Repeating part of what I posted in the cheese thread, and starting a mustard discussion, if anyone has more to contribute.
The fine print on the bottle reveals that the Moutarde de Bourgogne from Reflets de France (Carrefour) is from E. Fallot, the renowned mustard producer in Beaune.
A travel video I watched on a flight to Paris a few years ago claimed that Fallot was the only producer of Moutarde de Bourgogne.
Last, if youāre in Beaune, donāt bother to buy your Fallot mustard directly from Fallot ā itās much cheaper in stores, especially the E. Leclerc just off the route de Savigny.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
2
In the UK, we have long had a product called āFrench mustardā - dark brown, not very strong and with a background hint of tarragon. It is an entirely homegrown product, I believe originally created by Colmanās Ltd (but now often copied). I have always understood that it is based on moutarde de Bordeaux (or moutard brune), which Iāve never seen on sale here, or in the likes of Carrefour. Iām visiting Bordeaux later in the year and would like to buy some of the original product. Is there a brand name that I should be searching for?
I love Fallot coarse grain mustard from Beaune - I buy it in the States - and also have a spectacular memory of eating Ćpoisses when we vacationed in Bourgogne but once itās imported here itās not that greatā¦we bought our fromage fresh from the producer. I doubt we would have been booted from public transport because of it.
Mustard degrades rather quickly once the jar is opened. Also, I wouldnāt be surprised if the mustard sent to the US is less . . . snappy? . . . than that in France.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
9
Thanks for that, naf. Weāre only in the city for a day and half but Iāll try and get there. That product may well be what Iām looking for. Looking at the producerās website, I see they also do a ātarragon mustardā. Maybe a jar of each.
In France we have an abundance of fab and unique mustards And there are lots of other premium āmarquesā/ brands you can investigateā¦ La Domaine des Terres Rouges, Reine de Dijon, Rue Traversette, Darritchon (basque), etc etc.
I for one see no need to buy expensive mustard because Fallot, found everywhere, is such good value for the quality and has a huge selection of different types (including tarragon). If you want to explore, Fallot also does a packaged assortment of 3 or 5 different mustards in smaller containers.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
11
Oh, I think I will. Itās deep rooted quest. Iāve been eating āFrench mustardā since I was a kid. To come across whatever was its origin in the city of its creation is a pretty big thing.
(Blush) Moutarde de Bourgogne is new to me. IS there an outlet in theUS. What Iāve been looking for is a good sinus-clearing Dijon (or similar). Iāve had some in restaurants but despite inquiries havenāt been able to find it at retail
Fallot Moutarde de Bourgogne will probably work or Amore which comes in several strengths.
FWIW, fallot makes an incredible range of flavored mustards Chablis, tarrragon, pain dāepice, noix (walnut), safron. The latter is probably hard to source. We bought it at the factory in Beaune. Mixed into a warm creme fraiche and butter sauce, it is a heavenly foil for scallops or prawns. (But, HINT: you can make a decent work-around by adding dilute safron threads to a good Dijon.) In our area, many varieties of Fallot are easily available; Amore not so much. ,A few Fallot products available online
Iāve long wondered about Savora. Itās everywhere in France and cheap. But the smallest jar is almost a pint. I have no idea of its flavor profile. Anyone?
Here in the UK the single Dijon carried by Aldi is excellent, and has a proper punch (of a similar strength to Colemanās English). Maybe they stock the same product where you are, or online?
https://www.myrecipes.com/ingredients/savora-french-condiment This article will give you an ideaā¦ In France you would have both Savora and Dijon mustard in your pantry, the use is slightly different Savora being milder. Perfect for salad sauce.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
19
Maybe itās just a myth and Colmanās invented the story that it was modelled on a Bordeaux made product to give it credibility. When the mustard was launched in 1936, French wine in general, and Bordeaux wines specifically, would have been the essence of āgood wineā in the UK. FWIW, Colmanās stopped making it in around 2001, after it had taken over Amora Maille, and was deemed to have an excess market share under EU competition law.
Each region in France would probably has their own version of mustard, like wine. But since Bordelaise mustard is not well known except a few very hard defender in the region, either itās something that is forgotten or itās something that is less desired when compared to other mustard in France, ie Dijion or Meaux, and it loses out in the competition.
I believe you can ask for more of its history when youāre in Bordeaux. You can probably find them in any of good grocery store there (I remember seeing that), although personally I havenāt tasted it yet.
Bordeaux Mustard is made from brown or black unhusked mustard seeds ground into a fine flour, mixed with sugar, tarragon, and white verjuice. It has a sweet taste (sweeter than Dijon) with just a tang of sourness to it. The heat is relatively mild. The mustard is a pale yellow colour (though darker than Dijon.)
I remember the taste of Colemanās when visiting London, it is sweeter and less punchy than the Dijion mustard.
