La Maison Maille—our absolute fave mustard in the world, people!—has its sights set on revolutionizing the way we Canadians prepare meals.
With 268 years of expertise in French culinary refinement, the purveyor of fine mustard will host the Maille Flavour Studio in three cities across Canada this summer, giving visitors a one-of-a-kind culinary experience led by headmaster mustard sommelier, Harry Lalousis. An expert on cooking with mustard, Lalousis will be teaching Canadian home chefs how to ditch the cookbooks and cook from the heart—with the help of the yellow stuff, of course!
At stops in Toronto, Vancouver, and Montreal, Lalousis will be demonstrating simple ways to incorporate mustard into meals (did you know you can use Maille in desserts?), resulting in flavours that are anything but!
With three different culinary workshops on offer: sauces and dips; marinades and glazes; and vinaigrettes, he’ll impart the skills, tips, and tricks necessary to elevate everyday dishes into haute casual meals. Visitors will also have the opportunity to make their own flavoured mustards using fresh ingredients for $2, so that they can experience different tasting notes that they can use to further customize their go-to recipes.
“Adding mustard to a dish intensifies the other flavours without overpowering them”, explains Lalousis. “The aim of the Maille Flavour Studio is to show people ways to incorporate mustard that are so easy, they’ll be able to adapt them to any meal for a more instinctual cooking experience, with restaurant-quality results. No cookbook needed!”
In addition to the cooking workshops run by Lalousis, Maille’s signature Mustard Bar will be serving up samples of select mustards and cornichons and a pop-up shop will feature mustard-on-tap (our fave is the Chablis—it’s to-die-for), an experience typically reserved exclusively for customers at the Maille boutiques in Paris, Dijon, London, and New York. The fresh mustard served on-tap will give Canadian foodies a taste of the brand’s heritage dating back to 1747 when founder, Antoine-Claude Maille, prepared and served the mustards that made him so successful with European royalty, the same way, right down to the stoneware jars it is packaged in.
We’ll be at the Columbia StrEAT Food Truck Fest and hope to see you there!