Honey Mustard with Chardonnay

Honey and Chardonnay Mustard – Honey Mustard by Martin-Pouret

The Moutarde au Miel et Chardonnay is a honey mustard from Martin-Pouret in Orléans, France. The delicious mustard is produced entirely according to the tradition of the mustard manufacturer. French mustard seeds from the Loire Valley are ground in a stone mill and mixed with salt from Guérande, a little turmeric for color, and homemade Orléans vinegar to create this wonderfully creamy Moutarde au miel et Chardonnay, finely seasoned with honey and white wine. The honey comes from Gâtinais, a plateau in Central France, a protected national park also known as the land of a thousand forest clearings and bearing a bee in its coat of arms. But before this mustard releases its full aroma, it is allowed to mature. This is how Martin-Pouret's honey mustard is made, just as it was hundreds of years ago.

Honey mustard is the slightly sweet classic when it comes to French mustard, to Moutarde from Orléans. The nutty, yellow and brown mustard seeds develop the typical mustard oils when ground and mashed with water and vinegar, which tickle our noses and create the special taste of mustard.

French mustard is a versatile seasoning paste; honey mustard goes well with light meat or poultry, cold cuts, or cheese platters. Mustard belongs in every classic mayonnaise and is an indispensable component of a good vinaigrette and a honey-mustard sauce, e.g., for cured salmon. You can spread it on sandwiches or use it wherever the mustard oil flavor should not be too strong. Here in a 200g jar.

French Honey Mustard – Moutarde au miel

Once, the city of Orléans was the stronghold of vinegar production in France; even the king acknowledged the special quality of Orléans vinegar in a decree in 1590. However, only one of the 300 vinegar manufacturers remains: Maison Martin Pouret. Since 1797, high-quality vinegar has been produced there in the traditional way, still allowed to mature in wooden barrels. In addition to vinegar, the company also produces pickled preserves, such as gherkins pickled in vinegar, or Moutarde, French mustard.

In addition to the quality of the mustard seeds, the quality of the vinegar is crucial for the taste of the mustard. No wonder, then, that Martin-Pouret's Moutarde au miel, the honey mustard, tastes so wonderful.

The unmistakable character and unique, full-bodied taste of Orléans mustard are based on a traditional recipe handed down from the 18th century, the over 200 years of proven expertise of the Maître Vinaigrier, the selection of the best ingredients, and the commitment of the new owners David Matheron and Paul-Olivier Claudepierre, who took over the vinegar house in 2019 and proudly look back on a unique heritage, the tradition of the great vinegar masters, which they are now allowed to continue.