La Table Provençale · Le Midi de la France

Provençal Cooking Without Vegetable Oil

From the hills of the Luberon to the old port of Marseille, the South of France has always cooked with olive oil, good butter, and patience. We keep it that way. Slow daubes, herb roasted fish, olive fougasse, and lavender custard, made with honest fats only.

Explore the Recipes Our Wellness Companion
Olive Oil·Butter·Herbes de Provence·Zero Seed Oils
Lavender fields at dusk in Provence, South of France
Provence, France Where lavender, olive groves, and the Mediterranean table meet.
Cold pressed olive oil Cultured butter and ghee Slow, seasonal cooking No vegetable or seed oils, ever
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Les Recettes du Midi

Six Dishes From the South of France

A slow braised daube, a whole fish over fennel, a vegetable tian, the beloved pistou soup, an olive fougasse, and a lavender custard to finish. Every one of them cooked with olive oil and butter, never with vegetable oil.

Daube Provencale, slow braised beef stew Meat

Provençal Beef Daube

Daube Provençale
⏱ 3 hr 30 min🍽 6 servings🔥 Medium

Beef braised low and slow in red wine with orange zest, olives, and herbs. The signature Sunday dish of Provence, deeper in flavor the day after.

Ingredients

  • 1.2 kg beef chuck, cut into large chunks
  • 3 tbsp extra virgin olive oil
  • 100 g lardons (or thick cut bacon, diced)
  • 1 bottle (750 ml) dry red wine
  • 2 yellow onions, sliced
  • 3 carrots, cut into thick coins
  • 4 cloves garlic, smashed
  • 1 wide strip of orange zest
  • 1/2 cup black Niçoise olives, pitted
  • 1 tbsp herbes de Provence, 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Season the beef generously with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium high heat and brown the beef in batches, about 4 minutes per side. Set aside.
  2. Lower the heat, add the lardons and cook until golden. Add onions and carrots and cook 8 minutes until softening.
  3. Add garlic, herbes de Provence, and bay leaves. Cook 1 minute until fragrant.
  4. Return the beef to the pot. Pour in the red wine, add the orange zest, and bring to a gentle simmer.
  5. Cover and braise on the lowest heat (or in a 150 C / 300 F oven) for 3 hours, until the beef falls apart.
  6. Stir in the olives for the last 15 minutes. Adjust seasoning and serve with crusty bread or buttered noodles.
Whole roasted sea bass with fennel and lemon Fish

Sea Bass Over Fennel

Loup de Mer au Fenouil
⏱ 45 min🍽 2 servings🔥 Easy

A whole Mediterranean sea bass roasted on a bed of sliced fennel with lemon, thyme, and a generous pour of olive oil. Marseille on a plate.

Ingredients

  • 1 whole sea bass (about 1 kg), cleaned and scaled
  • 2 fennel bulbs, thinly sliced, fronds reserved
  • 4 tbsp extra virgin olive oil
  • 1 lemon, half sliced, half juiced
  • 3 cloves garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 1/3 cup dry white wine
  • 1 tbsp unsalted butter
  • Flaky sea salt and black pepper
  • A small handful of fresh flat leaf parsley

Instructions

  1. Preheat the oven to 200 C (400 F). Toss the sliced fennel with 2 tablespoons of olive oil, salt, and pepper, and spread it over a baking dish.
  2. Pat the fish dry. Score the skin lightly on both sides and season inside and out with salt and pepper.
  3. Stuff the cavity with lemon slices, garlic, and thyme. Lay the fish over the fennel and drizzle with the remaining olive oil.
  4. Pour the white wine around the fish and roast 25 to 30 minutes, until the flesh flakes easily at the backbone.
  5. Rest 5 minutes. Melt the butter with the lemon juice and spoon it over the fish.
  6. Scatter with parsley and fennel fronds and serve straight from the dish.
Tian of layered summer vegetables Vegetable

Provençal Vegetable Tian

Tian de Légumes
⏱ 1 hr 15 min🍽 4 servings🔥 Easy

Zucchini, eggplant, and tomato shingled in tight rows, soaked in garlicky olive oil and baked until the edges caramelize. Summer in a clay dish.

Ingredients

  • 2 medium zucchini, sliced into thin rounds
  • 1 slender eggplant, sliced into thin rounds
  • 4 ripe Roma tomatoes, sliced into rounds
  • 1 yellow onion, finely diced
  • 5 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp herbes de Provence
  • 6 fresh basil leaves, torn
  • 40 g grated Parmesan (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 190 C (375 F). Warm 2 tablespoons of olive oil in a skillet and cook the onion with half the garlic until soft, about 8 minutes. Spread over the bottom of a baking dish.
  2. Arrange the zucchini, eggplant, and tomato slices upright in tight alternating rows over the onion.
  3. Whisk the remaining olive oil with the remaining garlic, herbes de Provence, salt, and pepper. Spoon evenly over the vegetables.
  4. Cover with foil and bake 35 minutes, until the vegetables are tender.
  5. Uncover, sprinkle with Parmesan if using, and bake 20 minutes more until the edges brown.
  6. Rest 10 minutes, scatter with basil, and serve warm.
Soupe au Pistou, Provencal vegetable soup with basil Soup

