Ratatouille in a Michelin 3-star French restaurant with Martino Ruggieri - Alléno Pavillon Ledoyen
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- Опубліковано 1 лип 2021
- Ratatouille is a traditional rural dish from Southern France, which thanks to the Pixar movie has become one of the most famous French dishes all around the world. To discover the history and secrets of this colorful vegetarian recipe we have been to Paris, inside the three-star Michelin restaurant Pavillon Ledoyen, together with Martino Ruggieri. The Italian chef, who has been working in France with Yannick Alléno for years, traces the history of Ratatouile through two recipes, the original and the "Hollywood" one. With the help of his very young brigade, Ruggeri takes us by the hand into the heart of the great French cousine.
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INGREDIENTI/INGREDIENTS
RATATOUILLE tradizionale/Traditional RATATOUILLE
6 pax
peperone giallo/yellow pepper 1
peperone rosso/red pepper 1
melanzane/eggplants 2
zucchine trombetta/green courgettes 2
cipolla bianca/white onion 1
spicchi d'aglio/cloves of garlic 2
pomodori rossi/red tomatoes
rametto di timo/sprig of thyme 1
basilico/basil qb/to taste
olio EVO/EVO oil 100 ml
RATATOUILLE Pixar
melanzane graffiti/graffiti eggplants 2
melanzane/eggplant 2
zucchine verdi/green courgettes 2
zucchine rotonde gialle/ound yellow courgettes 2
pomodori rossi/tomatoes 10
peperoni rossi/red pepper 2
cipolla bianca/white onion 1
foglie di basilico/basil leaves 30
rametto di timo/sprig of thyme qb/to taste
passata di pomodoro/tomato puree 500g
olio EVO/EVO oil qb/to taste
Sale/ salt qb/to taste
Pepe nero/black pepper qb/to taste
Umiltà, maestria e passione.
Nome della musica?
@@guglielmoboi8819 la cerco anche io da giorni ma non la trovo... me ne sono innamorato
@martin manuel not even everywhere in "europe", my friend. The best restaurants of the world are mainly in Italy and France, other countries may have one or two good ones too, but nothing beats France or Italy.
But this can span more than just the Mediterranean or Turkey as far as the Americas specially Mexico they make something called "guisado" which uses identical ingredients. Which I think dates back to the Aztecs as the combo of using Squash (Zucchini modern cultivar), Tomato, Peppers date back to those times (since they are native and first cultivated there) as it shows in some of the reference in the codex on the cooking of sauces the Aztecs would sell in the markets. So wouldn't say it's just a mediterranean thing if anything the Americas predates it and the mediterranean could just be a modern improved version of it.
I can't believe I watched this all the way until the end and the rat did not make a single appearance!
I can't believe they didn't taste the two versions and compare them...
LMAO
@@hobbesthegoblin Some cuistos are simple above tasting their own food ;)
@@hobbesthegoblin maybe it was preapared for customers
This is obviously not done right. They didnt even have the hat to conseal the rat.
Martino is a likeable person through the video but when he starts thanking everyone in the room he really comes through as a humble amazing individual.
Infatti uno così non lo vedi a master chef ..
When the camera was turned off he started attacking everyone with a wooden spatula
@@StephNuggs this is true i was the spatula
I'm super honored and humbled to see how those 2 Italian guys respect and treasure a culture that is not their own, and help preserve it. Thank you.
As anyone should! I’m Italian but I truly love France (maybe because my grandmother is French and a part of family live there) like I love Spain, Portugal, Sweden, Morocco… every country should be respected and known. If you read or study other cultures you will find a lot of resemblances, love it.
@@aurorasss3666 reading the history of the world and finding all the different cultures to be connected in ideas, especially in the history of Philosophy, is truly amazing.
The two gentlemen actually doing the cooking were French according to Ruggieri.
He said it: ratatouille is a Mediterranean recipe.
