Tartine La Magnifique – SALE

Tartine La Magnifigue from Languedoc

These jars were not handled very carefully during transport, which is why the lid is now dented. The back label also got a bit of oil on it and has a stain, while the vacuum seal remains intact. They have all been cleaned, and what has suffered is only the metal and not the fruity tartinade inside.

The Tartine La Magnifigue from Rue Traversette is a vegetarian spread made from 16 ingredients, ranging from sun-ripened tomato to fig and carrot to turmeric. Fruity, spicy, and golden, it is one of the bestsellers from Stéphane's cannery in Languedoc, and one that is hard to resist.

Tartine La Magnifigue from Rue Traversette is a fruity-spicy spread in which tomato, cucumber, onion, and carrot meet fig, apple, and a pinch of turmeric. There is a good dozen vegetables and fruits in the jar, including 5 percent figs for sweetness. The name is a play on words: from magnifique, meaning magnificent, and figue, meaning fig, comes La Magnifigue.

Fruity-sweet with a spicy edge

In the jar, the Tartine La Magnifigue glows golden yellow; the turmeric provides the color. It smells of ripe tomato, sweet fig, and a hint of spice—more compote than ketchup—and whets the appetite as soon as you open it. The texture is chunky; you can still distinguish the vegetables and fruit individually.

On bread, you first taste the fruit of the tomato, fig, and apple, then onion, garlic, and a trace of caraway are added, which heartily ground everything. Fruity, spicy, juicy, with a subtle sweetness that never goes over the top. A spread with many voices that together create a chorus, none of them too loud.

On bread, with fish, and with grilled food

As a vegetarian spread, the Tartine La Magnifigue joins our vegetable spreads and creams and looks good on any slice of bread, preferably with a few slices of tomato or cucumber on top. This turns a simple sandwich into a small apéro in minutes.

With its fruity sweetness, it goes well with fried fish and tinned sardines, as well as with grilled poultry and meat. A spoonful added to pasta, rice, or potatoes brings fruit into play. Alongside the savory black olive cream on the apéro board, it provides a fruity, bright note. Add a few arugula leaves on top, and it looks just like a bistro.

When guests come over, spread it on toasted baguette, top with half a fresh fig or a touch of goat cheese, and you have an apéro snack that tastes like the south.

A fig that snuck into the name

We met Stéphane over 15 years ago; he cooks his Tartine La Magnifigue in Saint-André-de-Sangonis in Languedoc, where Rue Traversette has been at home since 2005.

The name is typical of him. Magnifique means magnificent, figue means fig, and because there are about 5 percent figs in the jar, the two became La Magnifigue, with a 'g' in the middle that defies every spellcheck and is exactly why it's there. Stéphane has been collecting such wordplay in his L'esprit franchouillard series since 2011, for which he dreams up new names every year. Previously, the same mixture went by the name la méchante, the nasty one.

He started in 2005 on the Rue de la Traversette in the village of Saint-Pons-de-Mauchiens, the very street that still gives the brand its name today. Before that, he sold corks to the winemakers in the area, and the trade in packaging turned into a craft. The tiny workshop of the early days has long since become a cannery built in 2015, where a small team continues to cook in kettles. In June 2026, the Hérault Chamber of Trades and Crafts recognized him as an Entrepreneur responsable.

With a glass of rosé from Languedoc

At room temperature, the Tartine La Magnifigue tastes rounder and fruitier than straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and use it up within a few days. It is a lovely prelude to a glass of rosé or a dry white wine from Languedoc. If you like the fruity-spicy tone, try the other Tartines from Rue Traversette, from en Provence to au Pays Basque.