Chef-owner of Lush Epicurean Eric Low gets creative with Maille mustard and vinegar
Think of mustard, and the images of a bright yellow sauce slathered on hot dogs, hamburgers and sandwiches usually come to mind. But a wave of innovative and creative chefs like Eric Low, who is known for putting a modern twist on heritage dishes, is showing that mustard can be so much more than just a condiment.
Using Maille’s premium Provençal Style Mustard (red pepper and garlic) in a classic Filipino dish of roast pork fillet, chef Eric shares that the combination of flavours from the mustard, garlic and bell peppers, help enhance the overall flavour of the dish.
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