Harry Lalousis

Harry Lalousis

Maille Sommelier

Raised in Australia by Greek-Italian parents, Harry Lalousis has always had a passion for good, hearty food. Maille appointed Harry to become a mustard sommelier, the profession which La Maison Maille has had in their boutiques since 1747, training at Maille’s boutique in London, UK. Through this extensive training, Harry has amassed a wealth of knowledge on the process of growing mustard seeds, the production of mustard, mustard flavour profiles, food trends and more. Each month, Harry will share his tips for cooking with mustard on Maille.ca.

With the kids headed back to school and extra-curricular activities taking up time in evening schedules, preparing a gourmet meal can be difficult. With La Maison Maille, it’s easy to inject a world of flavour into your dishes with an entire product range of mustards, vinegars and cornichons. Below are some easy tips and recipes that make dinnertime and packing lunches all the more easy.

Have questions? Message me for advice on pairings, recipes and more by using #AskMaille on Twitter or Instagram.