Honey mustard with balsamic vinegar, 21cl, Fallot

Fallot Honey & Balsamic Vinegar Mustard, 21 cl. Available at our Paris location (58 rue Tiquetonne, Paris 2nd arrondissement) — a staple on our shelves since the house opened in 1951. A Fallot flavored recipe: mustard with honey (7.5%) and Balsamic Vinegar of Modena PGI (3%), for a sweet-and-sour profile dominated by the caramel notes of the balsamic.

Product labeling: Water, mustard seeds, sugar, vinegar, honey (7.5%), salt, Balsamic Vinegar of Modena PGI (3%) (wine vinegar*, grape must*, color: E150d*), antioxidant: potassium disulfite, acidifier: citric acid, spices. 21 cl format, €3.60 at the Paris store.

Why we carry this product at G. Detou

A family-owned house founded in Beaune in 1840, Léon Bouley established the mustard mill (taken over in 1928 by Edmond Fallot), which has resisted the wave of acquisitions that swept through its Burgundian peers. Fallot's stone-grinding process yields a smoother texture and a longer-lasting heat on the palate than any industrial mustard.

The sinus-clearing heat is due to allyl isothiocyanate, released during grinding. This molecule is volatile and fragile — it evaporates with heat and over time, which is precisely why gentle cold-grinding matters, and why the jar should be tightly sealed and kept refrigerated after opening. The use of authentic Balsamic Vinegar of Modena PGI sets this mustard apart from industrial recipes that rely on flavoring.

G. Detou has carried Fallot for many years: our loyalty to the brand stems from the product's remarkable consistency over time and the seriousness of this Beaune-based family house. Our commercial relationship remains direct with the mustard mill, with no middlemen — which makes special orders and technical questions about recipes straightforward. This is one of the mildest mustards in the Fallot range. The honey rounds out the heat, while the balsamic delivers that caramelized, tangy note — ideal in Mediterranean cooking.

The water Fallot uses comes from Burgundian aquifers — a detail often overlooked, yet one that genuinely affects the final result, as water hardness directly impacts the texture of the mustard paste.

Serving suggestions

For a warm goat cheese salad dressing, whisk together the honey-balsamic mustard, balsamic vinegar, olive oil, and walnuts — a perfect match for melting chèvre.

For duck breast with a sweet-and-sour sauce, deglaze the pan with port, then stir in a tablespoon of honey-balsamic mustard — an express sauce ready in five minutes.

For grilled pork skewers, combine the honey-balsamic mustard with olive oil and thyme — marinate for one hour before grilling.

White meats, fine charcuterie, fresh goat cheese, summer composed salads, duck breast with sweet-and-sour sauce. An excellent stand-in for plain mustard in sweet-savory dishes.

On wine pairings: mustard calls for a crisp white or a light red — never an overly tannic wine, which would amplify the bitterness. A Bourgogne Blanc village-level white remains the ideal all-around choice for most mustard-based dishes.

On Fallot mustard's color: the exact shade depends on the variety of seeds used (yellow or brown), the water percentage, and the wine or vinegar. No colorants are added — everything comes from the raw ingredients and natural oxidation.

A few alternative uses that work beautifully: stirred into a revisited hollandaise sauce, blended into a maître d'hôtel butter for grilled meats, used in a Caesar dressing for its peppery bite, or as a pork tenderloin marinade for the barbecue.

On price: at €3.60 for the 21 cl format (roughly €18.00/kg), this sits firmly in the traditional French mustard segment — more expensive than a supermarket brand, but entirely consistent with Fallot's positioning and its family independence.

On the cultural dimension: mustard is as much a part of France's gastronomic heritage as cheese or wine. It appears in Dijon's medieval texts as early as the 13th century and was long a table staple across every French region. Fallot keeps this history alive in Beaune.

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

Delivery and store

Free pickup at our Paris store (58 rue Tiquetonne, 2nd arrondissement); shipping available throughout mainland France. Once opened, keep the jar refrigerated.

On the origin of the name: "G. Detou" is a play on "G' de tout" — "j'ai de tout," meaning "I have everything" — a wink at the breadth of the store's selection. It's a witty signature that anchors the house in the Parisian gourmet spirit and sets it apart from the anonymous brands of mass retail.

Declared allergens on the label: mustard, sulfites.

Frequently asked questions

Real honey?

Yes, 7.5% honey incorporated — not a flavoring. Origin unspecified, but genuine bee honey, as confirmed by the ingredient list.

Real Balsamic Vinegar of Modena?

Yes, Balsamic Vinegar of Modena PGI at 3% (wine vinegar + concentrated grape must + color E150d). Compliant with the Italian PGI specification.

Truly artisan?

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

Sulfites present?

Yes: present in the Balsamic Vinegar of Modena, with potassium disulfite added as an antioxidant. Both are declared on the label.

Shelf life after opening?

Four months refrigerated. The honey and balsamic make this less shelf-stable than plain mustard once opened — reseal tightly after each use.