Fallot Shop and Workshop, Dijon (La Boutique Atelier Fallot)

What you will see

Taste your way along the counter: classic Dijon, wholegrain, Moutarde de Bourgogne and flavoured mustards. The mustards are ground slowly between stone millstones, an old method the house has kept. On certain days a mustard maker prepares a mustard with Burgundy seed and Meursault wine in front of visitors. The tourist office also runs mustard-making workshops with Fallot, in French, for small groups. Every mustard sold here is made with seed grown in the region.

History

Mustard making in Dijon was regulated by an ordinance of 10 August 1390, and in 1634 the city's vinegar and mustard makers received their first official statutes. Brown seed, verjuice from Burgundy grapes and slow grinding between millstones built Dijon's reputation. Mustard seed was grown in Burgundy until the Second World War. Afterwards makers had to buy it elsewhere, mostly in Canada and the United States.

Fallot has been a family business since 1840. At its production site in Beaune it offers two visit routes, one on the history of mustard and one through its workshops. With other regional producers it helped relaunch mustard growing in Burgundy and obtain the protected geographical indication Moutarde de Bourgogne, granted at the end of 2009. The company holds the Entreprise du Patrimoine Vivant label, which recognises rare craft skills.