Martin Pouret Truffle Mustard

Tasting Notes of the Curator

This mustard opens with a low, earthy aroma—truffle first, then mustard—never the other way around. The texture is immediately smooth and cohesive, allowing the truffle’s savory perfume to unfold gradually rather than announce itself loudly. On the palate, mustard warmth is present but restrained, supported by wine-led acidity instead of sharp vinegar bite. The truffle adds umami and roundness, lending a faint woodland depth that lingers softly after the heat recedes. Nothing here is aggressive or showy; the balance is intentional. The finish is savory, calm, and persistent, making this a mustard that enhances dishes with quiet authority rather than overt luxury cues.

Pairings and Suggestions

This mustard excels when paired with simple, high-quality ingredients.

Serve with roast chicken, veal, or pork, where truffle can shine without competition.

Add a spoonful to cream or butter sauces for pasta, poultry, or mushrooms.

Pair with charcuterie and mild cheeses, especially brie or young comté.

Use sparingly in vinaigrettes for mushroom or potato salads.

Excellent as a finishing accent for egg dishes, from omelets to soft scrambles.

Truffle, the Orléans Way

Martin-Pouret treats truffle as an accent, not a headline. Rooted in the Orléans mustard tradition—where wine must replaces harsh vinegar and balance governs every decision—this mustard integrates truffle with discipline. The result is not a novelty condiment, but a culinary tool: aromatic, restrained, and deeply usable. It reflects the house’s broader philosophy that luxury should whisper, not shout.

Storage Instructions

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