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Alsace
Less timid than brown bread, more delicate than the Dijon of Bourgogne — moutarde d'Alsace is the liquid heart of regional tables, the gilded gold of discretion, the last survivor of a dozen Alsatian mustard mills that vanished within half a century.
Spice or condiment from Alsace.
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At the beginning of the 20th century, France regulated the manufacture of mustard: only products made from brown or black seeds could then claim that name. The legislator made an exception, however, for Alsace and Moselle, where products made from white seeds (Sinapis alba) continued to be sold under the name 'moutarde', on the grounds of 'ancient, fair and consistent practices'. This exemption long remained a regional peculiarity: until 1991, Alsatian mustard makers could not sell their production under the name 'moutarde' in the rest of the country, which partly explains the product's low profile outside its region of origin.
The industry organised in 1936 around the Syndicat des Fabricants de Moutarde du Bas-Rhin, du Haut-Rhin et de la Moselle, which still brought together around ten manufacturers in the immediate post-war years — among them Stumpf Frères, Moustra, Birckel Frères, Peiffer & Seybel and Woelffle. In half a century, competition from major national brands and the demise of local seed cultivation in favour of Canadian, Ukrainian and Russian imports swept away almost the entire sector: of around ten Alsatian mustard mills in the 1950s, only one remains today.
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In 1873, Alélor condiments was founded in Lingolsheim, in Bas-Rhin — a name formed from the contraction of Alsace and Lorraine. The company, now established in Mietesheim, remains faithful to the recipe that made its reputation: a balance of brown mustard seeds for strength and yellow seeds for creaminess, fine grinding on a stone millstone, then the slow addition of vinegar and water to the resulting mustard flour to produce a smooth, mellow paste — a process unchanged for over 150 years.
Today, while moutarde de Dijon reigns unchallenged on national supermarket shelves, Alélor remains the last mustard mill in Alsace, with around twenty employees. The company produces approximately 1,500 tonnes of mustard a year — nearly 1% of the French market — and has been working since 2006 with the Chambre d'Agriculture d'Alsace to revive the local cultivation of mustard seeds: around thirty partner farmers now cultivate roughly 185 hectares in Bas-Rhin, which covers about 60% of its seed requirements, with the rest imported from other European countries. Over time, the range has been enriched with flavoured variations — wild garlic, horseradish, beer, Riesling — developed in partnership with local producers, including the raifort d'Alsace sector, which Alélor has been processing for more than fifty years.
Contrary to popular belief, the name 'Moutarde de Dijon' is not protected: its recipe (brown or black mustard seeds, vinegar, salt, citric acid) is defined only by a 1937 decree, and nothing prevents it from being made outside Dijon — 90% of the production consumed in France is nevertheless still produced in Bourgogne. Only Moutarde de Bourgogne benefits from European protection, a PGI obtained in 2009, which guarantees seeds and a white wine from a Bourgogne appellation (Aligoté) processed in Bourgogne.
Moutarde d'Alsace follows another path: it relies on white mustard seeds (Sinapis alba), hardier and better adapted to the Alsatian climate, whereas the strong mustard of Dijon and Bourgogne relies on brown seeds (brassica juncea). This varietal choice, combined with fine milling and a measured addition of vinegar — white wine vinegar for moutarde forte de Strasbourg —, yields a milder, less pungent product. Moutarde d'Alsace is not a weakened imitation of Dijon: it is a regional expression in its own right, born of its own seed variety and specific regulations.
Moutarde d'Alsace is distinguished by a subtle, balanced organoleptic palette:
Colour
straw yellow to golden depending on the seed concentration and maceration period. Classic versions display a light honey hue, while the wild garlic version tends slightly towards pistachio green.
Texture
smooth, creamy and unctuous on the palate (except for the à l'ancienne version, which deliberately retains whole seeds). It coats the tongue well without being sticky.
Nose
a light scent of white vinegar, with discreet notes of raw mustard and yeast. No aromatic harshness.