Your French but apparently you don't know south-France cooking, my birthplace and my heart ! This is a mix of "ratatouille" and "tian" fully disrespectful for this both cultural recipes.
This man is unbelievabely gifted on a purely linguistic perspective, the way he swtiches accents is so natural and flawless... I'd love to hear him speak in other languages and perhaps his native dialect too.
15:46 ça pue chez toi!
If you know both languages well, like if you were raised speaking them then it's not that hard. I frequently speak English and when a Spanish word comes up I pronounce it properly.
@@richardsanchez5444 I'm not that sure honestly. I've known actors and linguists who were born bilingual and weren't as naturally skilled as this man.
@@edraithreally? that's pretty interesting. I guess some people can't. Me and my cousins would speak to our parents aunt's uncles and grandparent's solely in Spanish and switch over to English among ourselves, sometimes mid sentence. Still to this day we'll speak English but throw in some Spanish when referencing specific things.
@@richardsanchez5444 I mean how the accent switches, not the language, two different things.
Che preparazione, che cultura e che umiltà. Questa è arte culinaria.
l unico che ha ringraziato lo staff "cameraman" di italia squisita
Molto umile! Che piatti
MI HAI TOLTO LE PAROLE DI BOCCA . Spiace solo che gli italiani che valgono se ne vadano tutti dall'italia
Oooooooeeeiiii
I agree with whatever you said
Cares about his employees… my favorite part.
Pfp and name, spoopy
think he loved him also
@@Nightsh4dE26 🤨
They are a couple
@@senzafuturo6501 for real?
I love the way this chef includes his brigade, a kind gesture to show that a chef is nothing without those working with him.
DA BRIVIDI! Sapore di Europa, il bello di delle colture che si incontrano. Un pizzico di orgoglio Nazionale a vedere due Italiani giovani in un posto così ambito a livello mondiale. Grazie.
The way he says French words flawlessly while code switching between Italian and French. I could listen to him talk about cuisine all the time.
sai com'è lavora in Francia...
I don't think you notice, but he took a little bit of a French accent when speaking italian, it has to be many many years he's working there
It’s beyond code switching surely it’s just actual language switching
That's what happens when one country borders with another country...
Come to Belgium be amazed at the language switching over there
@@The-Cat no need to 🙃 I'm bilingual with French as my first language living in English Canada so I code switch all the time.
"io posso dire la mia, ma non sono nessuno per dire che è quella giusta". Credo che queste parole siano il riassunto perfetto della sua maestria e della sua preparazione. A fronte di questo, non mi meraviglio che abbia raggiunto determinati livelli. Complimenti.
Proprio come tutti quegli italiani pseudo esperti che criticano in modo arrogante e maleducato chiunque cucini in modo diverso da come la pensano loro. Ogni volta che ci incappo mi sento male, va a discapito di tutti i bravi cuochi italiani, amatoriali e professionisti.
@@luigicorte quelli a cui ti riferisci sono dei poveracci
I veri chef sono dentro le cucine
Gli altri....dentro le tv🤣
@@antoniettadipaolo7645 Insomma... Cracco, Bastianich e gli altri sono in primo luogo degli chef validissimi. Poi si sono messi anche a fare tv, questo perchè il ritorno sia economico che di immagine è altissimo.
@@luigicorte a posto siamo. Bastianich non ha mai cucinato in vita sua. È solo un ricco ereditiero dei ristoranti di famiglia
never realized how complex this dish is, Remy was absolutely cheffing
Complimenti allo chef Ruggieri per la professionalità, la passione, i modi gentili e pacati con cui spiega la ricetta, e non ultima l'umiltà con cui presenta e ringrazia i suoi collaboratori. Un vero signore! Ad avercene nei luoghi di potere persone così!
I like this chef so much, he sounds warm and shares his knowledge willingly without a hint of superiority. His dishes are as beautiful as the paintings in the Louvre! I'm only a student now, but when I make enough money to travel, I will go to your restaurant good sir, as one of the first places in Paris to eat at.
