The history of our company
The production of vinegar, the city of Orléans and the Loire have been closely linked since the Renaissance. At the time, wines from the South of France were transported by boat before being transported by land to Paris. During this eventful journey, on the wildest river in Europe, some wines could begin a second fermentation. Set aside on the quays of Orléans, they were then taken in hand by the Vinegars Masters of the city, who refined their transformation of wine into vinegar. That’s how Orléans Vinegar was born.
The city counted up to 400 vinegars makers and 80% of the country’s needs were produced there. The Orléans method had become, for vinegar, what the Champagne method would become for sparkling wines: the absolute reference! Of these vinegars’ makers, there remains only one House to master today this technique, our house, Martin-Pouret.
Since 1797, without interruption, we have been perpetuating this know-how with an ever-stronger demand. And it is thanks to the work of our Vinegars Masters, to the respect of this ancestral method and to our continuous search for excellence, that we develop vinegars that are found all over the world, in the kitchens of the Michelin-starred chefs as well as on the tables of the gourmets.
Whether through the work of grape varieties, flavoring, or exceptional aging in oak casks, we take the art of making vinegar to the top.
And because we consider producing the best vinegar, we have decided to put this know-how at the service of the preparation of condiments having as main ingredient this precious liquid with just acidity. This is how we revived Orléans mustard based on a vinegar recipe developed in the 16th century. But our thirst for producing the best condiments does not stop there. That’s why we have developed pickles like grandma candied in our white wine vinegar, subtly tangy ketchups, and gourmet mayonnaises with just mustard and vinegar.
Vinegar is at the heart of the history and know-how of Martin-Pouret, as it is today the common thread of all the condiments we develop.
David Matheron andPaul-Olivier Claudepierre
New partners of Maison Martin-Pouret
After a journey in large groups that brought them to live and work in Denmark, Nepal, and Italy for one, India and Brazil for the other, they both decided to return to France and put their energy, their skills but especially their passion for French gastronomy at the service of a «sleeping beauty» with know-how and unique history. This is how they took over the Martin-Pouret house in September 2019. Their goal is simple, to make this emblem of gastronomy shine, in France and abroad, by focusing mainly on increasingly responsible production and by relaunching the profession of Vinegar and Mustard Masters for whom they have already recruited new talents. All at the service of what matters most to them: the taste of good products!
Today: the Maison Martin-Pouret, proud of its unique heritage, is the only one to continue the tradition of the Vinegar makers and Mustard makers of Orléans.
David Matheron andPaul-Olivier Claudepierre
New partners of Maison Martin-Pouret
After a journey in large groups that brought them to live and work in Denmark, Nepal, and Italy for one, India and Brazil for the other, they both decided to return to France and put their energy, their skills but especially their passion for French gastronomy at the service of a «sleeping beauty» with know-how and unique history. This is how they took over the Martin-Pouret house in September 2019. Their goal is simple, to make this emblem of gastronomy shine, in France and abroad, by focusing mainly on increasingly responsible production and by relaunching the profession of Vinegar and Mustard Masters for whom they have already recruited new talents. All at the service of what matters most to them: the taste of good products!
Today: the Maison Martin-Pouret, proud of its unique heritage, is the only one to continue the tradition of the Vinegar makers and Mustard makers of Orléans.