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MAISON MAILLE'S HISTORY
The unexpected benefits of vinegar
Antoine-Claude Maille, distiller and vinegar-maker, lived in Paris. As the Black Plague ravaged the country, he discovered the beneficial medicinal properties of vinegar and invented the “Vinegar of the Four Thieves” to help treat the residents of Marseilles. His advice was to swallow a teaspoonful of vinegar in a glass of water and rub it into the temple and palm of the hand.
Maille became a master vinegar-maker
Antoine-Claude Maille’s son, also named Antoine-Claude, registered as master vinegar-maker and paid his “union dues”.
Opening of the first boutique in Paris
Antoine-Claude Maille opened his first boutique on rue Saint-André des Arts in Paris, where, to this day, you can discover the richness of his flavoured mustards. He became the official supplier to the court of King Louis XV and became famous.
Recognition of European sovereigns
Antoine-Claude Maille is named official supplier to the courts of Austria and Hungary and opened a main shop on the Versailles Road.
Distiller-vinegar-maker of the King of France
King Louis XVl granted Antoine-Claude Maille the licence as “ordinary distiller-vinegar-maker” - ordinary meaning every day, not just on special occasions.
La Maison Maille at the dawn of a new century
After the death of Antoine-Claude Maille (son), his heirs inherited 20 flavours of mustards and 50 different vinegars. Maille sold his business in 1800 to his associate André-Arnoult Acloque. Today, Maille continues to offer an exceptional range of condiments based on carefully selected ingredients.
From father to son
Maille’s son Robert comes of age and replaced his capital sum payment with a contract of association with M. Alcoque’s son Andre-Gabriel.
Distiller of the French monarchy
Maille and Alcoque were appointed distillers to the King and sole suppliers to the house of King Louis XVIII.
Vinegar maker of the Kings of France and England
Maille became vinegar-maker to Charles X, supplier to the King of England in 1830, and in 1836, vinegar-maker to King Louis-Philippe. Maille entered into partnership with Robillard, and in the following year Alcoque sold his share back to Maille.
Dijon becomes famous
The Maille boutique at Dijon opened in the heart of the Burgundy region, the home of Dijon mustard. Today, the Maille boutique is in the centre of Dijon and welcomes food lovers from around the world.
Science unveils the mystery of vinegar
Louis Pasteur discovered the bacterium responsible for fermentation. He found that air should be kept from fermenting wine, but is necessary for the production of vinegar. In the presence of oxygen, yeasts and bacteria break down alcohol into acetic acid, the chemical name for vinegar. Until then it was not known that vinegar resulted from exposing wine to air and it was believed to be a chemical process. Today, Maille makes its vinegars in Burgundy and stores its aged vinegars in oak vats for one year.
A famous slogan
the famous slogan so well-known in France: « Il n’y a que Maille qui m’aille ». A challenge to translate, it means: « Maille mustard is my mustard ».
Maille in a glass
Created the first Maille whisky glass in France.. Named “Flamenco” it sold almost 8 million glasses per year.
Creation of the “Fleur de Lys” Maille Jar
Created the logo and trademarked “Fleur de Lys” for the Maille jar (the lily emblem particularly associated with the French monarchy) is produced not just in stoneware but also in glass with a lid.
Maille opens a new boutique in Paris
On the 250th anniversary of the opening of the first boutique, the Maille boutique on the Place de la Madeleine was opened in Paris - the “quartier” of the most exclusive food purveyors. In addition to a wide range of mustards, oils and vinegars, the shop also sells mustard freshly served from the pump.
Launch of the Maille e-boutique
Maille launched its online boutique to sell the exclusive products found in the boutiques in Paris and Dijon.
Homage to tradition
New products were introduced: the smooth Dijon mustard with Chablis "1747", the Modena balsamic vinegar, aged for three years in oak casks, and the irresistible truffle mustard served on tap.
Maille today
Maille believes life is more flavourful when we eat and cook with pleasure because food is more than sustenance or just fuel filling your stomach. Food is pleasure, fuelled by your passion! Passion for carefully selected ingredients. Passion to create, feel and share the pleasure. Passion to cook, live and share emotion, to taste flavourful dishes. That it is up to us to inspire the creative, inventive, curious people to push the flavour boundaries, help them to explore flavours and share this passion with the world, so that one day the world will be filled with passionate and creative food explorers!