this was the first recipe that I ever followed and made years ago. it inspired me to become a cook, it inspired me to go to culinary school. thank you chef albouze
@atyem9995 well bud, after 6 years of being in a professional kitchen I have developed a hatred for every human in existence and multiple drug addictions. That answer your question?
I'm making this for Christmas dinner at a friend's house and for family. The first time I made it, it was for myself and my husband. We both loved it. Hopefully, my friends and other family members will love it too. Wish me luck.
This was the recipe that made me subscribe to you when you first posted it. Makes me nostalgic to see it here again and updated. You're amazing, Chef Bruno, and keep up the awesome videos :D !
Angela Pascual same here, this video made me a subscriber. Since then I've learned so much. The only thing I haven't learned is how Bruno isn't a household name, this guy is better and more fun to watch than the next 10 celebrity chefs.
How this channel has grown …. So much work you put in over the years!! I’m so impressed I always come back to your recipes for the „real deal“ no cutting corners approach. It seems like that’s the way you really learn what cooking is along the way. Respect the ingredients, get excited and have fun while shooting for perfection 😎 lifegoals!!!
I just made this recipe for Easter dinner. Lots of work, but it was a real crowd pleaser. The only problem with it was that there wasn't enough! Next time, I'll have to make 2 pans instead of just one. This was definitely much more exciting and delicious than the mixed steamed vegetables I usually make.
And I don't think it's mentioned in the video, but the entire dish can be prepared the day before, ready to go in the oven. Probably can be prepped up to three days in advance, but I don't think I'd actually assemble it that far out, just have the components ready. I doubt freezing would be a good move, but it might be 'fine'.
Great recipe! I made it for the family and it turned out great. I used tomatoes, squash, and basil from our garden and cooked it in my pellet smoker; the dish had a wonderful flavor.
This is definitely the version I'm going to be making I like the poblano edition of a considering when I make it to roast a couple Fresno chilies to keep with the red theme
Thanks for this recipe, it was a great success, served with roasted lamb and roast potatoes, may not be traditional but I did not want something too heavy as we had your gougeres for nibbles and wine, french onion soup and strawberry gratin. A lot of work but worth it. Thank you.
Bruno, this is too good :-) Thank you for sharing. You have another version of this video that dates back a few years ago. That one has several million hits. I love that one too.
I'm so glad I found you and your astounding videos, very delicious and you have such a great charisma and approach to cooking, thank you very much for sharing your wisdom and techniques with us!
Hi Chef Bruno, really good recipe, my mum use to make something similar, same ingredients, designed differently but the flavor is amazing & the house smells wonderful, this dish is irresistible. Thank you so much for sharing your recipe. Ciao Ciao 😀
Bruno Albouze Lmaoa Hey I am a big fan of you since a long time, good work with every video you've put out. I made the chocolate lava cake for valentine's day, it came out amazing!
this was the first recipe that I ever followed and made years ago. it inspired me to become a cook, it inspired me to go to culinary school. thank you chef albouze
Wow!!❤
How is this going for u?
@atyem9995 well bud, after 6 years of being in a professional kitchen I have developed a hatred for every human in existence and multiple drug addictions. That answer your question?
I'm making this for Christmas dinner at a friend's house and for family. The first time I made it, it was for myself and my husband. We both loved it. Hopefully, my friends and other family members will love it too. Wish me luck.
They will! Merry Xmas :)
The coolest voice on earth
This was the recipe that made me subscribe to you when you first posted it. Makes me nostalgic to see it here again and updated. You're amazing, Chef Bruno, and keep up the awesome videos :D !
Angela Pascual dito
Angela Pascual same here, this video made me a subscriber. Since then I've learned so much. The only thing I haven't learned is how Bruno isn't a household name, this guy is better and more fun to watch than the next 10 celebrity chefs.
True for me aswell
Lol same here :p
me too.
How this channel has grown …. So much work you put in over the years!! I’m so impressed I always come back to your recipes for the „real deal“ no cutting corners approach. It seems like that’s the way you really learn what cooking is along the way. Respect the ingredients, get excited and have fun while shooting for perfection 😎 lifegoals!!!