Summer Pistou Soup

Soupe au Pistou
⏱ 55 min🍽 6 servings🔥 Easy

The great vegetable soup of Provence, finished at the table with pistou, a pounded sauce of basil, garlic, and olive oil that perfumes the whole pot.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 leek, white part only, sliced
  • 2 carrots and 2 celery stalks, diced
  • 3 waxy potatoes, cubed
  • 2 zucchini, diced
  • 150 g green beans, cut into short lengths
  • 1 can (400 g) white beans, drained
  • 2 ripe tomatoes, chopped
  • 2 liters vegetable or chicken broth
  • Salt and black pepper to taste
  • Pistou: 2 cups basil leaves, 3 cloves garlic, 1/2 cup olive oil, 50 g Parmesan, pinch of coarse salt

Instructions

  1. Warm the olive oil in a large pot. Cook the leek, carrots, and celery over medium heat for 8 minutes until soft.
  2. Add the potatoes and broth. Bring to a boil, then simmer 10 minutes.
  3. Add the zucchini, green beans, white beans, and tomatoes. Simmer 15 to 20 minutes until everything is tender.
  4. Meanwhile, make the pistou. Pound the garlic and salt to a paste, work in the basil, then the olive oil and Parmesan (a blender works too).
  5. Season the soup and ladle into bowls. Swirl a generous spoonful of pistou into each one at the table.
Fougasse, leaf shaped Provencal olive bread Bread

Olive Fougasse

Fougasse aux Olives
⏱ 2 hr 45 min🍽 8 servings🔥 Medium

The leaf shaped bread of the South, slashed open and baked until crackly, rich with olive oil and studded with black olives and rosemary.

Ingredients

  • 500 g bread flour
  • 320 ml lukewarm water
  • 7 g instant yeast (1 packet)
  • 10 g fine sea salt
  • 4 tbsp extra virgin olive oil, plus more for brushing
  • 100 g black olives, pitted and roughly chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp herbes de Provence
  • Flaky sea salt for the crust
  • Semolina or flour for dusting

Instructions

  1. Mix the flour, yeast, and salt in a large bowl. Add the water and 3 tablespoons of olive oil and mix into a shaggy dough. Knead 8 to 10 minutes until smooth and elastic.
  2. Flatten the dough, scatter over the olives, rosemary, and herbes de Provence, and knead briefly to distribute.
  3. Place in an oiled bowl, cover, and rise 1 hour 30 minutes, until doubled.
  4. Divide in two. On a dusted sheet, shape each piece into a flat oval leaf about 1.5 cm thick. Cut a center slash and diagonal side slashes with a sharp knife, then open the cuts wide with your fingers.
  5. Cover and rest 20 minutes. Preheat the oven to 230 C (450 F).
  6. Brush with the remaining olive oil, sprinkle with flaky salt, and bake 15 to 18 minutes until deep golden. Brush once more with olive oil while hot.
Lavender honey creme brulee with caramelized sugar crust Dessert

Lavender Honey Crème Brûlée

Crème Brûlée à la Lavande
⏱ 50 min + chill🍽 6 servings🔥 Medium

Silky custard perfumed with culinary lavender and Provençal honey, under a thin caramel crust that cracks like ice. Our wildcard, and our favorite.

Ingredients

  • 500 ml heavy cream
  • 1 tsp dried culinary lavender buds
  • 6 large egg yolks
  • 60 g caster sugar, plus 6 tsp for the crust
  • 2 tbsp lavender or wildflower honey
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt
  • 1 tsp unsalted butter, for the ramekins
  • Fresh berries to serve (optional)

Instructions

  1. Preheat the oven to 150 C (300 F). Lightly butter six small ramekins and set them in a deep roasting pan.
  2. Warm the cream with the lavender until it barely simmers. Remove from heat, cover, and steep 10 minutes, then strain out the buds.
  3. Whisk the yolks with the sugar, honey, vanilla, and salt until pale. Slowly whisk in the warm cream.
  4. Divide among the ramekins. Pour hot water into the pan to reach halfway up their sides.
  5. Bake 30 to 35 minutes, until set at the edges with a gentle wobble in the center. Chill at least 3 hours.
  6. Just before serving, sprinkle each custard with a teaspoon of sugar and caramelize with a torch (or under a hot broiler) until amber and glassy.
Hands preparing fresh ingredients in a home kitchen
De Notre Cuisine · From Our Kitchen

Cooking the Way the Midi Always Has

Nrtly Table is a small editorial kitchen devoted to the cooking of the South of France. We test every recipe the old way, in home kitchens with ordinary pots, and we write them down exactly as they worked.

One rule holds everything together here. If a fat would not have been in a Provençal pantry, it does not go in the pan. Olive oil pressed from real olives, good butter, and time do the rest.

  • Every recipe tested in a home kitchen
  • Only olive oil, butter, ghee, lard, or tallow
  • Seasonal ingredients, written honestly
  • No shortcuts, no seed oils, no exceptions
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Starter
Nexburn 2 Bottles
2 Bottles
Was $358
$79/bottle
Total: $158
⚡ Fast Shipping
Order Now
Most Popular
Nexburn 3 Bottles
3 Bottles
Was $537
$69/bottle
Total: $207
You Save $330
🚚 Free Shipping
Order Now
Best Value
Nexburn 6 Bottles
6 Bottles
Was $1074
$49/bottle
Total: $294
You Save $780
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60 Day Money Back Guarantee

60 Day Money Back Guarantee. Every order is backed by a full 60 day money back guarantee, handled directly by BuyGoods.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Individual results vary.