Vancouverites are used to consoling themselves with our proximity to mountains, forests, and beaches. It takes our minds off the things we secretly wish we had closer proximity to – like the Maille boutiques that can be found in places like Paris, London, and New York.
They were kind enough to invite a number of bloggers to an early afternoon media event to kick off the day’s activities. I was happy to say yes, hoping that I’d have a chance to sample some more of their Malossol pickles and to try some of their exclusive mustards. I did both, and more besides.
Maille had set up work stations where visitors could mix their own custom mustards (I used their Moutarde à l’Ancienne as a base, adding raspberries, rosemary, and black pepper). They had both their commercial and boutique mustards at the ready, with bread sticks and cornichons standing by. There was a cocktail station, serving tiny Maille crocks of the Que ca Maille!, which blends Dijon mustard with lemon, apple juice, thyme, and vodka. And there were waves of appetizers that made the most of Maille’s products.
Tasting their various mustards one after the other is a good education. Their Chablis mustard is bracingly strong, but nuanced. Their flavoured mustards run from ones that could easily be eaten alone to those that are meant to complement other flavours or finish a dish.
Harry Lalousis, Maille mustard sommelier, highlighted mustard’s role as an ingredient in his presentation to us. He asked us to think about how the mustards in our kitchens can enhance the food we cook, while breaking free of recipes in favour of creativity and taste.
As a demonstration, he shared his vinaigrette ratio with us: 3:2:1 – olive oil:vinegar:mustard. Once you have that, you can let your creativity flow, based on what is in your pantry and what you’re preparing. He quickly made up two vinaigrettes on the spot, using his ratio and measuring by eye. His first vinaigrette made use of Maille’s raspberry vinegar and original Dijon mustard. The second, their white wine vinegar and mustard with White Wine, Mangoes and Thai Spices. The first is perfect for topping a salad of spicy greens. The second, marinating chicken, fish, or even tofu. I enjoyed the way he made creative cooking so accessible, while demonstrating ways to make the best of the products we’d been sampling.
Afterward, I was almost too content to visit the food truck festival and accompanying artisan market. I’m glad I didn’t skip them – the artisan market was full of BC producers of wine, spirits, and beer, along with artisans and makers. The food truck festival, with around 100 to choose from, provided enough exercise to whet even the most sated of the mustard samplers.
I came away with contacts that I’d like to pursue in future blog posts and a full belly from the (more than I care to admit) treats I found at food trucks. I’ll be marking my calendar for next year and crossing my fingers that Maille’s Flavour Studio will make a return visit.
If you’re in Montréal, you’ll have the last chance this year to sample Maille’s boutique line – the Flavour Studio will be visiting Festival YULEAT next weekend. I’m tempted to fly out.
I received an invitation to the Flavour Studio press event, along with a jar of custom mustard and a jar of Maille’s Malossol Cornichons from Maille Canada, but received no other consideration. All opinions are my own.