Burgundy verjuice was originally a juice from Bourdelas grapes picked green before maturity. It was used in the manufacture of mustard instead of the alcohol vinegar used today. The ingredient had to be abandoned following the eradication of the grape variety by phylloxera in the second half of the 19th century. The verjuice produced today by the Edmond Fallot mustard factory in Beaune comes from the grape variety that bears its name. The condiment comes back to the forefront of the gastronomic scene to replace vinegar or lemon juice in culinary preparations.