Maille, Dijon, France

 

There is no single method used at La Maison Maille, and the process is adapted to each product. For example, the Dijon mustards are made using a special process where the mustard grains are cut, not crushed, resulting in its fine texture. Maille’s production operations are led by “Maitres Moutardiers” (Master Mustard-Makers) and “Maitres Vinaigriers” (Master Vinegar Makers), experts who may alter the process and adjust equipment according to the individual product and circumstances. Many of these depend not only on the ingredients themselves but also the way they are combined in secret recipes developed over many years.