Capres non pareilles 125g 21cl fallot

Fallot non-pareille capers, 125 g. A staple on our shelves at 58 rue Tiquetonne, Paris 2nd arrondissement, since we opened in 1951. Non-pareille capers: the finest grade (under 7 mm), reserved for applications where even distribution matters — sauces, fine condiments — rather than bold bites of caper.

Label ingredients: Capers, vinegar, water, salt. 125 g format (21 cl jar), €6.00 in our Paris store.

Why we carry this at G. Detou

At the heart of Burgundy's wine country, the Fallot house has upheld a mustard-making tradition in Beaune founded in 1840 by Léon Bouley (taken over in 1928 by Edmond Fallot). The Fallot process preserves traditional stone grinding: seeds milled slowly between millstones, leaving the mustard's essential oils fully intact.

Pungency fades over time simply because allyl isothiocyanate is a volatile compound — it evaporates gradually, even in a hermetically sealed jar. A mustard opened more than six months ago will have lost a significant share of its character, which is why smaller formats make more sense for occasional use. The non-pareille grade is the most sought-after in professional kitchens for its gastronomic appeal and the refinement it brings to finished dishes.

We keep Fallot on our shelves for its independence — a rarity in the French mustard world. Our pastry-chef clients and neighborhood regulars alike value that quality, which aligns with G. Detou's broader philosophy: favor independent producers whenever the quality-to-price equation holds up. The non-pareille grade is the most prized in fine dining — small capers are more tender, less bitter, and distribute far more evenly through a sauce than their larger counterparts.

On the production side: the Fallot mustard works in Beaune operates a modern facility, but one scaled to a human level. The house remains far removed from the industrial standards of the large food conglomerates — annual volumes allow for tighter quality control and faster responsiveness to customer feedback.

How to use them

For a classic tartar sauce, combine mayonnaise, capers, finely chopped cornichons, minced shallot, and flat-leaf parsley. Non-pareilles keep the texture smooth, without intrusive chunks.

For skate with brown butter and capers, deglaze the beurre noisette with a splash of vinegar and a tablespoon of drained capers — a true bistro classic.

For Italian vitello tonnato, blend a tuna-mayonnaise sauce with non-pareille capers and lemon juice, and spoon over thin slices of cold poached veal.

Tartar sauce, ravigote sauce, salade niçoise, vitello tonnato, skate with beurre noisette, anchoïade. Wherever you want pure caper flavor without a bold, chunky bite.

On serving temperature: mustard taken out of the refrigerator five to ten minutes before serving expresses its aromas far better than ice-cold mustard. When serving at the table, bring it out with the bread and other condiments — not at the last second.

A note on texture: Fallot mustards are deliberately thicker than industrial mustards, which are often thinned with water to increase volume. That greater density translates to more economical use per gram.

For home-curing enthusiasts: a teaspoon of Dijon mustard in a bacon brine, folded into fresh sausage meat, or worked into a pâté en croûte adds character without overwhelming the dish. The mustard's heat balances the richness of pork fat.

On pricing: €6.00 for 125 g (21 cl jar) works out to roughly €30.00/kg, which is consistent with Fallot's positioning relative to industrial brands owned by major French and international food groups.

On the French mustard landscape: today, three notable independent family-owned brands remain — Fallot in Beaune, Pommery in Meaux, and Reine de Dijon in Chevigny-Saint-Sauveur — facing off against conglomerate-owned labels (Amora, Maille, Bornier). Fallot and Pommery are the two "traditional mustard" references we work with at G. Detou.

A practical tip: if you're transporting mustard (picnic, workshop lunch), transfer it to a small airtight container rather than carrying the original jar. Mustard does not take well to repeated temperature swings from fridge to ambient and back.

Delivery and in-store pickup

Pick up in our Paris store (58 rue Tiquetonne, Paris 2nd arrondissement) or order for delivery anywhere in mainland France. Store away from light in a cool, dry place before opening; refrigerate after the jar has been opened.

For delivery within mainland France, we work with a tracked parcel carrier. Orders placed online before 2 p.m. on weekdays typically ship the same day or the following day. Standard delivery times are 2 to 4 business days depending on your location — slightly longer for Corsica, the French Caribbean, or poorly served rural areas.

Frequently asked questions

Why "non-pareille"?

It's the smallest commercial caper grade — under 7 mm in diameter. The smaller the grade, the younger, more tender, and more expensive the caper.

How should I use them?

Drain before use to remove excess vinegar. In a hot sauce, add them at the very end of cooking — heat causes them to lose their firm texture.

Fallot and capers?

Beyond its mustard range, the Fallot house offers a line of fine condiments that includes capers and cornichons. Sourced from the Mediterranean, primarily Spain and Morocco.

How long do they keep after opening?

Three weeks refrigerated, submerged in their vinegar brine. Beyond that, the acidity of the vinegar may begin to soften them.

Sulfite-free?

Simple ingredient list (capers, vinegar, water, salt) with no added antioxidants. No declared allergens.