Edmond Fallot Seed Style Dijon Mustard
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The seeds in Edmond Fallot's Seed Style Dijon Mustard (Moutarde en Grains) are selected for their quality and are ground with flint millstones. This process avoids damaging the heat-sensitive seeds and retains their flavors. The final product is a mustard with a delightful grainy texture. With a tart, piquant taste, the mustard adds delicious flavor to any recipe calling for a whole grain Dijon.
A land of vineyards, Burgundy was always well located to furnish the increasingly numerous mustard makers in and around Dijon with new wines and vinegar. It did not take very long for mustard to become a real tradition in Dijon. In 1634, the first official articles of association of the City of Dijon Corporation of Vinegar and Mustard Makers came to regulate the craft.
While the Fallot Mustard Mill has outstanding production facilities, it has also maintained the expertise of the artisan mustard maker. Mark Désarménien, is proud to continue the uncompromising production of Dijon mustard by stone grinding the seeds, artfully blending them with the highest quality ingredients and following the Fallot's own family recipes. Fallot Mustard Mill is one of the few companies in the world to use traditional stone milling methods which retain all of the paste's gustatory qualities, and give Fallot mustards their incomparable taste and flavor. The result is a piquant quality and robust taste not available in commercially produced "Dijon-style" mustards.