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The
Fallot Mustard Mill, the last independent
Burgundy ‘Moutarderie (mustard mill) has opened
its doors in February 2003, opening up a traditional
know-how that dates back over 160 years to
the World.
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: The last great
independent mustard mill in Burgundy.
Fallot has been an independent Burgundian
family business since 1840, and is the only
one still housed on its original premises,
a few steps away from the Hospice of Beaune.
Marc Désarménien, the grandson of the man
who took over the company, is currently in
control of the business, while his father
still plays an active role in the company.
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: The only manufacturer to still use traditional
stone milled know-how
The Fallot Mustard Mill continues to prepare its
mustard using recipes that have been jealously guarded
over several generations, milling the mustard seed
with stone grinders, thus conserving all the gustatory
qualities of the grain in the paste |
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: : Mustards used by the great
exponents of gastronomy
Fallot mustard is used by the greatest and most famous
French chefs.
In addition to the main Burgundy classics, (Dijon mustard,
grain mustard) the Fallot range of preparations is cram
packed with products that are the result of an unwavering
concern for the quality of products, and a balance of
flavours that often reflect their regional character.
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: And now... a guided tour of a mustard mill
The Fallot Mustard Mill has opened its doors at the
beginning of 2003 to offer an interactive tour of discovery
using the most up-to-date museograhic effects available.
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