Inspired by meeting Marc Désarménien, the General Manager of the family-operated Edmond Fallot Moutarderie, at the Summer Fancy Foods Show in New York City in 2026, Real Food Traveler’s Europe Editor and author, Irvina Lew, shares a classic recipe using the mustard. Here’s a Chicken Fricassee recipe, using one of Fallot Dijon’s mustards. 

Save this recipe to Pinterest to make Chicken Fricassee with Fallot Dijon Tarragon Mustard. Photo courtesy of La Moutarderie Edmond Fallot.

Hungry for more? Read about the Fancy Food Show experience.

Chicken Fricassee with Fallot Dijon Tarragon Mustard

This is the recipe for chicken in mustard directly from La Moutarderie Edmond Fallot, provided with permission.

Ingredients:
1 chicken (1,200 kg) (2 ½ lb)
30g flour (1 ounce)
80g butter (3 ounces)
100g small white onions (4 ounces)
2dl of chicken stock (7 ounces)
Fresh mixed herbs
1dl fresh cream (4 ounces)
2 TBS Fallot Dijon Tarragon Mustard
Minced tarragon
Salt and pepper

Directions:
Cut the chicken into pieces.
Season and dust the pieces with flour.
Brown them in a large casserole dish with hot butter.
Add small white onions.
Moisten with the chicken stock.
Add mixed herbs.
Bring to a boil.
Cook for 35 minutes.
Set aside chicken & onions in a dish. Keep them warm.
Allow the sauce to reduce.
Add cream & mustard and bring to the boil.
Season according to taste.
Pour the sauce over chicken pieces and sprinkle with minced tarragon.

-Story by Irvina Lew, Real Food Traveler’s Europe Editor