RUE TRAVERSETTE

RUE TRAVERSETTE

For 11 years, this artisanal company has been potting everything that the plant world has to offer that is good and beautiful.
Vegetables, fruits and spices imaginatively cooked by Stéphane STROBL, are cooked in the cauldrons of Rue Traversette, in a village in the Hérault between vineyards and garrigues, in Saint André de Sangonis.
Rue Traversette sources fresh and regional vegetables as a priority, up to 80% in summer, thanks to a partnership with a group of small producers.
It does not use any ingredients of animal origin, preservatives or chemical additives. Salt, lemon juice or vinegar, olive oil or sesame oil, herbs and spices, agar agar and honey preserve the 96 recipes of Rue Traversette.