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They hold strong opinions on everything from farming methods to the joys of raw milk cheese. Worst of all, they’re not consistent. While they can talk for hours about their best truffle experiences, or latest kitchen gadget, they can get just as excited about a sausage.
Well, help is at hand from Maille. As well as being able to deliver that amazing truffle experience – with its mustard freshly served from the pump, it can turn up the flavor of that sausage, too, whether it’s with Maille pickles, or with one of the many mustard flavors it produces, such as Parmesan and basil. And Maille offers a range of kitchen accessories and tableware that will please even the most demanding gourmand. It all looks good too - everything presented and wrapped beautifully.
So forget chocolates and flowers the next time someone invites you to their home for dinner - your food-loving host wants ingredients that inspire and encourage experimentation in the kitchen. Cue Maille mustard, pickles and vinegars – the perfect gift every time.
Gourmands will appreciate Maille’s food gift boxes. For a winter supper party, why not offer your host the Maille Autumn Winter Collection? And for a unique and stylish (and re-fillable) gift, then check out the stoneware pots for the mustards freshly served from the pump, wrapped in their sleek black and gold boxes. When it comes to mustard, this is the ultimate experience.
And yes, fish and mustard can work handsomely, too - try poached salmon with a spoon of Maille mustard flavored with tarragon. Gifts such as the Secret Flavors Collection will put a smile on every gourmand's face as they experience the many flavors of Maille.
Food gifts are perfect all year round. Maille mustard will elevate the flavors in all dishes, but the Mustard with Chablis White Wine and Black Truffles will deliver an occasion that you won't forget.
Whether terrines or pâtés, sausage or smoked fish, make your Christmas special with Maille’s exceptional range of condiments, from Maille Mustard with White Wine, Shallots, Chervil and Chanterelle Mushrooms with that baked ham, to Maille hazelnut oil drizzled over winter salads, such as red cabbage and orange, and balsamic vinegar from Modena.