Tartine in Brittany

Tartine en Bretagne with artichoke, broccoli, and cider

The Tartine en Bretagne from Rue Traversette is a vegetarian spread made from 39 percent artichoke and broccoli, refined with 10 percent cider, hazelnuts, and blue poppy seeds. Tart, nutty, with a hint of licorice in the finish.

Tartine en Bretagne by Rue Traversette is a spread that brings together two Breton landmarks. Artichokes form the base at 39 percent, accompanied by broccoli and apple, with 10 percent cider adding a tart freshness. Hazelnut, blue poppy seeds, and a touch of licorice turn the vegetables into a little journey to the northwest.

Tart, nutty, with a hint of licorice

The Tartine en Bretagne comes out of the jar green-beige and chunky, speckled with dark poppy seeds. It smells of artichoke and freshly cut apple, and in the background lies that slightly yeasty tone that only cider provides.

On the palate, the artichoke leads with its typical tartness, then the cider arrives, making everything brighter and more acidic. Nutty, savory, and spicy, the hazelnut makes itself known throughout, while the poppy seeds provide a roasted crunch. At the very end sits the licorice—just a hint, but enough to make you stop and take notice.

The shallot is cooked until sweet, and the sugar in the recipe ensures that the bitterness of the artichoke does not become overwhelming. A spread with an edge, not one that tries to please everyone.

For an aperitif and with fish in sauce

Among our vegetable spreads and creams, the Tartine en Bretagne is the most tart, and that is precisely its appeal.

“After the crêpes come the artichoke and cider,” says Rue Traversette about this recipe, recommending it for an aperitif as well as with fish and meat in sauce. On toasted baguette with a few tarragon leaves, it makes for a beautiful start, and it holds its own effortlessly alongside pickled vegetables on a board.

With steamed fish or a slice of hearty sourdough bread with salted butter, you have truly arrived in Brittany culinarily speaking. Important for guests: it contains hazelnuts and honey as well.

A region in a jar

The Tartine en Bretagne is part of a series in which Stéphane Strobl translates French regions into spreads, from Provence to the Basque Country and all the way to the northwest.

Of course, it is cooked in the south, in Saint-André-de-Sangonis in the Hérault, where the cannery has been located since 2015. About ten people work there, chopping by hand, cooking in kettles, and gently pasteurizing—with no preservatives, no colorings, and no artificial flavors.

Stéphane began in 2005 on the Rue de la Traversette in the neighboring village, the street that gave the brand its name. Before that, he sold corks to the local winemakers. In June 2026, the Hérault Chamber of Trades and Crafts recognized him as an "entrepreneur responsable," partly for his regional sourcing and his commitment to zero waste.

At room temperature, the bitterness gives way to fruit

At room temperature, the tartine shows more fruit and less bitterness, so take the jar out in good time. Once opened, it should be kept cool and consumed within a few days. A glass of dry cider alongside closes the circle; a dry white wine works too. If you want to continue your journey through France, you will find more in the Rue Traversette collection.