Edmond Fallot is the last independent Dijon mustard mill in Burgundy.
The original mill was founded by a local family from Beaune in 1840 near the city of Dijon, France’s historic center of mustard-making. It was purchased by Edmond Fallot in 1928.
Surprisingly, at the beginning of the 20th century, there were 33 master artisans producing mustard in Beaune. The Fallot company is the last independent, family-owned and operated mustard producer in the area.
Its competitors now belong to large corporations, like Unilever.
The grandson of Edmond Fallot, Marc Désarménien, runs the company today. His philosophy is to combine tradition with innovation.
Where is Dijon mustard made?
Dijon mustard can be made anywhere, and it’s rarely made in Dijon.
Furthermore, most of the mustard seeds utilized today by French producers of Dijon mustard are imported, mainly from Canada.
However, the name of the city of Dijon is evoked because the “Dijon method” of mustard-making is used in the manufacturing process.
The specialty of the Edmond Fallot Company:
Edmond Fallot makes “Dijon Mustard” like many other mustard makers.
But its star product is called “Moutarde de Bourgogne” or Burgundy Mustard.
This authentic French condiment is made exclusively with French ingredients, using traditional methods – like the stone-grounding of the mustard seeds.
Stoneground versus modern or synthetic grinding:
Stone grinding is a slow process: Mustard seeds are sensitive to heat, and if ground too quickly the mustard seed paste will heat up and lose its valuable aromas. Stone grinding preserves mustard’s delicate flavors.
This traditional method also gives the final product an authentic granular texture, not the smooth, emulsified texture of highly processed mustards.
A prestigious label with strict requirements for ingredients:
Burgundy Mustard has earned a Protected Geographical Indication status called “Indication Geographique Protégée” (IGP). This label is a guarantee of quality for the consumer, not only in the ingredients used but in the production methods employed.
This prestigious label also implies strict requirements:
- The mustard seeds used must be grown, harvested, stocked and ground in designated areas in the Burgundy region.
- The wine used in the production of this particular mustard must be from either the Burgundy or the Beaujolais regions in France.
If these conditions aren’t met, the product cannot be called “Moutarde de Bourgogne, IGP”.
These production requirements have an effect on price. Authentic “Moutarde de Bourgogne IGP” is approximately 4 times the price of the standard Dijon mustard!
A master of many mustards:
The Edmond Fallot company is also known for its many flavors of mustard: they’re masters at dosing and mixing herbs or spices into mustards. Historic archives are consulted for recipe inspiration.
Among their 40 different flavored mustards are tarragon, basil, curry, walnut, honey with balsamic vinegar, and green Madagascar pepper mustard.
Home-cooks and professional chefs (from the Bocuse and Robuchon restaurants, for example) find many uses for these various flavored mustards.
They’re used in sauces, vinaigrettes, marinades, or to accompany a meat dish. For example, roasted pork tastes wonderful with Piment d’Espelette flavored mustard.
Not just mustard anymore…
Mustard makers also tend to be good vinegar makers, as I mention here.
Edmond Fallot also makes a large array of white wine vinegar and red wine vinegar infused with herbs, berries, shallots, and fruits (like fig) or walnuts. They have one of the best walnut vinegars I’ve tasted – and the bottle is pretty too!
When visiting the Burgundy Region, don’t miss this opportunity…
A wonderful way to appreciate the many stages of high-quality mustard production is to visit the museum at the Edmond Fallot Mustard Mill or “Moutarderie”.
On the “Discovery” or “Découvertes” interactive visit, you’ll see the techniques, tools, and materials used as far back as the Middle Ages. During the mill’s “Sensations Fortes” guided visit, you’ll be able to watch each stage of mustard production from behind a glass window.
https://www.fallot.com/en/parcours-de-visites/
Recipe: A delicious, quick and easy mustard sauce for chicken:
-Sauté chopped shallots in a lightly oiled pan
-Optional: deglaze with white wine
-Add Crème Fraîche
-Stir in a teaspoon or more (to taste) of Dijon mustard.
-Add Salt & Pepper
Conclusion:
Really good mustard is a versatile product to have on hand in the pantry. Whether it’s classic Dijon mustard or the “Moutarde de Bourgogne IGP,” you’ll find many ways to use it to add a zest of flavor to your home-cooking. (it’s part of the “French Pantry Checklist”).
If you’re ready to try a truly authentic French product, made according to traditional methods with locally source ingredients, then try Edmond Fallot’s “Moutarde de Bourgogne” (and make sure the label has the prestigious “IGP” seal.)
Here are two U.S. based websites that offer a selection of Edmond Fallot products:
1. The French Farm .com has a selection mustards and vinegar from Edmond Fallot https://thefrenchfarm.com/products/oil-vinegar-mustard/mustard/?sort=alphaasc&page=1
2. Amazon.com has an Edmond Fallot store with a large selection including the authentic “Moutarde de Bourgogne, IGP.” https://www.amazon.fr/stores/node/19330167031?_encoding=UTF8&field-lbr_brands_browse-bin=Edmond%20Fallot&ref_=bl_dp_s_web_19330167031
And now you: What mustard do you use? Have you ever tried Dijon mustard or “Moutarde de Bourgogne”? Leave a comment and tell me about it!
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Photos courtesy of Unsplash.com and from my collection.
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