Taste
moderate acidity, mild to slightly robust depending on the variety. Less pungent than Dijon (no burning sensation on the finish), it allows the seeds' natural sweet notes and the floral acidity of Alsatian white vinegar to come through. On the retro-nasal finish, a subtle hint of ground seeds and a spicy backdrop emerges.
Aftertaste
light and pleasant persistence, without astringency.
Moutarde douce d'Alsace — the core of the portfolio, Alélor's historic recipe, unchanged for more than 150 years.
Moutarde forte de Strasbourg — the newest addition to the range, prepared from a blend of spices and white wine vinegar. For palates seeking more character.
Moutarde à l'ancienne — intentionally retains whole mustard seeds coated in a fine paste. Rustic, crunchy texture.
Moutarde à l'ail des ours — one of the flavoured variations introduced to enrich the range over time. Wild garlic lends a subtle sulphurous note and a touch of greenness. Perfect for elevating fresh cheeses, river fish and eggs.
Moutarde au raifort — the pairing of two regional specialities, both processed by the house: mustard and raifort d'Alsace. A boost in strength, ideal for grilled pork chops and smoked sausages.
The process at Alélor remains faithful to a recipe unchanged for more than 150 years:
a skilful balance between brown mustard seeds, for strength, and yellow seeds, for creaminess.
fine milling of the seeds to obtain an even mustard flour.
to the mustard flour, until the desired smooth, mellow paste is achieved.
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With Alsatian charcuterie : The inseparable trio in winstubs — presskopf (jellied brawn), smoked knack and moutarde d'Alsace. Every mouthful benefits from the white acidity that cleanses the palate and elevates the smoky flavours.
As a table condiment : Spoon a small dollop into a saucer alongside baeckeoffe, coq au Riesling or andouille aux pommes. Allows everyone to adjust to their own taste.
On pain d'épices toast : A classic Alsatian aperitif — toasted pain d'épices, a slice of fresh foie gras, a tiny scrape of mustard for contrasting acidity. The sweet, honeyed notes of the pain d'épices find a perfect balance with the lightness of the mustard.
In sauces for white meat : Moutarde douce diluted with a little crème fraîche, champagne or poultry jus. Elevates a fillet of guinea fowl or free-range chicken.
Moutarde d'Alsace is not protected by any PDO (AOP) or PGI (IGP) label — unlike Moutarde de Bourgogne, recognised as a PGI since 2009. A Syndicat des Fabricants de Moutarde du Bas-Rhin, du Haut-Rhin et de la Moselle did once exist, founded in 1936; it did not survive the contraction of the industry, and Alélor, today the region's only mustard mill, no longer pursues a collective labelling initiative.
Family business
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The company states that it was founded in 1873 in Mietesheim, in the Bas-Rhin. It claims to be the last mustard mill in Alsace and the only French company to process horseradish roots. A family business of around twenty employees, it states that it has equipped itself with modern, high-performance facilities while preserving artisanal know-how.
Alélor indicates that it collaborates with the Chambre d'Agriculture d'Alsace to support a local and sustainable agricultural sector, and that it has reintroduced mustard seed cultivation to Alsace: around thirty partner farmers reportedly supply it with French seeds each year. Its horseradish roots are said to be grown in Alsace, then sorted and trimmed by hand using traditional know-how — the company claims to have been committed to the local horseradish sector for more than sixty years.
The range includes mustards (douce d'Alsace, forte de Strasbourg, à l'ancienne wholegrain, flavoured), horseradish, mayonnaises and condiment sauces (aïoli, béarnaise, burger sauce, hot sauces…) stated to be preservative-free, as well as gherkins and pickles.
The company also highlights environmental commitments — waste sorting and recovery, renewable energy, reducing waste — alongside the development of additive-free recipes and a range of organic condiments.
| Address | 4 Rue de la Gare, 67580 Mietesheim, France |
| +33 3 88 90 31 85 | |
| contact@alelor.fr | |
| alelor.fr | |
| Facebook page | |
| @domainedesterresrouges | |
| Visits | Yes |
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Part of the production is certified organic, since 2001. |