I don't know why but your dishes make the food seem more delicious looking than any menu could show at a restaurant
Bro your voice and cooking abilities are soothing to my mental state and is just perfection! Keep up the cooking my man!
I feel like I'm watching Gaston from Beauty and the Beast
no one cooks like Gaston! :D
@@pirateslifeb great comment
but is that a compliment or not...
😂
Gaston if he could read
Made it again today after so many years , it taste as heavenly as before. Bruno you are awesome.
The dish made my mouth water, but his accent is killing me(in a good way). Dying wouldn't be so bad if it's before watching and listening to this.
You have the best cooking show on TH-cam and it's not even close. Thank you for your teaching chef!
Agree to disagree
This is a great recipe. Time consuming yes but easy and super duper high impact. Your guests will never forget it.
I just made this recipe for Easter dinner. Lots of work, but it was a real crowd pleaser. The only problem with it was that there wasn't enough! Next time, I'll have to make 2 pans instead of just one. This was definitely much more exciting and delicious than the mixed steamed vegetables I usually make.
And I don't think it's mentioned in the video, but the entire dish can be prepared the day before, ready to go in the oven. Probably can be prepped up to three days in advance, but I don't think I'd actually assemble it that far out, just have the components ready.
I doubt freezing would be a good move, but it might be 'fine'.
Those are all summer vegetables, imagine how good it would taste if you had a vegetable garden, and could harvest everything in summer!
@@joeljustin did they have to grow trees from seed? You only need a couple of months to grow some salad
Kinda sounds like the “10 days later “ spongebob guy
Honestly, the best Ratatouille (Confit Biyaldi) recipe on the Internet.
When you’re great at cooking and you have the most soothing narrator’s voice at the same time… ^^
Great recipe! I made it for the family and it turned out great. I used tomatoes, squash, and basil from our garden and cooked it in my pellet smoker; the dish had a wonderful flavor.
I did this last summer and when it was done I spent 20 minutes just looking at it in marvel. Thank you B'!
This is definitely the version I'm going to be making I like the poblano edition of a considering when I make it to roast a couple Fresno chilies to keep with the red theme
Bruno, vous êtes le meilleur avec des plats aussi beaux que bons, qu'odoriférant !
legit as always, ty Bruno
What better use for that mandolin I bought that is just gathering dust at the back of my kitchen drawer. Looks delicious.
I see bruno with the voice of really good rpg games.
Thanks for this recipe, it was a great success, served with roasted lamb and roast potatoes, may not be traditional but I did not want something too heavy as we had your gougeres for nibbles and wine, french onion soup and strawberry gratin. A lot of work but worth it. Thank you.
This dude is very enthusiastic about making food so I subscribed.
You make it all look so easy
Bruno, this is too good :-)
Thank you for sharing.
You have another version of this video that dates back a few years ago. That one has several million hits. I love that one too.
Bruno, did you redo this video so that you could add in a shot of you holding the Dalstrong knife at 1:40?
Favorita receta 😋 gracias por todo 💜
I made this last night it was Delicious!
You are such an amazing chef, your dishes look like works of art.
Thank's for your recipe, this food is amazing, thank you for your sharing🥳
I'm making this tonight. Thanks
ratatouille looks so amazing!
Bruno, you are the consummate chef. My Lord, this is gorgeous, and super healthy. Bravissimo.
Technical question, do you recommend to remove tomato skin ?
Well, not in this configuration. The skin holds the shape of the tomato 🌞
Love it, that's a real recipe :)
Amazing work of art! I can not wait to attempt your recipes
Bruno une question, serait il possible de le cuire au four moins longtemps que 2h30 + 45min ?
Comme par exemple une bonne heure ?
You inspired me to make Ratatouille years ago with this recipe, love it and thank you :-)
Absolutely beautiful dish.
Hello, we don't have squash, do you think I can use sweet potato instead?
