La cuisine du Sud, comme à la maison

Provencal French Cooking Without Vegetable Oil

From the olive groves of the Var to the markets of Aix, these are the slow, sun warmed dishes of Provence. Cooked the way they always were, with good butter, real olive oil, lard, and tallow. Never a drop of vegetable or seed oil.

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A rustic Provencal vegetable dish in an earthenware pan
Légumes du marché, slow cooked in olive oil
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Le carnet de recettes

Six Dishes from the Provencal Table

A small, well loved collection from the south of France. Every one is cooked with honest fats, butter, cold pressed olive oil, lard, or tallow, the way the south has always done it.

A rich slow braised beef stew in a deep bowl I. 3 hr 30 min

Daube Provençale

Beef braised in red wine and orange peel
🍽 6 servings🔥 Slow braise🥩 Beef

The Sunday daube of Provence. Beef cooked low and slow in red wine, orange peel, and herbs, started in good lard so the meat takes on a deep, honest savor.

Ingredients

  • 1.4 kg beef chuck, cut into large cubes
  • 2 tbsp lard (or beef tallow)
  • 150 g lardons (thick cut bacon, diced)
  • 2 onions, sliced
  • 3 carrots, cut into rounds
  • 4 cloves garlic, crushed
  • 1 bottle dry red wine (Côtes du Rhône)
  • 2 strips dried orange peel
  • 2 bay leaves, 3 sprigs thyme, a few sprigs parsley
  • 1 tbsp tomato paste
  • 12 black Niçoise olives
  • Sea salt and black pepper

Method

  1. Melt the lard in a heavy casserole over medium high heat. Brown the beef well in batches, then set aside.
  2. Lower the heat. Render the lardons, then soften the onions, carrots, and garlic for 8 minutes.
  3. Stir in the tomato paste, return the beef, and pour in the red wine. Add the orange peel and herb bundle.
  4. Bring to a gentle simmer, cover, and braise in a 150°C (300°F) oven for 3 hours, until the beef is spoon tender.
  5. Stir in the olives, season, and rest 15 minutes. Serve over buttered noodles or boiled potatoes.
Ratatouille of summer vegetables in an earthenware dish II. 1 hr 10 min

Ratatouille Niçoise

Summer vegetables stewed in olive oil
🍽 6 servings🔥 Easy🌿 Vegetarian

The great vegetable stew of the Côte d'Azur. Each vegetable is cooked separately in olive oil so it keeps its character, then folded together with garlic and basil.

Ingredients

  • 6 tbsp extra virgin olive oil
  • 1 large aubergine, diced
  • 2 courgettes, sliced
  • 1 red and 1 yellow pepper, diced
  • 1 large onion, sliced
  • 5 ripe tomatoes, peeled and chopped
  • 4 cloves garlic, minced
  • 1 bouquet of thyme and rosemary
  • 12 fresh basil leaves, torn
  • Sea salt and black pepper

Method

  1. Salt the aubergine and let it drain 20 minutes, then pat dry.
  2. In olive oil over medium heat, brown the aubergine until golden; set aside. Repeat with the courgettes, then the peppers.
  3. Soften the onion in the remaining oil for 8 minutes, add the garlic for 1 minute, then the tomatoes and herb bundle.
  4. Return all the vegetables, season, cover, and simmer gently 25 minutes, stirring now and then.
  5. Remove the herbs, fold in the basil, and serve warm or at room temperature.
A bowl of vegetable soup finished with fresh basil pistou III. 55 min

Soupe au Pistou

Summer vegetable soup with basil pistou
🍽 6 servings🔥 Easy🌿 Vegetarian

The beloved Provencal soup, a garden in a bowl, finished at the table with pistou, the southern French answer to pesto, pounded with olive oil, basil, and garlic.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 onion, 2 carrots, 2 celery stalks, all diced
  • 3 potatoes, cubed
  • 2 courgettes, diced
  • 1 can (400 g) white coco beans, drained
  • 100 g green beans, cut in short lengths
  • 2 tomatoes, chopped
  • 2 litres vegetable broth
  • Sea salt and pepper
  • Pistou: 2 cups basil, 4 garlic cloves, ½ cup olive oil, 50 g grated Parmesan, pinch of salt

Method

  1. Warm the olive oil and soften the onion, carrots, and celery for 8 minutes.
  2. Add the potatoes and broth, bring to a boil, and simmer 10 minutes.
  3. Add the courgettes, both beans, and tomatoes. Cook 15 minutes more, until everything is tender.
  4. Pound or blend the pistou ingredients into a fragrant green paste.
  5. Season the soup and serve hot, with a generous spoon of pistou swirled into each bowl.
A golden roast chicken with herbs on a wooden board IV. 1 hr 25 min

Poulet aux Herbes de Provence

Herb butter roast chicken with garlic
🍽 4 servings🔥 Easy🍗 Poultry

A whole chicken rubbed with herb butter, thyme, rosemary, savory, a whisper of lavender, and roasted over a bed of garlic until the skin turns deep gold and crisp.

