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Description
- Faithful companion to choice cuisine, Dijon mustard enjoys a special position in the history of gastronomy. Appreciated since antiquity for its aroma and vigorous taste, fine mustard reached new quality standards with the introduction of official laws governing production in 1634 in Dijon France.
- Advancing from handmade means to stone grinding, pressing and sieving the seeds, a production site in the center of nearby Beaune, ancient capital of Burgundy wine, was established in 1840. Here the firm of Edmond Fallot (still family owned and operated by Edmond Fallot’s great grandson) continues the uncompromising production of Dijon mustard by stone grinding the seeds, artfully blending them with the best ingredients and following Fallot's own family recipes. These methods result in an intense flavorful taste not available in commercially produce "Dijon style" mustards.
- Perched at the edge of the plate, mustard is by definition, the ideal complement for every type of meat, from beef to poultry, from pork to game, whether served hot or cold. As a seasoning, mustard perks up an oil and vinegar dressing. In a mayonnaise, or blended in a sauce, it will constitute a worthy accompaniment for broiled meats, roasts, or fish dishes. The culinary arts have always been inventive, but when it comes to finding new uses for mustards, they are extraordinarily so. In fact, mustard is known to possess "aperitif" or appetite-stimulating properties.
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