Iconic French mustard maker Maille will tease taste buds of Toronto Mustard Lovers at Summer Tasting Tours

- ahead of the launch of North America's first Maille Mustard Boutique!

Toronto, ON. July 22, 2013 Maille, the celebrated French maker of Dijon mustard and official supplier for centuries to some of the most famous of European Courts -- serves up their Summer Tasting Tour in Toronto, from July 27th August 25th. The events are set to woo mustard lovers as a lead up to the launch of North America's only Maille Mustard Boutique, set to open in a top-secret location in Canada in 2014. Mustards are one of the most popular condiments in the world, and we are eager to give our Toronto fans the opportunity to try the unique tastes and flavours of Maille mustards," shares Marie-Eve Brunet, product manager, Maille. A provincial passion for mustard isnt surprising, given that Canada is the worlds leading exporter of mustard seeds, producing between 140,000-300,000 tonnes of mustard seed each year much of it from Alberta (Source: Canadian Special Crops Association). Maille Tasting Tour Details - Toronto Mustard fans will have the chance to taste traditional favourites and some new offerings at Parisian-styled "mustard cafes" hosted by suave Maille Mustard hosts and hostesses. Modeled after the Maille Boutique in Place de la Madeleine in Paris, the Maille Tasting Tour will feature mustard tastings in a cafe-type setting, complete with the iconic Parisian-style advertising columns common throughout the famous capital of France. The Maille Tasting Tours will showcase: - Maille Dijon Originale (creamy texture, spicy taste) - Maille Old Style (with crunchy whole grain mustard seeds) - Maille Honey Dijon (the sweet-spicy mix of honey and authentic Dijon mustard) Sampler nibbles of Maille Mustards will be smeared on organic pretzels, along with a choice of Maille Crunchy Gherkins and Maille Crunchy Mild Gherkins (petite, crunchy, tart, French pickles). Seasonal recipes from Maille, along with a high-value product coupon, will be available for take-away. Select Locations in Toronto: Shops at Don Mills (July 27 and July 28) First Canadian Place (August 8 and August 9) Union Station (August 15 and August 16) Buskerfest - College and Yonge St. (August 22, August 23, August 24 and August 25th)

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-2"The Maille Tasting Tours share new ideas about how to use our Maille Mustards products," says Brunet. "Canadians really seem to appreciate the unique varieties of our Maille Mustards and proudly share how they use mustard to add an authentic French flair to their favourite recipes. Maille Mustard Boutique coming soon to Canada In France, Maille Mustards come in over 40 varieties. Unique offerings, such as Truffle & Chablis Fresh Mustard and also exotic vinegars are available exclusively at the Maille Boutiques in Paris and Dijon, France. At the Maille Boutiques, fresh mustards are served in the traditional method -- pumped into ceramic pots for loyal customers who routinely return for refills as often as once a week. French chefs and cooks at home routinely rely on the condiment for homemade salad dressing, quiche, flavourful sauces, local dishes and even desserts! For Canadians, the flavourful and unique offerings found at the Maille Mustard Boutiques are also known as coveted and edible souvenirs by visiting foodies, drawn to the quaint ceramic pots and the opportunity to bring an authentic taste of France home. Canadians longing for a taste of some of the more unique Maille flavours that are not currently available in local grocery stores will be able to visit North Americas first Maille Mustard Boutique, when it opens soon. The exact location and timing for the boutique launch is a closely guarded secret and Canadian fans of Maille Mustard will be able to find out more on the Maille Canada Facebook page, along with the latest news and recipe offerings. For more details about Maille products available in North America, visit: http://maille.us/ and to learn more about the Maille boutiques in France, visit: http://www.maille.com.

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For additional information, visuals or to arrange an interview with Marie-Eve Brunet (Maille product manager) please contact Jacki Nelson at 416 524 3502. Email: jackinelson168@yahoo.ca.

