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.

The flavor of this mustard is almost as rich as the history of the ingredients that make it up. Ginger bread is one of the specialties of the Burgundy region in France, and ground together with mustard seeds and honey, in the traditional way, creates a uniquely spicy mixture. One of the best ways to use this mustard is as an accompaniment to white meat or stuffing.

Use collapsible tabs for more detailed information that will help customers make a purchasing decision.

Ex: Shipping and return policies, size guides, and other common questions.