A celebration of Edmond Fallot, an iconic French mustard maker,
including the history, recipes, and inspirational gastronomical uses of
the popular spice



Crunched, crushed, mixed with other foods,
then jarred, the mustard seed has come a long way. The Chinese grew the
spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and
Romans used it to enhance the taste of meats and fishes. Over time, what
was once called the “poor man’s spice” has become a staple ingredient
right after salt and pepper.

Dedicated to Edmond Fallot, a famous
French mustard maker, this book dives into the spice’s history,
production, properties, and uses. Fallot has developed countless recipes
over several generations—mustard with blackcurrants, with Espelette or
black chile peppers, with Dijon gingerbread, and more—and continues an
artisanal production rooted in the terroir of the historical French
territory of Burgundy. With 40 new recipes from a group of renowned
chefs and Fallot users, Mustard will inspire chefs and foodies with this essential element of gastronomy.

Photographer(s): Matthieu Cellard