Tartine the pleasure

Tartine le plaisir with chickpeas and lemon confit

The Tartine le plaisir from Rue Traversette is a creamy chickpea purée made with 42 percent chickpeas, seasoned with turmeric, garlic, and cloves. Preserved lemon gives it a salty, fresh kick. A hummus with a Southern French accent, made entirely without honey.

Tartine le plaisir from Rue Traversette is a finely blended chickpea purée that, with its 42 percent chickpea content, is significantly more satiating than the other tartines. Onion, olive oil, and rapeseed oil make it creamy, lemon juice and white wine vinegar brighten it up, and 1.1 percent preserved lemon provides that salty citrus punch that only preserved lemon can.

Creamy, lemony, with a hint of clove

The cream sits in the jar pale yellow and smooth, without any chunks, with a scent of lemon and warm spices.

The first impression is creamy and mild, then the lemon arrives in two layers: first the fresh juice, followed by the deeper, salty note of the confit. Creamy, lemony, spicy, and yet surprisingly light for a chickpea purée.

Turmeric and garlic remain in the background, and right at the finish is the clove—that single dark note that allows you to identify the Tartine le plaisir blindfolded. Those familiar with hummus will notice the difference immediately, as it lacks tahini and is replaced by lemon instead. This makes the cream lighter and less filling than you might be used to.

On toasted bread and with poultry

Among our vegetable spreads and creams, the Tartine le plaisir is the satiating one that turns a slice of bread into a small meal.

On toasted bread sprinkled with sesame seeds and a pinch of paprika, it is a classic; with roasted poultry, it becomes a side dish; and as a dip for raw vegetables, it disappears faster than you can refill it. A good olive oil on top, just a few drops, elevates it even further.

Made without honey, it also fits perfectly on a purely plant-based table.

A souvenir from Morocco

The lemons in the jar lead back to the beginning. Stéphane Strobl brought preserved lemons back from his time in Morocco, and it was those that sparked the idea in 2005 to dare to start his own cannery.

To this day, he preserves them himself, and a spoonful of them is found in this tartine. If you are looking for the pure version, you will find it in our preserved lemons, which come from the same recipe.

Everything is cooked in Saint-André-de-Sangonis in the Hérault, in a cannery built in 2015 where about ten people chop by hand, cook in kettles, and gently pasteurize. Preservatives, colorings, and artificial flavors never make it into the jar.

It all started in 2005 on the Rue de la Traversette in the neighboring village of Saint-Pons-de-Mauchiens, the very street that still lends the brand its name today. Previously, Stéphane sold corks to local winemakers, a profession that took him through all the wineries in the region and taught him what matters when it comes to high-quality raw materials. In June 2026, the Hérault Chamber of Trades and Crafts recognized him as an "Entrepreneur responsable."

When unexpected visitors arrive

At room temperature, the cream is more spreadable and the lemon flavor more present. Keep refrigerated after opening and consume within a few days. Accompanied by a glass of rosé or a light beer, it is an effortless starter when unexpected visitors show up at the door.