Traditional ratatouille recipe by chef Vivien

[@chefvivienENG]

🔥Best playlists chefvivien🔥: French classics: kzbin.info/aero/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv Sauces: kzbin.info/aero/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2 Soup: kzbin.info/aero/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2 Desserts: kzbin.info/aero/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY Chicken: kzbin.info/aero/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78 Veggies: kzbin.info/aero/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s

[@kathibrecko5295]

0😊lpl

[@drillbitz]

As soon as he said ratatouille I knew this was going to be authentic

[@K.etanak]

Yeahhhh, this is my first thought too hahaha.

[@bananabanana9210]

True❤

[@derekarnold3665]

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.

[@scottmiller1956]

absolutely! This is exactly how I prepare ratatouille...everything MUST be cooked separately to retain and amplify the individual flavors!

[@baldrick1485]

I prefer Remi's version.

[@gianniverri]

The best ratatouille I ever seen with all the detail you are the best CHEF VIVE LA FRANCE

[@MadisonFalcoFoods]

Ratatouille is very delicious, this is the way I was taught to make it as well❤

[@alanhirschman1320]

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.

[@ChicoJays]

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

[@linaaboasaad4772]

I like how you explained every details thanks allot ❤❤❤

[@paulch8665]

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.

[@bmaiceman]

I don't know what sounds more delicious! The dish being prepared, or the accent of the man preparing it!!!!!!😊😊

[@raxit1337]

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.

[@lastpokemon]

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.

[@jammasterjay4298]

What a wonderful presentation as an old chefYou are keeping the tradition of a real ratatouille! Not to be fussy!

[@anniemcguire2359]

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.

[@AndriiMuliar]

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.

[@Upstairs888]

Incredible chef, love his style, plain and elegant and simple. 🎉

[@Itslo13]

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 🙂

[@yamsrh]

Excellent explanation of one of my favorite dishes!!!

[@murphy9924]

Finally someone who's not an American telling me how to make a traditional food.

[@nick8292]

Excellent video. We made this today and it was magnifique!

[@Stargazergirl104]

@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!

[@fuzzyc]

Great video Chef, thanks for taking us through the steps so clearly!

[@joelshuler7569]

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.

[@sandielefant8258]

Wow! Beautiful and it looks so tasty! Thank you :)

[@weeliano]

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!

[@Miata822]

I made this today, just as you described. We very much enjoyed it.

[@elenapetica3893]

Очень вкусно!!! Спасибо за рецепт!!!

[@mabel8179]

Merci Chef Vivien. Today I cooked Ratatouille following your recipe.

[@user-rh4jf7gy4k]

I like the way you cook ratatouille

[@alexanderknox9468]

thank you for you passion for this beautiful simple complex thing

[@user-up9hs1tr5b]

how delicious is this!!!! Thank you for this recipe!

[@mirinae4313]

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!

[@muymuy777]

I truly loved this recipe. Thank you for sharing 🥰

[@pritchardtumuhairwe425]

Wonderful dish thank you

[@violetgaribyan-jg9ll]

Nice lounch nice garden🌳☂️🌎🍸👨🏼‍🍳

[@alexosminkine6044]

Супер Дупер !

[@mabeaute8963]

Yummy! I’m happy I found your channel! Merci Monsieur😊

[@felicitykrah2909]

Lovely tutorial, very informative. Would Iove to see your chips recipe!

[@viktoriyazviagintseva8789]

Thanks for the recipe ❤

[@jana_elshaer]

I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋

[@davidsilva487]

Great video and instructions thank you

[@yasminetahir3970]

i love tomato so muchhh!!! would love to see the chips recipe, please chef.

[@Eat.in.bobbybabita]

Namaste

[@ashleywilson3814]

Great video and I love to hear you talk

[@444lara]

La receta se ve increíble!!!❤ Que bien explicado!!

[@TheBebelehaut]

The french accent of our chef is also an important ingredient....

[@Lily_Michael]

美味しそうだな

[@mabel8179]

It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.

[@Cloud-gt9cj]

Very beautiful! 👏👏👏

[@victoriabregeda79]

Thank you, Vivien!

[@katharinaspeelman1623]

I learned all this when I went to Italy this summer!!!

[@napuaoney8593]

His reaction is what I am hoping 14:39 to have for myself when I make this 14:47 fingers crossed 🤞🏻

[@natiamechitishvili]

Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned it.

