TWO of France's culinary greats have joined forces to celebrate the unrivalled excellence of French cuisine.

World-renowned chef Raymond Blanc and Maille Dijon mustard are working together to bring a little bit of French know-how to the British kitchen.

In a series of unique recipes, Monsieur Blanc explores the variety of ways in which Dijon mustard can be used to enhance even the simplest of dishes.

The French have been using Dijon mustard to add a rich depth of flavour to their cooking for centuries.

Raymond Blanc suggests that by taking a tip or two from these culinary traditions, you can transform an everyday dish into something magnifique!

Monsieur Blanc says: Dijon is approximately 30 miles from my hometown so I am very familiar with the area. Burgundy wine and Maille Dijon mustard are both part of my heritage, can be found in every fridge in France and are used in countless dishes.' Maille is Dijon's most famous mustard-maker and has been producing a range of luxurious, creamy and elegantly flavoured mustards since 1747.

A favourite with French cooks, the Maille range is also widely available from leading supermarkets and independent stores across the UK. Visit for more details.

Raymond Blanc says: "A simple everyday salad straight from my home town in Franche Comte. Most people are not familiar with this area of France as they tend to speed up between Paris and the South of the country. In doing so, they pass by one of the loveliest and most hospitable counties in France. It produces some of the very best cuisine, which is extensively used. This salad is made all the easier, as you can now buy such a large variety of ready prepared salad leaves."

Serves 4

2 medium sized chicory - outer leaves removed, cut in half length ways and into 2cm chunks

100g frisée lettuce, prepared

100g lamb's lettuce, prepared

300g ham, cut into strips

100g gruyère cheese, sliced and cut into strips

200g mushrooms, firm, fresh, button, sliced

1 tbsp chives, chopped

For the dressing

1 small tbsp Maille Dijon Originale mustard

5 tbsp whipping cream

1 tbsp Maille white wine vinegar

5 tbsp grapeseed oil or extra virgin olive oil

2 pinches sea salt

2 pinches freshly ground black pepper

Whisk the cream into the Dijon mustard, add the white wine vinegar and whisk in the grapeseed oil. Season to taste with salt and freshly ground black pepper, reserve.

Mix all the ingredients of the salad together and finish the dish with chopped chives.

Serve to your guests in a large bowl.