This celebrated black truffle mustard adds a sublime aroma and flavor to an array of dishes from simple to sumptuous, transforming the humble mashed potato and elevating risottos to dizzy heights. Why not consider serving Scrambled eggs with truffles for a New Year's brunch?

Or use it as does Hélène Darroze, to adorn a capon or Bresse chicken by slathering it between the skin and breast meat - or perhaps to flavor monkfish? Wake up your guests' tastebuds at your Christmas Eve feast!

“Freshly pumped mustard is in a league of its own”, explains Harry Lalousis, one of Maille’s three highly-trained mustard sommeliers. “It is a must-try delicacy that made our founder Antoine-Claude Maille so successful among the royal courts of Europe.”

Drawn by hand from ingeniously engineered pumps, fresh mustards on tap are gently poured into exclusive earthenware pots and sealed with cork stoppers. Combine Burgundy’s finest white wine with Dijon’s finest mustard, serve on tap and you have something very special. La Maison Maille’s Chablis delivers a sublime taste experience that will enhance simple scrambled eggs and add elegance to a leg of lamb. La Maison Maille’s mustards on tap are the pinnacle of condiments. They make the perfect gift for every discerning food lover, presented in La Maison Maille’s exclusive stoneware jar, beautifully wrapped in an elegant Maille black and gold gift box.

To coincide with truffle season and the run-up to Christmas, Mailles offers you an exclusive taste of a very special mustard, freshly served on tap. La Maison Maille's pinnacle of mustards delivers a full intensity of flavor, combining the Provence region's finest black winter truffles and Burgundy’s famous Chablis white wine. They make the perfect gift for every discerning food lover, presented in La Maison Maille’s exclusive stoneware jar, beautifully wrapped in an elegant Maille black and gold gift box.

With 268 years of expertise, La Maison Maille sets the standard for Dijon mustard and is an ambassador of French culinary refinement around the world. Established by Antoine-Claude Maille in 1747, la Maison Maille made its mark when the refined recipes first caught the attention of King Louis XV and became the official supplier to the Kings of France and many European Royal Courts. Maille’s method of mustard preparation uses only the finest ingredients and features a mixture of black and brown mustard grains that are cut, not crushed, and mixed with Maille’s secret blend of vinegar and white wine.

While traditional Dijon mustard can be found on supermarket shelves, the same can't be said of fresh mustards on tap. This unique gourmet experience is only available in Maille’s stand-alone boutiques in Paris (Place de la Madeleine and Carrousel Musée du Louvre), Dijon, Bordeaux, London, Australia (Sydney, Melbourne) and the USA (New York and Portland), where mustard sommeliers lead goumands in a culinary adventure by offering pairings with the best fitting condiments.

Continuing its launch, Maille just arrived in Canada. Since September, Maille has brought  its authentic French porcelain mustard pumps to Quebec to serve its iconic fresh mustard on tap exclusively at Valmont Galerie Gastronomique at DIX30. It will continue its tour from one end of the country to the other to the delight of foodies, through pop-up shops in Vancouver, Toronto and elsewhere.

Also available online at Maille.com