DINE and Destinations

MY MAILLE

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Who knew that mustard and cornichons were really good for you? Maille has been making Dijon mustard in the traditiona­l method for 270 years. There is always a jar in my fridge. I accept no substituti­ons. I add a spoonful of Maille Dijon to everything I cook, it is my secret ingredient. But, I was unaware that I was also adding omega-3s, magnesium, calcium, iron and selenium, to name just a few of its nutrients. When I diet, Dijon on Melba toast is my satisfying snack. They have just created Honey Dijon, so delicious, you can eat it with a spoon, or make a glaze for grilled vegetables, or add a tablespoon to ground beef for burgers, or a cooking sauce for lamb or chicken. Now, dishes that have become humdrum sing with a sweeter voice.

Introducin­g, the psychobiot­ic Maille Cornichon, L'original and Extra Hot Cayenne Chili Pepper. Fermented foods like cornichons help your gut produce higher levels of serotonin, the happiness hormone. They say that athletes use cornichon juice for its healing properties that stop muscle cramping within 6085 seconds after consumptio­n. We add cornichons to cocktails, tapas, salads and sandwiches. It stimulates the brain and acts as a natural antidepres­sant. And did I mention that these bite size pickles taste great and have a really satisfying crunch? For recipes, coupons and more—check out Maille.ca

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