New York is now host to the country’s first mustard boutique on Manhattan’s Upper West Side.
Maille has been in business for over 267 years. Like fine wine, truffles and the croissant, this is a wonderful addition to gastronomy and a hallmark occasion. The French business survived a revolution and discontent as well as the test of time. Why? Delicious. Quality.
The expression, “Doesn’t Cut the Mustard” originates from the Old English craft of mustard making. The chief Mustardeer would make the condiment in large oaken barrels, allowing every batch to mature for a number of months. This aging of the mustard produced a thick, leathery crust at the top of the barrel, which would need to be removed before the product could be tested.
The consistency of the crust would be such that a specific cutting implement was required to remove it. Initially a modified scythe was used but this often lead to the crust being ‘dragged’ at certain points and falling into the rest of the mustard causing it to lose some of its distinctive flavor.
That was the past.
Today we have a place that preserves a rich history and serves the best of the best for your sandwich, soup and salad, etc.
If you live in the tri-state area or visiting the city, I recommend a stop at the store where a Maille Mustard Sommelier will assist you to discover the varieties that suit your taste and food pairings.
Meet Pierette Huttner
Pierette: “We have a store in Paris, Dijon, Sydney, London and now New York. We offer several premier mustards on tap; In other words you can use our stoneware jars and have it filled with one of our products much like a draught beer at any location. We offer several varieties.”
PK: “What sells the most?”
Pierette: “Currently it would be “Truffle” — it’s a seasonal item. It’s a white wine based mustard…savory and rich. It’s fantastic for something like mashed potatoes.”
PK: “I’ve noticed that some of the mustards are made with wine.”
Pierette: “Yes, most of the mustards currently on tap are made with wine. We have a Chablis or Sauternes which is one of my favorites — it’s fruity. We also have a very classic white wine mustard that has a great flavor progression which is the Whole Grain Chardonnay. This goes really well with fish, chicken and vegetables.”
PK: “It appears that many of them fall under the category of sweet, tart and hot.”
Pierette: “Yes. An example of sweet would be our Fig and Coriander. It’s more of a fruity category and could be used on a cheese plate. We also have the traditional Honey Mustard.”
With 20 varieties of mustard to choose from, the boutique plans to import 20 more to equal their flagship store in France.
Following are my favorites:
Dijon Blackcurrant Liqueur
Anything but sweet, this tart mustard is perfect for poultry or red meats. I made an appetizer with brie cheese and the outcome was simply delicious. It also works well with duck. I will definitely work with this product for other recipes. My curiosity is piqued to combine it with something sweet and the texture of radish.
The Mustard with White Wine Parmesan and Basil is my next choice. Try it on beef carparccio, risotto or pasta. I used it on grilled vegetables and the outcome was savory, delectable and enhanced the flavor of the medley.
As mentioned before, Maille is the first and only mustard store on this side of the pond.
Maille was purchased by entrepreneur Baron Philippe de Rothschild in 1930.
Gift boxes with an assortment are available.
All of the mustards are imported from France.
It’s a new tour de force.