Martin Pouret French Ketchup “Le Grand Classique”

Tasting Notes of the Curator

This ketchup immediately distinguishes itself by what it does not do. It is not aggressively sweet, not cloying, and not dominated by vinegar. Instead, it opens with ripe tomato depth—warm, rounded, and naturally savory. Subtle spices sit quietly in the background, adding structure rather than spectacle. Acidity is present but controlled, shaped by Martin-Pouret’s vinegar-making expertise to lift the tomato rather than cut it sharply. The texture is smooth and cohesive, with a finish that’s clean, lightly tangy, and distinctly grown-up. This is ketchup that behaves like a sauce, not a sugar delivery system—measured, composed, and surprisingly versatile.

Pairings and Suggestions

This ketchup excels far beyond the plate edge.

Serve with frites, burgers, or grilled meats, where tomato richness should complement, not mask.

Use as a base for barbecue sauces or glazes, adding depth without excess sweetness.

Pair with sausages, meatloaf, or roast chicken, especially in comfort-forward dishes.

Stir into braises or pan sauces for gentle tomato acidity.

Excellent alongside eggs or breakfast dishes, where balance matters.

Ketchup, the Orléans Way

Martin-Pouret approaches ketchup with the same philosophy that defines its vinegars and mustards: balance over boldness, structure over shock. “Le Grand Classique” is not about reinventing ketchup—it’s about restoring it. By respecting tomato as an ingredient rather than burying it under sugar and sharpness, this ketchup becomes a true condiment, one that belongs as comfortably in a composed kitchen as it does on a casual table. Familiar, yes—but elevated through restraint and technique.

Storage Instructions

Refrigerate after opening. Keep tightly sealed.