Legumes, or pulses, are powerhouse foods packed with fiber, vitamins, and minerals—earning them the status of modern nutraceuticals. Perfect for salads, soups, or sides, they're ideal for weight loss, reducing meat intake, or sustainable eating. Yet in France, average consumption hovers below 2 kg per person annually. Ready to change that?
"For vegetarians and flexitarians, legumes provide an excellent plant-based protein alternative, especially when paired with cereals," says Huguette Trescarte, manager of Trescarte, a company with around 20 employees. This duo delivers complete amino acids. Need recipe inspiration? Trescarte's site features gems like Scallop Tartare or Puy Green Lentil Fondant Tart. Digestion issues? Her expert tip: "Cook lentils in two waters—discard the first to remove tannins (dark juice)—and problems vanish!"
Trescarte: A Committed Family Business
Puy lentils, French green lentils, split peas, chickpeas, flageolets, quinoa—Trescarte's lineup shines under La Ponote, The Good Sower, and The Swan brands. With 60 years of expertise, this Auvergne family firm partners closely with regional producers, guiding them from sowing to shelf. "We provide precise specs, advise through harvest, then clean at our silo," Trescarte explains.
Offering organic, conventional, and 10-minute quick-cook ranges, they champion eco-friendly farming with natural alternatives, slashing phytopharmaceutical insecticide use by over 80%. "It takes extra work, but it's vital for nature and people," affirms Huguette Trescarte, who now steers the business. Local sourcing, producer respect, land stewardship, and proven health perks—legumes from Trescarte are a must-try!
