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.
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.
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!
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! 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.
@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!
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!
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.
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
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.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
🔥Best playlists chefvivien🔥:
French classics:
ua-cam.com/play/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv.html
Sauces:
ua-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
ua-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
ua-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
ua-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
ua-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
I don't know what sounds more delicious! The dish being prepared, or the accent of the man preparing it!!!!!!😊😊
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.
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
An absolutely delicious dish, the recipe worked beautifully!
Thank you very much 🙏👌
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.
Incredible chef, love his style, plain and elegant and simple. 🎉
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!
Nice lounch nice garden🌳☂️🌎🍸👨🏼🍳
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.
Excellent video. We made this today and it was magnifique!
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 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.
how delicious is this!!!! Thank you for this recipe!
Very good. Just tried this
Excellent explanation of one of my favorite dishes!!!
Great video and instructions thank you
I love France cuisine, thank you Chef Viven.
From Australia .
Thanks for the recipe ❤
I like how you explained every details thanks allot ❤❤❤
Очень вкусно!!! Спасибо за рецепт!!!
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
I like the way you cook ratatouille
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.
What a wonderful presentation as an old chefYou are keeping the tradition of a real ratatouille! Not to be fussy!
@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!
Yummy! I’m happy I found your channel! Merci Monsieur😊
thank you for you passion for this beautiful simple complex thing
Ratatouille is very delicious, this is the way I was taught to make it as well❤
Wow! Beautiful and it looks so tasty! Thank you :)
Wonderful dish thank you
Great video Chef, thanks for taking us through the steps so clearly!
Very beautiful! 👏👏👏
I made this today, just as you described. We very much enjoyed it.
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
Thank you, Vivien!
Very nice 👍
Great video and I love to hear you talk
I truly loved this recipe. Thank you for sharing 🥰
Супер Дупер !
Liked and subscribed to this awesome chief
This looks amazing!🤩
Excellent! Bon Apetit
La receta se ve increíble!!!❤
Que bien explicado!!
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.
Lovely tutorial, very informative. Would Iove to see your chips recipe!
Perfect!
Finally someone who's not an American telling me how to make a traditional food.
I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋
I learned all this when I went to Italy this summer!!!
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!
Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion
this looks amazing! i for sure need to try and make it one day!
Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned it.
Nice smoke alarm
美味しそうだな
The french accent of our chef is also an important ingredient....
His reaction is what I am hoping 14:39 to have for myself when I make this 14:47 fingers crossed 🤞🏻
It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.
Namaste
Merci this is my first ratatouille 🎉
watched the whole video until the end very entertaining XD
I really like your accent it is so addicted 😢
❤❤❤
Kon'nichiwa
3:18 😮 3:23 yes please tomato chips??
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.
I’m watching this while eating pizza pops
What pan do you recommend?
stainless steel or cast iron
I like to put olives in it…. I prefer that one recipe to MarcoP white’s
lol. People think he said 48 hours. He said 20 minutes to 4 to 8 hours.
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 ?
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
Such a sexy dish! Thank you Chef Vivien! ❤
I'm glad I didn't go with the movie version...This is 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
This is the version i know.❤
This is authentic Ratatouille not from the movie
*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.
Beautiful
can we call Ratatoulle stew mix vegetables?
No balsamic?
Que delicia éxitos
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?
No pre salting of eggplant for half an hour then.
by eggplant, you mean aubergine .. by zuccini, you mean corgette I believe 😂
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.
"Hupla!"
Ce engleza stricata
Did you say 48 hours?! 😶
Does anybody know what kinds of restaurants to go to to try to find this dish??
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
I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.