Edmond Fallot is the last independent producer of mustard in the Dijon region, and continues to maintain the traditional production process to this day.

In addition to the strict selection of high-quality raw materials, a key factor for an excellent product is the use of a stone mill to preserve all the flavors of the mustard seeds. A stone mill will not heat the beans and therefore will not cook them, ensuring that all the flavors are preserved.

Dijon mustard specialty with a natural flavor for use in creative cuisine: with fresh French tarragon and green color. For salad dressings, poultry, white meat and fish sauces.

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