How To Make A Tasty Ratatouille – Classic French Recipes

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  1. Which brand are those bouquet-garni-bags? Because in Germany you won't find that in any supermarket. So I tried to find them at some online-stores, but the result is always only the bag without the herbs 🙁

  2. I just tried this recipe yesterday and it is definitely a keeper for me.  I was not able to find  bouquet garni but I simply used a bit of fresh thyme, a bit of dried thyme, and two small bay leaves.  I was afraid the herbs and bay leaves were going to give the dish a very strong flavor, but the flavor and the aroma were just perfect!  And yes, the red and yellow bell peppers do add lots of color but I only used what I had in hand; a green bell pepper.  Overall, I truly recommend this dish to all.  I am so delighted with it, thank you very much.

  3. I made this. I added a lot of red pepper flakes, red bell peppers, and herbs de prov'. A little splash of red wine vin is good too. I pair with white wine, and it is perfect by itself. 😉

  4. Thank you Stephane. Enjoyed it. Curious, what is the history? Which century. It says Italian all over it, since Italian food had a major influence on the French culture before the arrival of Marie-Antoine Caréme.

  5. Interesting. My concern would be biting on a whole peppercorn might be unpleasant. I love your recipes but I like my ratatouille better. Mine looks just like the one in the movie Ratatouille. I put homemade tomato sauce on bottom of dish. Add thinly sliced onion and garlic. Drizzle with olive oil. Salt and pepper. I slice the veg thin and alternate, placing in a pinwheel design on top of sauce. Too with drizzle of olive oil and fresh thyme. Put parchment paper on top and bake for 1 hour at 350 degrees. Serve like they did in the movie but place a small dollop of goat cheese on top. To die for!

  6. Nice was definitively seceded to France in 1860, having being part of the Italian mainland throughout most of its existence. Maybe that is why there is a more strong Italian influence in its local cuisine.

  7. Oh hey, we try to be mostly vegetarian and I love this! I love the way you cut the zucchini and egg plants too, into stripes….(how we call them in US)…..so cute. I must try this on my husband 🙂 Merci

  8. Could you please do some Alsatian recipes? I love that hybridization of French and German cooking, it's what my grandmother raised me on, and is a taste I have been trying in vain to recapture in my cooking ever since.

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