A Seasoned History – When you dip into Dijon, you’re spreading a 700-year tradition.

FAME FOR THE PUNGENT CONDIMENT MUSTARD CAME IN THE 14TH CENTURY AFTER the Dukes of Burgundy threw a feast where revelers consumed 66 gallons of Dijon’s early version. The recipe perfected, this royal treat (Louis XI carried a crock) was decreed the Mustard of Dijon in 1390, becoming widely available. Maille (above) opened the first mustard boutique in Paris in 1747 and another 100 years later in Burgundy’s Dijon. Today, both serve three fresh and 52 packaged varieties. Originally, mustard crocks were filled at the stores. In the 1930s, Amora began offering mustard in a jar, thrilling thrifty French housewives with a reusable container. Postwar economics ceased the cultivation of mustard seed in Burgundy. Although nearly all mustard is still made there, 95 percent of the seed used is imported. Another blow to Dijon’s reputation came in 1981, when Grey Poupon was sold to a U.S. company, no longer to be made in France. Yet, this lively mustard is still a matter of French pride.


Pass the Poupon: Sales spiked an unprecedented 50-plus percent when Grey Poupon was marketed in the U.S.



Dijon has become the global generic for spicy mustard, but now pure Dijon must have Burgundy ties. Fallot, the last family-owned moutarderie, worked with Amora and Européenne de Condiments to form the Burgundy Mustard Association, official this year. The recipe and seeds must come from Burgundy, and 13 percent of the vinegar or wine, from Burgundy grapes. Fallot exports mustard that meets these standards. This resurgence of Burgundy mustard seed returns well-deserved honor to this centuries-old condiment. —Debra Amundson


Cutting the Mustard

Mustard being made by hand.
Making mustard by hand at Fallot.

La Moutarderie Fallot / For more on the history and the process of mustard making, take an interactive tour at La Moutarderie Fallot, housed in its original 1840s factory. The only mustard museum in Burgundy, Fallot will have you making your own mustard to bring home. Open end of March through end of November. Tours depart Monday through Saturday at 10 a.m. and 11:30 a.m. 31 Faubourg Bretonnière, Beaune; Tel: 33-3-80-22-0-02 or Mustard Shops


Maille Mustard Boutique—Paris Open Monday through Saturday 10 a.m.–7 p.m. 6, place de la Madeleine, Paris; Tel: 33-1-40-15-06- 00 or Maille Mustard Boutique—Dijon Open Monday through Saturday 9 a.m.–7 p.m. 32, rue de la Liberté, Dijon; Tel: 33-3-80-30-41- 02 or




Getting to Dijon Travelers can reach Dijon from Paris in about two hours via the TGV train; stay on for 20 minutes more and you’re
in the Côte-d’Or’s medieval Beaune.


41 thoughts on “A SEASONED HISTORY – Mustard in the Making

    1. Thank you. I am sure there are many good sites I can’t point out just one. There are so many excellent writers that have blogs now. I would suggest keep searching the category you found me in and give them all a look. You can always come back to Rose.

    1. Thank you for the comment. My roots spring from Burgundy so mustard is in my viens. I started using mustard on everything as a child, including peanut butter and jelly. This before I realized I was a Burgundy girl, as my cousin calls me. I have spent a good deal of time in Dijon and the Burgundy area researching this topic on site. I am a true Francophile so anything French is natural to me. You might want to read Burgundy Mustard as well. I am working on an article to update the current news that is spreading about mustard. Rose

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    1. I am not certain what supply you are speaking of. What ever has been put in the article was correct at the time and fact checked. There could have been some changes if you can be more specific. You might also want to read Burgundy Mustard under published articls for more information. Feel free to write back with anymore questions.

  6. I am so glad that this was an article that drew such responce. It inspires a writer to hear your comments. Watch for more on Mustard.

  7. Good post. I learn something totally new and challengng
    on websites I stumbleupon everyday. It’s always helpful to read through articles from other writers and
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    1. You got it. That is the whole idea. Sharing information is what blogging is all about. Sharing is teaching and encouraging more involvement from others. Thank you.

    2. This article seems to draw alot of attention. After all how many people write about Mustard for a major magazine. My roots are from Dijon so I was born with a mustard spoon in my mouth. Honestly, as a child I put it on everything, even peanut butter.I am also happy to hear you follow some of my habits like reading other writers. I new idea for your own topic can spring from this. Thank you for the comments.

    1. With 600 years of history there is much more to know. Perhaps I should blog the longer verion with more info. Would you enjoy that? There also a article on Burgundy Mustard look under published articles. Some duplication. There will also be a new article with updates on mustard watch for publication of that.

    1. Wow! Thank you. I am thrilled that you enjoyed it Dustin. Please keep coming back. You are the inspiration I look for.

    1. There will be an update soon wth more information Burgundy Mustard. You have the history now watch for more.
      Thank you for reading Rose on the Roads.

    1. Glad you liked it. Thank Hemispheres for publishing it. You can go to Burgundy Mustard for more information on mustard.

    1. Thank you for your comment. I will repeat myself, thanks to Hemispheres for publishing it.
      Go to Burgundy Mustard for even more information on mustard. There will be an update soon on the new history of Dijon and Burgundy Mustard. Watch for it.

    1. I appreciate all comments. Thank you for reading Rose on the Roads. I am repeating myself again, I thank Hemispheres for publishing it. Take a look at Burgundy Mustard for more. There will be an update on the new history of both Dijon and Burgundy Mustard soon.

    1. Glad to help. You can find more information in Burgundy Mustards. I will be posting an article soon on the latest history of both Dijon and Burgundy Mustard. Think of it as history in the making.

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