Co-branding Bernard-Loiseau- Edmond Fallot
The Edmond Fallot Mustard Mill has been producing outstanding mustards in Beaune since 1840. They use top-quality raw materials and traditional methods to grind the mustard seeds by stone to extract the very best of their flavour.
Teams from the Bernard Loiseau group have worked with this artisan mustard manufacturer to create new aromatic mustards for the gourmet delicatessen market.
Judicious blends allow these mustards to be used for many purposes: to spice up canapés served with the apéritif, to enhance sauces and stuffings served with, for example, fish, meat or game. They have also come up with some unusual combinations which work well with cheeses and even desserts.
These are real mustards, not sauces.
- Hazelnut and Bourbon Vanilla Mustard: the delicate marriage of hazelnut and Bourbon vanilla is utterly delicious, and will add subtle nuances of flavour to your dishes. This mustard can also bring out quite original flavours in poultry and scallops. It can be used to prepare canapés, and to create original cocktail aperitifs.
- Coriander leaf & Candied Orange Mustard: thisis subtle and tangy mustard The freshness of the coriander is in perfect balance with the bitterness and roundness of the candied orange. This is the ideal mustard for a duck magret, a veal chop, or to add to vinaigrette served with langoustines, lobster or even asparagus.
- Cep and Black Tea Mustard: the smokiness of the tea along with the undergrowth flavours of the cep gives this mustard a touch of autumn. It is ideal with beef, game, poultry, or smoked fish. It also adds a touch of originality to vinaigrette.
Cost : 4 € for a 100 g jar.
Available from gourmet delicatessens and from the Bernard Loiseau boutique.
Lastest innovation at the boutique:
The brand-new packagingcomposed of 3 jars of mustards sold at 13 €.
For more information: www.fallot.com
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