Still operating from its region of
origin, the company has preserved the traditional expertise of the French
mustard maker for over two centuries.

Today, the house is led by Marc Désarménien, grandson of
Edmond Fallot, continuing a family legacy deeply rooted in craftsmanship,
regional identity, and product integrity.

The story begins in 1840 with Léon Bouley, who founded a mustard mill and oil production workshop in Burgundy. The quality of his products was quickly recognized, earning distinction at the 1903 Paris International Exhibition.

Since then, successive generations have preserved and developed the house, maintaining its independence and its strong connection to Burgundy’s culinary heritage.

At the heart of Fallot’s identity is a commitment to traditional mustard-making techniques, particularly the stone grinding of mustard seeds.

This slow grinding process preserves: the full aromatic complexity of the seeds, the texture and structure of the mustard paste and the natural intensity of flavor.

This craftsmanship remains a defining pillar of the brand, balancing tradition with controlled modernization.