Le Soleil de Provence

Provençal Cooking Without Vegetable Oil

Welcome to the sun warmed kitchens of Provence, where every plate is built on three honest fats. Cold pressed olive oil from the Luberon hills, sweet cream butter from the farms, and rendered duck fat from the Périgord. No seed oils, no shortcuts, only the way the grand mères have always cooked.

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Provençal Countryside Recipes

Six beloved dishes from the kitchens of Provence. Each one made with honest fats that let the sun ripened ingredients shine on their own.

Daube Provençale

Daube Provençale

⏱ 4 hr🍽 6 servings🔥 Hard

The Sunday braise of Provence. Beef simmered for hours in red wine, orange peel, juniper, and herbs of the garrigue, until the meat falls apart at the touch of a spoon.

Ingredients

  • 1.5 kg beef shoulder or chuck, cut into large cubes
  • 750 ml dry red wine (Côtes du Rhône)
  • 200 g smoked bacon lardons
  • 3 tbsp extra virgin olive oil
  • 2 tbsp duck fat
  • 2 onions, sliced thick
  • 3 carrots, cut into rounds
  • 5 cloves garlic, smashed
  • Peel of 1 orange, in long strips
  • 4 sprigs thyme, 2 bay leaves, 6 juniper berries, 4 cloves
  • 250 g black olives, pitted
  • Sea salt, black pepper, fresh parsley

Instructions

  1. Marinate the beef overnight in red wine with onions, garlic, orange peel, thyme, bay, juniper, and cloves. Drain, reserving the marinade. Pat the meat very dry.
  2. Warm olive oil and duck fat in a heavy Dutch oven over medium high heat. Render the bacon lardons until crisp. Set aside.
  3. Brown the beef in batches in the rendered fat until deeply colored on all sides. Set aside.
  4. Lower the heat. Cook the carrots and the marinated onions 10 minutes until softened. Return beef and lardons to the pot.
  5. Pour in the reserved marinade with all its aromatics. Add enough water to almost cover. Bring to a bare simmer, cover, and cook on the lowest heat 3 hours.
  6. Add the black olives in the final 20 minutes. Season with salt and pepper.
  7. Serve over wide pappardelle or with crusty country bread, scattered with fresh parsley.
Bouillabaisse Marseillaise

Bouillabaisse Marseillaise

⏱ 2 hr🍽 6 servings🔥 Hard

The legendary fisherman's stew of Marseille. A saffron scented broth of rockfish, fennel, and tomato, served with toasted bread and a fiery rouille.

Ingredients

  • 6 tbsp extra virgin olive oil
  • 2 large leeks, white part only, sliced
  • 1 fennel bulb, chopped
  • 6 cloves garlic, crushed
  • 400 g whole peeled tomatoes, crushed by hand
  • 1 large pinch saffron threads
  • 2 strips orange peel
  • 2 sprigs thyme, 2 bay leaves
  • 1.5 liters fish broth
  • 1 kg mixed firm white fish (monkfish, conger, gurnard), in chunks
  • 500 g mussels, scrubbed
  • 400 g large shrimp, shell on
  • Sea salt, black pepper, fresh parsley
  • Toasted bread and rouille, to serve

Instructions

  1. Warm olive oil in a large heavy pot over medium heat. Add leeks and fennel with a pinch of salt. Cook gently 10 minutes until softened.
  2. Stir in garlic. Cook 1 minute, then add tomatoes, saffron, orange peel, thyme, and bay. Simmer 5 minutes.
  3. Pour in fish broth. Bring to a gentle simmer and cook uncovered 25 minutes so the flavors marry. Season with salt and pepper.
  4. Add the firmer fish first (monkfish, conger). Simmer 6 minutes.
  5. Add the more delicate fish and shrimp. Cook 4 minutes.
  6. Finally add mussels. Cover and cook 3 to 4 minutes, just until the shells open.
  7. Ladle into warm bowls. Serve with toasted country bread spread generously with rouille and scattered with fresh parsley.
Ratatouille Niçoise

Ratatouille Niçoise

⏱ 1 hr 15 min🍽 6 servings🔥 Easy

The vegetable soul of Provence. Eggplant, courgette, peppers, and tomato each cooked separately in olive oil, then folded together so every bite tastes of itself.

Ingredients

  • 2 large eggplants, cut into 2 cm cubes
  • 3 medium courgettes, cut into rounds
  • 2 red bell peppers, in strips
  • 1 yellow bell pepper, in strips
  • 2 large onions, sliced
  • 6 ripe tomatoes, peeled and chopped (or 800 g canned)
  • 6 cloves garlic, sliced
  • 8 tbsp extra virgin olive oil, divided
  • 1 bouquet garni (thyme, rosemary, bay, parsley stems)
  • Sea salt, black pepper, fresh basil

Instructions

  1. Salt the eggplant generously in a colander. Rest 30 minutes, then rinse and pat dry.
  2. Warm 2 tbsp olive oil in a wide pan over medium heat. Cook the onions slowly with a pinch of salt for 12 minutes until sweet and soft. Add garlic for the last minute. Transfer to a large pot.
  3. In the same pan, add 2 more tbsp olive oil and cook the peppers 8 minutes until tender. Add to the pot.
  4. Add 2 tbsp olive oil and the eggplant. Cook 10 minutes until deeply colored. Add to the pot.
  5. Finally cook the courgettes in the remaining oil for 5 minutes. Add to the pot along with the tomatoes and the bouquet garni.
  6. Simmer gently uncovered 25 minutes, stirring occasionally, until the vegetables have given up their liquid and the ratatouille is glossy.
  7. Season with salt and pepper. Off the heat, fold in torn fresh basil. Serve warm or at room temperature with crusty bread.
Soupe au Pistou

Soupe au Pistou

⏱ 1 hr🍽 6 servings🔥 Easy

A high summer soup of garden vegetables, white beans, and small pasta, finished with a vivid pistou of basil, garlic, and olive oil stirred in at the table.

