Dijon mustard baby fallot 450g fallot

Fallot Baby Dijon Mustard, 450 g. A staple at our Paris shop since 1951 — local pastry chefs and restaurateurs stop by for it regularly. The Baby Fallot line delivers the same classic Dijon recipe in an ergonomic jar with a wide-mouth screw-top lid, designed for everyday table use.

Declared ingredients: Water, mustard seeds, vinegar, salt, antioxidant: potassium disulfite, acidifier: citric acid, spices. 450 g format (Baby line), €7.90 in-store in Paris.

Why We Carry This at G. Detou

Fallot is one of a tiny handful of French mustard makers that remain truly independent; the house has been based in Beaune since 1840 (founded by Léon Bouley, taken over by Edmond Fallot in 1928). In Beaune, the seeds are still stone-ground — a slower method that preserves the aromatic compounds during milling.

During grinding, the water added activates an enzyme that releases allyl isothiocyanate from the intact seed — that's what delivers the sharp nasal heat. The hotter the grind runs, the more that molecule evaporates before it can be sealed into the jar. Stone-grinding, being slow and cool, limits that premature loss. The Baby jar is more practical than the classic glass crock — it's the format young households reach for most often.

G. Detou has worked with Fallot for many years: our loyalty to the brand comes from the consistency of the product over time and the seriousness of this family-run house in Beaune. We deal directly with the mustard maker, no middleman — which makes special orders and technical questions about recipes straightforward. The 450 g is the standard family-size format: roughly one to six weeks of regular use in a typical household. The wide mouth lets you dip a spoon straight in without spillage.

Burgundy's mustard supply chain has been in the process of rebuilding for several years — the agricultural chambers and the ALCBM cooperative are working to relocate seed production back to the region. Fallot is one of the brands actively supporting this short-chain initiative.

Serving Suggestions

For a revisited poulet basquaise, stir a tablespoon of mustard into the tomato-pepper sauce at the end of cooking: the heat balances the sweetness of the peppers.

For an endive and walnut salad dressing, whisk together mustard, cider vinegar, walnut oil, and salt. The mustard's sharpness stands up beautifully to the bitterness of the endive.

For a ham and cornichon sandwich, spread a generous layer of mustard on the bread: it's the backbone of this Parisian classic.

The ultimate table condiment: cold meats, charcuterie, alongside cheese, or served separately as a dipping sauce. For cooking, use a jar opened less than two months ago.

A quick note on food and wine pairing: sharp mustard calls for a wine that is bright and acidic. Rounder, fuller wines — oaked Chardonnay, ripe Bordeaux — can't hold their own against the nasal punch of mustard.

On Fallot's color: the exact shade depends on the seed variety used (yellow or brown), the water content, and the wine or vinegar. There are no colorants — everything comes from the raw ingredients and natural oxidation.

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 reputation as a basic condiment.

On price: at €7.90 for the 450 g Baby format (roughly €17.50/kg), this sits squarely in the traditional French mustard segment — more than a supermarket brand, but entirely in keeping with Fallot's positioning as an independent family producer.

On the cultural side, mustard holds a place in French gastronomic heritage on a par with cheese or wine: it appears in medieval Dijon texts as far back as the 13th century, and was long a standard table staple across all regions of France. Fallot carries that history forward in Beaune.

One important tip: if you're cooking with mustard, add it off the heat at the very end of preparation — prolonged heat destroys the nasal sharpness and leaves a bitter note behind.

Delivery & In-Store

Available for pickup at our Paris shop (58 rue Tiquetonne, Paris 2nd arrondissement) or shipped anywhere in France. Keep the jar refrigerated once opened.

In-store, we accept cash, credit/debit card, and check. For online orders, payment is by secure credit card through our standard payment provider. We do not offer payment on delivery, for both logistical and accounting reasons.

Declared allergens: mustard, disulfite.

Frequently Asked Questions

What is the Baby line?

A range of ergonomic jars from Fallot, featuring a wide mouth and screw-top lid, designed for everyday table use. The recipe is identical to the classic line.

How long does it keep after opening?

Four to six months in the refrigerator with the lid tightly closed. The wide mouth makes for easy use but exposes more surface area to air — be sure to reseal after each use.

What's the difference from the 37 cl glass crock?

Glass offers better long-term preservation. The Baby jar is more convenient day to day but should be used a little more quickly (4 to 6 months).

Is it truly artisanal?

Yes — Fallot is one of the very few French mustard makers still family-owned. Five generations have followed one another at the helm in Beaune.

Is the packaging recyclable?

The metal lid and the jar are recyclable separately — rinse thoroughly before placing in the recycling bin.