Green mustard with tarragon 21cl fallot

Fallot green tarragon mustard, 21 cl. Our Paris store's condiment aisle keeps it permanently in stock — it has been a house staple since 1951. Fallot's flavored recipe: green mustard with tarragon (0.9%), natural tarragon flavor, and Brilliant Blue FCF coloring for the characteristic green hue.

Label: Water, mustard seeds, vinegar, salt, flavorings, tarragon leaves (0.9%), antioxidant: potassium disulfite, natural tarragon flavor, acidifier: citric acid, sugar, spices, coloring: Brilliant Blue FCF. 21 cl format, €3.10 — available for in-store pickup at our Paris location.

Why we carry this at G. Detou

At the heart of Burgundy's wine country, Fallot upholds a mustard-making tradition in Beaune founded in 1840 by Léon Bouley (and taken over in 1928 by Edmond Fallot). The Fallot process stays true to traditional milling: seeds are slowly stone-ground, preserving the mustard's essential oils intact.

Heat fades over time simply because allyl isothiocyanate is a volatile compound — it gradually evaporates, even in a sealed jar. A mustard more than six months past opening will have lost a significant share of its character, which is why smaller formats make more sense for occasional use. Tarragon, the "royal" herb of French cuisine, is the aromatic partner of choice for poultry and fish.

At G. Detou, we chose Fallot for consistent quality and for its sourcing — the Beaune house has supplied our shop for several decades without any notable shift in aromatic profile. That kind of reliability is rare in a food industry in constant flux, and it is precisely what keeps us loyal. Tarragon is the classic French herb for poultry, fish, and béarnaise sauce. This mustard delivers that note without any need for fresh herbs.

On the export front, Fallot sells its mustard in around thirty countries, primarily across Europe and North America. The brand serves as a French reference in English-speaking and Northern European specialty food stores — a true ambassador for France's mustard-making heritage abroad.

How to use it

For a tarragon mustard chicken, brush the bird before roasting — the flesh absorbs the aroma and the skin caramelizes lightly.

For a quick béarnaise-style sauce, whisk up a classic mayonnaise using the green mustard: it's the effortless take on a proper butter béarnaise.

For a summer salad dressing, blend the green mustard with white wine vinegar, olive oil, and a squeeze of lemon — perfect over tomato, cucumber, and feta.

Roast chicken, fish en papillote, quick béarnaise, green mayo, summer vinaigrette. Replaces fresh tarragon in recipes that call for just a small amount.

On regional pairings: a Burgundy mustard alongside a Burgundian dish (beef, rabbit), an aromatic Provençal mustard with a southern French plate, an English mustard with roast beef and Yorkshire pudding. Regional coherence almost always works in the kitchen.

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

On the savory baking side: Dijon mustard fits beautifully into a revisited olive cake, a Burgundian gougère (with Emmental), a traditional pâté en croûte, or a cocktail-hour Comté puff pastry. It is a classic that remains underappreciated in southeastern France.

On value, the 21 cl format comes to €3.10 (around €15.50/kg) — a price that reflects the Burgundian sourcing, the stone-ground milling, 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 heritage mustard references: an English-style mustard in the Coleman's tradition for British applications, a mild American-style mustard for hot dogs, and several flavored mustards beyond the Fallot range for exploring regional variations — blackcurrant, honey, truffle, herbs, and more.

For restaurant or catering use, transferring mustard into food-safe squeeze bottles makes portioning far easier during service. It's a staple trick in modern professional kitchens for faster execution on made-to-order dishes.

Delivery and store

Available for in-store pickup at our Paris location (58 rue Tiquetonne, Étienne Marcel metro station, Paris 2nd arrondissement) or for shipping anywhere in France. Before opening, store in a cool, dry place away from light; after opening, refrigerate.

The spirit of G. Detou can be summed up in a few words: taking time with every customer, giving honest advice, never overselling. It's the opposite of mass retail, and it's why our regulars stay loyal over the long haul — sometimes across several generations of the same family.

Manufacturer's label: mustard (allergens clearly indicated as required).

Frequently asked questions

Is 0.9% tarragon enough?

Yes — tarragon is a potent herb, and the recipe adds a natural flavor to amplify the perception. The note is distinct but not overpowering.

Why the blue coloring?

To achieve the characteristic green hue — the combination of green tarragon and blue coloring produces a color that stays stable over time. Without it, the mustard would turn a grayish-green.

Truly artisan?

Yes: Fallot is one of the last independent family mustard houses in France, based in Beaune. The slow stone-grinding method and Burgundian sourcing have been preserved.

Best meat pairings?

Poultry (chicken, turkey, guinea fowl), pork, rabbit — all white meats. Less suited to red beef, where a straight Dijon mustard remains the better choice.

How long after opening?

Four to six months refrigerated. The tarragon aroma is volatile — beyond that, the mustard remains safe to eat but with a noticeably weaker tarragon note.