Homemade anchoïade · L'Isle-sur-la-Sorgue
The homemade anchoïade at Via Notte
Melted anchovies, garlic and olive oil: the anchoïade is made right here, alongside the fries, the sauces and the aïoli, all homemade. On esplanade Robert Vasse, we serve it with a basket of market-fresh crudités, to dip into at the counter from the very first drink. Homemade — claimed, and served as such.
A southern sauce
What an anchoïade really is
Anchoïade is a very simple Mediterranean preparation: anchovy fillets worked with garlic and olive oil into a clean, savoury paste, where the anchovy turns round rather than sharp. Little else — and that is exactly the hard part.
At Via Notte, it doesn't come out of a jar. We make it in the kitchen, just like the homemade fries, the homemade sauce and the homemade aïoli. A 'homemade' that isn't a word on a chalkboard, but a little pot set down on the table.
The homemade touch
Anchoïade and its aïoli, side by side
The little pot of anchoïade never comes alone: beside it, a homemade aïoli whipped with garlic and olive oil, two complementary ways to lift a raw vegetable. You dip, you compare, you choose — or you don't.
The vegetables come from the market gardener, on a short supply chain: carrots, cucumber, cauliflower, celery, endives, radishes, peppers and cherry tomatoes. Crisp and fresh, they make half the pleasure — the anchoïade does the rest.
To share
A board built for dipping
Anchoïade is enjoyed around the board: a big basket of the day's crudités, the pot of anchoïade and homemade aïoli in the middle, and the rest of the table following on — Corsican charcuterie, maquis cheeses, a glass of island wine. You walk in for drinks, the music rises, and the sharing plate ties the table together. That's the spirit of the local music bar: the atmosphere comes before the plate, and the plate is all the better for it.
How to enjoy it
Three ways to approach the anchoïade
No instructions: just a few pointers for those meeting it at the counter.
- 01
For drinks, first
It's the opening move: the basket of crudités arrives before anything else, you dip, you clink glasses, the evening begins.
- 02
With the aïoli, for contrast
Bold anchoïade on one side, all-garlic aïoli on the other: two homemade dips that answer each other on the same carrot.
- 03
An island wine alongside
An Aghione white or an island rosé stands up to the salt of the anchovies. The pairing comes effortlessly, for drinks or right through the meal.
Explore
Carry the table on
The anchoïade is only a way in. Open the page that suits you.
Good to know
Frequently asked questions
Is Via Notte's anchoïade really homemade?
Yes. It is made in the kitchen from anchovies, garlic and olive oil, just like the homemade fries, the homemade sauce and the homemade aïoli. 'Homemade' is a claim of the house, printed on its own materials.
What is the anchoïade served with?
On a sharing board, with a basket of market-fresh crudités — carrots, cucumber, cauliflower, celery, endives, radishes, peppers and cherry tomatoes — alongside a little pot of anchoïade and homemade aïoli.
What is the difference between anchoïade and aïoli?
Anchoïade is an anchovy preparation with garlic and olive oil, salty and bold; aïoli is an emulsion of garlic and olive oil, milder. Both are served side by side at Via Notte, to dip the same crudités.
Where do the vegetables on the board come from?
The fruit and vegetables are bought from the market gardener, on a short supply chain. The anchoïade board therefore changes with the day's basket, around a base of crisp crudités.
Where can I enjoy a homemade anchoïade in L'Isle-sur-la-Sorgue?
At 12 esplanade Robert Vasse, right in the centre of L'Isle-sur-la-Sorgue (84800). Via Notte is the local music bar — not to be confused with the club of the same name in Porto-Vecchio.
In the mood for drinks?
Share an anchoïade at Via Notte
A basket of crudités, a pot of homemade anchoïade and aïoli, an island wine and the music rising: the apéro has found its address. Book online or give us a call.
L'abus d'alcool est dangereux pour la santé. À consommer avec modération.