Dijon Mustard — cooking spice | G. Detou Paris

Edmond Fallot Dijon Mustard, 21 cl. Our Tiquetonne shop (Paris 2nd arrondissement) has carried it since we opened in 1951. The standard Dijon mustard format — a 21 cl table jar for everyday use.

Product labeling: Water, mustard seeds, vinegar, salt, antioxidant: potassium disulfite, acidifier: citric acid, spices. 21 cl format (210 g), €2.90 — available for in-store pickup in Paris or shipping anywhere in France.

Why 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, taken over in 1928 by Edmond Fallot) is now in its fifth generation of master mustard makers. Stone millstones still turn in the Beaune workshop — which explains the longer-lasting heat compared to mustard ground at high speed.

Mustard's punch comes down to one key molecule: allyl isothiocyanate, released during the wet-grinding of Sinapis seeds. It's what hits the back of your nose, and what you gradually lose after opening a jar, as it evaporates through the headspace of the container and with each subsequent opening. The 21 cl size covers 80% of everyday home uses for French Dijon mustard.

In the condiments aisle, Fallot remains the benchmark French brand for traditional mustard — a perfect fit with the selection G. Detou has offered its customers since 1951, namely a fine grocery focused on French sourcing and independent producers wherever technically and economically viable. This is our top-selling Fallot reference: the 21 cl format lets you finish a jar in six to eight weeks while retaining a sharp, clean heat. Beyond that point, the nasal kick begins to fade.

On the production side, Fallot's mustard paste is allowed to rest after grinding (a few hours to a few days depending on the recipe), to stabilize the heat. This is an additional step that industrial producers skip in the name of throughput.

How to Use It

For a classic bistro steak frites, a small dollop of mustard straight onto the plate alongside the grilled meat: the quintessential Parisian way.

For a Champagne-style vinaigrette, whisk together mustard, wine vinegar, grapeseed oil, salt, and pepper. Softer than an olive oil-based vinaigrette.

For a quick Béarnaise-style sauce, replace the tarragon reduction with a mustard-white wine-shallot blend and mount with fat in a double boiler.

Versatile across the board: vinaigrette, sandwiches, homemade mayonnaise, pan sauces for white or red meat. It's the go-to mustard in 80% of French recipes that call for it.

On the drinks pairing side: a top-fermented golden ale (Belgian Saison, Northern French Bière de garde) holds up beautifully against mustard-glazed meats — the traditional pairing of bistros in northern France and Belgium.

Nutritionally: mustard provides roughly 100 kcal per 100 g (varies by recipe), with a moderate sodium content (2 to 3 g per 100 g) and very low fat. It's one of the most diet-friendly condiments in French cuisine.

For everyday cooking with a twist: stir a spoonful into homemade pizza dough, a parsley-based reworked pesto, a cheese omelet for extra depth, or a reinvented carbonara-style pasta sauce.

The 21 cl format (210 g) at €2.90 works out to roughly €13.81 per kilo — positioned as a fine grocery product rather than a supermarket staple, a deliberate sourcing choice G. Detou has stood behind for years in the traditional condiments section.

For the home cook or professional chef, 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 preparations. The Fallot range covers both.

For a stable emulsion (vinaigrette, mayonnaise), mustard acts as the emulsifier: a quarter teaspoon is enough to hold together a vinaigrette for two.

Delivery and In-Store

In-store pickup in Paris or shipping anywhere in France: G. Detou is located at 58 rue Tiquetonne, Paris 2nd arrondissement (Étienne Marcel metro). Refrigeration required once the jar is opened.

At the shop on 58 rue Tiquetonne, you can count on the expertise of our team — don't hesitate to ask for advice on usage, wine pairing, or storage. Every day, customers stop by simply to chat about a product or a recipe they're working on, and our team is always happy to engage in those food-loving conversations.

Frequently Asked Questions

Is this the standard Fallot mustard?

Yes — this is the classic Dijon mustard from Edmond Fallot, in the 21 cl table jar format.

How long after opening?

Six to eight weeks for full, intact heat. After that, still perfectly edible but noticeably milder.

Why isn't "Dijon mustard" a protected designation across the board?

"Moutarde de Dijon" is a commercial name, not an AOP. Fallot uses it for their traditional recipe, but the official protected geographical indication is "Moutarde de Bourgogne."

Is it truly artisan-made?

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.

Where do the seeds come from?

It varies: Burgundy-grown seeds for the IGP range, European or Canadian seeds for the classic Dijon range depending on the harvest year.

Why does mustard heat hit the nose?

Because of allyl isothiocyanate, a molecule released by the hydrolysis of sinigrin during grinding. It's a volatile compound that travels up to the nasal passages — hence that characteristic nasal sensation.