Our interview with Master Chef Jean-Louis Dumonet
As President of the US and Canadian delegation of the Maîtres Cuisiniers de France (Master Chefs of France, your mission is to preserve, spread and encourage the French culinary arts around the world. You and your members hold one of the most envied titles in the food universe. With this is mind, we would like to ask you a few questions about the role of Dijon mustard in French cuisine and your experience with Maille products.
First of all, what makes mustard from Dijon different from other styles of mustard?
Taste is an obvious difference between Dijon mustard and other types. More specifically, what sets Dijon mustard apart is its perfect balance — between spiciness on the one hand, and finesse on the other.
What are some of the most famous French recipes that include mustard as an ingredient?
Dijon mustard flavors many classic French preparations: chicken with mustard and vinegar and Dover sole à la moutarde are a few examples. Mustard is also an ingredient in numerous French sauces: vinaigrettes, mayonnaise, sauce Rémoulade, and many more.
Can you explain how and why using Dijon mustard in a recipe transforms it ?
Mustard is a condiment, and by their nature condiments heighten the flavor of food and add some spice to it.
What are some of your personal favorite ways to use Maille products in cooking?
Two of my favorite ways to use Maille mustard are rabbit with mustard sauce and Andouillette (a french pork sausage). They were both Signature dishes of my father’s restaurant, Josephine Chez Dumonet in Paris. I first tasted these recipes at the restaurant, and then I learned to prepare them myself.
Which is your favorite Maille mustard and why?
My favorite Maille Mustard is Dijon Originale. The name says it all: it is original and I can add it to just about any dish I prepare.
Maille is now partnering with the US and Canadian delegation of the Maîtres Cuisiniers de France (Master Chefs of France) to support the organization’s mission of preserving and spreading the French culinary art, encouraging training in cuisine, and assisting in professional development.