Mustard dates far back into antiquity: The Chinese, Greeks and Romans all used Brassica Kaber (wild mustard) seed preparations, firstly in a medical, then in a culinary context.
It was thanks to its digestive qualities that, starting from the Middle Ages, the use of mustard (the word first appeared in the 13th century), became widespread in the homes of the poorer families, before spreading, during the Renaissance, to the more comfortably off classes. Incidentally Rabelais made much of it in his writings.
On the 10th of August 1390, an ordinance was issued for the first time governing the manufacture of mustard.
In 1634, the City of Dijon imposed the first statutes on the profession of mustard maker. Its manufacture then spread to Beaune, located within the area of vineyards that produced verjuice, the essence from the green grapes harvested in Burgundy that gave the region’s mustard its own specific personality. As a result, by the 19th century, Beaune boasted about thirty mustard makers among its professions.

The origins of the Fallot Mustard Mill date from 1840. It was on this date that Léon Bouley founded a mustard and oil manufacturing concern on the site, which, during the International Exhibition in 1903, was awarded a Diploma from the City of Paris. In 1923, his successor, Mr. Jacob, launched the manufacturing of "pure Burgundy verjuice" mustard.
In 1928, under Edmond Fallot, the company began to really grow and take on a new lease of life.
His son-in-law, Roger Désarménien, took over the company in 1962.
His grandson, Marc Désarménien, came to work with his father in 1987, and took over the reins in 1994.

Staunchly devoted to his region and the know-how of a profession he has closely observed from his earliest childhood, it was with the prime intention of modernising the company, whilst still retaining the traditional methods of stone milling the seed, that Marc Désarménien took over the family business. His main aim is to revitalise products by using innovative recipes that take their inspiration from the Burgundy region, and are adapted to today’s tastes.