Fallot Mild Brown Mustard with Herbs 21cl

Fallot mild brown herb mustard, 21 cl. Right in the heart of the 2nd arrondissement, G. Detou has carried it on the condiments shelf since 1951. The recipe: brown mustard seeds (rather than yellow), a shorter grind to retain the bran, and a blend of aromatic herbs for a subtle, green note.

Ingredients as listed by the manufacturer: Water, vinegar, mustard seeds, mustard bran, herbs, salt, sugar, antioxidant E224, spices, acidifier (citric acid). Format: 21 cl, €3.10 in store.

Why we carry this at G. Detou

Fallot was founded in Beaune in 1840 by Léon Bouley and taken over in 1928 by Edmond Fallot. It remains one of the rare Burgundian mustard makers to have stayed independent in the face of industry consolidation. Grinding is done on stone millstones, which prevents heat buildup and preserves the aromatic freshness that defines a traditional mustard.

That sharp, nose-clearing sensation comes from a volatile compound released when the seeds are ground: allyl isothiocyanate. It's what makes a fresh mustard instantly recognizable compared to an aged one — and it's also why a jar that's been open for a while tastes flat. The molecule evaporates over time, even in a resealed jar. This is our go-to mustard for customers who find classic Dijon too sharp.

Fallot earned its place on our shelf through consistency: every jar delivers the same aromatic profile, with minimal batch-to-batch variation — a non-negotiable criterion for the restaurant professionals in the neighborhood who build their recipes around it. An unreliable mustard throws a professional kitchen off balance. Brown mustard is milder than classic Dijon — the brown seed contains less sinigrin. It's a more approachable table mustard, well at home in the Anglo-Saxon culinary tradition.

On sourcing: Fallot prioritizes Burgundian seeds when local harvests allow, and supplements with European-grown seeds (Canada, Germany) in leaner years. The IGP Moutarde de Bourgogne program, which Fallot participates in, requires 100% Burgundian seeds for any product bearing that label.

Serving suggestions

For a gourmet hot dog, spread a thin layer on the bun: the herbal note and gentle heat are a much better fit than a sharp Dijon.

For a light composed-salad dressing, whisk together the herb brown mustard, apple cider vinegar, and sunflower oil — smooth, with no harsh edge.

For a chicken club sandwich, spread across the bread: the pairing with white poultry is more balanced than straight Dijon.

Ideal alongside white meats, fine charcuterie, club sandwiches, and gourmet hot dogs. The herbal note puts it somewhere between an English mustard and a classic French one — the best of both traditions.

For wine pairings with mustard-based dishes: crisp whites (Sancerre, Chablis, Petit Chablis) work beautifully with mustard sauces on poultry and fish, while a light Côtes-du-Rhône red or a Bourgogne Villages will hold its own against rabbit or a red meat preparation with mustard.

A note on pH: standard mustard falls between 3.2 and 3.8 (acidic) — acidic enough to inhibit bacterial growth and preserve the product naturally for several months. It's the mustard's own acidity, not a preservative, that does the work.

A few less obvious uses: stirred into homemade cracker dough (two teaspoons per 200 g of flour), as part of a smoked tofu marinade, spread over the base of a savory tart to help set the pastry, or whisked into mashed potatoes for a subtle lift.

A word on value: at 21 cl, this jar works out to roughly €15.50/kg — a fair price point for a traditional French mustard, especially compared to mass-market alternatives that compete on price but not on flavor.

For those curious about Dijon vs. Bourgogne: "Dijon mustard" is an unprotected commercial name — anyone anywhere can use it. "Moutarde de Bourgogne" is an IGP with strict specifications: 100% Burgundian seeds and Aligoté wine. That distinction matters when you want to be certain about the true French origin of what you're eating.

To preserve that signature nasal heat, close the jar after every use and avoid leaving a spoon sitting in it — oxygen is the number-one enemy of fresh mustard.

Delivery and store

Available for in-store pickup at our Paris location (58 rue Tiquetonne, Paris 2nd arrondissement) or for shipping anywhere in France. Once opened, refrigerate and store away from the door shelf if possible, where temperatures stay more stable.

A little history: G. Detou has been at 58 rue Tiquetonne since 1951, with a second location in Lyon opened more recently. The Paris store remains the flagship — it carries the full product range and serves as the primary professional service point for chefs and caterers throughout Greater Paris.

Allergen information as listed on the jar: mustard.

Frequently asked questions

Why is it milder?

Brown mustard seeds contain less sinigrin than the yellow seeds used in Dijon. The heat is naturally more moderate.

Which herbs are in the recipe?

The label lists a blend without specifying individual herbs — typically tarragon, thyme, or oregano, varying by season. The herbal note is intentionally subtle.

Is it truly artisan-made?

Yes — Fallot has turned down acquisition by multinational groups. Production takes place in Beaune using traditional Burgundian stone-grinding methods.

Who is this mustard for?

Perfect for mustard lovers who find classic Dijon too intense. Also a great introduction for children discovering sharper flavors for the first time.

How long does it keep after opening?

Four to six months, refrigerated. Brown mustard darkens over time — a purely cosmetic change that has no effect on flavor.