Remember it’s a 3 Michelin stared restaurant 1 dish in one of those can be hundreds to thousands of pounds and plus the booking can take years to get a table. But we all want eat in one, one day.
dude go to Portugal and eat amazing food in good quantities for 20 euro max.
@HighHopesBass last time I checked it was
@@JanWilliamsBailey It is 280 eur or 395 eur for multiple courses. Add 13 eur for a glass of wine.
@@JanWilliamsBailey nah its not cheap but if u have the money to do it why not... for most people its more like a once in a lifetime thing
I've made Ratatouille quite a few times over the years and thought mine looked quite pretty, until I saw this chef's rendition! What a beautiful dish!
I definitely want to try making this for a dinner party. I probably should practice first- do a test run! 😁
if it looked like it the video you made a "tian de légume" not a ratatouille
@@balduccioliv they made both
Not very tasty though
@@samueldavis5895 Choose your veggies better and cook them right.
Always brings joy to see an expert work so masterfully and yet speak with humility.
Magnificent! 🤩
The way he transitions from Italian to French is buttery smooth
It's Provence dude, it's almost the same culture.
he can not speak french to save his life
that's called being bilingual, it's not rocket science. and his french sucks anyway
Indeed
@@christinemuschiato5895 pas vrai
Whoever scored this video needs to be praised. Super Relaxing
it's probably under that exact (relaxing) category from a site of royalty free music for a monthly sub fee. It's more likely (and cheaper) than actually hiring a composer to score each video.
@@cottleston4525 yeah it would be credited otherwise
Is true. I am watching it lying in the bed ... have no intention to cook this whasooever ...only have one egg in the fridge :)))
YES!!!
Cooking certain complex (at least complex to me) dishes is cathartic to me, as if that song is playing in my head.
Chef numero uno assoluto. Non conoscendo nemmeno che cucina possa proporre basta vedere come tratta i ragazzi della brigata, come ne tesse le lodi, come ama la cultura del cibo e come espone tutte le sue idee più che condivisibili. Grandissimo.
A sofisticação feita com simplicidade! Isto é arte!
Parabéns!
Come francese, ho amato questo video. So che molti italiani non amano molto i francesi, ma il popolo italiano è un popolo che rispetto molto, quindi per gli italiani fare del buon cibo tradizionale francese mi rende molto orgoglioso.
I hope what I wrote makes sense, sorry I used an automatic translator
Only a bit of cultural rivalry and some incomprehension between Italians and French (lots of Italians think that it’s the French that hate them, not the other way around), btw respect from Italia!
Io non sono tra quelli, amo la Francia, i francesi e la vostra bellissima lingua. Ai miei tempi i genitori facevano la fila di notte per iscrivere i figli alle classi di inglese, i miei neanche 5 minuti perché ho scelto il francese. W la France, W l'Italie !
@@liviobabich952 Grazie mille, il tuo commento mi rende felice. Viva la Francia e viva l'Italia! godiamoci questi due meravigliosi paesi
Ma non penso sia vero , è più una sorta di competizione che avversione, non si può non amare la Francia e viceversa....( a parte nel calcio 😁)
Chef serio gentile intelligente e preparato, si vede... brava persona oltre che professionista esemplare
Thanks for sharing this recipe. I made my first ratatouille last month and even bought a used electric deli slicer ( my wife thought I was crazy) to make all of the slicing easier. Just like you say, it is a classic and delicious dish that is very impressive as a visual piece of food art! I will definitely make this again ( all veggies were from my garden to include the herbs ) Mange!
His interchangeable speech from France to Italian is so cool. I want to be able to speak so fluently in French, and hell, even Italian too! I really like the tune in the background too
So well spoken, such a heavy aura emanates from him. This chef loves his job and knows exactly what he’s doing.
I can tell that he was excited that someone asked him to show how this is made. Both of them were enjoying every minute of preparation right down to when the dishes went into the oven. I was surprised how much work goes into this. I can tell both of those dishes would taste heavenly...
