2024-09-14 20:24:58
The Martin-Pouret distillery leaves its history, the past and the rough workshop in Fleury-les-Aubrais (Loiret) to settle, Friday, September 13, in large premises of 10,000 m2 in Boigny -sur-Bionne, a local neighbor. Thanks to an investment of 8 million euros, this SME with 23 employees has doubled its production capacity, which will allow it to extend its range of 100% French sauces and mustards, in addition to wines soak.
However, the owners are eager to use the centuries-old know-how of this company founded in 1797: “Since then, the way Orléans has created began to take root,” said Aurélien Cotret, one of the two master winemakers.
“It takes three first steps. We must first select the mixed French wines, which allow us to obtain the corresponding vinegar. Then there is a fermentation stage in oak barrels for three weeks to let the bacteria make the vinegar. Finally, old age is at least one year, sometimes more,” he explained.
Some unique wines are used in the greatest gastronomic restaurants in the country such as Pierre Gagnaire or Fabrice Desvignes, chef of the kitchens of the Palace Elysée: “Without these farmers and producers, we, the a restaurant, not a Thing. You can’t do great cooking without great vinegar,” defended the latter. Since it was acquired in 2019 by Paul-Olivier Claudepierre and David Matheron, Martin-Pouret has increased its turnover by 2.5 to reach 5 million euros.
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