Thank you, chef, for recording this video in English so we Anglos did not have to read subtitles. Your English is excellent, but obviously you would have been more comfortable speaking in French. Everything was crystal clear and precise, and those of us both beginning as well as further along in our cooking journey will be able to make this classic recipe.
I absolutely adore how you explain everything and show what each step means to you personally. It helps me understand the dish and it helps me understand the food culture that it comes from, too. Thank you. I will try this recipe soon.
I once was raosting a a chicken and found a bag of frozen ratatouille in the freezer, I threw them around the chicken, and the result was amazing. since then I cook it from time to time wow, hats of for the French on this one.
Merci bien, chef! Absolutely beautiful presentation - I could almost tasted it! Now I will have the best way to prepare this dish. The biggest lesson was the importance of the order of sauté to build and deglaze the fond.
Merci Boucoup Chef! I tried cooking this for the first time and it is absolutely delicious! An explosion of flavours and seasoned only with salt, herbs and the seared deglazing of the vegetables. The prep work takes some time but the result is worth it! My family and I wiped clean the dish! Thank you again Chef Vivien!
@chefvivenENG I’ve been obsessed with your recipes and style of teaching and cooking. I made this yesterday. Exactly as you did. Wow!!! An explosion of flavors. Spectacular! I will be eating it the next few days. I left the seeds like you did on eggplant and zucchini. Imo tasted soo good. Only thing I did different . While cooking onions I also through in a shallot. I will be making more of you’re recipes. Ty! Ps- I didn’t use nonstick pan. I see why. While deglazing.. the flavors 😮😊unreal!
Merci! Merci! Merci Chef Vivien. Your recipe for ratatouille is exactly how Mother used to cook it when we lived in Toulon (ma mere etait Americaine, mon pere etait Francais). While scanning through your video titles, I saw recipe after recipe that took me back to my childhood. Bravo Chef! So, so glad I found you.
In essence: caramelize and slightly burn your vegetables (eggplant though!), then cook them thoroughly in lot of oil and season as you like. I am convinced and will try it. I enjoyed your video so much! Thank you!
Hi Chef Vivien! Thank you for making this video. I was wondering if that is a white oak cutting board? It looks like the cutting board I've been using for decades except mine is smaller.
Love his stories and information. I never grew up with this dish or had it. But I loved the movie ratatouille growing up, and always thought the red stuff was pepperoni 😂 but they’re tomatoes 🍅 it seems to be a very humble dish
We make a very similar variety of this vegetable dish in my native Lebanon. I think it’s a traditionally Mediterranean dish. We call it masbahet el darwish, which translates into the humble man’s rosary - the rosary of vegetables that is. We don’t add any sort of meat, though, as it’s a strictly vegetarian dish for us.
Are the vegetables, at the very end of the cooking process, really mushy? Especially the zucchini, in my experience, don‘t take more than a couple of minutes to be ready. Someone care to explain?
🔥Best playlists chefvivien🔥:
French classics:
th-cam.com/play/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv.html
Sauces:
th-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
th-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
th-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
th-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
th-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
0😊lpl
if you try this with feta cheese, you are not going to eat it again in a different way
This is the best recipe for Ratatouille recipe I have seen. Key to this dish is to cook everything separately then combine as the chef demonstrates.
absolutely!
This is exactly how I prepare ratatouille...everything MUST be cooked separately to retain and amplify the individual flavors!
I prefer Remi's version.
As soon as he said ratatouille I knew this was going to be authentic
Yeahhhh, this is my first thought too hahaha.
True❤
The thick accent 100% sold it
Lol
The best ratatouille I ever seen with all the detail you are the best CHEF VIVE LA FRANCE
the fact that you can grow this dish in the garden and have it cooked by noon is crazy. fantastic video and it looks delicious
I don't know what sounds more delicious! The dish being prepared, or the accent of the man preparing it!!!!!!😊😊
Thank you, chef, for recording this video in English so we Anglos did not have to read subtitles. Your English is excellent, but obviously you would have been more comfortable speaking in French. Everything was crystal clear and precise, and those of us both beginning as well as further along in our cooking journey will be able to make this classic recipe.
An absolutely delicious dish, the recipe worked beautifully!
Thank you very much 🙏👌
I absolutely adore how you explain everything and show what each step means to you personally. It helps me understand the dish and it helps me understand the food culture that it comes from, too. Thank you. I will try this recipe soon.
I once was raosting a a chicken and found a bag of frozen ratatouille in the freezer, I threw them around the chicken, and the result was amazing. since then I cook it from time to time wow, hats of for the French on this one.
Incredible chef, love his style, plain and elegant and simple. 🎉
I enjoyed this video, really relaxing to watch great camera work and the tips were super helpful. I might actually attempt to make this. Thank you 🙂
This looks like true ratatouille! I have seen many chef videos about it but this looks genuine and simple - is that cooked at French homes.
Exactement
Merci bien, chef! Absolutely beautiful presentation - I could almost tasted it! Now I will have the best way to prepare this dish. The biggest lesson was the importance of the order of sauté to build and deglaze the fond.
As many have stated here, this is the best way I have found. Do everything separately, deglaze, add herbs, and low fire for a long time.
Merci Boucoup Chef! I tried cooking this for the first time and it is absolutely delicious! An explosion of flavours and seasoned only with salt, herbs and the seared deglazing of the vegetables. The prep work takes some time but the result is worth it! My family and I wiped clean the dish! Thank you again Chef Vivien!
