Since 1840, the Moutarderie Fallot established in Beaune in the Côte-d'Or department has been creating renowned mustards now used by chefs in famous restaurants. The addition of varied ingredients gives mustards particular flavors thanks to Espelette pepper, curry, or even honey and balsamic vinegar. The Moutarderie Fallot makes using Burgundy mustard seeds and local AOC (Controlled Designation of Origin) white wine a point of honor. the company also created the Cassis of Dijon mustard and the Pain d'Épices of Dijon mustard.