A few years ago, my wife organised for my 30th birthday a trip to the French region of Bourgogne. The weekend was spent drinking wonderful wines, eating superb food and touring the Bourgogne region. We also visited the Fallot mustard mill.
On of our stops was the Fallot Moustard mill. Despite the Bourgogne region being well know for his mustard thanks to Maille, mustard cultivation slowly disappeared given the decline of charcoal production in the region. In short, the discarded ashes from the charcoal, rich in potash, encouraged the production of mustard seeds. In addition, the production of mustard seeds became less and less profitable for burgundy producers due to the competition of the American farmers. Despite the decline, a few producers like Fallot remained active.
Dating back to the 1840’s, the Fallot Mustard has remain in the family ever since and is today the last independent mill in the Burgundy region. As such, tradition and know-how has been transmitted from generation to generation. The manufacturing process has remained pretty much unchanged in decades. Everything starts with the best ingredients including Brassica seeds, verjuice made of vinegar salt and water as well as some spices and flavouring. This outstanding products has found a place in any Michelin star restaurant as the mustard of choice.
This combination of ingredients and know-how brings together a beautiful product. My favorite remains the classic combination as it has a texture but not over grainy, the heat goes through but with being overpowering and has a exceptionally good taste compared to most other mustards. Interestingly enough Fallot is also producing several other flavours such as tarragon, which goes very well with roast chickens.
For further information on their great products, check their website: http://www.fallot.com/en/