Maille was founded in Marseille in 1723. In 1747 Antoine-Claude Maille opened “La Maison Maille” on rue Saint-André des Arts in Paris becoming an official supplier to the court of Louis XV. In 1760 he added the courts of Austria and Hungary to his illustrious client base.
In 1769, Louis XVI granted M. Maille the license to describe his company as an “ordinary distiller-vinegar-maker”.
In 1930 Maille was purchased by Baron Philippe de Rothschild. In 1937, Dijon was granted the right to an Appellation Control, similar to that of high quality regional wines. “Dijon” mustard now needs to be made by a prescribed method to be able to use that title.
The company launched its trademark Fleur de Lys jar in 1989.
In 1996, Maille celebrated its 250th anniversary by opening a shop on the Place de la Madeleine in Paris.
Maille was sold to Paribas Affaires Industrielles in 1997 and was purchased by Unilever in 2000.
In 2013 Maillie opened a shop on Piccadilly and year later another on the Upper West Side in New York City.
I challenge anyone to find a better Dijon mustard. It’s the perfect accompaniment to the best steak or adding a tea-spoon full to a ground meat mix makes the best burgers.
An eponymous honey-mustard salad dressing is made to perfection with a healthy scoop of Maille mustard. My recipe: 3:1 extra virgin olive oil to white wine vinegar – salt, pepper, a large tea-spoon scoop of runny honey and a similar size of Maille Dijon mustard – then shake…..and keep the old Maille pots to mix your dressing in!
Photo from Maille
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