Burgundy Mustard 21 cl — cooking spice | G. Detou Paris

Fallot Burgundy Mustard IGP, 21 cl. A staple at our Paris shop — open since 1951 — that our regulars know well and that we keep in steady stock. IGP recipe: straightforward ingredient list (mustard seeds, vinegar, water, salt, herbs and spices) with no added chemical antioxidants, more rustic in character than classic Dijon.

Label composition: Mustard seeds, vinegar, water, salt, herbs and spices. Format: 21 cl (210 g), €3.40 in store.

Why We Carry This Product at G. Detou

Based in Beaune at the heart of the Burgundy wine country, the Fallot mustard house — founded in 1840 by Léon Bouley and taken over in 1928 by Edmond Fallot — claims five generations of mustard makers. Stone millstones still turn in the Beaune workshop, which accounts for a longer-lasting heat than that of high-speed ground mustard.

Mustard's bite comes down to a single key molecule: allyl isothiocyanate, released during the wet-grinding of Sinapis seeds. It's what delivers that sharp nasal kick, and it gradually dissipates after the jar is opened — evaporating through the headspace and with each successive opening. This is the only product in the Fallot range certified IGP Moutarde de Bourgogne, guaranteeing 100% Burgundian origin for both seeds and wine.

We selected our mustard range based on two main criteria: producer independence and consistency of quality over time. Fallot has met both for decades, which is increasingly rare in a sector where most of France's historic mustard brands have been acquired by multinationals (Unilever, Kraft, Mars). The IGP Moutarde de Bourgogne specification requires 100% Burgundy-grown seeds and at least 50% Burgundian white wine in the liquid. It is a mustard rooted in regional tradition, simpler in composition than Dijon.

Burgundy's mustard supply chain has been undergoing reconstruction for several years — agricultural chambers and the ALCBM cooperative are working to relocalize seed production. Fallot is among the brands actively supporting this shorter supply chain.

Serving Suggestions

Alongside jambon persillé, serve the Burgundy mustard separately in a ramekin — its rustic character holds its own against the richness of the aspic.

For bœuf bourguignon, stir a teaspoon of Burgundy mustard into the sauce at the end of cooking: a naturally coherent regional pairing.

For a lyonnaise salad (lardons, poached egg, frisée), a vinaigrette made with Burgundy mustard and red wine vinegar is the classic bouchon combination.

It shines as a condiment with red meat, in vinaigrettes for lyonnaise salads, or alongside Burgundian jambon persillé. Its slightly vegetal edge balances traditional terroir dishes beautifully.

A note on food and wine pairing: a punchy mustard calls for a crisp, lively wine. Rounder styles — oaky Chardonnay, ripe Bordeaux — cannot hold their own against mustard's nasal heat.

On long-term storage: an unopened jar keeps two to three years at room temperature without any loss of quality. Once opened, oxygen begins to degrade the aromatics — which is why resealing the jar firmly after each use matters.

Creative uses: in a red berry vinaigrette, alongside a ham risotto, in a modernized sauce ravigote, or as a marinade for duck legs before confit. Mustard goes far beyond its role as a simple table condiment.

At the 21 cl (210 g) format (equivalent to €17.00/kg), this jar sits comfortably within the pricing range of traditional French mustard: more than a store-brand product, less than an imported Japanese or English fine-food specialty mustard.

On the chemistry of heat: the allyl isothiocyanate responsible for mustard's nasal sting is also present in horseradish, wasabi, and arugula — all Brassicaceae share this molecule. That's why these ingredients deliver a similar kick, and why they can partially substitute for one another in cooking depending on the recipe.

A useful tip: if you're cooking with mustard, add it at the very end, off the heat — prolonged exposure to heat destroys the nasal pungency and leaves a bitter note behind.

Delivery and In-Store

In-store at 58 rue Tiquetonne, Paris 2nd arrondissement — free pickup at our Paris shop, or order online for delivery anywhere in France. Once opened, the jar should be stored chilled (ideally 40–43 °F / 4–6 °C).

For customer inquiries: the G. Detou team is available by phone, email, and through the contact form on our website. For more technical questions — professional use, dietary requirements — we take the time to provide a well-documented answer rather than a quick, approximate one.

Allergen labeling: mustard.

Frequently Asked Questions

What's the difference from Dijon mustard?

Moutarde de Bourgogne holds IGP status: 100% Burgundy-grown seeds and Aligoté white wine are mandatory. Dijon is a commercial name with no regulated specification: seed origins vary.

Sulfite-free?

This recipe does not list disulfite — simple composition of seeds, vinegar, salt, and herbs and spices. More natural than classic Dijon.

Genuinely artisanal?

Yes. The Fallot mustard house has maintained independent production in Beaune since the 19th century. Slow stone-grinding remains central to their process.

Which white wine is used in the IGP?

The IGP specification requires a minimum of 50% Burgundian white wine — primarily Aligoté. This is what sets the IGP apart from mustards made with vinegar alone.

How long does it keep once opened?

Four to six months refrigerated. With no added antioxidants, it may darken faster — an aesthetic change with no impact on flavor, provided the aroma remains fresh.