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So here is the final menu from the supper I cooked on Wednesday for the Maille Mustard Supperclub in Spitalifields Market, complete with the wine pairings from wine merchants extraordinaire Goedhuis & Co.

There is nothing worse than over-complicated food cooked ineptly by over-enthusiastic amateurs (MasterChef syndrome). I am a cook not a chef, so my philosophy, both in the kitchen and on the blog, is always to keep it simple. I like seasonal menus, using the best ingredients, sourced from butcher, baker, cheese shop, market stall (with supermarket backup for the grocery essentials). All I really want is people to go away thinking my food is delicious. I don’t want to impress them. I just want to serve food that makes plate-licking obligatory.

I owe a huge vote of thanks, not just to the lovely & enthusiastic Maille people for letting me loose in their pop-up kitchen without let or hindrance, but to my best friend Philippa Wright, Marketing Director of Goedhuis & Co, who not only provided the stunningly good wines, but cooked with me in the kitchen on the night. I couldn’t have done it without her help – she really does make everything we do together not just a pleasure but a hundred times better.

I gave a little speech on the night dedicating the meal to my mother. She taught me to cook. Not that I remember: it was more by osmosis. I read her cook books, licked out her cake bowls and watched and watched. I don’t use recipes, but the vinaigrette and the roast chicken methods came from her kitchen, and the entire menu could have been any Sunday lunch she has cooked over the past twenty years. Even the flowers were inspired by her herbaceous borders and the jugs of flowers she has sitting on her kitchen table.  She taught me simplicity and the importance of good ingredients. So thank you Muv – it’s all because of you.

Aperitif: Château d’Esclans Côtes de Provence Rosé 2010
Elderflower Cordial
served with Provençal olives

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First Course:
White Peaches, Buffalo Mozzarella, Proscuitto, with Basil &  Maille Fine de 1747 Dijon Mustard Vinaigrette
Esprit de Chevalier Domaine de Chevalier Bordeaux Blanc 2001 (in magnum)

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Main course:
Roast Organic Chicken with Tarragon and Lemon.
French Beans & Garlic Scapes with Maille Wholegrain Mustard
Potato Gratin with Gruyère and Maille Dijon Mustard

(White) Montagny Vieux Chateau Jean-Marc Boillot 2008
(Red) Volnay Vieilles Vignes Nicolas Potel 2006

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(Mmmm…..mustard overload!)


Brie de Melun served with Beurre Echiré & St John Baguettes. Red & White Grapes
Wine: Volnay Vieilles Vignes Nicolas Potel 2006

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Almond Cakes with Raspberries, Raspberry Puree and Crème Fraîche d’Isigny AOC
: Les Charmilles de la Tour Blanche Sauternes 2006


served with Ladurée Macarons (Thank you to Laduree Covent Garden!)

And, yes, we really were sitting in the middle of a deserted market…Here’s Tim (looking very man of letters) & darling Tara to prove it:

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And a final thank you: to the dozen guests who came to the dinner & who were such lovely company. Especially Helena & Simon, my LLG readers who won their seats in my Maille Giveaway x

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I read this last night before I went to bed, and I blame you entirely for the fact that I dreamed all night about food, and woke up starving. It looks absolutely gorgeous and I am now craving roast chicken with tarragon.x


That all looks completely delicious, I’m a hopeless cook (more of a baker!).

I hope you all had a wonderful evening 🙂


That second para: take note pro cooks:)


All the food looks SO good! x


Hi Sasha,

I’m a new reader and I absolutely love this blog! I live in the US (near Philadelphia) and in June I visited Paris for ten days. My favorite thing I brought home from Paris was not a Lancel tote bag, not an Hermes scarf (but I love and value them both dearly) but one jar of Maille vin blanc mustard. Such sadness when I scraped the last final little bit out of the jar!

Do you have any idea where I could purchase more Maille mustard made in France? The stuff we sell here in the US is made in Canada, and it’s not nearly as wonderful. I’m willing to pay a premium if I must! Aside from having someone bring it to me from France, I’m not sure how to obtain it. Any suggestions greatly appreciated.


@Dawn: Hi Dawn

I’ve spoken to the London PR, and they have given me 1 850 308 608 as a call-save number. They also suggest checking out, as they believe you should be able to order it from the website and have it shipped direct to the US. Hope this helps! LLGxx

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