Orleans mustard with poppy seeds
The encounter between Orleans mustard and whole poppy seeds, rich in essential nutrients.
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This Orleans mustard can be eaten with sauerkraut, on the edge of a plate with meats and smoked sausages, but also with fish, or to spice up your vinaigrettes and mayonnaises.
The house Pouret was created in 1797 in Orléans. Its Orleans mustard, made according to a local recipe dating back to 1580 and updated by Jean Martin, master vinegar maker (6th generation of the founder) and Alain Passard, head chef (3 Michelin stars), gives pride of place to the ancestral and artisanal production method.
From a selection of mustard seeds, Guérande salt and Orleans vinegars, this stone-ground mustard has kept all its subtlety, taste and finesse. It is characterised by a strong and delicate taste, a fine and smooth texture and a unique and original colour.
It is ideal to accompany and spice up your sauces and can also be used in savoury pies to awaken the taste buds of the finest gourmets.
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