good wine.\u003c\/p\u003e\n\u003ch3\u003eTwo classics from the stone mill\u003c\/h3\u003e\n\u003cp\u003eYou will find the two classics from the house of Fallot in our shop: the fine Dijon mustard and the coarse-grained mustard, both in heavy stoneware pots. Anyone who tries both side by side will best taste how much difference a little white wine and a few whole seeds make.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/fallot-moutarde-de-dijon-senf-im-steintopf\"\u003eMoutarde de Dijon\u003c\/a\u003e is the classic Dijon mustard, powerfully sharp and delicately spiced, just as French cuisine loves it. A spoonful is enough to give character to a vinaigrette, sauce, or roast, and its driving pungency briefly rises into the nose before giving way to a warm spiciness. It tastes classically French when served with ham, cornichons, and a slice of country bread.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/fallot-moutarde-en-grains-grober-senf-im-steintopf\"\u003eMoutarde en Grains\u003c\/a\u003e, on the other hand, is the coarse, grainy mustard with white wine from Burgundy—milder and more rustic, with whole seeds that crack between the teeth. Two mustards, two characters: one sharp and clear, the other grainy and winey. Dijon likes quick cooking; grain mustard likes a long table with cheese and sausages.\u003c\/p\u003e\n\u003cp\u003eBoth come in a nostalgic stoneware pot, which protects the mustard from light and is far too good to throw away once empty. In France, Fallot does much more—vinegars, cornichons, and mustards flavored with tarragon or cassis. We have the two Burgundy classics on our shelves, and they are enough for many good dishes. You can find more from our \u003ca href=\"\/en\/collections\/senf\"\u003emustard selection\u003c\/a\u003e right next door.\u003c\/p\u003e\n\u003ch3\u003eGround on stone, without haste\u003c\/h3\u003e\n\u003cp\u003eWhat is special about Fallot is the mill itself: granite millstones that slowly grind the mustard seeds without heating them.\u003c\/p\u003e\n\u003cp\u003eWhy does that matter? Because heat takes away the mustard's aroma. The cooler the seeds are ground, the clearer the pungency remains and the more multi-layered the aroma of the paste becomes. Yellow and brown mustard seeds travel slowly over the stone, and it is only after grinding that vinegar, salt, wine, and spices are added. The white wine for the coarse mustard comes from Burgundy and gives the grain mustard its fine, winey note.\u003c\/p\u003e\n\u003cp\u003eMustard begins as a small, hard seed that only develops its pungency through moisture—the reaction that briefly rises in your nose with Dijon. Fallot gives the seeds time for this instead of overheating them, and therein lies the difference between a loud mustard and a good one. Others have long been working with fast industrial mills; Fallot sticks to the stones. Diligence, patience, craftsmanship—that is something you can still rely on in Beaune today.\u003c\/p\u003e\n\u003cp\u003eAnd the family is looking ahead: Fallot is committed to ensuring that mustard plants are grown in Burgundy again instead of sourcing seeds solely from overseas. This way, Burgundian mustard remains a piece of Burgundy tomorrow, too—from the field to the stoneware pot.\u003c\/p\u003e\n\u003ch3\u003eThe last of its kind in France\u003c\/h3\u003e\n\u003cp\u003eFallot is now the last independent, family-run mustard mill in France, and has been for over 180 years—something they are rightly proud of in Beaune.\u003c\/p\u003e\n\u003cp\u003eHow much the house stands for its craft is shown by the small museum that Fallot opened in Beaune in 2003: on an interactive tour, you can see how mustard is made using stone mills. Around 50,000 visitors come every year to look over the shoulder of the Moutarderie. Children can crank the hand mill themselves, and at the end, there is mustard to taste.