Maille Mustard Mobile – A Truly Savory Experience

mustard trio

Mustard. Moutarde. Mostarda. No matter how you say it, it is one of my absolute favorite condiments. I have to admit though, I am quite loyal when it comes to brands and my preferred choice, not only for its taste but also its mustard flavors, is Maille. To me, it’s a little culinary gem. I always use Maille mustard for my homemade vinaigrettes and when I consume brats and boudin blanc sausages.

1747
Not familiar with Maille. Don’t worry. Here’s a little background history on this more than 265 year-old iconic brand. In 1747, Antoine Maille created La Maison Maille, which included products such as mustard, vinegar, and caught the attention of none other than King Louis XV of France. From that point on, La Maison Maille became the official supplier to Kings of France and many European Royal Courts. Today, it is the number one brand of imported mustard in the U.S. and the leading producer of mustard, vinegar and cornichons (small pickled gherkins with an extra tart bite) in France.

In an effort to conquer American palates, Maille decided to launch a national tour with its chic Maille Mustard Mobile. So, when I received an invite from Fraiche PR and Communications to the kick-off preview event of the Maille Mustard Mobile at Union Market in Washington D.C., I was elated.

mustard barWhen I first saw the Maille Mustard Mobile up close, it immediately reminded me of my memorable visit to the Maille store in Paris last year located at Place de Madeleine. This was where I discovered my number one favorite Maille mustard  – Moutarde à la truffe (yes, truffle mustard). This stylish sampling bar, with its brand’s signature colors – black and gold – had shelves filled with different Maille brand mustards. A mustard lover’s dream. But the best part was the ‘mustard on tap’, just like in the store in Paris. *drool*

As I walked around the mustard mobile, I met up with fellow foodie bloggers and that’s where our culinary tasting experience began.

modena balsamic mustard 2

NEW: Honey Dijon with Balsamic Vinegar of Modena mustard

 

First, we had the chance to taste Maille’s newest mustard Honey Dijon with Balsamic Vinegar of Modena. I am not a huge fan of balsamic vinegar, because to me it is too sweet, but this one was delicious. It was a perfect combination of sweet and savory. It was finger-licking good. Literally. 😉 We tried this mustard with pretzel sticks, which was yummy, but it would also be very good in sauces or salad dressings.

 

 

 

Second, we were treated to an array of gourmet bites that were made with different Maille mustards from Union Market Artisans.

porkstrami 2

Porkstrami Slider with Maille Old Style mustard on a pretzel roll by Red Apron Butchery and Lyon Bakery

potato salad 2

Traditional Rustic Potato Salad featuring Maille Dijon Originale and Cornichons by Ris

 

 

collard greens

Braised collard greens with Benton’s bacon and Maille Old Style mustard by Rappahannock Oyster Co.

Smoked Salmon served with Creme Fraiche, Maille Horseradish mustard, dill and capers by Neopol Smokery

Smoked Salmon served with Creme Fraiche, Maille Horseradish mustard, dill and capers by Neopol Smokery

Each sample was delicious, but for me the front runners were the salmon and potato salad  (I had two servings of each because they were that tasty, oui, je suis gourmande.)

Maille Mustard Tasting Plate

Maille Mustard Tasting Plate

Lastly, we had the opportunity to compose our own mustard palette directly from the Maille Mustard Mobile. There were five mustards on tap that you could choose from – Dijon Originale, Old Style, Honey Dijon, Horseradish and Rich Country – I decided to try all of them, because pourquoi pas ;-). I loved that each plate was adorned with a few of Maille’s cornichons. The winners for me were the Rich Country (an original variation on the classic Dijon mustard that includes white wine, cinnamon and ginger) and Old Style (characterized by the presence of crunchy mustard grains and robust medium-spicy flavor).