Duh hes a 3 michelen star chef
1:39 kinda uncanny how much he looks like one of the chefs from Ratatouille
The one that killed a man with his thumb?
@@achilleneri1050 YES DUDE
@@achilleneri1050 Espérons qu'il ne tuera pas celui qui mange sa "ratatouille", franchement je préfère la recette du rat
@@jacquylenoir9097 They both look like the chefs from Ratatouille, he looks just like alfredo~
thought that too!
This chef guy is so nice. Always thanking the people around him and crediting them instead of basking alone in the fame like a vampire.
Very cool.
The best leaders know that true leadership can only ever be earned by gaining the consent of those whom they lead.
And you gain their consent by earning their respect
Che meraviglia vedere lo studio e la passione del cibo come forma d'arte. Bravissimi!
Pacato, umile, intelligente e di grande cultura. Gran video, grande chef e gran ristorante.
Il pomodoro tagliato a mano, è preciso quanto l'affettatrice. Chapeau!
Meraviglia! Grandi cuochi, grande umiltà, persone straordinarie.
una meraviglia tutto, i toni, i colori, piatti che si possono mangiare con gli occhi. Complimenti
I'm pretty sure the chef helping him is the secret hidden boss cus he gives off that vibe xD
LOL for real
what do you mean by that vibe
he looks like mark zuckerberg.
probably his distant cousin, mark zucchini.
@@JackJackKcajify the vibe that he's the one in control, the one that knows a lot more than he's making you believe, like he's hiding something. They are often more humble and on the background, but it seems forced. Like said, like they are hiding their talent, knowledge, position.
I don't think so though, the look at 7:04 speaks volumes.
French cuisine with a brilliant Italian chef and his gorgeous language and style. What’s not to like ?
the french cuisine. It's so overrated. Lived in france for a year and portuguese food is far better.
@@andrecardoso6941 You probably don't know much about French cuisine after a year. There are so many French cuisines, you cannot know them and make a statement after a year. And why the comparison with Portuguese food ?
@@superresistant8041 cause it’s an hidden gem. I agree I can’t be an expert about french cuisine after only an year. Their gastronomy is vast and there were some regions, specially in the south that I did like very much. I’ve eaten in expensive restaurants in Paris and I was left disappointed. Not too mention I was still hungry. What I did love in France was the cheese.
@@andrecardoso6941
So you begin by statement that all french cuisine is overrated just because of a few disappointing restaurants in Paris ? I could tell you the same cause i ate one day in a shitty restaurant in Lisbon, that doesn't make sense... Sorry but that's really disrespectful for every good chef in France, moreover i can tell you as a french that France is can not be reduced to Paris, wether it be for the food or anything else
@@superresistant8041 ah ye french cuisine. mcdonalds and kebab aka tourist food. that way italy has it easy, with the pizza.
you cant expect much from people who cant appreciate natural ingredients having taste rather than them being drowned in sauces.
Me encantó la receta, una explosión de color y sabor😍
That had to be the fastest, most absorbing, 17m51s I ever watched on a UA-cam and I love UA-cam vids so that's saying a lot. This moved at a fast pace, covering tons of technique, recipe details, information, and brief context for ratatouille. GREAT Cooking vid!
I had to eat something at the end of it.
What amazed me the most was how FEW herbs and spices were used (salt, pepper, thyme, basil); I assume to allow the flavors of the vegetables to shine. Thank you for this.
Potrei stare ad ascoltarti per ore, sei incredibilmente bravo a raccontare: dai minimi dettagli del piatto in sé fino agli ingredienti di cui è composto. Video favoloso, spero di vederne altri così!!
*I'm glad watching this now and seeing 2 chefs cooking*
*Greetings from Indonesia* 🤗🤗
Che meraviglia..che delicatezza..eleganza..siamo orgogliosi di quello che porti in giro, anche di italiano, nella commistione francese!!
