Founded in 1747 by Antoine Maille, the official vinegar maker at the royal court of King Louis XV, Maille is the definitive Dijon mustard. For years, American aficionados have had to travel to Europe for Maille’s signature “mustard on tap” served from an authentic French ceramic pump.
Now mustard fanatics have reason to rejoice, thanks to the opening of Maille’s first mustard boutique outside of Europe. Located at 185 Columbus Avenue at 68th Street on Manhattan’s Upper West Side, Maille’s fourth global boutique opened in December 2014, offering more than 20 mustard variations previously unavailable in the United States, as well as a selection of vinegars, oils, cornichons, kitchen accessories, and gift sets.
©Maille
In addition, New York’s Maille mustard boutique features the acumen of Pierette Huttner, Maille’s United States’ Mustard Sommelier. Huttner, who was trained in Dijon and Paris, will suggest food pairings for the company’s many products, which include mustard with black currant liqueur and mustard with fig and coriander.
Five varieties of fresh Dijon mustard are offered on tap at Maille’s mustard boutique, including white wine, Chablis, Sauternes, whole grain Chardonnay, and black truffle and Chablis. Mustards are served from a French pump into stoneware ceramic jars, which are filled to order and corked. Complimentary samples are offered daily and the ceramic jars can be refilled at a reduced cost.
©Maille
Similar to the brand’s charming (and tourist-laden) boutique on rue de la Liberté in Dijon, New York’s Maille mustard boutique is designed with the company’s signature black and gold scheme. Seasonal collections of mustard will be introduced throughout the year. As well, the Mailleonline shop offers all selections available at the New York boutique, including mustard on tap, for domestic shipping.
Maille’s flagship in Dijon offers no less than eighty varieties, including seasonal mustards in flavors such as goat cheese pear or black truffle and celery root or Armagnac and prunes. No sandwich will ever compare after you slather yours with mustard from Maille.
