Travel the World with Maille

You will not need a plane ticket to experience your dream destination!

At Maille, they believe that Canada’s diverse and rich multicultural scene is what makes our culture and country unique. With chefs from coast to coast, they invite Canadians to experience a world of flavours with recipes inspired by cuisines from around the globe. From Asian flavours to Italian fares explore the world without the need of a passport.

4 recipes to discover:

CharlotteLangley_ScoutCanning_Recipe

Sherry vinegar cashew cream with Ontario lake trout, wild mushrooms and grainy mustard

*Recipe By: Chef Charlotte Langley, CCO and Co-Founder of Scout Canning 

Cuisine: Canadian

https://www.maille.ca/traveltheworld/recipe/sherry-vinegar-cashew-cream-with-ontario-lake-trout-wild-mushrooms-and-grainy-mustard/

SamuelSirois_Bocuse_recipeShot3

Bang Bang fried chicken 

*Recipe By: Chef Trevor Lui, Pop Kitchen Hospitality, Joybird, Makan Noodle Bar

Cuisine: Chinese

https://www.maille.ca/traveltheworld/recipe/bang-bang-fried-chicken/

TrevorLui_HighBellRecipe2

Gin and Maille old-style Dijon mustard marinated trout, asparagus tart, mustard sabayon & spring herbs 

Recipe By: Chef Samuel Sirois, Bocuse D’Or Canada  

Cuisine: Canadian

https://www.maille.ca/traveltheworld/recipe/gin-and-maille-old-style-dijon-mustard-marinated-trout-asparagus-tart-mustard-sabayon-spring-herbs/

DanCraig_WestinHarbourCastle_Recipe4

Country pork pâté with pine mushrooms 

*Recipe By: Chef Dan Craig, The Westin Harbour Castle 

Cuisine: French and English

https://www.maille.ca/traveltheworld/recipe/country-pork-pate-with-pine-mushrooms/

CharlotteLangley_ScoutCanning_Recipe

Sherry vinegar cashew cream with Ontario lake trout, wild mushrooms and grainy mustard

*Recipe By: Chef Charlotte Langley, CCO and Co-Founder of Scout Canning 

Cuisine: Canadian

https://www.maille.ca/traveltheworld/recipe/sherry-vinegar-cashew-cream-with-ontario-lake-trout-wild-mushrooms-and-grainy-mustard/

SamuelSirois_Bocuse_recipeShot3

Bang Bang fried chicken 

*Recipe By: Chef Trevor Lui, Pop Kitchen Hospitality, Joybird, Makan Noodle Bar

Cuisine: Chinese

https://www.maille.ca/traveltheworld/recipe/bang-bang-fried-chicken/

TrevorLui_HighBellRecipe2

Gin and Maille old-style Dijon mustard marinated trout, asparagus tart, mustard sabayon & spring herbs 

Recipe By: Chef Samuel Sirois, Bocuse D’Or Canada  

Cuisine: Canadian

https://www.maille.ca/traveltheworld/recipe/gin-and-maille-old-style-dijon-mustard-marinated-trout-asparagus-tart-mustard-sabayon-spring-herbs/

DanCraig_WestinHarbourCastle_Recipe4

Country pork pâté with pine mushrooms 

*Recipe By: Chef Dan Craig, The Westin Harbour Castle 

Cuisine: French and English

https://www.maille.ca/traveltheworld/recipe/country-pork-pate-with-pine-mushrooms/