Crunched, crushed, mixed with other foods then jarred, the mustard seed formerly referred to in French as "seneve" has come a long way! It was grown by the Chinese more than 3000 years ago! In this book, a group of renowned chefs users of Fallot's mustard (Bocuse, Loiseau, Lameloise, Troigros. . .) share 40 new recipes under the keen eye of a famous culinary photographer.