Give your winter mustard a twist with an out-there variation
PAIN D’ÉPICES
Serve this tasty blend of two Burgundian specialities – mustard and gingerbread – with a chunky sandwich or cold meat platter. Also excellent as a stuffing for poultry.
www.fallot.com/en
CELERIAC + TRUFFLE
A gourmet treat from Dijon’s moutarde masters, Maille: Medium strength, perfect for mac & cheese, scrambled eggs or pasta.
uk.maille.com
MADRAS CURRY
Not the most French of culinary combinations you might think, but this poky pot is definitely one for those living in France and missing the curry house. Great for sauces to accompany fish or chicken.
www.fallot.com/en
