Martin-Pouret Moutarde d'Orléans
The house's signature smooth Orléans mustard: stone-ground Loire Valley mustard seed worked with Orléans vinegar and Guérande salt into a fine, creamy paste. Strong yet delicate, with the unmistakable mellow character of the old Orléans recipe rather than the sharp bite of Dijon.
Fine, creamy texture; bright and warming heat that opens up rather than stinging, with a clean vinegar tang and a rounded, almost buttery finish.
On the side of grilled meats and roast chicken; whisked into vinaigrettes and homemade mayonnaise; stirred into pan sauces; spread in ham or roast beef sandwiches.
Contains: Mustard, Sulphites
Recipes change — always check the label before buying for an allergy.
Martin-Pouret
Founded in 1797, Martin-Pouret is the last master vinegar-maker (maître vinaigrier) of Orléans, the city whose mustard was recognised by royal decree in 1580. Six generations on, the house still grinds French mustard seed on stone and blends it with its own slow-made Orléans vinegar and Guérande sea salt, keeping an artisanal method alive that almost everyone else has abandoned for industrial production.
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