Un video che trasmette amore, passione e rispetto per la cucina. E' stato un vero piacere vedere questo video.
Solo rispetto per lo chef e la sua storia, ed esecuzione del piatto magnifica.
Magnifico, culinaria e historia siempre de la mano. Gracias.
Wow his Italian is so smooth, as a Portuguese speaker I could understand it all so well! Loved this video and loved the recipe...
Beautifully put together video. And the two chefs are amazing, I love how they share the stories in such an interesting way, and are both so humble and caring of the support staff. Everything about this is beautiful!! Thanks!!
La.grandezza di uomo si vede dalla.sua umiltà!! Chef siete Enorme!! Chapeau ! !
Uma verdadeira obra de arte, longa vida a esses chefs maravilhosos ❤❤❤bom final de semana.25.08.23
che bello vedere italiani validi e maestri che tirano avanti alcuni dei migliori ristoranti al mondo--questo mi riempe di orgoglio! sentirlo parlare e spiegare poi è davvero affascinante, trasmette passione e grande amore per il suo lavoro! Bravo!
Orgoglio ma anche un po’ di amarezza perché, come accade spesso, le menti italiane migliori fuggono all’estero. Portano sicuramente onore e lustro al nostro paese ma altrove, qui non vengono mai valorizzate abbastanza. È un problema che esiste da troppo, purtroppo.
La musica in sotto fondo è perfetta;
E complimenti ai chef che cucinano con anima e passione
Do you know the name of the music?
I like how this actually seems very feasible to do at home with all the garden vegetable excess I get each season. Awesome video.
I leave the space in the middle and place a fresh burrata there at the table. Top with smoked fleur de sel
@Firey Power vegetables must be very good almost sweet and salt is very important through differents steps
It’s super easy and delicious, in Italy we called it “caponata” and it’s made with all the veggies you have in your fridge. When you don’t know how to cook as a side dish, cut some veggies and mix them together… they’re always good. If you want to add a plus, try them with some vinegar and sugar, they’ll be bittersweet. Delicious!🥰
@@aurorasss3666 in realtà la caponata ha diverse ricette, ma sono tutte ben precise ed è un Prodotto Alimentare Tradizionale (quella siciliana). Poi ovviamente uno la fa come gli pare, ma la caponata non è un mix di verdure che ti capitano a tiro.
The only thing that concerns me is I lack that deli slicer. One chef said you can always slice with a mandolin. I guess I can try with that instead.
Lo Chef Ruggieri non lo conoscevo,una persona fantastica nel suo lavoro,umile e generoso nei confronti dei suoi collaboratori negli altri video,e in questo ringrazia anche i ragazzi che hanno ripreso i piatti. Solo un grande professionista merita un grazie da chi vede queste realizzazioni ...applausi...applausi...applausi....
Wonderful video! I loved all of the explanations about small things that make a big difference.
Pavillon ledoyen e alleno sono due istituzioni della cucina mondiale, che oggi ci hanno regalato 20 minuti di arte pura, lo chef Martino ruggeri ha raccontato la ratatouille in maniera eccezionale e poetica, grazie a Italia squisita, siete un canale che fa bene ❤️
9:52 carefully where we are adding salt, seasoning one by one
other guy: grinding the shit out of pepper grinder and just getting it done lol
my thought exactly
Grinding pepper is not as dangerous as spreading salt. Gotta be carefull with salt, pepper is a personal taste, ofcourse with limits. That looked fine to me.
acute😂
Because they're different seasonings.
And it was reassuring that some of the sliced vegetables were stacked a little carelessly.
Non mi stancherò mai di ripetere quanto siano importanti tutti questi video.
Insieme a Giuliano Sperandio, lo Chef Ruggeri è tra le mie personalità del mondo culinario preferite. Grazie
This is so ingenious! I bow deeply to such culinary artistry
I m french, I often cook some ratatouille. But this one look amazing! Lot of respect and thank you chef! Viva Italia ^^
C'est un Tian à la provençale sur lit de ratatouille.
