1840
Léon BOULEY founded a mustard mill and oil producers way back in 1840.

It was not long before the quality of his products was noticed and recognised by his peers, resulting in the award of a diploma from the City of PARIS, in 1903 during the Great International Exhibition.

His inheritors, anxious to preserve this renown, were to continue in his footsteps, paying the utmost attention to the quality of their products and marrying tradition with innovation.

1923-1925
In 1925, Mr JACOB launched manufacture of the "Pure Burgundy Verjuice" mustard.

In 1925, Mr Paul CHATEAU extended mustard production to include vinegar pickles and relishes.

1928-1994
It was with Mr Edmond FALLOT that the business was to really reach its peak.

Taking over the mill from Mr CHATEAU in 1928, he managed to instil a new lease of life into the business, despite the difficulties inherent in the Second World War.

In 1945, his son-in-law, Mr Roger DESARMENIEN, joined the company. He took over management in 1962 on the death of his father-in-law.

The last comer, in 1987, was Mr Marc DESARMENIEN, the grandson, who joined his father in the family business, to pick up the baton definitively in 1994.

since 1995
Today, in BEAUNE, the FALLOT COMPANY, anxious to maintain both quality and tradition, adhere to the techniques of the old craftsmen mustard makers, and use stone mills to grind the grains, thus preserving all of the gustatory qualities of the mustard.

However, demands made by both our customers and the regulations on food products are unceasingly leading our production towards more and more rigorous quality control and the search for new taste experiences, and that is why:

- the raw materials are rigorously selected before being processed, then checked throughout the manufacturing process, right up to packaging the final product,

- the company is constantly seeking to innovate, to find new, subtle marriages of taste, whilst remaining true to its regional heritage.

The latest creations: Mustard with Dijon Blackcurrants and Dijon gingerbread mustard, have often been imitated, but have never been equalled !

What's more, new recipes are already being studied...