La Cuisine Provencale Authentique

Provencal French Cooking Without Vegetable Oil

Discover the sun warmed classics of the Provence countryside, made the honest way with sweet butter, golden olive oil, and rendered duck fat. Real ingredients, slow time, and the quiet generosity of a Southern French table.

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From Our Provencal Table

French Provencal Recipes

Six treasured dishes from the South of France, each made with honest fats that let the herbs, the sun ripened produce, and the markets of Provence speak for themselves.

Daube Provencale ⏱ 3 hr 30 min
Slow Braise

Daube Provencale

⏱ 3 hr 30 min🍽 6 servings🔥 Medium

Beef braised slowly in red wine with orange peel, olives, and herbs until it falls apart at the touch of a fork. The Sunday dish of every Provencal grandmother.

Ingredients

  • 1.2 kg beef chuck, cut into large cubes
  • 2 tbsp olive oil
  • 1 tbsp duck fat
  • 2 onions, sliced
  • 3 carrots, cut into rounds
  • 4 cloves garlic, crushed
  • 1 bottle dry red wine
  • 1 strip dried orange peel
  • 1 cup black olives, pitted
  • 2 bay leaves, thyme, and rosemary

Instructions

  1. The night before, marinate the beef in the red wine with the garlic, bay, and herbs.
  2. Drain the meat (keep the wine) and pat dry. Brown it in batches in the olive oil and duck fat, then set aside.
  3. Soften the onions and carrots in the same pot until glossy.
  4. Return the beef, pour in the reserved wine, and tuck in the orange peel and herbs. Bring to a gentle simmer.
  5. Cover and braise very low for 3 hours, until the beef is meltingly tender.
  6. Stir in the olives and cook 15 minutes more. Rest off the heat before serving.
  7. Serve with buttered noodles or a spoonful of polenta to catch the sauce.
Loup de Mer au Fenouil ⏱ 45 min
From the Sea

Loup de Mer au Fenouil

⏱ 45 min🍽 2 servings🔥 Easy

Whole Mediterranean sea bass roasted over fennel and lemon, finished with herb butter. A bright, clean catch the way it is cooked along the Cote d'Azur.

Ingredients

  • 1 whole sea bass, cleaned and scaled
  • 1 fennel bulb, thinly sliced
  • 3 tbsp butter, softened
  • 2 tbsp olive oil
  • 1 lemon, half sliced and half juiced
  • 3 cloves garlic, minced
  • A handful of fresh thyme and parsley
  • 1 small glass dry white wine
  • Sea salt and black pepper

Instructions

  1. Heat the oven to 200 C (400 F). Toss the fennel with olive oil and spread it in a baking dish.
  2. Pat the fish dry and season the cavity. Stuff it with lemon slices and a little thyme.
  3. Lay the bass over the fennel, pour in the white wine, and dot the skin with half the butter.
  4. Roast 22 to 26 minutes, until the flesh flakes cleanly at the bone.
  5. Mash the remaining butter with garlic, parsley, and lemon juice.
  6. Spoon the herb butter over the hot fish so it melts into the pan juices, and serve at once.
Ratatouille Nicoise ⏱ 1 hr 15 min
Garden Classic

Ratatouille Nicoise

⏱ 1 hr 15 min🍽 6 servings🔥 Easy

A slow simmered stew of summer vegetables, each cooked with care in good olive oil, then folded together with garlic and herbes de Provence. The garden on a plate.

Ingredients

  • 1 large eggplant, cubed
  • 2 zucchini, cut into half moons
  • 2 red bell peppers, sliced
  • 4 ripe tomatoes, chopped
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 5 tbsp olive oil
  • 1 tbsp herbes de Provence
  • A handful of fresh basil
  • Sea salt and black pepper

Instructions

  1. Warm 2 tbsp olive oil and cook the eggplant until golden and soft. Set aside.
  2. Add more oil and cook the zucchini, then the peppers, each on their own until just tender.
  3. Soften the onions and garlic in the same pan until sweet and fragrant.
  4. Stir in the tomatoes and herbes de Provence and simmer 15 minutes into a loose sauce.
  5. Fold all the vegetables back in, season well, and simmer gently 20 minutes more.
  6. Tear in the basil off the heat. Serve warm or at room temperature.
Soupe au Pistou ⏱ 1 hr
Provencal Soup

Soupe au Pistou

⏱ 1 hr🍽 6 servings🔥 Easy

A summer vegetable and bean soup crowned with pistou, the fragrant Provencal pounding of basil, garlic, and olive oil. Comfort with the perfume of the South.