@@anxiophage7034 Merci pour l'info, j'ai un italien au ras des pâquerettes! Bientôt un Tian à la provençale sur un lit de ratatouille alors :)
Why not try ham and cheese slices every so often in between
@@cocoduck7745 It's mediterranean cuisine, It's meant to be healthy
@@anxiophage7034 exact. Et il est très bien fait. Inspirant.
today an Italian taught me things I didn't know about my own country .
Yes, sometimes it takes an "outsider" to notice details others miss. And that person doesn't have emotional prejudices so they can analyze with more refinement. I live in Italy now and feel the same. As an American I have no prejudices and can appreciate what makes each region's cuisine special and unique beyond the obvious. I particularly love finding the French connections to much of centro/sud Italian cuisines because of the Kingdom of the Two Sicilies and the Norman/French rule here. Things like the heavy use of soffrito (carrots, onion, celery mirepoix) as a base for sauces including tomato, and French herbs and crepes or crespelle (scrippelle in Abruzzese dialect) along with white and rose' wines in cooking in Abruzzo/Molise/Sicilia.
Camembert is amazing, but epoisses is the best cheese in the world in my opinion
Plot twist: camembert is italian
@@yunhanluo3295 And Champagne is russian ^^ Bande d'hérétique ! Pas touche à la boustifaille française nom didiou ! Rendons à César ce qui est à César et les vaches seront bien gardées :p
name checks out
Beautiful! Elegant too thank you for sharing your art 👍🏻
L'amour de la bonne cuisine est l'un des points communs qui rapproche tant la France et l'Italie. Superbe vidéo !
Che pulizia,che educazione,complimenti anche soltanto per questo.
Fantastica ricetta, grande chef, umile e preparato! Un vanto italiano all' estero!
Sono rimasta incantata! Finalmente uno chef (con accento francese, per giunta) che sa essere autorevole senza tirarsela.... come si dice? chapeau bas!
Questa è arte descritta con precisione e umiltà da uno chef pluri stellato, che non si atteggia a fenomeno, come tanti colleghi! Complimenti 👏🏻
I got really high once and watched the movie about rats cooking, ever since then I've been obsessed with making that elegant and intricate style of ratatouille.
The preparation is so painstaking, and the result is so exquisite beautiful, must have tasted fantastic. I always love Rataouille, for me the farmer style is good enough.
Yo en como en el cielo❤disfrutanto tan buen video❤..felicidades..mas platos ..mas videos...1000/100
Una version exquisita, elegante, moderna. Enhorabuena sois unos genios. 😃 😍
couldn't understand a word and I loved every second of it
There are perfect english subtitles if you turn on CC's
@@xSwitchB1ade I never think to use the CC option. Thank you for reminder!
Italian is always pure class in the kitchen
I felt so captivated. I really got excited by the idea of making this for a small gathering
Hermoso!! Gracias maestros!!
It is always such a joy observing those that take pride and joy in their craft. This is a beautiful video
Veri Artisti e orgoglio Italiano, tradizione e innovazione, il massimo.
That's beautiful. And I loved the song.
Can't believe I watched this until almost the end before realizing that if I turned CC on, English subtitles would appear and I could actually understand this man.
Mamma mia quanta calma e quanta umiltà… sembra veramente una persona gentile, che lavora insieme al suo staff. Sembra quella persona che non fa il capo e poi si prende tutti i meriti. Incredibile.
An italian with 3 michelin stars in paris. That food must be amazing. 😱😱
i ate once, it's actually over hype. it;s like nobel prize. some deserve, some dont.
@@archmad sad to hear that. To be fair, they change up menus all the time at places like this, so next time it should be better, maybe that day did not suit you at all. 😢
@@frozencloudzzful pretty sure taking the opinion of one random person on UA-cam over the thousands of reviews available online is not a good idea
@@jefffawcett yeah, i somehow doubt this person knows whats up, but if they had a bad experience that can be the case. Prolly not the restaurants fault, considering their standards are a million times higher then ours.
