Cuisine Provencale · The Southern Table

Provencal Cooking Without Vegetable Oil

Discover the sun warmed classics of Provence, cooked the honest way with golden olive oil, sweet butter, and slow clarified ghee. Real ingredients, real flavor, the way the farmhouse kitchens of the south of France have always cooked.

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Olive Oil✦ Sweet Butter✦ Clarified Ghee
A Provencal table set with a slow cooked dish and fresh herbs
✦ Ratatouille Nicoise
From the recipe collection
No. 01

Olive Oil First

Every savory dish begins with green Provencal olive oil, the cornerstone fat of the southern pantry for centuries.

No. 02

Sweet Butter and Ghee

Farmhouse butter and gently clarified ghee bring a rounded warmth that no refined oil can ever imitate.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the farmhouse kitchens of Provence have always trusted.

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From Our Kitchen

Provencal French Recipes

Six beloved dishes from the table of Provence, each made with honest fats that bring out the very best in every ingredient.

Slow Braise Daube Provencale, a slow braised beef stew

Daube Provencale

3 hr 30 min·6 servings·Medium

A deeply savory beef braise simmered in red wine with orange peel, herbs, and olives. The Sunday centerpiece of the Provencal farmhouse, rich and tender to the fork.

Ingredients

  • 1.2 kg beef chuck, cut into large cubes
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 4 carrots, cut into rounds
  • 4 cloves garlic, crushed
  • 1 bottle dry red wine
  • 1 strip dried orange peel
  • 1 bouquet garni (thyme, bay, parsley)
  • 120g black olives, pitted
  • 2 tbsp ghee
  • Salt and black pepper to taste

Instructions

  1. Pat the beef dry and brown it in batches in olive oil over high heat until deeply colored, then set aside.
  2. Lower the heat, add the onions, carrots, and garlic, and soften gently for about 10 minutes.
  3. Return the beef to the pot with the red wine, orange peel, and bouquet garni, then season.
  4. Cover and braise on the lowest heat for 3 hours, until the meat yields easily.
  5. Stir in the black olives and the ghee and simmer uncovered for 15 minutes to round out the sauce.
  6. Rest 10 minutes, lift out the orange peel and bouquet garni, and serve over buttered potatoes.
Seafood Loup de mer baked with fennel and herbs

Loup au Fenouil

50 min·4 servings·Medium

Whole sea bass roasted over a bed of fennel with lemon, thyme, and a splash of pastis. A bright coastal dish from the Mediterranean shore of Provence.

Ingredients

  • 1 whole sea bass, cleaned and scaled
  • 2 fennel bulbs, thinly sliced
  • 4 tbsp olive oil
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh thyme
  • 3 cloves garlic, sliced
  • 1 splash pastis or dry white wine
  • 1 tbsp butter
  • Fennel fronds to garnish
  • Sea salt and pepper to taste

Instructions

  1. Toss the sliced fennel with half the olive oil, salt, and garlic, then spread across a baking dish.
  2. Rub the fish inside and out with the remaining olive oil and tuck thyme and lemon into the cavity.
  3. Lay the fish over the fennel, dot with butter, and pour over the pastis.
  4. Roast at 200C (400F) for 25 to 30 minutes, until the flesh flakes cleanly from the bone.
  5. Spoon the pan juices over the fish and the softened fennel.
  6. Scatter with fennel fronds, finish with a squeeze of lemon, and serve at once.
Vegetable Ratatouille of summer vegetables

Ratatouille Nicoise

1 hr 15 min·6 servings·Easy

The famous summer vegetable stew of Provence, where each vegetable is cooked separately in olive oil then folded together. Sweet, glossy, and deeply herbal.

Ingredients

  • 2 aubergines, cubed
  • 3 courgettes, cubed
  • 2 red peppers, sliced
  • 4 ripe tomatoes, chopped
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 6 tbsp olive oil
  • 1 tbsp herbes de Provence
  • 1 handful fresh basil, torn
  • Salt and black pepper to taste

Instructions

  1. Salt the aubergine cubes and let them drain for 20 minutes, then pat dry.
  2. Cook each vegetable separately in olive oil over medium heat until just tender, setting each aside.
  3. Soften the onions and garlic in a wide pan, then add the tomatoes and herbes de Provence.
  4. Simmer the tomato base for 15 minutes until it thickens into a loose sauce.
  5. Fold all the cooked vegetables back in and simmer gently for another 20 minutes.
  6. Season, stir through the torn basil, and serve warm or at room temperature with crusty bread.
Soup Soupe au pistou, a vegetable and bean soup

Soupe au Pistou

1 hr·6 servings·Easy

A hearty Provencal vegetable and bean soup finished with a fragrant pounded basil, garlic, and olive oil pistou stirred in at the very end. Summer in a bowl.

