Fallot at the heart
of your plate
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!
Colour and a selection of flavours: blackcurrant, tarragon, gingerbread, basil.... our mustards offer a wide variety of piquant flavours to spice up all sorts of sauces and starters, ready in a jiffy.
Don’t wait any longer: tantalise your taste buds!
On the side of your plate or in sauces (accompany with a little vinegar and crème fraîche), they are attractive and appetising. So why hold back? Try our mustards: red meats with Burgundy mustard, white meats with gingerbread mustard or with honey and balsamic vinegar, grilled fish with tarragon mustard, fish cooked in a parcel with basil mustard... So many ideas to try out!
And... why not desserts? Mustard is surprising: macaroons with Dijon blackcurrant mustard, granita with Burgundy mustard or even madeleines with green tarragon mustard! Sweet and savoury: a very modern trend you need to try!
Fallot & the Chefs
«Stone grinding of the seeds gives Fallot mustard a remarkable flavour and piquancy!»
«La Moutarde Fallot est un produit d'excellence que j'utilise régulièrement dans ma cuisine.»
«Fallot mustard adds plenty of originality to your dishes: it tempts you to travel!»
«Fallot mustards kindle your imagination and creativity in the kitchen.»
«Bravo to Fallot Mustard Mill, which still knows how to make high quality mustard!»
«Made according to the tradition, but modern in their compositions, Mustards Fallot allow all forms of creation.»
«Fallot mustard is still made using traditional methods and that’s what I like about it.»
From dishes to plate,
the flavour is transcended!
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar