Martin-Pouret Moutarde d'Orléans
The smooth Orléans mustard enriched with black summer truffle (Tuber melanosporum, 1.1%) plus truffle juice. The earthy, woodland aroma of truffle sits over the creamy, gently warming mustard base.
Creamy and fine-textured, with a savoury black-truffle perfume, mellow mustard heat and a long earthy finish.
With steak, roast beef and game; folded into mashed potato or scrambled eggs; in vinaigrettes for winter salads; alongside aged cheese and cured meats.
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.
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