A 100% French production

At Martin-Pouret, we are obsessed with the quality of our products, we select each ingredient in our recipes with the utmost care. Concerned about how they are grown and their carbon impact, we source exclusively from French farmers.

Our mustard seeds are not imported from Canada but grown in the Loire Valley, on a certified High Environmental Value farm. The same applies to wines from the main French wine regions, which we carefully select for the production of our vinegars. Finally, pickles, like all the vegetables that make up our pickles, also come from a French culture.

It is this respect for the terroir, know-how and our farmers, which we have established as a company philosophy and which guides us every day in our constant search for the good, the beautiful and the responsible. That’s what Martin-Pouret is!

Know-how perpetuated since 1797

Since 1797, Martin-Pouret continues the tradition of the Vinegars and Mustard makers of Orléans. We are now the last of this corporation which counted up to 400 Houses and which produced 80% of the country’s wine vinegar needs in the nineteenth century.

Today, the wines that make up our vinegars are no longer delivered to us by boat on the Loire as was the case, but we continue to work on them according to the Orleans method of fermentation and aging in oak barrels. When others produce their vinegars in 48h, at Martin-Pouret, our Vinegar Master leaves to the time to do his work and it is on average 13 months that our vinegars pass in barrels before being bottled. For some, we give them up to 20 years to develop all their aromatic richness. It is this work that allows our vinegars to offer a perfect balance, elegance, flavors, which three centuries later, have not taken a wrinkle.

If history has for the moment only retained Dijon as the cradle of mustard, this product was already developed in Orléans in the 15th century. It is also our obsession with the good, the beautiful and the responsible that guides in the manufacture of our mustards. Harvested in France, our mustard seeds are then dipped in our white wine vinegar made in oak barrels, before being slowly ground with a stone wheel. That’s why our mustards are so creamy and delicious.


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