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 utilised 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 flavours.
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 Géographique Protégée” (IGP). This label is a guarantee of quality for the consumer, not only in the ingredients used but in the production methods employed.
The prestigious IGP label also implies two 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!
Find a selection of Edmond Fallot products on Amazon.com:
Mustards:
Edmond Fallot Burgundy Mustard
Edmond Fallot Old Fashioned Grain Dijon Mustard
Vinegars:
Edmond Fallot Red Wine Vinegar
Edmond Fallot Chardonnay Wine Vinegar
Edmond Fallot Walnut Flavored White Wine Vinegar
Edmond Fallot – A master of many mustards:
The Edmond Fallot company is also known for its many flavours 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 flavoured mustards are tarragon, basil, curry, walnut, honey with balsamic vinegar, and green Madagascar pepper mustard.
How are flavoured mustards used in French cooking?
Home-cooks and professional chefs (from the Paul Bocuse and Joel Robuchon restaurants, for example) find many uses for flavoured mustards.
Here are 4 examples:
- in sauces
- in vinaigrettes
- in marinades
- to accompany a meat dish. For example, roasted pork tastes wonderful with Piment d’Espelette flavoured mustard.
Not just mustard anymore…
Mustard makers also tend to be good vinegar makers, as I explain 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 (pictured below) 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.
Find out more about the visit to the Edmond Fallot Mustard Mill and how to reserve a spot here:
https://www.fallot.com/en/parcours-de-visites/
Two Recipes with Dijon Mustard:
#1: 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
#2: A French/Italian “Gilded Chicken” recipe:
This recipe uses French Dijon mustard( the “gilded” part), rosemary, and Italian Parmesan cheese.
You can find it here: Parmesan cheese, fresh rosemary, and Dijon mustard…
Conclusion:
Really good mustard is a versatile product to have on hand in the pantry.
So Dijon mustard is, of course, part of my “French Pantry Checklist”.
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 flavour to your home-cooking.
And now you: What mustard do you use? Have you ever tried Dijon mustard or “Moutarde de Bourgogne”? Email me and let me know!
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Photos courtesy of Unsplash.com and from my collection.