Open-faced sandwich for men

Tartine pour homme with ginger and asparagus

The Tartine pour homme from Rue Traversette is a savory vegetable spread made from carrots, leeks, and asparagus, sharpened with 3 percent fresh ginger. Turmeric provides its golden color, honey adds a well-rounded sweetness. The boldest spread in this pun-filled series.

Tartine pour homme from Rue Traversette is a vegetarian spread with 30 percent carrot, plus leeks, onion, and 6 percent asparagus. Ginger at 3 percent provides a warming heat, turmeric gives it a golden-yellow hue, and garlic and black pepper ground the flavor profile. A touch of honey rounds it off, which is why this spread is vegetarian rather than vegan.

First mild, then warming

Golden-yellow and chunky, the Tartine pour homme in the jar smells of cooked leeks, a hint of ginger, and warm spices. You see the turmeric before you taste it.

The first spoonful is milder than the color suggests; the carrot and leek provide a gentle vegetable sweetness. Then the ginger makes itself known, first at the back of the throat, then more broadly, with that dry heat that lingers.

Spicy, bold, savory—and the asparagus, with its subtle bitterness, keeps the mixture from being too tame. The onions are cooked down until they turn sweet, and the garlic remains just a hint. You quickly realize that someone who dares to season boldly created this, not someone trying to please everyone.

On hearty bread and with grilled food

Among our vegetable spreads and creams, this one ranks among the savory options and demands a bread that can stand up to it.

Stéphane recommends a good country bread, and he is right; on plain white toast, the spice gets lost. It acts as a kind of chutney for grilled meat and poultry, and a spoonful stirred into carrot soup adds depth. Alongside sardines and pickled vegetables on a platter, its ginger heat cleanses the palate between the salty items.

Add a few carrot shavings or green asparagus tips on top, and a simple snack becomes a plated dish.

From the cannery in the Hérault

The Tartine pour homme is cooked in Saint-André-de-Sangonis, where Stéphane Strobl built his cannery in 2015, following ten years of humble beginnings in a tiny workshop.

Before he began preserving vegetables, he sold corks to the local winemakers. He got his German surname from his father and his cooking skills from his French mother, and this combination has resulted in a signature style that shifts the familiar by a new idea. Ginger with asparagus is one such case that sounds strange on paper but works perfectly in the jar.

His team of about ten people cuts everything by hand and works without artificial flavorings. In June 2026, they received the Hérault Chamber of Commerce craft award for responsible entrepreneurship.

Warm ginger, cool carrot

At room temperature, the ginger stands out more clearly; straight from the fridge, the tartine seems milder and the carrot sweeter. Once opened, the jar should be kept chilled and finished within a few days. If you enjoy wordplay, you will find several more jars with similarly cheeky names in the Rue Traversette range. And if you want to avoid the heat, reach for its milder sister made with carrots and pink peppercorns, which bears the same signature, just a touch friendlier.