Fallot Dijon blackcurrant mustard 21cl

Fallot Dijon blackcurrant mustard, 21 cl. At our Paris 2nd arrondissement store, open since 1951, Fallot is one of the trusted names on our condiments shelf. This is a regional Fallot recipe: Dijon mustard with 5.4% Dijon blackcurrant cream (crème de cassis de Dijon), 16% white wine, and natural blackcurrant flavor — a quintessentially local Burgundian pairing (kir meets mustard).

Ingredients: Water, mustard seeds, white wine 16% (contains sulfites), vinegar, Dijon cassis cream (blackcurrant, sugar, alcohol, water) (5.4%), salt, natural blackcurrant flavor, mustard bran (sulfites), sugar, coloring: cochineal carmine. Format: 21 cl, €4.00 for in-store pickup in Paris.

Why we carry this at G. Detou

Fallot is one of the very few remaining independent French mustard makers; the house has been based in Beaune since 1840 (founded by Léon Bouley, taken over in 1928 by Edmond Fallot). In Beaune, the seeds are still stone-ground — a slower method, but one that preserves the aromatics during processing.

During grinding, the water added activates an enzyme that releases allyl isothiocyanate from the intact seed — the compound responsible for that sharp, nose-tingling heat. The more heat generated during grinding, the more this molecule evaporates before it can be sealed in the jar. Slow, cool stone-grinding minimizes that premature loss. The blackcurrant–mustard–Burgundy combination is one of the great classics of 20th-century Burgundian cooking.

On the condiments shelf, Fallot remains the benchmark French brand for traditional mustard — entirely in keeping with what G. Detou has offered its customers since 1951: a fine grocery focused on French sourcing and independent producers wherever technically and economically feasible. This is the ultimate regional pairing: Dijon blackcurrant in a Dijon mustard. The characteristic purple-brown color comes from the natural blackcurrant and cochineal coloring.

The vinegar used by Fallot is primarily alcohol or wine vinegar depending on the recipe; for IGP-designated recipes, the vinegar is also sourced in France. This consistency in sourcing is what sets heritage brands apart from globalized mass production.

How to use it

For duck magret with blackcurrant sauce, deglaze the pan with red wine and stir in a tablespoon of blackcurrant mustard — a pairing straight from the Burgundian bistro tradition.

For a marinated venison tenderloin, combine blackcurrant mustard, red wine, juniper berries, and thyme — marinate for six hours before roasting.

For a gourmet kir alongside game, serve a glass of Bourgogne aligoté-cassis with duck magret crusted in blackcurrant mustard — full regional coherence on the plate.

Duck magret, game, fresh goat cheese, charcuterie boards. The blackcurrant note adds a fruity dimension that pairs beautifully with bold, assertive meats.

For serving, pair with a white Bourgogne Aligoté — a natural regional match for this mustard. If unavailable, a dry Alsatian Riesling works beautifully as well.

Nutritionally, mustard provides around 100 kcal per 100 g (varies by recipe), with moderate sodium (2–3 g per 100 g) and very little fat. It is one of the most diet-friendly condiments in the French pantry.

For the more adventurous cook: mustard works wonderfully in a savory ice cream (a tested fine-dining technique), in a churned herb butter, stirred into cream for pommes dauphines, or in a sauce alongside grated cheese with a splash of dark beer.

The 21 cl format at €4.00 works out to roughly €20.00 per kilo — firmly in the fine grocery tier rather than supermarket territory, a deliberate sourcing choice that G. Detou has long stood behind on its traditional condiments shelf.

For the home or professional cook, it's worth keeping two mustards on hand: a classic plain Dijon for everyday use, and a flavored one — tarragon, truffle, honey-balsamic — for more refined preparations. The Fallot range covers both.

Day to day: use a teaspoon in a vinaigrette (serves two) or a tablespoon in a marinade or sauce (serves four). Beyond that, less is more.

Delivery and store

Available for in-store pickup in Paris (58 rue Tiquetonne, Paris 2nd arrondissement, Étienne Marcel metro) or shipped anywhere in France. Refrigerate after opening.

On the product news front: we regularly expand our fine grocery shelf with new French and international brands. New arrivals come in with the seasons and our team's discoveries — feel free to ask in store about the latest additions if you enjoy finding something new.

Allergens: mustard, sulfites (must be declared in food service settings).

Frequently asked questions

Is it real crème de cassis?

Yes — Dijon blackcurrant cream (crème de cassis de Dijon: blackcurrant, sugar, alcohol, water) at 5.4%, plus natural blackcurrant flavor. It's a genuine ingredient, not just an added flavor.

Does it contain alcohol?

Yes, trace amounts from the crème de cassis. The quantity is negligible for consumption purposes, but worth noting for those who are particularly sensitive.

Is it truly artisanal?

It is: an independent, family-run mustard house in Beaune since 1840, with no ties to any agri-food conglomerate. One of the last of its kind in France.

Why cochineal coloring?

To stabilize the red-purple color of the blackcurrant over time. Cochineal carmine is a natural colorant of animal origin, derived from dried cochineal insects.

Sulfites?

Yes: white wine (16%) and disulfite antioxidant. Both are declared on the label.