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François Bister's line of business in 1926 was roasting chicory. He bought a local mustard factory in 1930, and turned his attention to a jealously guarded recipe for L'Impériale mustard.
It used to be sent to grocer's shops in a large stoneware container where the grocer would use a ladle to fill the dishes brought in by their customers. With the advent of the self-service system, the "grenade-shaped" jars made an appearance. The jar has not changed and L'Impériale mustard is still just as popular as ever.

Jean Bister took over as manager of the company and Fabienne Bister has currently taken up the torch. Companies headed by the third generation are rather thin on the ground nowadays.

L'Impériale mustard is available in chain stores and it takes pride of place on the table of one Belgian family in 10. Apart from L'Impériale, Bister makes several other mustards: Dijo, mild, strong, traditional style, with honey and certified "organic". The champisauce is a blend of three mustards and fresh oyster mushrooms. The piccalilli, onions, gherkins, and capers are also made at the factory in Jambes (Namur, Belgium ).

A second plant was built in France, in 2002, near Troyes in the Aube region, which makes and packs myriad mustards and cold sauces.