In 1747, Antoine Maille opened his first shop, creating and selling vinegars not just for cooking, but also to fight the spread of the plague and to improve the complexion. After becoming the supplier to European royal courts from France to Russia, Maille was dubbed "the first man of mustard in Europe." Since that time, Maille has become known for their delicious Dijon mustards, oils, vinegars, and pickles. This tantalizing book explores Maille and also offers 40 original recipes by Chef Jean-Pierre Biffi for every occasion, from appetizers and suppers with friends to romantic dinners and, of course, parties. Enjoy this mouthwatering history of an iconic French brand.


Renowned head chef Jean-Pierre Biffi has directed the kitchens of the celebrated Parisian caterer Potel et Chabot for more than 23 years. Cécile Maslakian is a French food editor. Iris L. Sullivan is a photographer who specializes in culinary subjects and still lifes.