Cook­ing with Maille Di­jon Mus­tard

Spice up bánh mi, a clas­sic Viet­namese sand­wich, with a dol­lop of Maille Di­jon Mus­tard. Chef-owner of Átipico Mat­teo Per­toldi, shows how.

Epicure (Indonesia) - - SEEN AND SAVOURED -

La Mai­son Maille has been sat­is­fy­ing con­sumers with its range of premium mus­tards for over 270 years. To­day, it con­tin­ues to of­fer the finest in­gre­di­ents and sauces to help chefs and home­cooks in cre­at­ing the best flavours for their loved ones and friends.

Mat­teo Per­toldi, chef-owner of Átipico, which of­fers pri­vate chef ser­vices, says, “Dur­ing my stay in France, I dis­cov­ered Maille Di­jon Mus­tard. A clas­sic French condi­ment, it has a creamy tex­ture, and smooth fin­ish which helps to el­e­vate the flavours of your dishes - es­pe­cially those with salad dress­ings as well as meat and fish sauces.”

Adding Maille’s Di­jon mus­tard in the tra­di­tional Viet­namese Banhi Mi cre­ates an added flavour di­men­sion. This goes par­tic­u­larly well with Átipico’s trendy and dar­ing phi­los­o­phy. “The spicy and tangy flavours from the mus­tard add a re­fresh­ing taste to the rather meat-cen­tric dish. I chose to pair it with Wagyu steak as red meat goes re­ally well with the Maille Di­jon Mus­tard,” he ex­plains.

Com­monly, mus­tard is served with hot and cold meat but the flavours truly shine when it is in the back­ground. Just like a good chef, al­ways al­ways use the mus­tard with care.

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