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The real winner
In last Wednesday's Food section, contributor Debra Samuels presented the results of a Dijon mustard tasting and Maille (above) was the winner.
Last weekend, a friend returned from Paris with the real best-of-all mustard (below). This spicy variety, flavored with green peppercorns, is hard to find and should not be spread on bread to make sandwiches. That would waste it. Put it into a little bowl and pass it like an important butter sauce.
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About Dishing What's cooking in the world of food.
contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
