Remember earlier I told you that almost all mustard seeds used today come from Canada? Well, there's one notable exception, and we're standing right in front of it—La Moutarderie Fallot. But first, let me explain something interesting: the difference between ""Dijon mustard"" and ""Moutarde de Bourgogne."" You see, the term ""Dijon mustard"" describes a specific recipe: brown mustard seeds combined with white wine, historically verjuice, the juice from unripe grapes. Surprisingly, Dijon mustard isn't geographically protected. Unlike Champagne or Roquefort cheese, Dijon mustard can be produced anywhere—be it in France, the U.S., or even Canada. That’s exactly why you see major brands producing Dijon mustard across the world. On the other hand, ""Moutarde de Bourgogne"" is protected under an IGP—Indication Géographique Protégée. This means it must be made here in Burgundy, exclusively using Burgundian mustard seeds and wine. So, when you see ""Moutarde de Bourgogne,"" you know it’s truly local. Now, here’s where Fallot comes in. Founded in eighteen hundred and forty in the nearby town of Beaune, Fallot is an artisanal mustard producer dedicated to traditional practices and local ingredients. They're particularly known for stone-grinding their mustard seeds at low temperatures. Stone grinding is a slow process: mustard seeds are sensitive to heat, and if ground too quickly, the mustard seed paste will heat up and lose its valuable aromas. Stone grinding preserves mustard’s delicate flavors and gives the final product an authentic granular texture, unlike the smooth, emulsified texture of highly processed mustards. The current CEO and third-generation owner, has championed this local approach. He was instrumental in establishing the IGP designation ""Moutarde de Bourgogne"" in the early two thousands. Fallot is now the only major mustard producer sourcing seeds exclusively from local growers and producing entirely within the IGP guidelines. So, when you step inside, you'll get to experience mustard as it was always meant to be—local, flavorful, and sustainably produced. Let’s go in and discover these delicious creations together! Oh, I almost forgot an interesting tidbit! Apparently, mustard makers also tend to be good vinegar makers. Edmond Fallot produces a large variety of white wine vinegar and red wine vinegar infused with herbs, berries, shallots, fruits (like figs), and walnuts. P.S. They have one of the best walnut vinegars, PERIOD! Feel free to explore, and we can move on to our next stop.