
Are you familiar with Maille mustards? The company has been in existence for over 200 years and during that time it's popularity has spread from Europe to North America. I'm sure that many Canadians are already familiar with Maille Dijon Originale mustard. Apparently, this creamy, slightly spicy, condiment is the most popular type of Maille mustard sold in our country. I have an 800 ml jar in my fridge right now actually...
Other popular mustards from Maille are A l'Ancienne - an old-style mustard characterized by the presence of crunchy mustard grains, and Au Miel - a sweet and spicy honey Dijon mustard. Both of these products have won awards in the World-Wide Mustard Competition.
Every time I go into a grocery I seem to find Maille products that I haven't tried before. Last week I saw this cute little bottle in my local grocery and decided to try it out.

The Au Vin Blanc mustard has mild but distinct flavour, and pairs nicely with chicken, fish and potatoes. In addition to the white wine, I believe this also contains cinnamon and ginger.
Did you know that Maille Boutiques of France offer more than 40 different kinds of mustard, as well as a large range of flavored vinegars, oils, specialty mayonnaises and cornichons. Woah! If I could hop on a plane to France on a whim, I would go there to try the Truffle & Chablis and the Clementine Pistachio mustards.
At the Maille Boutiques, located in Paris and Dijon, fresh mustards are served in a traditional method - pumped into ceramic pots for customers who routinely return for refills as often as once a week. Apparently, French chefs and cooks at home frequently use this popular condiment for homemade salad dressing, quiche, flavourful sauces, local dishes and even desserts.
For food-loving tourists, the unique offerings found at the Maille Mustard Boutiques have become well-known as “edible souvenirs.” I know that I would love the opportunity to bring an authentic Maille product home in one of those adorable ceramic pots. (Dear friends, should any of you ever visit this wonderful place, I would be eternally grateful if you brought me one of those pots...hint hint).
Take a look at the link I posted above for the boutiques, and you'll see how absolutely gorgeous they are. How awesome would it be to peruse a shop like that?
So, has all that mustard talk made you hungry yet?

Lobster Macaroni and Cheese with Maille Au Vin Blanc Mustard
Ingredients
- 450 gram elbow macaroni pasta
- 1 stick, 4 oz butter
- 2 garlic cloves, minced
- Β½ cup flour
- 1 teaspoon dried thyme, divided in half
- Β½ cup white wine
- 1 can evaporated milk
- 4 cups 2% milk
- 2 teaspoons paprika
- 2 tablespoons Maille Au Vin Blanc mustard
- ΒΌ teaspoon cayenne pepper
- 8 ounces cheddar cheese, grated
- 8 ounces Monterrey jack cheese, grated
- Salt & pepper, to taste
- 3 lobster tails, cooked and shelled
- 2 cups Panko bread crumbs, Japanese breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Drop the pasta into boiling, salted, water and cook until almost tender, about 8 minutes. Do not fully cook the pasta; it should have just a touch of firmness when tested. Drain well.
- Melt the butter in a saucepan over medium heat, add garlic, and cook for a few minutes until it softens.
- Add the flour and Β½ tsp of thyme, stir with a wooden spoon until a smooth paste forms.
- Continue cooking for a few more minutes, to cook out the "raw" flavour of the flour.
- Slowly stir in the wine and continue mixing until smooth, then add both milks, mixing well again. Whisk the mixture until it is thick enough to coat the back of a spoon.
- Add the paprika, mustard, cayenne, salt, pepper and cheeses and stir until melted.
- Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine, and adjust seasoning if necessary.
- Pour into a 9-inch by 13-inch ovenproof casserole or similar dish.
- Sprinkle with breadcrumbs and remaining Β½ tsp of thyme.
- Bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.
Notes
Please read the blog post for detailed tips and explanations.
Nutrition Disclaimer: please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.
To learn more about the Maille boutiques in France, visit: https://www.maille.com.
Disclosure:
This is not a sponsored post.
I obtained the Au Vin Blanc mustard using a free-product coupon from Maille, but did not receive any other financial compensation.
peggy
Hi there
Based on your entry regarding dates for the Maille display, I went to Union Station today, August 16, and was very disppointed to learn that the display was the 14 and 15th. Where did you get your facts?
Regards, Peggy
Shareba
Hi Peggy,
The information I provided was directly from the official press release that Maille's PR rep provided to me. I just double checked to make sure I didn't type it wrong. I'll be emailing the rep about this, thanks for bringing it to my attention.
Shareba
Hi again Peggy,
I checked with the Maille Team, and they said the dates I provided for Union Station were correct. If you're still interested in the event, they confirmed that the tour will be at Buskerfest @ College + Yonge on August 22 - 25th as well. If you like, you can use my contact page to send me your email address and I'll forward it along to my rep at Maille. I'll see if they can do anything for you π