\u003c\/p\u003e\n\u003cp\u003eThe small shop is also worth a visit: shelves full of stoneware pots, flavored mustards with cassis, tarragon, or honey, plus vinegars and cornichons. Two of their own shops in Beaune and Dijon are part of the business, as is certification according to the International Food Standard. Fallot is also among the houses that helped the Moutarde de Bourgogne gain its protected origin status.\u003c\/p\u003e\n\u003cp\u003eAwards aside—the finest recognition is the full spoonful of mustard that tastes like mustard, and not just like pungency. Craftsmanship you can taste.\u003c\/p\u003e\n\u003ch3\u003eOur tip for the mustard pot\u003c\/h3\u003e\n\u003cp\u003eIf you are not yet familiar with Fallot, the best place to start is with the sharp Dijon—it is the all-rounder for everyday cooking.\u003c\/p\u003e\n\u003cp\u003eOur tip: use the \u003ca href=\"\/en\/products\/fallot-moutarde-de-dijon-senf-im-steintopf\"\u003eDijon mustard\u003c\/a\u003e in vinaigrettes and with roasts, and the \u003ca href=\"\/en\/products\/fallot-moutarde-en-grains-grober-senf-im-steintopf\"\u003egrain mustard\u003c\/a\u003e with cheese, rillettes, and anything that comes off the grill. A dollop of Dijon in hollandaise sauce gives even asparagus character. During grilling season, grain mustard is a must; in winter, sharp Dijon goes perfectly with pot roasts and raclette. Both together in a stoneware pot also make a great little gift if you know someone with a preference for good food.\u003c\/p\u003e\n\u003cp\u003eIf you would like to taste your way through the world of French mustard, it is also worth taking a look at \u003ca href=\"\/en\/collections\/martin-pouret-cornichons-und-senf\"\u003eMartin-Pouret from Orléans\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/maison-bornibus\"\u003eMaison Bornibus\u003c\/a\u003e from Paris—two other houses with a long mustard tradition. But in the end, there is hardly any way around Beaune. Taste your way through.\u003c\/p\u003e","products":[{"product_id":"fallot-moutarde-de-dijon-senf-im-steintopf","title":"Dijon Mustard – Mustard in a Crock","description":"\u003ch2\u003eDijon Mustard - Mustard in a Stone Jar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFallot Moutarde de Dijon\u003c\/strong\u003e is a \u003cstrong\u003efine mustard in a stone jar\u003c\/strong\u003e from France. This classic spicy mustard is wonderful as a seasoning paste in the kitchen and for dipping. The mustard, refined with white wine, is well suited for seasoning pan-fried dishes and for rubbing into roasts, adding flavor to meatballs and roulades, for grilled meat or with bratwurst. It has a great pungency and refines vinaigrettes and mustard sauces. Fallot's finely seasoned Dijon mustard comes in a beautiful ceramic jar, which makes it particularly suitable for your dining table.\u003c\/p\u003e\n\u003ch3\u003eEdmond Fallot – Moutardier a Beaune since 1840\u003c\/h3\u003e\n\u003cp\u003eThe Edmond Fallot company is known far beyond the borders of France for its delicious mustard. Since 1840, Edmond Fallot, Moutardier a Beaune, has been producing Dijon mustard, grainy mustard, and flavored mustards. The Fallot mustard, presented here in its nostalgic stoneware jar, which guarantees optimal preservation and the retention of its characteristic pungency, is an indispensable part of our kitchen. Yellow and brown mustard seeds are ground in the last granite stone mustard mill in Burgundy. The traditional recipe with white wine, mild vinegar, salt, sugar, and fine spices is still used today.