In 2002, M. Jean-Francois Martin, managing director of Martin-Pouret, and Alan Passard, chief cook of L?arpege, the 3 star Michelin restaurant in Paris, decided to revive the long forgotten mustard recipe of Orleans. With flavors distinct to the Loire Valley, this traditional mustard brings together a rare combination of ingredients. Local seed, local grapes, and local know-how. Carefully crafted with a touch as delicate as the flavor, no ingredient overpowers another. One taste and you?ll appreciate everything that goes into it and everything it goes onto.