Edmond Fallot

Beaune, in Burgundy, has been home to the Fallot mustard mill since 1840, and it is still independent and family run, making Dijon and flavored mustards from Burgundy seed.

About Edmond Fallot

Based in
Beaune, Burgundy, France
Founded
1840
Known for
Burgundy and Dijon mustards

La Moutarderie Edmond Fallot was founded in Beaune in 1840 and is still independent and owned by the family. Marc Désarménien, grandson of Edmond Fallot, leads it today. All of its mustards are made with mustard seed grown in Burgundy, and its Burgundy mustard carries the region's IGP label. The mill in Beaune runs tours for visitors.

Fallot is one of the few mustard makers that still mill their seed between stones, a traditional method the company says keeps all the flavor of the paste.

Edmond Fallot questions

What is the difference between Dijon and whole-grain mustard?

Dijon is a smooth style of mustard named for the Burgundy city where it took shape. In the 18th century, makers there mixed brown mustard seed with verjuice, a juice pressed from Burgundy grapes, and milled it between millstones, which keep the sensitive paste from heating. Whole-grain mustard, called à l'ancienne (old style) in French, skips the sieving that makes mustard smooth, so it stays coarse.

What is IGP Burgundy mustard?

IGP is the French form of PGI, Protected Geographical Indication, a European label that ties a food's name to the region it comes from. For Moutarde de Bourgogne, recognized in 2009, the rules require the mustard seed, the white wine and the making all to come from Burgundy. Dijon mustard has no such protection: the name has become generic and is made in other countries too, including the United States and Japan.

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