Madras curry mustard 10cl fallot

Fallot Madras Curry Mustard, 10 cl. A long-standing staple at our Paris 2nd arrondissement shop — we opened at 58 rue Tiquetonne back in 1951. Fallot's spiced recipe: a base mustard flavored with 4% Madras curry, delivering a double kick (mustard heat + curry chile).

Ingredient list: Water, mustard seeds, vinegar, salt, Madras curry 4%, antioxidant: potassium disulfite, acidulant: citric acid, spices. 10 cl format, €2.90 — available for in-store pickup in Paris or shipped anywhere in France.

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 grinding is still done on stone millstones — a method that takes more time but preserves the aromas during processing.

During grinding, the added water activates an enzyme that releases allyl isothiocyanate from the intact seed — that's the compound responsible for the sharp nasal hit. The more heat generated during grinding, the more this molecule evaporates before it can be sealed into the jar. The slow, cool stone-grinding process limits this premature evaporation. The 10 cl size is ideal for discovery: if the flavor profile suits you, we can point you toward larger jars of Madras curry mustard from other references in our range.

Our mustard selection was made on two main criteria: producer independence and product consistency over time. Fallot has met both for decades — and that's increasingly rare in a sector where most historic French brands have been acquired by multinationals (Unilever, Kraft, Mars). This 10 cl tasting size should be used within six weeks of opening. The curry note makes this mustard especially well suited to fusion cooking and summer barbecues.

The water Fallot uses comes from Burgundian aquifers — a parameter that's often overlooked but that does affect the final result, as water hardness impacts the texture of the mustard paste.

How to Use It

For a reinvented chicken tikka marinade, combine curry mustard, plain yogurt, lemon juice, and fresh cilantro — marinate for two hours before grilling.

For an avocado-mango vinaigrette, blend curry mustard, lime juice, neutral oil, and fresh mint — perfect over a summer salad.

For exotic deviled eggs, mix the yolks with curry mustard and mayonnaise: a classic party bite with a whole new personality.

Chicken skewers, samosas on the side, avocado dressing, Asian-style mayo, fried rice sauce. This is an East-meets-West mustard.

On the wine pairing side: mustard calls for a crisp white or a light red — never an overly tannic wine, which would amplify the bitterness. A village-level white Burgundy remains the ideal compromise for most mustard-based dishes.

For long-term storage: an unopened jar keeps two to three years at room temperature without any loss of quality. Once opened, oxygen begins breaking down the aromatic compounds — which is why it's important to seal the jar tightly after each use.

A few alternative uses that work beautifully: stirred into a reinvented hollandaise, blended into a maître d'hôtel butter for grilled meats, whisked into a Caesar dressing for a spicy edge, or used as a pork tenderloin marinade for the barbecue.

At the 10 cl format (equivalent to €29.00/kg), this jar sits squarely within the pricing range of a traditional French mustard: more expensive than a store brand, less expensive than an imported Japanese or English fine-food specialty mustard.

On the chemistry of heat: the allyl isothiocyanate that delivers that sharp nasal sting is also present in horseradish, wasabi, and arugula — all Brassicaceae share this molecule. That's what explains the similar heat profile across these products, and why they can partially substitute for one another in cooking depending on the recipe.

A practical tip: if the mustard has dried out on the surface, scrape off the film with a spoon and stir well — the oxidized layer is not representative of the rest of the jar.

Delivery & In-Store

Free in-store pickup at our Paris location (58 rue Tiquetonne, Paris 2nd arrondissement, Étienne Marcel metro) or shipping anywhere in mainland France. Once opened: refrigerate, and store away from the door shelf if possible (more stable temperature).

For detailed technical questions (ingredients, allergens, sourcing, traceability), we have supplier specification sheets for our main references. Feel free to ask in store or by email if you need precise product information for professional use, a specific dietary requirement, or a quality assurance process.

Allergens to note: mustard, disulfite.

Frequently Asked Questions

What is the actual curry percentage?

4% Madras curry incorporated into the recipe. That's enough to give the characteristic yellow-orange color and a clearly identifiable aroma.

What type of curry is used?

A standard Madras blend (turmeric, coriander, cumin, fenugreek, chile). Consistent with South Indian cuisine.

Is it truly artisan?

Yes, the Fallot mustard house has maintained independent production in Beaune since the 19th century. The slow stone-grinding method is still used there today.

How long does it keep after opening?

Six weeks maximum. Curry aromas are volatile — beyond that, the spiced note fades noticeably.

Isn't the format too small?

The 10 cl size is more than enough to discover the mustard and use it across a handful of recipes; since most uses tend to be occasional, we don't carry a larger Fallot format.