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ALELOR, an Alsatian company with a bit of a kick!

The family business, with 20 employees, is today the last mustard maker in Alsace and the only factory in France to process horseradish roots.

A hand holds a jar of Alélor mild mustard in a field of yellow flowers under a blue sky.

Since 1873, the Alélor company has specialised in making classic and flavoured mustards, horseradish, mayonnaise, sauces, gherkins and pickles.

In 1939, the mustard maker took the name Alélor (Alsace and Lorraine!). At the same time, the Alsace horseradish maker Raifalsa was founded in 1956. The two brands merged in 2009 under the name Alélor.

The family business, with 20 employees, is today the last mustard maker in Alsace and the only factory in France to process horseradish roots.

Prepared using a process quite different from strong mustards, mild Alsatian mustard is the result of a carefully judged blend of brown and yellow mustard seeds. The former brings power, the latter smoothness. Both varieties are finely ground using a stone mill, to which vinegar, water and mustard flour are added. The result is an incomparably mild, smooth mustard with the authentic, refined taste of a mustard made locally according to sustainable farming principles.

In Alsace, the production of mild mustards is a tradition that has been a source of pride for the region's inhabitants since the 19th century, with Alélor being the only mustard maker still producing using this method and carrying on this tradition.

Don't hesitate to visit the shops in Obernai, Strasbourg and Colmar to discover the various Alélor products.

And if you'd like to extend the experience, we would be delighted to welcome you to one of our Diana Hôtels Collection hotels located in each of these charming towns!

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