I'd like to share something I learned this week: mustard is not just mustard. Sounds simple and kind of silly I know, but it's true!
We were invited to check out the newly opened UWS outpost of Maille (rhymes with fry), a Dijon-based mustard brand that has been producing the top-notch condiment since way back in 1747. With stores in Dijon, London and Paris, this is their first foray into the US market. We got a tour around the store with mustard sommelier (what a nifty title!) Pierette, who on top of letting us taste every single mustard they sell in the store, gave us some history on mustard making and some tips on how we can use it outside of the sandwich.
Maille is most famous for its mustard on tap. At any given time, they have 5 different flavors--white whine, chablis, sauternes, wholegrain chardonnay, and a seasonal option (currently it's black truffle and chablis)--available in 3 different sizes. These mustards are sold in reusable stoneware jars that can be refilled at a discount. After trying all of these, my favorite was the sauternes, though it is price prohibitive for me to advocate all of my readers going out and buying a jar unless you want to fork over a Benjamin. At a lightly lower price point, the whole grain chardonnay would make for an excellent steak crust (or for simply dipping cocktail wieners).
Next, we moved over to the pre-packaged jars that sell for $9-$13. Pierette said when Anton Maille, the founder of the company, first started he had upwards of 150 flavors. Now they produce 47 and stock about 20. Favorites out of this batch were the walnut and the honey dijon. I was also intrigued by the basil, which had a surprising kick, and the sundried tomato and espelette chili pepper, which Pierrette said would be great in scrambled eggs. She also talked of salad dressings and risotto, ice cream and cakes, all flavored with these mustards. Before meeting her I would have thought this talk crazy, but after my taste test, I was so intrigued!
The store features a wide variety of gift options including mustard gift packs, vinegars and oils, mustard bowls and tea towels.
And don't forget your mustard spoons! Apparently (who knew?), you're not supposed to put metal spoons in mustard as it changes the flavor. Serving with wood or plastic is best, but wood is so much prettier. Maille sells 3 different sizes of spoon and of course I had to buy one--too cute!
Also on display are some old mustard artifacts, heritage bowls, and a giant mustard tureen that Pierette said must have belonged to a very wealthy family way back when. You can also see old newspaper clippings and a portrait of Anton Maille.
When I got home, I was so inspired by my visit that I decided to try one of the recipes on Maille's website on my farmshare carrots. Delish! (There was also talk of perhaps hosting a mustard party--what fun!).
Looking for something to do with an out-of-town friend, mustard lover or date? Take them to Maille (185 Columbus Avenue)! We easily spent 45 minutes tasting and asking questions and (perhaps) making some purchases. The staff is incredibly friendly and knowledgeable. Pierette said they are also planning a French-food themed event with some local vendors for March. Stay tuned!
