210 gram jar - Burgundy, France
The Moutarde à la Provençale itself reflects a sunnier, more southern take on the classic Dijon base.
It's built around red peppers, garlic, and extra virgin olive oil, along with paprika and a touch of turmeric, giving it a warm, orange hue rather than the pale beige-yellow of standard Dijon.
The flavor leans more towards a roasted bell pepper and garlic, with a faint tomato-like sweetness underneath the mustard's characteristic heat — more savory and rounded than sharp.
It's particularly happy to be paired with grilled meats, fish, and dishes cooked en papillote, where its flavors can bloom into the dish as it steams.
Edmond Fallot is a family-owned mustard house in Beaune, in the heart of Burgundy, with roots stretching back to 1840. Today the company is run by Marc Désarménien, grandson of Edmond Fallot, and remains one of the last independent, family-owned mustard mills in Burgundy.
With around twenty employees, it's a rarity in an industry now dominated by large-scale production. Fallot has also helped revive mustard seed cultivation in Burgundy, working closely with French growers to rebuild a regional crop that had largely disappeared.
What sets Fallot apart technically is its continued use of stone-ground milling.
The mustard seeds are crushed between flint millstones rather than modern steel grinders, a slower process that keeps the seeds from overheating during grinding.
That matters because heat degrades the volatile compounds responsible for mustard's sharp, pungent character — so the stone-ground method preserves more of the seed's natural bite and complexity than the modernization of industrial commercial production.
ingredients: water, mustard seeds, red peppers (16%), spirit vinegar, salt, garlic, paprika, glavors, extra virgin olive oil, antioxidants: potassium mesbisulphte, acid: citric acid, turmeric.
210 gram jar
Burgundy, France
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