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 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.
C'est magnifique! Merci mille fois Chef! Je m'imagine mes ancetres de Montignac epluchant ces herbes de leur jardin en campagne pour leur ratatouille grace a votre presentation tres soigneuse et detaillee. ❤
Merci chef Vivien ! J’ai découvert votre chaîne juste avant Noël (je cherchais la recette de la ratatouille classique, la vraie, sans fioriture mais sublime) et depuis je suis fan. Je vous remercie pour vos explications toujours si pédagogues, pour votre bonhomie et pour l’amour que vous prodiguez à tous vos plats (et à vos charmantes poules !). Je me régale même devant vos recettes de viande, alors que je suis végétarienne, car j’en ai déjà testé quelques unes et les carnivores de ma famille les ont bien appréciées ! Continuez à nous enchanter, s’il vous plaît !
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.
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.
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.
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.
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!
Actually shockingly delicious my first bite was kinda "hm it's alright" but as I started to eat it every bite was unique some was strong sweet tomato flavor. Some a bite of garlic and squash and others oniony and simple. I made this dish today about 30 mins ago because my 2025 new years resolution is to cook a dish from a certain country every weekend. (A new country every month) this was week 2 of January and this month is french :) thanks for the recipe chef! I recorded myself making it and will upload it soon. I'm not a big youtuber or even really a youtuber it's just a new years thing and this will keep me consistent
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?
Chef Vivien mentions the cooking durations of different versions of Ratatouille: from 20 minutes up to 48 hours. He obviously recommends to put the ratatouille in the oven for about 35 to 45 minutes at 150 °C. If you want to do the slow cooking version, which supposedly would be the traditional version, you need an oven which can produce very low heat (as Chef Vivien explains) - and then, 48 hours make sense. You'll also need a lot (!) of time to cook a real Sauce Bolognese or a tender Goulash / Pörkölt.
🔥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.
@@baldrick1485 But it's Tian, not Ratatouille. The fictional world fooled us!
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
What a lovely presentation. Thank you so much for this inspiring recipe.
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.
Merci, wonderful, perfectly explained, thank you Chef Vivien
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.
C'est magnifique! Merci mille fois Chef! Je m'imagine mes ancetres de Montignac epluchant ces herbes de leur jardin en campagne pour leur ratatouille grace a votre presentation tres soigneuse et detaillee. ❤
Merci chef Vivien ! J’ai découvert votre chaîne juste avant Noël (je cherchais la recette de la ratatouille classique, la vraie, sans fioriture mais sublime) et depuis je suis fan. Je vous remercie pour vos explications toujours si pédagogues, pour votre bonhomie et pour l’amour que vous prodiguez à tous vos plats (et à vos charmantes poules !). Je me régale même devant vos recettes de viande, alors que je suis végétarienne, car j’en ai déjà testé quelques unes et les carnivores de ma famille les ont bien appréciées ! Continuez à nous enchanter, s’il vous plaît !
Ratatouille is very delicious, this is the way I was taught to make it as well❤
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
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.
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.
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!
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
Incredible chef, love his style, plain and elegant and simple. 🎉
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
Very good. Just tried this
An absolutely delicious dish, the recipe worked beautifully!
Thank you very much 🙏👌
Супер Дупер !
What a wonderful presentation as an old chefYou are keeping the tradition of a real ratatouille! Not to be fussy!
I made this today, just as you described. We very much enjoyed it.
@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!
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 🙂
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.
Merci Chef Vivien. Today I cooked Ratatouille following your recipe.
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.
Nice lounch nice garden🌳☂️🌎🍸👨🏼🍳
Great video and instructions thank you
Очень вкусно!!! Спасибо за рецепт!!!
Excellent explanation of one of my favorite dishes!!!
I like the way you cook ratatouille
Great video and I love to hear you talk
Thanks for the recipe ❤
how delicious is this!!!! Thank you for this recipe!
thank you for you passion for this beautiful simple complex thing
I like how you explained every details thanks allot ❤❤❤
Excellent video. We made this today and it was magnifique!
Great video Chef, thanks for taking us through the steps so clearly!
I love France cuisine, thank you Chef Viven.
From Australia .
Made this, and everyone loved it! Thank you ❤ It's on my favorites list.
I learned all this when I went to Italy this summer!!!
Very nice 👍
Wonderful dish thank you
Liked and subscribed to this awesome chief
I truly loved this recipe. Thank you for sharing 🥰
I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋
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.
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!
Wow! Beautiful and it looks so tasty! Thank you :)
Very beautiful! 👏👏👏
Thank you, Vivien!
Excellent! Bon Apetit
Perfect!
Yummy! I’m happy I found your channel! Merci Monsieur😊
This looks amazing!🤩
Lovely tutorial, very informative. Would Iove to see your chips recipe!
Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned it.
La receta se ve increíble!!!❤
Que bien explicado!!
Finally someone who's not an American telling me how to make a traditional food.
It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.
The best ratatouille I ever seen with all the detail you are the best CHEF VIVE LA FRANCE
Actually shockingly delicious my first bite was kinda "hm it's alright" but as I started to eat it every bite was unique some was strong sweet tomato flavor. Some a bite of garlic and squash and others oniony and simple.
I made this dish today about 30 mins ago because my 2025 new years resolution is to cook a dish from a certain country every weekend. (A new country every month) this was week 2 of January and this month is french :) thanks for the recipe chef! I recorded myself making it and will upload it soon. I'm not a big youtuber or even really a youtuber it's just a new years thing and this will keep me consistent
this looks amazing! i for sure need to try and make it one day!
I don't know what sounds more delicious! The dish being prepared, or the accent of the man preparing it!!!!!!😊😊
The french accent of our chef is also an important ingredient....
Nice smoke alarm
Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion
I really like your accent it is so addicted 😢
watched the whole video until the end very entertaining XD
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
Would it be okay to deglaze with a little bit of white wine or is it not a Ratatouille then anymore ?
His reaction is what I am hoping 14:39 to have for myself when I make this 14:47 fingers crossed 🤞🏻
What pan do you recommend?
stainless steel or cast iron
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.
Merci this is my first ratatouille 🎉
美味しそうだな
3:18 😮 3:23 yes please tomato chips??
Do you have a restaurant?
I like to put olives in it…. I prefer that one recipe to MarcoP white’s
❤❤❤
Namaste
Kon'nichiwa
I'm glad I didn't go with the movie version...This is it.
This was in a memory of the Grim Eater, preped by his mom.
Beautiful
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
I’m watching this while eating pizza pops
Such a sexy dish! Thank you Chef Vivien! ❤
can we call Ratatoulle stew mix vegetables?
lol. People think he said 48 hours. He said 20 minutes to 4 to 8 hours.
This is the version i know.❤
*48 hrs!?*
looking at my crock-pot
edit: i'll make it but for second time i'll add *jalapeños*
Who knew weezy waiter could cook.
No pre salting of eggplant for half an hour then.
This is authentic Ratatouille not from the movie
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?
I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.
Que delicia éxitos
i don't understand, 48 hours ?
He means that you can keep it on the heat for up to two days if you want to.
Chef Vivien mentions the cooking durations of different versions of Ratatouille: from 20 minutes up to 48 hours. He obviously recommends to put the ratatouille in the oven for about 35 to 45 minutes at 150 °C. If you want to do the slow cooking version, which supposedly would be the traditional version, you need an oven which can produce very low heat (as Chef Vivien explains) - and then, 48 hours make sense. You'll also need a lot (!) of time to cook a real Sauce Bolognese or a tender Goulash / Pörkölt.