Ingredients

  • 4 tbsp extra virgin olive oil, plus more for the pistou
  • 2 leeks, white part, finely sliced
  • 2 carrots, diced
  • 2 courgettes, diced
  • 200 g fresh green beans, in 2 cm lengths
  • 400 g cooked white beans (cannellini or coco de Paimpol)
  • 3 ripe tomatoes, peeled and chopped
  • 1.5 liters vegetable or chicken broth
  • 120 g small pasta (vermicelli broken into pieces)
  • For the pistou: 2 large bunches fresh basil, 4 cloves garlic, 80 g grated Parmigiano, 100 ml extra virgin olive oil
  • Sea salt, black pepper

Instructions

  1. Warm 4 tbsp olive oil in a large pot over medium heat. Cook leeks and carrots gently with a pinch of salt for 8 minutes.
  2. Add tomatoes and cook 5 minutes until they release their juices.
  3. Pour in the broth. Bring to a gentle simmer and cook 15 minutes.
  4. Add courgettes and green beans. Simmer 8 minutes until just tender.
  5. Add the white beans and pasta. Cook until the pasta is al dente (about 6 minutes).
  6. Meanwhile prepare the pistou. Pound garlic with a pinch of salt in a mortar. Add basil and pound to a rough paste. Stir in cheese, then the olive oil in a slow stream.
  7. Season the soup with salt and pepper. Ladle into bowls and let each guest stir in a generous spoonful of pistou at the table.
Poulet à la Provençale

Poulet à la Provençale

⏱ 1 hr 20 min🍽 4 servings🔥 Medium

Chicken slowly braised with tomato, olives, lemon, and herbs of Provence. The sauce reduces into something thick and deeply perfumed.

Ingredients

  • 1 whole chicken, about 1.6 kg, cut into 8 pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 6 cloves garlic, sliced
  • 400 g whole peeled tomatoes, crushed
  • 200 ml dry white wine
  • 150 g mixed black and green olives, pitted
  • 1 tbsp herbes de Provence (thyme, rosemary, savory, fennel seed)
  • 1 unwaxed lemon, sliced in rounds
  • Sea salt, black pepper, fresh parsley

Instructions

  1. Pat the chicken pieces very dry. Season generously with salt and pepper.
  2. Warm olive oil and butter in a wide heavy pan over medium high heat. Brown the chicken in batches, skin side first, until deeply golden. Set aside.
  3. Lower the heat. Cook the onion in the rendered fat for 8 minutes until soft. Add garlic and herbes de Provence, 1 minute.
  4. Pour in white wine and scrape up any browned bits. Simmer 3 minutes.
  5. Add tomatoes. Return the chicken pieces skin side up. Tuck in the lemon slices around the chicken.
  6. Cover and simmer gently 35 minutes. Uncover, add the olives, and cook 10 more minutes so the sauce thickens.
  7. Scatter generously with fresh parsley. Serve with rice or boiled new potatoes to catch the sauce.
Tarte Tatin aux Abricots

Tarte Tatin aux Abricots

⏱ 1 hr 15 min🍽 8 servings🔥 Medium

An upside down tart of Provençal apricots caramelized in butter and sugar, covered with buttery pastry and inverted onto the plate in a glistening amber crown.

Ingredients

  • 1 kg ripe but firm apricots, halved and pitted
  • 150 g caster sugar
  • 100 g cold unsalted butter, cut in cubes
  • 1 vanilla pod, split and scraped
  • 1 tsp dried lavender flowers (optional)
  • 1 tbsp fresh lemon juice
  • For the pastry: 250 g plain flour, 150 g cold unsalted butter (cubed), 60 g icing sugar, 1 egg yolk, 3 tbsp ice water, pinch of salt
  • Crème fraîche, to serve

Instructions

  1. For the pastry, rub the butter into the flour, icing sugar, and salt until it resembles coarse breadcrumbs. Mix in the egg yolk and ice water until the dough just comes together. Wrap and chill 1 hour.
  2. Scatter the caster sugar evenly in a 26 cm cast iron pan over medium heat. Let it melt undisturbed to a deep amber caramel, about 6 minutes.
  3. Off the heat, scatter the butter cubes over the caramel. Add the vanilla seeds, lavender, and lemon juice. Swirl to combine.
  4. Arrange the apricots cut side up, packed tightly in concentric circles. Return to medium low heat and cook 12 minutes until the fruit softens slightly.
  5. Heat oven to 190°C / 375°F. Roll the pastry to fit the pan with a slight overhang. Lay over the apricots and tuck the edges inside the pan.
  6. Bake 32 to 35 minutes until the pastry is deep golden. Rest 10 minutes.
  7. Place a serving plate over the pan and invert in one confident motion. Lift the pan. Serve warm with a spoonful of crème fraîche.
✨ Trusted Daily Routine

Complete Your Wellness Journey with ShapeON

Your Provençal kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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