Ingredients

  • 1 cup white beans, soaked overnight
  • 2 zucchini, diced
  • 200g green beans, cut short
  • 2 potatoes, diced
  • 3 ripe tomatoes, chopped
  • 1 cup small pasta
  • Pistou: 2 cups basil leaves
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 50g grated hard cheese

Instructions

  1. Simmer the white beans in plenty of water until almost tender, about 40 minutes.
  2. Add the potatoes, green beans, zucchini, and tomatoes and cook 15 minutes.
  3. Stir in the pasta and cook until just done. Season the broth well.
  4. For the pistou, pound the basil and garlic to a paste, then work in the cheese and olive oil.
  5. Take the soup off the heat and swirl in half the pistou.
  6. Ladle into bowls and finish each with a spoon of the remaining pistou.
Fougasse aux Olives ⏱ 2 hr 30 min
From the Oven

Fougasse aux Olives

⏱ 2 hr 30 min🍽 2 loaves🔥 Medium

The leaf shaped flatbread of Provence, slashed open like branches and baked golden with olives and herbs. Crackling crust outside, tender crumb within.

Ingredients

  • 500g bread flour
  • 320ml warm water
  • 7g dried yeast
  • 3 tbsp olive oil, plus more for brushing
  • 1 tbsp melted butter
  • 10g salt
  • 1 cup black olives, pitted and halved
  • 1 tbsp herbes de Provence
  • Coarse sea salt for the top

Instructions

  1. Dissolve the yeast in the warm water. Mix in the flour, salt, olive oil, and butter to a soft dough.
  2. Knead 10 minutes until smooth, then fold in the olives and herbs. Rest covered 1 hour 30 minutes.
  3. Divide the dough in two and stretch each into a flat oval on a lined tray.
  4. Cut diagonal slashes through each one and open them wide to look like a leaf.
  5. Brush with olive oil, scatter coarse salt, and rest 20 minutes.
  6. Bake at 220 C (430 F) for 18 to 20 minutes until deep gold. Cool slightly and tear to share.
Tarte aux Abricots de Provence ⏱ 1 hr 30 min
Sweet Finale

Tarte aux Abricots de Provence

⏱ 1 hr 30 min🍽 8 servings🔥 Medium

A buttery shortcrust filled with almond cream and crowned with sun ripened apricots that turn jammy in the oven. The taste of a Provencal orchard in July.

Ingredients

  • 250g all purpose flour
  • 140g cold butter, cubed
  • 80g sugar for the pastry
  • 1 egg yolk and a splash of cold water
  • 100g softened butter for the cream
  • 100g sugar for the cream
  • 100g ground almonds
  • 2 eggs
  • 10 ripe apricots, halved and stoned
  • 2 tbsp honey and a little lavender

Instructions

  1. Rub the cold butter into the flour and sugar, bind with the yolk and water, and chill 30 minutes.
  2. Roll out the pastry, line a tart tin, and prick the base. Chill again while you make the cream.
  3. Beat the softened butter with sugar, then the ground almonds and eggs to a smooth almond cream.
  4. Spread the cream into the shell and arrange the apricots cut side up on top.
  5. Bake at 180 C (350 F) for 40 minutes, until the cream is set and the fruit is caramelized.
  6. Warm the honey with a pinch of lavender and brush it over the tart. Cool before slicing.
A Provencal kitchen with fresh herbs and produce
Our Kitchen

Cooking the Way Provence Always Has

Wianna Cuisine began with a simple belief that good food asks for very little. A handful of herbs cut from the garden, ripe tomatoes warmed by the sun, and a pat of real butter or a thread of olive oil are nearly always enough.

Every recipe here is cooked the way the kitchens of Provence have done it for generations, with honest fats and patience instead of shortcuts. No vegetable oils, no hurry, just the slow rhythm of a Southern French table where the seasons set the menu.

We share these dishes so they can travel from our kitchen to yours, and carry a little of the Provence countryside with them.

Real Butter and Olive Oil Seasonal Produce Slow, Honest Cooking

With warmth, the Wianna Cuisine kitchen

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Complete Your Wellness Journey with Nexburn

Your Provencal kitchen already nourishes you with real, seasonal ingredients. Nexburn carries that same idea forward, a natural daily supplement made to support your metabolism and healthy weight goals as part of an active, balanced life.

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