Martin Pouret Mustard with Île de Ré Pepper

Tasting Notes of the Curator

This mustard opens with a clean, pepper-forward aroma—fresh and mineral rather than sharp. The palate is immediately smooth and cohesive, with mustard warmth unfolding gradually beneath the pepper’s gentle bite. Île de Ré pepper brings clarity instead of aggression: lightly spicy, faintly saline, and aromatic, it enhances the mustard’s wine-led base without overpowering it. Heat builds in layers and fades cleanly, leaving a savory, balanced finish. Texture remains silken throughout, allowing the pepper to act as seasoning rather than spectacle. The result is a mustard that feels precise and coastal—lively, but always composed.

Pairings and Suggestions

This mustard excels with simple, well-sourced ingredients.

Serve with grilled or roast meats, especially beef, lamb, or pork.

Pair with sausages and charcuterie, where pepper and mustard naturally align.

Use in vinaigrettes for bitter greens or warm salads.

Stir into pan sauces for steak or chicken for subtle heat and lift.

Excellent with cheese, particularly firm or aged varieties.

Pepper from Île de Ré

Pepper from Île de Ré is prized for its aromatic profile and natural balance, shaped by the island’s Atlantic climate and salt-laced air. Martin-Pouret treats it with restraint, allowing the pepper to enhance rather than dominate. Anchored in the Orléans mustard tradition—where wine must replaces harsh vinegar—this mustard reflects a shared philosophy: seasoning should sharpen dishes with clarity and elegance, never force.

Storage Instructions

Refrigerate after opening. Keep tightly sealed. Stir gently if separation occurs.