\u003c\/p\u003e","brand":"Edmond Fallot Senf","offers":[{"title":"250 g","offer_id":53071224832334,"sku":"047VIA2507","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Fallot-Moutarde-de-DijonAuNuXAKdT65RD.jpg?v=1750980576"},{"product_id":"fallot-moutarde-en-grains-grober-senf-im-steintopf","title":"Wholegrain Mustard – Coarse Mustard in a Stoneware Pot","description":"\u003ch2\u003eCoarse Grain Mustard in a Stoneware Jar – Moutarde en Grains by Edmond Fallot\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFallot Moutarde en Grains\u003c\/strong\u003e is a \u003cstrong\u003ecoarse grain mustard in a stoneware jar\u003c\/strong\u003e from France. This classic, sharp, coarse-grained mustard, also known as Rotisseur mustard, is a wonderful seasoning paste for cooking and dipping. This mustard, refined with white wine, is excellent for seasoning pan-fried dishes and rubbing into roasts, adding flavor to meatballs and roulades, marinating grilled meat, or serving with bratwurst. It has a great pungency and enhances vinaigrettes and mustard sauces. Fallot's coarse-grained mustard comes in a beautiful ceramic jar, making it a particularly attractive addition to your dining table.\u003c\/p\u003e\n\u003ch3\u003eEdmond Fallot – Moutardier à Beaune since 1840\u003c\/h3\u003e\n\u003cp\u003eThe Edmond Fallot company is known far beyond the borders of France for its delicious mustard. Since 1840, Edmond Fallot, Moutardier à Beaune, has been producing Dijon mustard, coarse grain mustard, Moutarde en Grains, and flavored mustards. The Fallot mustard, presented here in a nostalgic stoneware jar which ensures optimal preservation and retention of its characteristic pungency, is an indispensable part of our kitchen. Yellow and brown mustard seeds are coarsely ground in the last granite stone mustard mill in Burgundy. The traditional recipe with white wine, mild vinegar, salt, sugar, and fine spices for the Moutarde en Grains is still used today.\u003c\/p\u003e","brand":"Edmond Fallot Senf","offers":[{"title":"250 g","offer_id":53071503982926,"sku":"047VIA255608","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fallot-moutarde-de-grains-dijon-senf.jpg?v=1750983023"},{"product_id":"fallot-moutarde-en-grains-grober-senf-im-steintopf-sale","title":"Grain Mustard – coarse mustard in a stoneware pot – SALE","description":"\u003ch2\u003eMoutarde en Grains by Edmond Fallot\u003c\/h2\u003e\n\u003cp\u003eGrab it now: Fallot Moutarde en Grains with a short shelf life of 19.08.2026 has been significantly reduced in price. Quality remains, price drops.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eFallot Moutarde en Grains\u003c\/strong\u003e is a \u003cstrong\u003ecoarse mustard in a stoneware pot\u003c\/strong\u003e from France. This classically sharp, coarse-grained mustard, also known as rotisseur mustard, is a wonderful seasoning paste for the kitchen and for dipping. Refined with white wine, this mustard is perfect for seasoning quick-seared dishes and rubbing onto roasts, adding flavor to meatballs and roulades, marinating grilled meat, or pairing with bratwurst. It has a great pungency and refines vinaigrettes and mustard sauces. Fallot's coarse-grained mustard comes in a beautiful ceramic pot, making it a perfect fit for your dining table.\u003c\/p\u003e\n\u003ch3\u003eEdmond Fallot – Moutardier à Beaune since 1840\u003c\/h3\u003e\n\u003cp\u003eThe Edmond Fallot company is known far beyond the borders of France for its delicious mustard. Since 1840, Edmond Fallot, Moutardier à Beaune, has been producing Dijon mustard, coarse mustard, Moutarde en Grains, and flavored mustards. Fallot mustard in this nostalgic stoneware pot, which guarantees optimal preservation and maintains its characteristic sharpness, has become an indispensable part of our kitchen. Yellow and brown mustard seeds are coarsely ground in the last remaining granite stone mustard mill in Burgundy. The traditional recipe featuring white wine, mild vinegar, salt, sugar, and fine spices for the Moutarde en Grains is still used today.\u003c\/p\u003e","brand":"Edmond Fallot Senf","offers":[{"title":"250 g","offer_id":59797227405646,"sku":"047VIA255608-SALE","price":7.76,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fallot-moutarde-de-grains-dijon-senf.jpg?v=1750983023"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/logo-fallot.jpg?v=1768066075","url":"https:\/\/norgutes.com\/en\/collections\/edmond-fallot-senf.oembed","provider":"nur Gutes","version":"1.0","type":"link"}