Print

Toronto, May 15, 2018 — Mustard connoisseurs, home chefs, and wine enthusiasts alike will scramble to get their hands on La Maison Maille’s NEW, limited edition Vineyard Selection mustards that combine the quality and refinement of classic Maille mustards with “le bon gout” of carefully selected French wines. The first of their kind on the market, the two Maille Dijon mustard creations will blend Maille’s fine Original mustard with Sauvignon and the brand’s bestselling Wholegrain Mustard with Pinot Noir to add a taste of luxury to every dish they meet.

In creating the innovative, new mustards, Maille sommeliers substituted the company’s prized vinegar in both their Traditional Dijon Originale and Wholegrain mustard recipes, with two of France’s most popular wines. The herbaceous flavours of Sauvignon from the south of France, with notes of bell pepper, gooseberry, grass, peach, and green apple, round out the idiosyncratic piquancy of their classic Dijon. Maille’s Wholegrain Mustard was also made-over with the addition of Pinot Noir out of Burgundy, one of the country’s most elegant and highly prized wines in the world. The addition of the classic, full-bodied red lends the mustard a complexity of flavour owing to its palate-dominating berry notes alongside the subtleties of cinnamon, clove, mushroom, and even leather.

Both perfectly balanced mustards promise to add personality to any meal they are part of. Cooking with wine in general, adds acidity to a dish, which in turn, heightens the other flavours, and the same holds true when cooking with mustard. Therefore, the Vineyard Selection range from Maille packs a one-two punch in the kitchen, enhancing sauces, marinades, salad dressings, and more. Just as in pairing wine, the light citrus notes of the Dijon with Sauvignon tastes best with fish, chicken, and seafood, while the bolder, fruit and spice notes of Maille Wholegrain with Pinot Noir meets its gustatory match in red meat.

But there’s no need to get complicated, either. “While both mustards are wonderful in a variety of recipes, they also shine straight out of the jar on your favourite sandwich,” explains Harry Lalousis, in-house mustard sommelier at Maille. “A smear of either one of the new mustards changes an ordinary sandwich into a gourmet creation.”  The Vineyard Selection range builds on La Maison Maille’s 270-year legacy of quality craftsmanship—from the inside, out. Both blends look as good as they taste, packaged in elegant, textured jars that are reminiscent of the stoneware pots available exclusively at Maille boutiques in Europe. Dijon Mustard with Sauvignon and Wholegrain Mustard with Pinot Noir will be available to seduce connoisseurs and flatter the most exquisite palates only for a limited time at gourmet grocers this summer for $7.89 per jar.

Maille Sommelier Sauvignon Blanc-crusted cod

Ingredients:
1/3 cup (5 tbsp) Maille Sommelier Sauvignon blanc mustard
1 cup fresh breadcrumbs
Zest of 1 lemon (cut into wedges and use to garnish)
4 sustainable, skin-on cod fillets 
*Recommended side: Baby potatoes, or pasta with olive oil drizzle

Cooking Instructions:
Combine Maille Sauvignon Blanc mustard, breadcrumbs and lemon zest in a small bowl with a pinch of salt and pepper. Put cod fillets on a small roasting tray, skin-side down, then spread a quarter of the mustard mixture over each one. Preheat the oven to 400°F/ 200°C, once the oven is fully heated, bake for 15-17 mins or until fully cooked (golden brown). Garnish with lemon wedges. Serves 4

Roasted Chicken in Maille Pinot Noir mustard
and Pear sauce


Ingredients:
2 large chicken breasts
1/2 cup (8 tbsp) Maille Pinot Noir wholegrain mustard
4 peeled and cored pears
2 sprigs of fresh thyme
1 large onion
2 tbsp butter
*Recommended side: Grilled vegetables, risotto or brown rice served with mustard & pear sauce

Cooking Instructions: 
Place a cast iron cocotte on medium heat, add butter and onions to simmer. Proceed to cook the chicken and brown on both sides. Then, add pears, Maille Pinot Noir mustard and water, as well as salt, pepper and thyme sprigs. Allow to simmer for 30 mins on low-medium heat. Serves 2.