Mustard with Ile de Ré Pepper

Mustard with Pepper from the Île de Ré from Orléans

Martin-Pouret's Ile de Ré mustard with pepper is a creamy Moutarde d'Orléans, refined with Maceron pepper from the Atlantic island of Île de Ré. Not a hot table mustard, but a fine pepper mustard with spicy depth.

Ile de Ré mustard with pepper is a creamy French mustard from Martin-Pouret in Orléans, seasoned with four percent Maceron pepper from the Île de Ré. The mild mustard base, the company's own Moutarde d'Orléans, meets a spice with a story of its own – giving the mustard a spicy, elegant depth.

On the spoon, it appears creamy and golden yellow; in the mouth, the mild mustard heat hits first, followed by the complex, slightly smoky spice of the Ré pepper. A mustard with character that offers more aroma than heat. A spoonful is enough to give a simple piece of meat French finesse.

Creamy, spicy, with the pepper of the island

The pepper mustard tastes creamy and medium-hot, carried by the special spice of the Maceron. This is no ordinary pepper, but an ancient spice rediscovered on the Île de Ré, whose seeds taste finely spicy, aromatic, and slightly aniseed-like. The Île de Ré off the Atlantic coast is famous for its salt marshes and mild climate – here, the spice grows in the sea air and gains its fine, salty-spicy aroma.

The mustard is made as is customary for the company: Loire mustard seeds ground in a stone mill, mixed with Guérande salt and their own Orléans vinegar, and aged before the four percent Ré pepper is added. This keeps the mustard base mild enough to let the spice shine.

With meat, cheese, and from the grill

The mustard with pepper likes both robust and delicate dishes: grilled and pan-seared meat, fish, aged cheese, or a hearty sandwich. It also adds a spicy note to dressings and marinades that other mustards don't have. Even a simple cheese sandwich becomes a little treat with a thin spread of it.

A steak from the grill and a burger are its big stage, because that is where its pepper spice meets robust meat. Those looking for the pure, classic version will find the creamy Moutarde d'Orléans, and those who like it herbaceous will find the tarragon mustard from the same house.

Mustard from Orléans, just like hundreds of years ago

Orléans was once France's capital for vinegar and mustard – as early as 1580, a royal decree honored the local vinegars and mustards, and by 1810, the city had around 400 vinegar makers. Today, only one house remains: Martin-Pouret, the last master of the city since 1797.

The knowledge of the Maître Vinaigrier goes back over 200 years. In 2019, David Matheron and Paul-Olivier Claudepierre took over the house and are continuing this legacy – alongside mustard, they also produce wine vinegars, cornichons, and other varieties from Martin-Pouret. It is impressive how an island spice and an Orléans mustard come together.

Only add at the end over the finished dish

The pepper mustard should only be added at the end over the finished dish or kept completely cold so that the fine Ré spice is preserved. A fine accompaniment to steak, cheese, and grilled vegetables, and with its elegant jar, it also makes a great little gift. Once opened, it keeps for many weeks in the refrigerator.