Ingredients

  • 200g fresh white beans
  • 2 courgettes, diced
  • 2 carrots, diced
  • 2 potatoes, diced
  • 100g green beans, trimmed
  • 2 tomatoes, chopped
  • 1 large bunch fresh basil
  • 4 cloves garlic
  • 6 tbsp olive oil
  • 80g grated hard cheese, plus salt to taste

Instructions

  1. Simmer the white beans in salted water until tender, about 30 minutes, then keep them in their liquid.
  2. Add the carrots, potatoes, courgettes, green beans, and tomatoes and cook until soft, about 25 minutes.
  3. Pound the basil, garlic, and a pinch of salt to a paste in a mortar.
  4. Work in the olive oil little by little, then stir in the grated cheese to make the pistou.
  5. Take the soup off the heat and stir a generous spoonful of pistou through the pot.
  6. Ladle into bowls and serve with extra pistou spooned on top.
Baked Bread Fougasse, a leaf shaped Provencal bread

Fougasse aux Olives

2 hr 30 min·2 loaves·Medium

The leaf shaped flatbread of Provence, slashed open like a wheat ear and studded with olives and rosemary. Crisp outside, airy within, brushed with good olive oil.

Ingredients

  • 500g bread flour
  • 1 tbsp instant yeast
  • 1.5 tsp salt
  • 320ml warm water
  • 4 tbsp olive oil for the dough
  • 100g black olives, pitted and halved
  • 1 tbsp chopped rosemary
  • 2 tbsp olive oil for brushing
  • Coarse sea salt for the top

Instructions

  1. Mix the flour, yeast, and salt, then add the water and dough olive oil and knead to a soft, supple dough.
  2. Work in the olives and rosemary, then cover and let rise for about 1 hour until doubled.
  3. Divide the dough in two and stretch each piece into a flat leaf shape on a lined tray.
  4. Cut diagonal slashes through the dough and open them with your fingers into a wheat ear pattern.
  5. Brush with olive oil, scatter with coarse salt, and rest for 20 minutes.
  6. Bake at 230C (450F) for 18 to 22 minutes until golden and crisp. Cool slightly and serve warm.
Dessert A golden buttery tart for dessert

Tarte Tropezienne

2 hr·8 servings·Medium

The celebrated brioche of the Riviera, split and filled with a silky orange blossom cream and crowned with crunchy pearl sugar. A buttery Provencal indulgence.

Ingredients

  • 300g bread flour
  • 120g butter, softened
  • 3 eggs
  • 40g sugar, plus pearl sugar for the top
  • 2 tsp instant yeast
  • 60ml warm milk
  • 1 pinch salt
  • 400ml whole milk for the cream
  • 3 egg yolks and 50g sugar for the cream
  • 1 tbsp orange blossom water

Instructions

  1. Knead the flour, yeast, eggs, sugar, salt, and warm milk, then work in the softened butter until glossy.
  2. Prove the dough until doubled, shape into a round, and let rise again on a lined tray.
  3. Brush with egg, scatter with pearl sugar, and bake at 180C (350F) for 22 minutes until golden, then cool.
  4. Whisk the yolks and sugar, warm with the milk, and cook gently into a thick custard.
  5. Stir the orange blossom water into the cooled custard and chill until set.
  6. Split the brioche horizontally, fill generously with the cream, replace the top, and dust to serve.
Fresh produce and herbs on a Provencal kitchen table
Meet the Cook

The Kitchen Behind Faetta Cuisine

Faetta Cuisine is a small home kitchen devoted to the table of Provence, the generous southern spread where a long lunch under the plane trees stretches well into the afternoon. We write down the recipes the way they have always been cooked in the farmhouses of the south, slowly, simply, and with care.

Our only house rule is an old one: olive oil pressed from the fruit, butter churned sweet, ghee clarified gently over a low flame, and nothing else. You will never find vegetable oil in our pots, because it was never in the pots we learned from.

Sante, to your health.

✨ Wellness

Complete Your Wellness Journey with ShapeON

Your Provencal kitchen already nourishes you with real, wholesome ingredients. ShapeON takes that foundation further, with clean and natural support designed to complement an active, balanced life.

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