Ingredients

  • 1 whole chicken (about 1.8 kg)
  • 5 tbsp unsalted butter, softened
  • 2 tbsp herbes de Provence
  • 1 tsp culinary dried lavender
  • 1 whole head of garlic, halved
  • Zest of 1 lemon, plus 1 lemon halved
  • 2 tbsp olive oil for the pan
  • Sea salt and black pepper

Method

  1. Heat the oven to 200°C (400°F). Mash the butter with the herbes de Provence, lavender, lemon zest, salt, and pepper.
  2. Loosen the skin over the breast and thighs and push the herb butter underneath; rub the rest over the outside.
  3. Season the cavity and fill it with the lemon halves. Set the chicken on the halved garlic, drizzled with olive oil.
  4. Roast 1 hour 10 minutes, until the juices run clear (74°C / 165°F at the thigh).
  5. Rest 15 minutes, then carve and spoon the garlicky pan juices over each plate.
A savory onion tart, golden and rustic V. 1 hr 50 min

Pissaladière

Niçoise caramelised onion tart
🍽 8 servings🔥 Medium🧅 Onion tart

The famous onion tart of Nice. A soft bread base under a deep blanket of onions sweated slowly in olive oil, finished with anchovies and small black olives.

Ingredients

  • 1 batch simple bread dough (about 400 g)
  • 6 tbsp extra virgin olive oil
  • 1.5 kg onions, very thinly sliced
  • 3 cloves garlic, minced
  • 4 sprigs thyme, 1 bay leaf
  • 16 anchovy fillets in olive oil
  • 24 small black Niçoise olives
  • Sea salt and black pepper

Method

  1. Warm the olive oil in a wide pan. Add the onions, garlic, thyme, and bay leaf with a pinch of salt.
  2. Cook very gently, stirring often, for 45 minutes, until the onions are soft, sweet, and pale gold. Do not let them brown.
  3. Heat the oven to 220°C (425°F). Press the dough into an oiled baking tray.
  4. Spread the onions evenly over the base. Lay the anchovies in a lattice and dot with the olives.
  5. Bake 20 to 25 minutes, until the edges are crisp and golden. Serve warm in squares.
A caramelised apple tart, golden and glossy VI. 1 hr 5 min

Tarte Tatin aux Pommes

Upside down caramelised apple tart
🍽 6 servings🔥 Medium🍎 Dessert

The classic French apple tart, finished across the south with a spoon of crème fraîche. Apples caramelised in butter and sugar, baked under all butter pastry, then turned out gleaming.

Ingredients

  • 6 tbsp unsalted butter, cubed
  • 150 g caster sugar
  • 6 firm apples, peeled, cored, quartered
  • 1 tsp vanilla extract
  • Pinch of fine sea salt
  • 1 sheet all butter puff pastry
  • Crème fraîche, to serve

Method

  1. Heat the oven to 190°C (375°F). In a 25 cm oven proof skillet, melt the butter and sugar over medium heat until amber, about 8 minutes. Swirl the pan, do not stir. Add the vanilla and salt.
  2. Off the heat, arrange the apple quarters tightly in the caramel, rounded side down.
  3. Return to medium heat and cook 10 minutes, until the apples begin to soften.
  4. Cut the pastry into a circle a little wider than the pan, drape it over, and tuck the edges in.
  5. Bake 25 to 30 minutes, until deep golden. Cool 5 minutes, then invert onto a plate and serve warm with crème fraîche.
🌿 Balanced Living

Round Out Your Everyday Routine

Real food first, always. When you want a little extra support around an active, balanced life, ShapeON is a natural supplement that fits the Provencal philosophy of simple, honest ingredients.

Starter
ShapeON, two bottle pack
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
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Most Popular
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ShapeON, three bottle pack
3 Bottles
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$69.98/bottle
Total: $209.94
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ShapeON, six bottle pack
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You Save $774.12!
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A warm Provencal kitchen scene with fresh produce
Notre cuisine

Cooking the Provencal Way

Viaisa Table is a small recipe house devoted to the food of southern France, the slow daubes, the sun ripe vegetables, the herb gardens that scent every dish. We share the recipes the way they have always been made in Provence, with patience and good ingredients.

That means one simple rule in our kitchen. We cook with real fats only, butter, cold pressed olive oil, lard, tallow, ghee, and a little coconut. You will never find vegetable or seed oils in a Viaisa recipe. It is how the south has cooked for generations, and we see no reason to change.

Real fats

Butter, olive oil, lard, and tallow. Never vegetable or seed oil.

Whole food

Market vegetables, fresh herbs, and honest cooking.

The southern pace

Unhurried dishes meant to be shared at the table.