Dijon mustard with green peppercorns, 21cl, Fallot

Fallot Green Peppercorn Dijon Mustard, 21 cl. A long-standing staple at our Paris shop — open at 58 rue Tiquetonne since 1951. A Fallot flavored recipe: Dijon mustard with 3% whole green peppercorns, delivering a double kick of mustard heat and pepper bite.

Ingredients: Water, mustard seeds, vinegar, salt, green pepper (3%), antioxidant: potassium disulfite, acidifier: citric acid, spices. 21 cl format, €3.10 for in-store pickup at our Paris shop.

Why We Carry This at G. Detou

Maison Fallot — founded in 1840 by Léon Bouley and taken over in 1928 by Edmond Fallot — runs its workshop in Beaune, remaining a human-scale operation as the rest of the industry pushed toward mass production. Fallot refused to abandon the stone millstone, and that deliberate slowness is the hallmark of their long-lasting mustard heat.

On the chemistry side, wet-grinding mustard seeds triggers an enzymatic reaction: myrosinase hydrolyzes sinigrin into allyl isothiocyanate, the molecule responsible for that characteristic nasal heat. Mastering this reaction is precisely what sets great mustard makers apart. The green peppercorns stay crunchy on the palate — a deliberate effect, quite distinct from ground black pepper.

Fallot is one of the anchor brands in our condiments section — we keep it in near-permanent stock because customers who buy one jar come back for more, which validates our decision to carry it. Repeat purchasing is one of the strongest quality signals for a neighborhood specialty grocer. This is the quintessential red meat pairing — a simple spoonful of green peppercorn mustard on a steak, standing in for a full peppercorn sauce. The 21 cl format is ideal for regular use.

On the production side: Fallot's Beaune facility is modern yet deliberately human-scale. The house remains far removed from the industrial standards of large food groups — annual volumes allow for tighter quality control and faster responsiveness to customer feedback.

Serving Suggestions

For a quick green peppercorn sauce with an entrecôte, deglaze the pan with cognac, add cream and a teaspoon of green peppercorn mustard — sauce ready in three minutes.

For a cold meat vinaigrette, whisk together green peppercorn mustard, wine vinegar and oil: perfect over sliced cold roast beef.

For duck breast, brush on before cooking — the green pepper blooms with heat and gives a distinctive aroma.

Grilled steak, entrecôte, flank steak, duck breast, game. Anywhere a peppercorn sauce would work, this mustard steps in as the express version.

On serving temperature: mustard that has been out of the refrigerator for five to ten minutes expresses its aromas far better than ice-cold mustard. When setting the table, bring it out with the bread and condiments — not at the last second.

A tip for the empty jar: don't throw it away right away. Once rinsed, the jar works perfectly as a container for homemade jam, spices or seeds — Fallot jars are standard recyclable glass.

For home charcuterie enthusiasts: a teaspoon of Dijon mustard in a bacon brine, a fresh sausage mixture or a pâté en croûte adds character without overwhelming. The mustard heat balances the richness of pork.

On price per kilo, the 21 cl format at €3.10 works out to roughly €15.50/kg — a typical figure for Fallot mustards, which sit in the mid-to-high segment of the French condiment market.

A point that often goes overlooked: mustard is one of the allergens officially listed under European regulation INCO 1169/2011. Its declaration is mandatory in foodservice and the food industry, and must be clearly indicated on menus and labels whenever the condiment is present in a dish.

A practical note: if you're transporting the mustard (picnic, working lunch), use a small sealed container rather than carrying the original jar. Mustard does not respond well to repeated temperature swings every time it goes in and out of the fridge.

Delivery and In-Store Pickup

Free pickup at our Paris shop (58 rue Tiquetonne, Paris 2nd arrondissement, Étienne Marcel metro), or shipped anywhere in metropolitan France. Once opened, store under refrigeration — chilling is essential to preserve the aromas.

For detailed technical questions (composition, allergens, sourcing, traceability), we have supplier spec sheets for our key 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: mustard, disulfite.

Frequently Asked Questions

Real green peppercorns?

Yes — 3% whole green peppercorns, not a flavoring. You can see them and feel them pop under your teeth in the kitchen.

Where does the pepper come from?

Green pepper sourced from Madagascar or India depending on the harvest. Not specified on the label.

Truly artisan?

Absolutely — Fallot is an independent French family-run mustard maker, producing in Beaune according to the traditional Burgundian method.

Sulfites?

Yes — potassium disulfite added as an antioxidant. Declaration required by law.

Shelf life after opening?

Four to six months refrigerated. The green peppercorn heat stays quite stable over time — this is a flavored mustard that holds up well.