 

 

 

 

 

Below are the scheduled stops for the Maille Mustard Mobile.  If you happen to live in or be in one of those cities during those dates, I highly recommend that you go and check it out. You won’t be disappointed. Promise.

mobileWashington, DC / Virginia / Maryland
June 14, 15, 18 – 20 – Union Market, Georgetown, Annapolis, McLean and Baltimore
Philadelphia
June 21, 22, 25 – Center City, Ardmore and King of Prussia
New Jersey
June 26 – 28 – Paramus, Short Hills, Montclair and Asbury Park
Boston
July 3 – Harvard Square
Cape Cod 
July 5-6 -Orleans and Dennis
Connecticut
July 9-10 – Stamford and Westport
New York City
June 29 – July 2, July 11 – 13 – Various locations in Manhattan
West Coast
September dates to be announced – Cities to include Seattle, Portland, San Francisco and Los Angeles
Chicago (end of the tour)
October dates and locations to be announced

Diane, Me, Laetitia and Elsa

Diane, Me, Laetitia (French Twist DC) and Elsa

Big thanks to Diane and Elsa at Fraiche PR and Communications and Maille pour une experience inoubliable et délicieuse!

Mustard Lovers, you can find Maille on the below social media channels. I encourage you to follow them for a true foodie experience!

Facebook
Twitter
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Pinterest

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A Dish Worth Savoring This Summer with a Glass of Rosé

Scallops with corail

Sea Scallops with corail

Last summer in the South of France, I tried sea scallops in their purest form with the corail attached (coral or roe) which happens to be the most tender part of the sea scallop and is considered a delicacy. In the U.S. the corail is taken off for a few reasons such as high mercury content and for preservation purposes, but I have to be honest, it was oh-so-delicious.

That said, scallops are no stranger to my palate. When I was younger my parents, who are excellent cooks, would make Coquilles St. Jacques (Gratineed Scallops – amazing) for special occasions but last summer’s reintroduction of scallops into my life made me want to experiment with different flavors. Of the scallop dishes I’ve made (Seared Scallops with a Herb-Butter Sauce and Scallops Provençal), this most recent dish with Morels in Beurre Blanc left me wanting more.

Why this combination? Well, I had been thinking for a while about how to combine my absolute favorite mushroom, morel,  with scallops and with a little research and inspiration, I came up with this dish. Warning, if you are not a fan of butter, you will want to pass, but if you are, let me introduce you to a meal that is perfect for a hot summer night with a glass of rosé … bien sur.

Ingredients Needed for Dish

Sea Scallops

Fresh Sea Scallops

Ingredients

(L to R): Champagne vinegar, Soave Dry White Wine, Heavy Cream, Unsalted Butter, Morels (in hot water) and Shallot.

Morels
12 dried morels (I bought mine at Whole Foods)
Soak in hot water for around 30 minutes, so they become soggy.
Then cut all into small horizontal pieces.

Dried morels in hot water

Dried Morels in hot water

Sliced Morels

Sliced Morels

 

 

 

 

 

 

 

 

 

Beurre Blanc

1/4 cup of Champagne vinegar
1 small shallot (cut into finely small pieces)
1 1/2 sticks of cold unsalted butter
1/2 cup of dry white wine
1 tablespoon of heavy cream

In a saucepan, combine the vinegar, minced shallots and 1/4 cup of the wine and bring to a boil. Once boiling, reduce the heat to low. Add the heavy cream and start  whisking slowly. Then add in the cold butter by tablespoon square pieces and keep whisking. Once all of the butter has been used, add in the remaining 1/4 cup of white wine.

(Note: As you drop in your last tablespoon of butter in the saucepan, start the scallops)

 

Beurre Blanc in the making.

Beurre Blanc in the making.

Scallops
1 dozen sea scallops

Sprinkle salt and pepper on both sides of the sea scallops
Place in the pan with a little butter and cook them for 3 minutes on each side (until they are golden brown).

Golden Scallops

Golden Sea Scallops

 

Seasoned Scallops Searing

Seasoned Sea Scallops Searing

Plate It

Once the scallops are done, place on the plate and top with morels and the beurre blanc et voila!

The final product!

The Final Product!

photo 2 (3)

Close Up

 

 

 

 

 

 

 

 

 

2013 Domaine d'Astros Cuvée Prestige

2013 Domaine d’Astros Cuvée Prestige

 

Since morel mushrooms and sea scallops are both quite flavorful on their own, I searched for a rosé that was light enough yet tasty and by pure happenstance, fell upon this winner at Whole Foods 2013 Domaine d’Astros Cuvée Prestige. Beautiful in color and comprised of a blend of grenache, caladoc and cinsault grapes, this rosé has elegant notes of raspberry and fruit with mineral nuances.

Hope you enjoy this delightful meal when you make it!

Bon Appétit