- My Account My Account
My Cart 0
La Maison Maille opened its doors at No.2 Piccadilly Arcade this autumn, selling some of the world's finest condiments. It looks like it has been there forever, boasting a prime location opposite Burlington Arcade and The Royal Academy.
It's a fitting home for its Dijon mustard - now legendary, thanks to Antoine-Claude Maille, who opened his first shop in 1747, on Rue Saint-Andre-des-Arts, Paris. Queues began to form as customers were keen to experience what royalty had been savouring all these years - Maille was the official supplier of Louis XV of France, and to many other royal courts, including Queen Victoria.
And the queues are forming once again, as Maille opens its first store outside France, after Paris and Dijon. Many come for the freshly pumped black truffle mustard, served by knowledgeable staff, dressed in sleek black aprons, and led by friendly manager Harry Lalousis.
It's this season's hottest ticket, and in the boutique only during the winter months (or as long as supplies last), when Périgord's prized truffles are abound. Though there are three other equally exciting freshly pumped mustards also to choose from, available all year round, including one made with Chablis, Burgundy's star white wine.
In addition to the classic range, there are also dozens of different flavored mustards to try, including innovative combinations such as mustard with honey and balsamic vinegar, to mustard with white wine, mangoes and Thai spices, plus vinegars and pickles galore, all temptingly displayed on the boutique's polished oak wood shelves. And if you really can't decide which ones to choose, Maille has put together some appealing gift boxes, perfect for any discerning food-lover.
Don't forget to visit the first floor tasting bar, where you can try before you buy, and single out your favorites. 'The Parmesan and Basil is proving extremely popular - it tastes like Caesar salad in a jar,' enthuses Lalousis, who, along with his team, will even suggest particular pairings.
Fish and mustard? No problem, replies Lalousis, who will also explain how mustard is made, while pointing out Maille artifacts displayed on the shelves, such as the antique mustard pot found in an ancient ship wreckage. This is food with a heritage - and mustard like no other.