What began as a father-son family business over 250 years ago has dominated the culinary market as the leader in quality mustard.
The French have a well-traveled taste evident in the adventurous flavours of their cuisine, the foundation of which is a commitment to fresh and best.
Maille has pushed the barriers with some very innovative flavours.
The items in this gift box include a mango-infused vinegar (I could drink the entire bottle, but I won’t because I’m saving it for you) and 3 types of mustard currently not available in the States:
*Mango and Thai Spices
*Honey and Chestnut
*Colombo and Coconut.
Columbo is cardamom, cloves, coriander, cumin, ginger, mustard, paprika, pepper, saffron and star anise. How’s that for a mix?
The Maille boutique in London rivals those of top fashion designers and there are plans in process to open an online store in the US.
Follow them on twitter to be on the look-out.
After a few days in lovely London, Shawn & I took the underwater train to Paris. Our first stop? The Eiffel Tower, of course, just in time for the lighting at sunset. We sat on the grass, watching it sparkle like a massive Christmas tree. Just when I realized my derriere was numb and it was a good time to see about dinner, Shawn asked me a very important question!
I just could not stop thinking about it.
Wash and chop tarragon.
Arrange another layer of potato slices and repeat.
Win the elegant Maille gift box and find out for yourself how gorgeous this salmon tastes.
To enter, just tell me how you will use this exceptional mustard by leaving a comment below – brownie points for clever ideas like using it in a facial mask.
Just kidding.
Maybe.
You can also enter in the contest by following me or posting to my facebook page.
Contest open to US & Canada residents only.
The postie will deliver your gift in time for Valentine’s dinner.
The cornerstone of French cuisine is indulging in simplicity.
No one will ever know you didn’t go to culinary school.
And your guests will fight over who does the dishes.
Valentina says
Let's see . . . I'd use the mustards in steak recipes, to make salad dressings, on my veggie sandwiches, and the list goes on! Delish!
Carly @ Carly in the Kitchen says
How fun! Karl & I wandered into the Maille boutique in Dijon, France while we were there this past summer. If I'm not using it for vinaigrette, I love to dip a grown-up grilled cheese into dijon-style mustard. I think the mango mustard from this gift set would be particularly nice with an extra-sharp cheddar grilled cheese with apple slices! Thanks for the giveaway, Colette 🙂
Colette Joseph says
All great ideas!
Colette Joseph says
Grilled cheese sandwhiches are a childhood fav for me. Your mustard idea makes it sophisticated. Love it, Carly!
Zoe says
Hi Colette,
I'm like to cook with Maille mustard too.
Sad that I can't participate this giveaway because I'm not a US resident.
Zoe
Manda says
Oh I love this mustard on sausage. My husband and I visited Dijon this past summer and feel in love with the cute city known for mustard.
kumars kitchen says
such a lovely,fragrant and beautiful way of having salmon,thanks for sharing this delicious recipe 🙂
Cocoa and Lavender says
Colette – Maille is THE mustard of choice for our home! My vinaigrette (which always elicits compliments) is made with Maille. I used it also with salmon, mixed with balsamic vinegar, brown sugar and cayenne as a glaze. I slather pork tenderloins with it and then roll them in cracked fennel. Naturally, it goes on almost every sandwich I make, especially Croque Madame and Croque Monsieur. Finally, and perhaps my favorite use of it, is to put a small dollop on homemade pâté and top that with a cornichon. And THAT, my dear friend, is MY French background coming through! xox
Cocoa and Lavender says
I completely forgot to say that the salmon looks wonderful! AND, I forgot to ask: what did Shawn ask you while looking at the Eiffel Tower?
♡♥♬ Carolsue ♡♥♬ says
I found this online: For a mustard-infused bath combine 2 tablespoons of mustard and 1 teaspoon of Epsom salts in your warm running bath water. Mustard will amplify the therapeutic effects of the salts! OR rub mustard on a tin pie plate and hang it on a post near your garden. One mustard-covered plate per corner will keep the critters out.
Ok, I probably wouldn't waste this great mustard on this, but rather I would use the Honey and Chestnut mustard to make Outback Steakhouse's Alice Springs Chicken!
Digicats {at} Sbcglobal {dot} Net
Susan C says
I like to marinate my chicken and pork in mustard. And other ingredients depending on my side dishes. Honey mustard or garlic & herb.
M Bossinger says
Looking forward to adding a pinch in my Hollandaise sauce, and in deviled eggs.
Colette Joseph says
Ok, those area all great ideas, some new to me. Thanks, David. I'm always looking for ways to change up the menu @ home. xo
Colette Joseph says
Thanks, D. I actually am not very happy w the pics – the salmon was much more delicious than it looks, the skin perfectly crispy with delicious flavour.
Ah, nearly 7 years ago, on that lovely evening, Shawn asked me to be his Mrs!
Colette Joseph says
Oh, Carolsue, you crack me up!
Thanks for doing such great research. Those are actually great tips, but you're right, not with Maille-quality mustard.
Thanks for stopping by and partificipating in my contest. Good luck!
Colette Joseph says
Garlic & herb, lovely. Thanks, Susan!
Colette Joseph says
Would be lovely in Hollandaise. Good call!
Mom adds a teaspoon to her bechamel for beef stroganoff – it is so good.
Thanks for reading. Very happy to have you here.
Sarah Nix says
I could have sworn I entered already – I even remember what I wrote! Maybe I just dreamed it. I would use it to make sauerkraut with German cured pork and mashed potatoes; our German friends just made it for us for dinner and served it up with no less than 10 different kinds of mustards – so delicious!
Spicie Foodie says
I love Maille mustard, the winner is going to be very lucky! Your salmon recipe sounds incredible. Thanks for sharing.
Anita L Arambula says
Mmmm. Mustard? Oh yes, please! It's my secret ingredient in scrambled eggs (brightens the yolk flavor) and I love it in salad dressings and for dredging chicken tenders in mustard before rolling in panko for a healthier oven-fried nugget. Not to mention sandwiches! 🙂
Colette Joseph says
TEN types of mustard?! Daaaamn, that's impressive.
Snixy, you were dreaming about that meal and I can understand why!
Sounds lovely. xo
Colette Joseph says
Hi there. Love your blog, too. Happy to “meet” ya.
Colette Joseph says
You devil, who knew about the scrambled eggs. I'm so gonna try that this w/end!
Thanks, Ani. xo
Lori says
Hi Colette- so funny I thought they were going out of business years ago. So I bought a bunch of there seedy mustard because I love it. Now you post this. Happy they did not go out of business and love the flavors here.
When I was a kid I used to put mustard on my toast instead of butter. I loved it.
Ambreen (Simply Sweet n Savory) says
Looks great. Salmon with mustard sounds wonderful, delicious pairing with potatoes.
Mary Callan says
What a wonderful salmon dish – fabulous flavors:)
Mary x