Martin-Pouret Moutarde d'Orléans
An Orléans mustard softened with Gâtinais honey and Chardonnay wine: the gentle sweetness of honey and the roundness of Chardonnay tame the seed's heat into something supple and aromatic. Stone-ground for a fine, creamy paste.
Mellow and rounded, with honeyed sweetness up front, a vinous Chardonnay lift, and only a gentle mustard warmth on the finish.
On the side of cold meats, ham and fish; in vinaigrettes; brushed onto roast pork or chicken; with charcuterie and cheese boards.
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.
Visit Martin-Pouret ↗More good things.
Earthy, woody and mushroomy, with the mild, gently nutty character of summer truffle — softer and less pungent than winter black or white truffle.
Rich, intensely savoury and umami-forward, led by rehydrated sun-dried tomatoes with a rounded sweetness, mellow garlic, herbal basil and a subtle nutty note from pine kernels and aged cheese.
Nutty, wheat-forward base from the germe di grano; a gentle, building chilli warmth rather than aggressive heat; faint earthy colour from red beet powder.