[@allakravets9820]

Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion

[@Mr_Onion_Youtube]

this looks amazing! i for sure need to try and make it one day!

[@napuaoney8593]

3:18 😮 3:23 yes please tomato chips??

[@iftekharhassan8448]

Excellent! Bon Apetit

[@luvuJesusmySavior]

This looks amazing!🤩

[@LanLanVu-lg1lu]

❤❤❤

[@georginahernandez7459]

Perfect!

[@itsAkkiii]

Liked and subscribed to this awesome chief

[@Incognito-xh1ze]

Very nice 👍

[@edwinpillay1409]

I'm glad I didn't go with the movie version...This is it.

[@user-hg8tf1mp2q]

I really like your accent it is so addicted 😢

[@nickmessitte1721]

Nice smoke alarm

[@lisazhao3227]

watched the whole video until the end very entertaining XD

[@Philanazoie]

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

[@maydarwiche5816]

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.

[@Onlylove994]

Merci this is my first ratatouille 🎉

[@fxrisxmxli]

This is authentic Ratatouille not from the movie

[@tysonq7131]

I’m watching this while eating pizza pops

[@isabelmedina2177]

What pan do you recommend?

[@nadezhda6306]

Such a sexy dish! Thank you Chef Vivien! ❤

[@treadnokash7598]

This is the version i know.❤

[@fvrrljr]

*48 hrs!?* looking at my crock-pot edit: i'll make it but for second time i'll add *jalapeños*

[@heiron]

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

[@russellmlfranklin]

Who knew weezy waiter could cook.

[@clementchinsterer]

can we call Ratatoulle stew mix vegetables?

[@stressingmitdressing]

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?

[@someoneontheinternet9462]

Beautiful

[@michaelayling8855]

No pre salting of eggplant for half an hour then.

[@AndyRiot]

"Hupla!"

[@shirazisam]

by eggplant, you mean aubergine .. by zuccini, you mean corgette I believe 😂

[@AM-xy6xk]

I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.

[@itsMe_TheHerpes]

can i add potatoes to this ?

[@chefvivienENG]

No

[@itsMe_TheHerpes]

@@chefvivienENG ok, thank you. also, i just subscribed.

[@JoseReyes21j]

Que delicia éxitos

[@wonderwoman5528]

No balsamic?

[@bmaiceman]

Does anybody know what kinds of restaurants to go to to try to find this dish??

[@d12kiem7]

Kinda puzzles me why tomato skins are removed but not the tough zucchini skin

[@pacararahming1991]

Because in cooking the tomato skin separates an becomes hard añ chewy the zucçhini skin becomes soft and adds colour to the dish

[@MegaWilmington]

i don't understand, 48 hours ?

[@bencnnw]

He means that you can keep it on the heat for up to two days if you want to.

[@nellg1612]

Did you say 48 hours?! 😶

[@realdragon]

Is it really traditional if rat didn't make it?

[@nielsk85]

But no carrot?

[@romazone101]

Never! Unless you want to.

[@leomilani_gtr]

Let's talk logics: if you're going to leave everything cooking with the lid, what's the point of cooking them separately before?!

[@chefvivienENG]

You need to fry first. Once you put all together, it means boiling, not frying. Completely different taste

[@Alexander-dt8sk]

Chef, merci bien for this recipe. Iv'e been using a recipe that results in a relish-like ratatouille. I much prefer this confit style that you've prepared. One suggestion: It is common now to see You Tube presenters wave their hands about needlessly. It's distracting and detracts from the message you're trying to impart. Please restrain the waving about of your hands (like at the end). Kudos for keeping the monologue to what's relevant to the preparation, and for foregoing the use of annoying background music.

[@Gamefreak924]

It's called being expressive, and he's not doing it on purpose. He's giving a presentation, not some university speech where he has to stand still without emotion.

[@Niko-iv4lb]

I think he can express himself however he pleases.. For goodness sake, some people!❤

[@nancymanzanozamora540]

No le echó sal.

[@henrikmogensen4276]

Tian. Not ratatouille.

[@nielsk85]

You a chef not a diver

[@СМЕРТЬЖИВОДЕРАМ]

Это блюдо готовил Крыс 🐁

[@yeruna6466]

Too much talking and not much showing the real process.👎👎👎

[@Clara_taylorsversion]

He is talking about the dish