Currently, the MARTIN POURET Pouret company, founded in 1797 is the last remaining company in France to practice (in industrial quantities) the manufacture of Orléans mustard and vinegar in accordance with the traditional recipes and local know-how.

Since it was founded, the MARTIN POURRET vinegar factory has always been located at 236 faubourg Bannier.

Back in 1797, there were about 300 vinegar producers in Orléans, including the MARTIN POURET family. Today, only the Maison MARTIN POURET remains (managed by Jean-françois Martin, 6th generation of the founder) to carry on the tradition of Orléans vineger and mustard manufacturing.

In the Orléanais there is a great vinegar producing tradition dating back to the Middle Ages, according to which those regional wines being shipped by boat up and down the Royal River, the Loire, that turned sour during the long voyage were unloaded at Orléans and transformed into vinegar. An excellent vinegar that rapidly acquired a fine reputation, causing it to be exported to the Netherlands and later to India and the Americas. Orléans has been famous for its vinegar since the 14th century.


Orléans vinegar:

Orléans vinagar is produced by a process dating back to the Middle Ages. Firstly, the wines are selected in relation to their grape variety, their smoothness and the sublety of their bouquet. The MARTIN POURET Orléans vinegar is made from Loire valley, Bordeaux and Burgundy wines. Then, you have to let nature take its course as the wine slowly changes into vinegar in the barrels. This metamorphasis takes about 3 weeks at a constant temperature of 28° and the product has to be kept in the dark. Good vinegar, just like good wine, improves with age. It will be aged for a further 6 months in the cellars in casks or vats before being bottled for sale.

The fragrance of aromatic vinegars is solelt derived from the natural ingredients contained in the bottle (fresh tarragon branches, thinly sliced shallots, fresh basil, cloves of garlic, Provence herbs bouquets, lemon pulp and juice, etc…


Orléans mustard:

It is produced according to the recipe, know-how and rules laid down in 1580 from the finest quality ingredients. Firstly, it must be made with Orléans vinegar (itself produced according to the Orléans process).

In the 16th century, the mustard seeds were ground with a stone mill. MARTIN POURET is still using the same method for grinding the mustards seeds.

MARTIN POURET has chosen Guérande salt as its ocean flavours are particularly appreciated by all the great Chefs.


Adresse :

MARTIN POURET
Jean-François MARTIN
236, faubourg Bannier
45400 FLEURY LES AUBRAIS
tél : 02.38.88.78.49
fax : 02.38.43.57.77
(entreprise certifié ISO 9001)