Backgrounder Maille Mustard Facts

History - Maille has been in existence for 265 years, since it was founded in 1747 by Antoine Maille. The mustards are based on the original recipes created in Marseille, by his father, Antoine Claude Maille, originally for their medicinal qualities and later regarded for their culinary prestige. - Antoine Mailles son opened the Maille shop for his Dijon style mustards and vinegars in Paris, and quickly became the official supplier of condiments to most of the important royal courts of Europe including France, Hungary, Russia and England. - Dijon Mustard gets its name from how it is manufactured it has nothing to do with its source or location of origin. The Maille distinction, aside from its centurys old recipe, is in the cutting of the seeds that go into the mustard, rather than crushing them, which provides its unique flavours. - Authentic Dijon mustard has a more robust taste than yellow mustard, thanks to the addition or vinegar or white wine. It is made exclusively with at least 28 per cent Brassica juncea" - the dark brown mustard seeds that create a full-flavoured condiment.

Maille Boutiques of France...and soon to be in Canada! - At Maille Boutiques in Paris and Dijon, France, fresh mustard is served in a traditional method, pumped into ceramic jars. Customers routinely return for refills - as often as once a week - an age old tradition of re-use and recycle! - At the Maille boutiques, 40 different types of mustards are available. -Canada will soon be the home of the first Maille Mustard Boutique in North America the location is top secret. Many varieties of Maille Mustards are available now in major grocery retailers and specialty shops across Canada.

Canadian Connection - The most popular Maille Mustards sold in Canada are Dijon original. -There are about 40 varieties of the mustard plant, grown all over the world, with a majority of seeds coming from Canada. - As the worlds leading exporter of mustard, Canada is produces 140,000-300,000 tonnes of mustard seed annually and is recognized internationally as being among the best in the world in terms of ensuring food safety and traceability. (Source: Canadian Special Crops Association)

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For additional information, visuals or to arrange an interview with Marie-Eve Brunet (Maille product manager) please contact Jacki Nelson at 416 524 3502. Email: jackinelson168@yahoo.ca.

Here are some favourite recipes from Maille. More recipes can be found on the Maille Canada Facebook page or http://maille.us/

Maille Fresh Herb Potato Salad Add some French Flair to Your Summer Dishes! Easy, tasty and oh so chic! Ingredients: 3 tbsp Maille Dijon Old Style Mustard 2 tbsp olive oil 2 tbsp freshly chopped herbs (parsley and chives) 1 tbsp Maille Red Wine Vinegar 750 g cooked small red skinned potatoes (halved or quartered) Whisk together mustard, olive oil, herbs and red wine vinegar. Add potatoes and stir until completely coated with dressing. Add salt and pepper to taste.

Chicken Penne with Maille Dijon Mustard Sauce A pleasing chicken and pasta dish with a dash of savoir faire! Ingredients: 500 g penne 500 g chicken breast cut into cubes 1 tbsp butter 1 tbsp olive oil 1 onion, finely chopped 50 ml sundried tomato, cut into julienne strips 50 ml whole black olives 1 small can artichokes, drained and quartered 1 cup 35% cream 2 tbsp Maille Dijon Original Mustard cup grated Parmesan cheese Cook penne according to package directions. Brown chicken with butter and olive oil in a skillet over medium-high heat and put aside. Cook onion in a skillet over low heat for 3-4 minutes. Add cooked chicken, sundried tomatoes, black olives, artichokes, cream and mustard, and simmer for 3 minutes. Stir in the pasta and sprinkle with Parmesan cheese.

Pork Back Ribs a la Maille A sweet and savoury twist to classic summer ribs! Ingredients 1.5 kg of pork back ribs 200ml jar of Maille Honey Dijon Mustard 6 tbsp lime juice 6 tbsp honey 1 tbsp Worcestershire sauce Salt and pepper to taste Preheat the oven to 400F. Prepare ribs by removing the membrane across the back of the rack. Arrange ribs on a large baking sheet lined with foil (cut ribs if necessary to fit). Mix together the mustard, honey, lime juice, Worcestershire sauce, and salt and pepper. Coat the ribs with this preparation. Cook the ribs for 15 mins at 400F. Then without opening the oven, reduce the temperature to 300F and continue cooking until the ribs are tender and fall off the bone (about 1 to 2 hours).

Grilled Salmon a la Maille Adds a slightly sweet taste and tang to grilled salmon Ingredients 3 tbsp Maille Old Style Maille 2 tsp honey 2/3 cup extra virgin olive oil Juice of one lemon Dash of Maille Red Wine Vinegar Mix mustard and lemon juice in a bowl. Add honey, olive oil and red wine vinegar until blended. Season sauce with salt and pepper. Grill salmon and spoon sauce over fish once grilled to your liking. Serve once sauce has warmed.