The idea that "some deserve, some dont." makes me question if this person knows anything about fine dining or is even capable of enjoying it.
Grazie a voi, spiegazione sia avvincente che didattica, esaustiva. Bel video, grazie allo chef e a Vincenzo, suo prezioso collaboratore. Ecco un altro posto dove andrei a pranzare. Grazie anche a I.S., saluti.
Questa è arte pura....che dire se non “ complimenti “.....
Ma quale arte pura?per me so tutte chiacchiere a finale taglia con l’affettatrice.verdure maltrattate🤦🏽♂️
Graziano Cuomo spero tu stia scherzando....oppure di cucina capisci veramente poco o nulla
@@pelgry1 Graziano è proprietario e chef di almeno 6 ristoranti 3 stelle Michelin
Bathman in quel ristorante non entra nemmeno a fare il lavapiatti....dimenticavo, io di stelle Michelin ne ho 98....
Verdure tagliate con l affettatrice, messe alternate in un piatto e cotte al forno.....arte? Allora dovrebbero stare nei musei le lasagne della domenica delle nostre nonno. Dai per favore....
This was a pure utter delight. Thank you Martino and Vince!
Lindo prato, colorido cheio de vida e alegria.....foi o que pude avaliar pois a vontade comer é grande...parabéns aos Cheffs
Que gusto ver cocinar con tanta pasión.
Voy a tratar de hacer esta receta.
Será todo un reto.
Muchas gracias!!!
loved this video. so relaxing and the vibes were immaculate. their love for food was showing
A work of art, sure it tastes wonderful too, thanks!!
Humble Chef Martino, amazing!
Im french and i love the way they speak half french half Italian , i love you guys je vous aime , très bonne vidéo cuisine ! 👌🏻
che bello vedere uno chef competente che parla bene italiano e non è pieno di sé e insopportabile con "le narrazioni" le verità in tasca etc. bellissimo video, ottima ricetta e persona davvero apprezzabile
Si nota moltissimo l’immenso amore per la cucina e per il Paese che li ha accolti, senza però dimenticare le proprie radici. Video stupendo, complimenti.
Molto ma molto
Piacevole ! Complimenti allo chef e agli aiutanti per la bellissima dimostrazione !
From someone who has tried it, I can say that ratatouille is actually insanely delicious. I didn’t think I’d love something literally made completely of vegetables, but it 2 absolutely delicious. I definitely recommend trying it 😊
Wish we had a restaurant where I am that made this
I make ratatouille but i replace the tomato with pepperoni slices.
muito maravilhoso, excelente prato
Classic Ratatouille with dried capers or black olives, or for an even more intense flavor anchovies, and a nice drizzle of olive oil, on top of some pasta is one of the most amazing dishes ever. Credit to the man himself Jacques Pepin. Happy cooking!
Bravi ,è un capolavoro sarà squisito bravi bravi!!
on top of pasta?? that sounds so good! what kind of pasta?
Gracias por la receta de manos de chef profesionales, muy bien esplicado.
Yum! Délicieux! I cannot wait to try both versions. This is not a common dish in the US but it absolutely should be. Merci Chef 👏👏
Che spettacolo questo video, veramente incredibile
Spero un giorno di poter venire a mangiare nel vostro ristorante, per conoscervi e aver modo di apprezzare la vostra cucina. Davvero un bel video, che trasmette tanto e lascia anche solo lontanamente immaginare che lavoro, preparazione, competenza e ricerca ci sia dietro un 3 stelle Michelin. Complimenti allo chef e al suo staff, che con umiltà e professionalità sono riusciti in meno di venti minuti a far trasparire tutta la passione per il loro lavoro.
Bravíssimo 👏👏👏👏👏😘
I just discovered this channel and I'm in heaven. Thank you.