Thank you, ❤you’re the best 👌🌹🌹🌹
this is a wonderful recipe. I tried it for Christmas it was a hit!
Thanks a milli for sharing this knowledge....
The way of explaining is excellent the guy so much enjoyed during cooked the way of smile the way explaination is awesome ,I m love it
Spectacular! Thank You Chef! 💕😘
Why am I watching this in Ramadan while fasting? 🥴
SO GOOD.. I'm going to make this!
it is just me or i watch his videos only for his accent hihihihi
Que tipo de carnes se puede acompañar este plató
I'm so glad I found you and your astounding videos, very delicious and you have such a great charisma and approach to cooking, thank you very much for sharing your wisdom and techniques with us!
I "hate" all the vegetables in this dish, but I'm still going to cook it and convince myself I can eat it.
wait a minute. didn't he already make a video on Ratatouille?
an update ;)
Don't listen to him. He's just trying to show off by not using the mandolin this time. ;)
Thanks for all the great videos, chef.
Классный рецепт, да и мужчина симпатичный.
nice knife work
It's been 7 years and I still dream about this exact video.... I'm making it this weekend with everything from my garden. 🥲
Hi Chef Bruno! Thank you for the recipe :)
One question, are there any other ways to cover the dish without using aluminum foil? :)
Thank you!
Hi Chef Bruno, really good recipe, my mum use to make something similar, same ingredients, designed differently but the flavor is amazing & the house smells wonderful, this dish is irresistible. Thank you so much for sharing your recipe. Ciao Ciao 😀
Can i use a microwave
I don't care what anyone says. Gordon Ramsay ain't got nothing on you. Keep up the good work man.
I just made this tonight, mmmmmmm! I wish I could show you my photo. Sooooo delicious! Thank you!
Do you think thinly sliced yams would be too starchy to add?
Why does it look like he is voice recording over his voice in the video?
I got that from Lady Gaga ;)
Bruno Albouze Lmaoa Hey I am a big fan of you since a long time, good work with every video you've put out. I made the chocolate lava cake for valentine's day, it came out amazing!
Lady Gaga is an exceptionally good vocalist.
Slicing the vegetables - 1:42 onward - would be easier with a mandolin.
That thing could serve my entire family., or myself!
You rock!!! This recipe sounds delicious
I can’t find a yellow squash, can i do it without it? Thank you
Oui 🌝
Super ratatouille j'ai jamais vu une ratatouille de cette façon mais ça l'air délicieux merci beaucoup
I love Ratatouille
Looks delicious!
That is a very colourful and decadent looking recipe.
j adore la ratatouille. merci pour le partage elle parrait succulente et ça donne envie avwc cette belle presentation
Waaaaw what an artist i love your recipes 👍🏻
Where is the old video???
If you arrange the videos from the oldest; will be fourth video ✨.
Omg!Look's so yummyyyy
Can you teaching us how to make different kinds of parfait on france way please 👌🏻
you're underrated tbh
Welcome back Bruno.
chefe parabéns ,receita maravilhosa!
Looks amazing, also I LOVE your voice❤
Your amazing Bruno ❤️❤️
Very beautiful and very delicious recipe Big like I love it ❤️ sharing Amazing... good
is that your real voice?
The softer music is a much better choice I think. Some of the earlier videos had some pretty intense tunes.
I love the vids !
i love you so much bruno
Check out Big Lew BBQ if ya get a chance, he just made a great Paella, his way! :)
Heaven🎶🎶🎶
COBRA KAI NEVER DIES
Perfection.
So I only have cucomber fresh Metz blanch tomatoes oven roasted peper n onions I followed the recipe w some soba n stuff cuz that's all I could find
*substitutes
Good Chef
wow!!!!!
iiiiiiiiiinnnnnsssssaaaaaaaannnneeeeee !!!!
😍
Je taime chef 👨🍳 💕
i never had ratatouille ever and i would like to have a discription of what it tastes like, thanks anyone.........
He's so handsome 😍😍😍😍😍
😮 ❤❤❤❤