The origin of Dijon mustard goes back several centuries and is an integral part of Burgundy's history. Burgundy is a wooded region with limestone soils that are favourable to the cultivation of mustard seeds, which are both strong and hot-tasting. The production of this highly prized condiment was regulated by an ordinance in 1390. But it was not until three centuries later, in 1634, that the first official statutes were issued to regulate the mustard-making trade.
In the 18th century, Dijon mustard became even tastier when verjuice was added as an ingredient. This is juice from grapes directly harvested in Burgundy. To ensure that the flavour is not altered, the mustard seeds and verjuice are crushed using millstones which prevent the paste from heating up.
In Beaune, the Fallot mustard factory invites you to discover its museum exhibition about the history of this famous speciality. You can also follow the Strong Sensations trail, where you can watch the various stages of production taking place, and visit the tasting area.