Appreciated since antiquity for its aroma and vigorous taste, Dijon mustard enjoys a special position in the history of gastronomy. 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.

Dijon mustards from Edmond Fallot are made from uncompromising standards. Here, the firm (still family owned and operated by Edmond Fallot’s great grandson) produces 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 flavor not available in commercially produced "Dijon style" mustards.
Perched at the edge of the plate, mustard is the ideal complement for every type of meat: Beef, poultry, pork, game - hot or cold.  As a seasoning, mustard perks up an oil and vinegar dressing. In a mayonnaise or blended in a sauce, it’s 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.