Gastronomy

Fallot at the heart of your plate

En cuisine

Verjus Viandes et poissons Salades Autres inventions

Have you considered using our Burgundy verjuice to deglaze your pans to make hot sauces? Produced from a green grape harvest and used as a vinegar or white wine, this green grape juice with ancient origins that is now becoming popular again will bring your dishes to life in a flash. What flavour and authenticity!

Fallot & the Chefs

  • Eric Pras
    «Stone grinding of the seeds gives Fallot mustard a remarkable flavour and piquancy!»
    Eric Pras
    www.lameloise.fr
  • Jean-François Piège
    «La Moutarde Fallot est un produit d'excellence que j'utilise régulièrement dans ma cuisine.»

    www.thoumieux.fr
  • Patrick Bertron
    «Fallot mustard adds plenty of originality to your dishes: it tempts you to travel!»
    Patrick Bertron
    www.bernard-loiseau.com
  • Philippe Augé
    «Fallot mustards kindle your imagination and creativity in the kitchen.»
    Philippe Augé
    www.levernois.com
  • Paul Bocuse
    «Bravo to Fallot Mustard Mill, which still knows how to make high quality mustard!»
    Paul Bocuse
    www.bocuse.fr
  • Nicolas Isnard & David Le Comte
    «Made according to the tradition, but modern in their compositions, Mustards Fallot allow all forms of creation.»
    Nicolas Isnard
    www.aubergedelacharme.com
  • Georges Blanc
    «Fallot mustard is still made using traditional methods and that’s what I like about it.»
    Georges Blanc
    www.georgesblanc.com
  • et plus encore...

Our recipes

From dishes to plate,
the flavour is transcended!