White wine grain mustard 1.1kg fallot

Fallot whole-grain mustard with white wine, 1.1 kg. G. Detou, open since 1951 at 58 rue Tiquetonne, keeps it on the shelf year-round. This is the pro-bistro format of Fallot's whole-grain white wine mustard: the same recipe with 16.7% white wine, in a 1.1 kg foodservice jar.

Declared ingredients: Water, mustard seeds, white wine (16.7%) (contains sulfites), vinegar, salt, mustard bran, sugar, spices. 1.1 kg format, €7.10 — available for in-store pickup at our Paris location or for shipping anywhere in France.

Why we carry this at G. Detou

Maison Fallot has been based in Beaune since 1840 (founded by Léon Bouley, taken over in 1928 by Edmond Fallot): five generations of mustard makers have followed one another while keeping a hands-on approach to production. A rare technical distinction: Fallot still grinds its seeds on stone millstones, a process that protects allyl isothiocyanate — the molecule responsible for mustard's heat.

All mustard relies on the same fundamental reaction: sinigrin in the seed is hydrolyzed during wet grinding, releasing the pungent compound. Hot grinding partially destroys it; slow grinding preserves it — that is the crux of traditional mustard making versus fast industrial processes. The 1.1 kg format is a favorite among traditional bistros that serve sausages and charcuterie as a main course.

We remain loyal to Fallot because the house is still independent and has maintained consistent production quality over time. For a shop like ours, which selects suppliers with a long-term view, that is an essential criterion — it allows us to avoid the variations that come with changes in ownership or corporate strategy. A foodservice and private-chef format — for those who regularly serve andouillette, sausages, and fine charcuterie alongside whole-grain mustard.

Seed sourcing remains a sensitive issue for French mustard makers: 2022 saw a shortage of Canadian seeds (due to drought) that drove prices up 30% within a matter of months. By also sourcing from Burgundy, Fallot weathered the crisis better than competitors who rely entirely on imports.

Serving suggestions

With grilled Morteau sausages, serve a ramekin of whole-grain mustard on the side — a classic regional pairing from Franche-Comté.

For a mustard-crusted pork tenderloin, brush the meat with whole-grain mustard, wrap in puff pastry, and bake at 200 °C for twenty minutes.

For a rustic buffet vinaigrette, whisk together whole-grain mustard, wine vinegar, and oil: the visual effect of the seeds elevates the presentation.

In a restaurant context, it works across three applications: served directly at the table in a ramekin, as a crust for meat or fish baked in the oven, and stirred into a rustic dijonnaise sauce served in a gravy boat.

Classic wine pairings with mustard: a dry, mineral white (Bourgogne aligoté, Mâcon-Villages) with mustard-based poultry or fish dishes; a light red (Beaujolais, Pinot d'Alsace) with grilled red meats seasoned with mustard.

A note on origins: Dijon mustard is not an AOC — it is a freely used commercial term. Any producer anywhere in the world can print "Dijon mustard" on a jar, even if it was made in Poland or the United States. Only the IGP Moutarde de Bourgogne offers a genuine geographical guarantee.

For more creative uses: stir a spoonful into a potato gnocchi dough (it adds a pleasing depth of flavor), into a compound butter for escargots, into a homemade barbecue sauce for a touch of acidity, or even into a Bloody Mary for extra heat.

In terms of price per kilogram, this 1.1 kg jar works out to roughly €6.45/kg — a French fine-grocery price point that reflects the independent production, quality sourcing, and the commitment to slow stone grinding.

On the production calendar: Fallot makes mustard year-round, with no particular seasonal constraint (seeds are stored for several months after the August–September harvest). Flavored varieties follow a more targeted release schedule aimed at festive periods — the pain d'épices mustard and the truffle mustard both see sales spike in November and December.

Tasting tip: take the jar out of the refrigerator ten minutes before serving so the aromas can open up — mustard that is too cold loses aromatic intensity on the palate.

Delivery and store

Available for in-store pickup at our Paris location (2nd arrondissement, 58 rue Tiquetonne), and shipped anywhere in metropolitan France on order. Refrigerate after opening.

About our clientele: we welcome a mixed crowd of professionals — pastry chefs, restaurateurs, and caterers from the neighborhood — alongside passionate home cooks. Both audiences shop side by side, exchange tips about products, and create the lively atmosphere that has defined this shop for decades.

Allergen information: mustard, sulfites.

Frequently asked questions

Who is this format for?

Restaurateurs, bistros, and caterers who regularly serve grilled charcuterie. For home use, we recommend the 21 cl jar.

How long does it keep after opening?

Up to six months refrigerated in a tightly sealed jar. The texture of the seeds may soften over time — this has no impact on flavor.

What is the difference from the smooth 1.1 kg version?

The whole-grain texture cannot be substituted by the smooth version — they are genuinely different products in both mouthfeel and presentation.

Is it truly artisanal?

It is: Fallot has remained independent since 1840, is based in Beaune, and follows the traditional Burgundian method.

Does it contain sulfites?

Yes: white wine plus disulfite. Mandatory allergen labeling applies.