Dijon mustard has a strong international reputation. It is made as before to the grindstone by Fallot from brown mustard seeds and vinegar. Supplemented with walnut powder from the Perigord, it gains in complexity and smoothness.
It is the perfect accompaniment to grilled meats and can be used in salad dressings.
water, mustard seeds, vinegar, salt, mustard tegument, nut powder from Perigord (2 %), aroma (with gluten), E224, citric acid, spices.
It is at Beaune that the Moutarderie Fallot (the last independent family and estate of Bourgogne) uses its artisan knowledge, passed down from generation to generation since 1840, to make its exceptional mustards. By processing the grains using millstone to preserve all the gustative properties of the paste.
Such a big chef, the Moutarderie Fallot combines savour and taste. The subtly balanced flavours of its mustards are produced using authentic ingredients, of good quality and the best origins.
With this in mind it comes as no surprise that the Moutardes Fallot are used by the best chefs in the industry; from Paul Bocuse to Georges Blanc, not to mention Patrick Bertron, chef at the Relais Bernard Loiseau, and who worked with the Moutarderie Fallot to create its range of completely original and exotically flavoured gourmet mustards.
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