Fallot Burgundy Mustard with Truffles 10cl

Fallot Burgundy Truffle Mustard, 10 cl. On the shelves at 58 rue Tiquetonne for as long as anyone can remember — G. Detou has been open since 1951, and some products have been part of the family ever since. A PGI Burgundy recipe flavored with truffle: 5% Burgundy truffle (Tuber Uncinatum) and Aligoté white wine for a thoroughly regional pairing.

Product labeling: Water, Burgundy mustard seeds, Burgundy Aligoté white wine (sulfites), salt, Burgundy truffle: Tuber Uncinatum 5%, natural flavor, acidifier: citric acid, antioxidant: potassium disulfite, spices. 10 cl format, €7.60 — available in-store in Paris or by order online.

Why This Product at G. Detou

A family house founded in Beaune in 1840, the mustard mill was established by Léon Bouley (taken over in 1928 by Edmond Fallot) and has withstood the successive acquisitions that swept through its Burgundian peers. Fallot's stone-ground milling process yields a smoother texture and a longer-lasting heat on the palate than any industrial mustard can deliver.

The heat that "goes straight to your nose" comes from allyl isothiocyanate, released during grinding. This molecule is volatile and fragile — it dissipates with heat and over time, which is precisely why gentle cold-grinding matters, and why you should seal the jar tightly and store it in the fridge after opening. The use of Aligoté white wine and Burgundy truffle makes this mustard a 100% Burgundy terroir product.

In the condiments aisle, Fallot remains France's benchmark brand for traditional mustard — a perfect fit with the selection G. Detou has offered its customers since 1951: a fine grocery store committed to French sourcing and independent producers wherever technically and economically feasible. The 10 cl format is ideal for occasional use — an exceptional sauce with red meat, a companion to pâté en croûte, or a finishing touch on a risotto. This is not an everyday table condiment.

Sourcing mustard seeds remains a sensitive issue for French mustard makers: in 2022, a shortage of Canadian seeds (caused by drought) drove prices up by 30% in just a few months. By also sourcing from Burgundy, Fallot weathered the storm far better than competitors relying entirely on imports.

Serving Suggestions

For a tournedos Rossini with truffle-mustard sauce, deglaze the pan with cognac, stir in a teaspoon of truffle mustard, and finish with a splash of cream.

For a finishing touch on risotto, fold in half a teaspoon of truffle mustard just before serving — it adds depth without cooking off the truffle.

For a traditional pâté en croûte, place a small knob of truffle mustard alongside the pâté on the plate — the mustard-and-cold-truffled-meat pairing is a classic of French bistronomie.

It pairs beautifully with aged red meat, tournedos Rossini, truffled pâté en croûte, and seared foie gras. A condiment made for celebrations and the holiday season.

Classic wine pairings with mustard: a dry, mineral white (Burgundy aligoté, Mâcon-Villages) alongside mustard-based poultry or fish dishes; a light red (Beaujolais, Alsace Pinot Noir) with grilled red meats prepared with mustard.

On the nutritional side: mustard provides roughly 100 kcal per 100 g (depending on the recipe), with a moderate sodium content (2 to 3 g per 100 g) and an extremely low fat content. It is one of the most diet-friendly condiments in French cuisine.

For more creative uses: stir a spoonful into potato gnocchi dough (for a comforting depth of flavor), into a compound butter for escargots, into a homemade barbecue sauce for a welcome acidity kick, or even into a Bloody Mary cocktail for heat.

The 10 cl format at €7.60 works out to roughly €76.00 per kilogram — a fine-grocery price point rather than a supermarket one, a deliberate sourcing choice G. Detou has stood behind for years in its traditional condiments selection.

For the home or professional cook, it's worth keeping two mustards in the kitchen: a classic plain Dijon (for everyday use) and a flavored mustard — tarragon, truffle, honey-balsamic — for more refined recipes. The Fallot range covers both.

Tasting tip: take the jar out of the refrigerator ten minutes before serving so the aromas can open up — mustard served too cold loses intensity on the palate.

Delivery and Store

You can pick it up at our Paris store (58 rue Tiquetonne, Paris 2nd arrondissement) or order it for delivery anywhere in France. Once opened, keep refrigerated to slow the evaporation of volatile compounds.

On the sustainability front, the store favors recyclable or returnable packaging for online orders wherever possible. For in-store pickup, we encourage customers to bring their own reusable containers for bulk products (spices, sugars, seeds). It's an ongoing commitment we continue to build on year after year.

Allergens listed on the jar: mustard, sulfites.

Frequently Asked Questions

Real truffle or flavoring?

Real truffle at 5% (Tuber Uncinatum, known as Burgundy truffle), complemented by a natural truffle flavoring to round out and unify the aromatic profile.

What is the difference between Tuber Uncinatum and Mélanosporum?

Tuber Uncinatum is the Burgundian autumn truffle — less intense but more accessible than Mélanosporum (the black Périgord truffle).

Is the 10 cl format too small?

The 10 cl size is designed for occasional use in special recipes. Once opened, it should be used within one to two months to preserve the volatile truffle aroma.

Is it truly artisanal?

Absolutely: an independent, family-owned mustard house in Beaune since 1840, with no affiliation to any food industry conglomerate. One of the last of its kind in France.

How long does it keep after opening?

Up to six weeks in the refrigerator. The truffle aroma fades quickly — seal the jar tightly after each use.