@chefvivenENG I’ve been obsessed with your recipes and style of teaching and cooking. I made this yesterday. Exactly as you did. Wow!!! An explosion of flavors. Spectacular! I will be eating it the next few days. I left the seeds like you did on eggplant and zucchini. Imo tasted soo good. Only thing I did different . While cooking onions I also through in a shallot. I will be making more of you’re recipes. Ty! Ps- I didn’t use nonstick pan. I see why. While deglazing.. the flavors 😮😊unreal!
Excellent explanation of one of my favorite dishes!!!
Excellent video. We made this today and it was magnifique!
Great video and instructions thank you
Merci Chef Vivien. Today I cooked Ratatouille following your recipe.
Ratatouille is very delicious, this is the way I was taught to make it as well❤
thank you for you passion for this beautiful simple complex thing
how delicious is this!!!! Thank you for this recipe!
Nice lounch nice garden🌳☂️🌎🍸👨🏼🍳
What a wonderful presentation as an old chefYou are keeping the tradition of a real ratatouille! Not to be fussy!
Great video Chef, thanks for taking us through the steps so clearly!
I love France cuisine, thank you Chef Viven.
From Australia .
Very good. Just tried this
I made this today, just as you described. We very much enjoyed it.
Merci! Merci! Merci Chef Vivien. Your recipe for ratatouille is exactly how Mother used to cook it when we lived in Toulon (ma mere etait Americaine, mon pere etait Francais). While scanning through your video titles, I saw recipe after recipe that took me back to my childhood. Bravo Chef! So, so glad I found you.
Thanks for the recipe ❤
Yummy! I’m happy I found your channel! Merci Monsieur😊
Очень вкусно!!! Спасибо за рецепт!!!
Wonderful dish thank you
Finally someone who's not an American telling me how to make a traditional food.
I truly loved this recipe. Thank you for sharing 🥰
I like how you explained every details thanks allot ❤❤❤
Wow! Beautiful and it looks so tasty! Thank you :)
I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋
Супер Дупер !
I like the way you cook ratatouille
i love tomato so muchhh!!! would love to see the chips recipe, please chef.
oui, svp montrez nous la recette pour les chips de tomates
It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.
I learned all this when I went to Italy this summer!!!
Very beautiful! 👏👏👏
Thank you, Vivien!
Great video and I love to hear you talk
Lovely tutorial, very informative. Would Iove to see your chips recipe!
Liked and subscribed to this awesome chief
La receta se ve increíble!!!❤
Que bien explicado!!
In essence: caramelize and slightly burn your vegetables (eggplant though!), then cook them thoroughly in lot of oil and season as you like. I am convinced and will try it. I enjoyed your video so much! Thank you!
Perfect!
Very nice 👍
Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion
lol. People think he said 48 hours. He said 20 minutes to 4 to 8 hours.
this looks amazing! i for sure need to try and make it one day!
Excellent! Bon Apetit
This looks amazing!🤩
The french accent of our chef is also an important ingredient....
Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned it.
I think this one is the actual ratatouille that ego has ate when he was a child, the one that remy made for ego is slightly fancier looking
Hi Chef Vivien! Thank you for making this video. I was wondering if that is a white oak cutting board? It looks like the cutting board I've been using for decades except mine is smaller.
Merci this is my first ratatouille 🎉
Love his stories and information. I never grew up with this dish or had it. But I loved the movie ratatouille growing up, and always thought the red stuff was pepperoni 😂 but they’re tomatoes 🍅 it seems to be a very humble dish
watched the whole video until the end very entertaining XD
I’m watching this while eating pizza pops
Nice smoke alarm
I really like your accent it is so addicted 😢
Such a sexy dish! Thank you Chef Vivien! ❤
❤❤❤
I'm glad I didn't go with the movie version...This is it.
His reaction is what I am hoping 14:39 to have for myself when I make this 14:47 fingers crossed 🤞🏻
I like to put olives in it…. I prefer that one recipe to MarcoP white’s
We make a very similar variety of this vegetable dish in my native Lebanon. I think it’s a traditionally Mediterranean dish. We call it masbahet el darwish, which translates into the humble man’s rosary - the rosary of vegetables that is. We don’t add any sort of meat, though, as it’s a strictly vegetarian dish for us.
Namaste
Kon'nichiwa
美味しそうだな
Who knew weezy waiter could cook.
3:18 😮 3:23 yes please tomato chips??
This is authentic Ratatouille not from the movie
Do you have a restaurant?
Would it be okay to deglaze with a little bit of white wine or is it not a Ratatouille then anymore ?
*48 hrs!?*
looking at my crock-pot
edit: i'll make it but for second time i'll add *jalapeños*
This is the version i know.❤
by eggplant, you mean aubergine .. by zuccini, you mean corgette I believe 😂
Beautiful
can we call Ratatoulle stew mix vegetables?
What pan do you recommend?
stainless steel or cast iron
"Hupla!"
Que delicia éxitos
No pre salting of eggplant for half an hour then.
I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.
No balsamic?
Are the vegetables, at the very end of the cooking process, really mushy? Especially the zucchini, in my experience, don‘t take more than a couple of minutes to be ready. Someone care to explain?
Did you say 48 hours?! 😶
Does anybody know what kinds of restaurants to go to to try to find this dish??
Ce engleza stricata
very slow movements in the kitchen
Kinda puzzles me why tomato skins are removed but not the tough zucchini skin
Because in cooking the tomato skin separates an becomes hard añ chewy the zucçhini skin becomes soft and adds colour to the dish