The genesis of RueTraversette by Stéphane Strobl
It all began in 2005 at 25 rue de la Traversette in Saint-Pons-de-Mauchiens, a small village located between Béziers and Montpellier. Stéphane Strobl was selling corks to winemakers. Candied lemons brought back from Morocco gave him a burning desire to move from packaging to vegetables.
He created his first recipe, a personal version enhanced with a touch of local aromatic plants. The whole RueTRAVERSETTE "style" is there: "taste, ideas, good humor."
The reactions of the first tasters encouraged him to take the plunge. He headed to the Lozère Center for Professional Training and Agricultural Promotion to learn the basics of creating his own production laboratory, naturally dedicated to plants.
Offering you the best of the plant world!
Then begins a farandole of recipes born from his teeming imagination and a sharp palate.
" I start with a fruit or a vegetable and imagine a way to work with it. Most recipes are sketched out on paper and come to life at my greengrocer's, where I wander past the stalls twice a week to choose my vegetables.
My inspiration comes from small everyday things, from encounters and from a lot of work.
explains Stéphane Strobl. Organic citrus fruits are put in the pan, then tomatoes and ginger... His pots revisit legumes, twist onions into confits and toast spices and seeds with panache.
A range of cooking products, which he completes with preparations for appetizers.
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Sylvie
He uses his humor when necessary, but also when you least expect it.
Workshop Manager
Emblem: Laborious
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Jean-Paul (Paulo)
He is to humor what the assistant is to management: himself.
Quality Manager and Deputy Director
Emblem: Burolier
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Charlotte
From her Scottish origins, she only retained her hair, not even her love of Guinness. With her, we're going to break records...
Sales Administration
Emblem: Burolier
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Valerie
Validates all the jokes of his classmates and for some it feels good
production
Emblem: Laborious
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Morgan
Jokes aside, he's good!
Logistics & Labeling
Emblem: Dumpster
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Solene
The official voice of the break for his comrades
production
Emblem: Laborious
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Thomas
An expert on Christmas stories and knows all the words to "All I Want for Christmas Is You"
Sales representative
Emblem: Burolier
Food fantasy
In line with this very French "art of living" that is the aperitif, Stéphane started the "Tartine Franchouillarde" series in 2011, then continued with the "Indispensables" which brought a significant boost to the development of the cannery.
"I created RueTRAVERSETTE out of a desire to work with my hands, to achieve personal fulfillment by inventing and creating everything that represents the identity of the cannery, its DNA. I enjoy inventing new recipes as much as building the world of RueTRAVERSETTE with this crazy desire to have fun, not to take myself too seriously and to work with pride on these fruits and vegetables with my team."
Sourcing our products locally.
We work with many varieties of vegetables that we buy as close as possible to our home.
From producers to distributors, we are committed to building partnerships based on shared values to promote sustainable food (support for local and organic agriculture, fair remuneration for producers, actions in favor of food transparency).
But let's also not forget that we are also in the land of the baguette, and the work of French bakers is recognized worldwide. Bread is inseparable from the tartine, and with a RueTRAVERSETTE preparation, your tartine is sure to be a success.
Photo: Felix Monteils, olive producer in Montarnaud
The inventiveness and quality of the products have been rewarded on several occasions (national competition for the creation of agri-food businesses, Hérault Gourmand competition and the Trophée Faire du 9E prize for the TPE).
Today, you can find RueTRAVERSETTE products in more than 600 delicatessens and wine shops in France and abroad. There, you'll discover our ranges, which we're constantly updating.