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.

A naturally flavored specialty of Dijon mustard for creative cuisine: the addition of walnuts from Perigord gives the mustard a nice thickness and complements the taste. This makes it very easy to eat on its own. With grilled meat, cold meat cuts and raw vegetables.

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