Martin Pouret
Master Vinegar & Mustard Makers Since 1797
A Commitment to French Sourcing
Since 1797, Martin-Pouret has preserved one of France’s last great ancestral crafts: traditional vinegar and mustard making.
Rooted in Orléans, the historic heart of French vinegar production, the House is today recognized for its refined craftsmanship and presence on some of the finest tables in France and around the world.
Beyond its iconic vinegars, Martin-Pouret extends its expertise into a gourmet range including mustards, gherkins, ketchup, and vinegar- and mustard-based condiments—each crafted with the same precision and respect for tradition.
Martin-Pouret is uncompromising on ingredient quality and origin. Every raw material is carefully selected, with a strong commitment to French agriculture and responsible sourcing.
- Mustard seeds grown in the Loire Valley
- Wineselected from France’s leading wine regions
- Vegetables and gherkins cultivated exclusively in France
This local sourcing philosophy supports French farmers while ensuring full traceability and authenticity across the range.
The story of vinegar in Orléans dates back to the Renaissance, when wines transported along the Loire naturally fermented into vinegar upon arrival.
A Heritage Rooted in Orléans
Time as a Craft Ingredient
From this tradition emerged the master vinegar makers of Orléans—once more than 400 houses supplying the majority of France’s wine vinegar in the 19th century.
Martin-Pouret is today the last remaining heir of this historic guild, continuing a legacy that has shaped French culinary heritage for over two centuries.
At Martin-Pouret, time is not accelerated—it is respected.
Using the traditional Orléans method, wines undergo slow fermentation before being aged in oak barrels for a minimum of 12 months. Some cuvées mature for up to 20 years, developing depth, complexity, and aromatic richness.
This patient process defines the signature balance and elegance of Martin-Pouret vinegars—qualities that modern rapid production methods cannot replicate.
The same philosophy applies to mustard-making: seeds are infused with vinegar, then stone-ground and slowly matured for several weeks to achieve a smooth, refined texture and layered flavor profile.
