Dijon gingerbread mustard 21cl fallot

Fallot Dijon Gingerbread Mustard, 21 cl. A cornerstone reference at our Paris store since 1951, kept in stock year-round. A seasonal Fallot recipe: mustard with honey (8.3%) and Dijon gingerbread (1.7%), with natural anise and orange flavors — the quintessential holiday and Christmas mustard.

Label ingredients: Water, mustard seeds, vinegar, honey (8.3%), salt, sugar, Dijon gingerbread (1.7%) (gluten, egg), spices, natural anise flavor, natural orange flavor. 21 cl format, €3.60 in store.

Why we carry this at G. Detou

The Fallot house (founded in 1840 by Léon Bouley, taken over in 1928 by Edmond Fallot) still operates its workshop in Beaune — a family-scale operation that refused to industrialize when the rest of the sector did. At Fallot, they never abandoned the stone mill — that deliberate slowness is the hallmark of their long-lasting, complex heat.

On a purely chemical level, the wet-grinding of mustard seeds triggers an enzymatic reaction: myrosinase hydrolyzes sinigrin into allyl isothiocyanate, the molecule responsible for mustard's characteristic nasal bite. Mastering that reaction is what separates the great moutardiers from the rest. This is our best-selling festive condiment between November and January across the entire Fallot range.

At G. Detou, we chose Fallot for its consistency and sourcing — the Beaune house has supplied our store for several decades without any notable shift in flavor profile. That kind of reliability is rare in an ever-changing food industry, and it's exactly what earns our loyalty. This is our year-end mustard — it pairs beautifully with festive dishes (foie gras, game, roast poultry) and brings a warm note that calls to mind a Christmas market.

For the flavored variations in the range (tarragon, blackcurrant, honey, truffle…), Fallot always starts from their own house mustard base rather than purchasing a neutral one — that's what ensures aromatic consistency across every jar in the line.

How to use it

For a pan-seared foie gras with gingerbread sauce, deglaze the pan with port, then stir in a teaspoon of gingerbread mustard — a quick, festive sauce ready in minutes.

For a honey-spiced duck breast, brush the flesh with gingerbread mustard before cooking — oven caramelization produces a fragrant, spiced crust.

For a winter cheese board (Comté, Roquefort, Camembert), serve the gingerbread mustard on the side — a natural match for aged cheeses.

Seared foie gras, duck breast, Christmas ham, roast poultry, cheese boards, alongside gingerbread mignardises. Particularly well suited to holiday meals.

For plating: avoid placing the mustard in direct contact with a hot garnish — serve it in a quenelle or a small ramekin alongside the dish. Prolonged exposure to heat will destroy the mustard's bite.

A quick note on color: fresh mustard is pale lemon-yellow; it shifts to golden yellow, then brownish-yellow over time. This evolution is perfectly normal and not a sign of spoilage, as long as the aroma stays fresh.

On secondary uses: mustard is also a kitchen lifesaver — to wake up a flat-tasting dish, thicken a slightly too-thin sauce, or emulsify an overly fatty pan jus. It's the ultimate rescue ingredient.

On value, the 21 cl format comes to €3.60 (around €18.00/kg) — a price that reflects Burgundian sourcing, stone-mill grinding, and the preservation of an independent family operation in Beaune since 1840.

For those who want to explore further, G. Detou's condiment aisle also carries other traditional mustard references: an English-style mustard à la Coleman's for British applications, a mild American mustard for hot dogs, and several flavored mustards beyond the Fallot range for exploring regional variations (blackcurrant, honey, truffle, herbs).

A culinary note: mustard is a condiment, not a sauce base — use just enough to give structure to a flavor, never in dominant quantities.

Delivery and in-store

Available for free pick-up at our Paris store (58 rue Tiquetonne, Paris 2nd arrondissement), or shipped anywhere in metropolitan France. Refrigeration is required once the jar is opened.

In store, our team can advise on uses, help you compare brands and formats, and guide you based on your needs. That's the role of the traditional neighborhood épicerie — one that G. Detou has upheld since 1951 in the heart of the 2nd arrondissement: proximity, expertise, rigorous selection. Our staff knows every product and every supplier inside and out.

Mandatory allergen notice: mustard, gluten, egg, sulfites.

Frequently asked questions

Is there really gingerbread in it?

Yes — 1.7% Dijon gingerbread (containing gluten and egg) is incorporated into the recipe. The percentage is small, but it's enough to deliver that signature flavor note.

Allergens?

Mustard, gluten (gingerbread), egg (gingerbread), and sulfites. Not suitable for those with grain allergies.

Is it truly artisanal?

Yes: Fallot is one of the last independent family-run moutarderies in France, based in Beaune. Their slow-grinding method and Burgundian sourcing have been preserved throughout.

Which gingerbread is used?

Traditional Dijon-style gingerbread, supplied by a Burgundian partner — keeping the regional character consistent with the Dijon mustard.

How long does it keep after opening?

Three to four months, refrigerated. The gingerbread aromatics (anise, orange, spices) are volatile — beyond that point, the mustard gradually reverts to a near-plain profile.