Find out why this jar of mustard is worth $500!

Play this word-association test. Mention Dijon, in France, and the next word your food loving friends will blurt out is - MUSTARD!

Then, mention mustard, and those same friends will shout MAILLE! Except, they will also know to pronounce it MY-yuh!

Don't worry if your French knowledge is minuscule. Maille is the surname of a family who long ago (in 1747 to be exact) had a dream of creating the best mustard in France. At the time they may not have dreamed big enough to plan on making 'the best mustard in the world' but some dreams have a way of going global, and these days you will find Maille mustard everywhere from Dijon (of course) to Paris, Piccadilly in London, Melbourne, Victoria and, to the recently opened boutique in Mosman, one of Sydney's northern suburbs.

But the Maille story began even before 1747. Twenty-seven years before, in 1720, with the patriarch Antoine-Claude Maille, distiller and vinegar-maker, who was living in Paris. There he discovered the amazing properties of vinegar and invented the Vinegar of the Four Thieves which was instrumental in saving the inhabitants of Marseille from the ravages of the plague. The remedy, he advised, was to swallow a teaspoonful of this vinegar in a glass of water and rub it into the temples and palms of the hand.

La Maison Maille was the official supplier to the Kings of France and many European Royal Courts, including the Royal Court of England. Today, Maille is available in more than 70 countries, and the leading premium brand on the Dijon market in most countries.

I was privileged to be part of a group invited to Mosman's gracious Boronia House, the ideal venue to launch such a prestigious product in the area. Even more fitting, we were to have to opportunity to participate in a mustard-tasting as part of a high tea.

A particular advantage with Maille mustards is that two, the Sauternes mustard and Chablis white wine mustard are both available from the pump. You can come back and refill your pot for half price!

Maille's mustard-sommelier Elodie Charlotte-Cleria guided us through the many flavours before us on the tables. Some were elusive, others more bold, and we each discovered our favourites and made plans for how they could be used in dishes at home.

“Mustard is more than just a condiment,” says Elodie Charlotte-Cleria, one of the world’s most renowned Mustard Sommeliers. “Mustard has the ability to completely define a whole meal and change the taste, flavours and textures of a dish. The heritage and quality of Maille products make this the ideal way to highlight any meal. The right sauce, mustard, vinegar or vinaigrette can propel your entrée, main or dessert to a meal fit for royalty."

After the tasting and high tea it was time to attend the grand opening of the boutique located at the entrance to Ritchies IGA in Bridgepoint, just across the road from Boronia House. This is the first La Maison Maille Shop in Shop Boutique in Sydney. It's a real mustard emporium and unlike anything else in Sydney, stocking a complete set of 24 mustards, cornichons, vinegar and vinaigrette varieties.

It is also the exclusive location for Sydneysiders to experience the authentic French porcelain Maille mustard pump. Over 267 years in the making, the fresh ‘Maille mustard with Chablis white wine’ and ‘Maille mustard with Sauternes’ will be served in the traditional method directly from the pump into sandstone jars hand-made in France which will highlight the special characteristics of this mustard, including a richer, creamier consistency and nuances of spice.

Now that's an impressive array of mustards - and flavours. If your knowledge of mustard is limited to a smear of French mustard on a ham and cheese baguette, or a restrained dollop of English mustard on steak, perhaps you need to attend Maille Mustard 101. No, that is not a course available in Mosman (or anywhere, I guess) but here are the basics you can ingest right now:

How is mustard grown?


Mustard will grow well in most soils but will produce the most seeds in well-prepared, rich, well-drained soil. The mustard shrub is a highly prolific and not fussy plant that will thrive if given constant moisture. Mustard shrubs like cool weather and a light frost can even improve the flavour of the mustard seeds.

How is mustard raised? 


Dijon mustard mainly uses Brassica juncea mustard seeds from a shrub that usually measures 40 cm high. Canada is the main country that produces mustard seeds. It is usually planted as fallow land and it helps the soil regenerating. They are sown in March and April, the plants usually flower in June, harvesting takes place in September.

What are the health benefits of mustard?


Mustard is known to be very helpful in appetite stimulation and digestion by generating saliva. Mustard seeds are a very good source of omega-3 fatty acids as well as calcium, dietary fibre, iron, magnesium, phosphorus, protein, selenium. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. In addition to this, mustard seeds contain no cholesterol and only trace amounts of vegetable fat.

What is the calorific value of mustard?


The basis of mustard is made of wine, vinegar, water, seeds and salt. In most prepared mustards the calories are negligible. However, in Maille flavoured mustard calories, this can slightly vary dependant on the additional ingredients used in the production such as natural cheese. Usually one spoon of plain mustard contains approximately 10-15 calories, whereas one spoon of mayonnaise is approximately 100 calories.

How can it be used?

Apart from its use as a condiment, the many flavoured mustards can be used in a wide variety of sishes as the high tea demonstrated. Scones, sandwiches, cakes, tarts, gelato, even macarons, all used the famous mustards as a unique ingredient.

What are your special mustard storage tips?


Mustard is better kept in the fridge as the cold temperature keeps the natural pungency of the mustard. For mustard freshly served from the pump e.g. the White Wine Chablis or Sauternes mustard, it’s best to keep the stoneware jar refrigerated before and once opened. It will keep the freshness, flavour and aromas of the mustard and protect it from the sun. Maille also recommends sealing the mustard with a cork cap after use as it will preserve the pungency of the mustard as well. For mustard glass jars, keep refrigerated once opened.

How long does mustard last when opened in the fridge?

Fresh mustard served in stoneware pots is recommended to be consumed within 3-4 months and will last longer than glass jars. The stoneware pots keep the mustard cooler and protect it from the sun. It is recommended that mustard from glass jars is consumed between 2-3 months as this way it will keep the best flavours and spices of the mustard intact.

Now back to that $500 mustard

The world’s most exclusive mustard Maille Chablis white wine and black truffles is only produced for a five month period each year, and will be on offer seasonally within La Maison Maille. Coming directly from the pump in Paris La Madelaine to Australia by air and retailing for $500 per 500mL pot, this special blend of elegant flavours includes wine sourced from Chablis, the renowned Burgundy wine region and black truffles from the Drome region in France.

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