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

[@nikosfragkis6404]

if you try this with feta cheese, you are not going to eat it again in a different way

[@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.

[@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❤

[@QuinnInk20]

The thick accent 100% sold it

[@DavidKiyan]

Lol

[@gianniverri]

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

[@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

[@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.

[@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.

[@SieglindeDelahousse]

An absolutely delicious dish, the recipe worked beautifully! Thank you very much 🙏👌

[@Upstairs888]

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

[@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.

[@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.

[@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.

[@carmenstrugarek6296]

Exactement

[@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 🙂

[@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!

[@nick8292]

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

[@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.

[@yasminetahir3970]

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

[@birgits.3702]

oui, svp montrez nous la recette pour les chips de tomates

[@jammasterjay4298]

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

[@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!

[@SabineFoley-d2n]

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

[@asharosy5625]

I love France cuisine, thank you Chef Viven. From Australia .

[@Miata822]

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

[@violetgaribyan-jg9ll]

Nice lounch nice garden🌳☂️🌎🍸👨🏼‍🍳

[@davidsilva487]

Great video and instructions thank you

[@yamsrh]

Excellent explanation of one of my favorite dishes!!!

[@timefortea1931]

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

[@andred1837]

Very good. Just tried this

[@fuzzyc]

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

[@viktoriyazviagintseva8789]

Thanks for the recipe ❤

[@alexanderknox9468]

thank you for you passion for this beautiful simple complex thing

[@linaaboasaad4772]

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

[@pritchardtumuhairwe425]

Wonderful dish thank you

[@MadisonFalcoFoods]

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

[@sandielefant8258]

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

[@mabeaute8963]

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

[@elenapetica3893]

Очень вкусно!!! Спасибо за рецепт!!!

[@TheBeauvoir-q7d]

I like the way you cook ratatouille

[@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!

[@ashleywilson3814]

Great video and I love to hear you talk

[@muymuy777]

I truly loved this recipe. Thank you for sharing 🥰

[@jdub8766]

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.

[@victoriabregeda79]

Thank you, Vivien!

[@jana_elshaer]

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

[@felicitykrah2909]

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

[@katharinaspeelman1623]

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

[@iftekharhassan8448]

Excellent! Bon Apetit

[@444lara]

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

[@allakravets9820]

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

[@napuaoney8593]

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

[@itsAkkiii]

Liked and subscribed to this awesome chief

[@Mr_Onion_Youtube]

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

[@natiamechitishvili]

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

[@timefortea1931]

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

[@Incognito-xh1ze]

Very nice 👍

[@TheBebelehaut]

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

[@Lily_Michael]

美味しそうだな

[@Cloud-gt9cj]

Very beautiful! 👏👏👏

[@alexosminkine6044]

Супер Дупер !

[@luvuJesusmySavior]

This looks amazing!🤩

[@georginahernandez7459]

Perfect!

[@murphy9924]

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

[@nickmessitte1721]

Nice smoke alarm

[@LoloAlfaris]

I really like your accent it is so addicted 😢

[@Eat.in.bobbybabita]

Namaste

[@johnbaumgart8706]

Would it be okay to deglaze with a little bit of white wine or is it not a Ratatouille then anymore ?

[@danlacrosse3662]

Do you have a restaurant?

[@isabelmedina2177]

What pan do you recommend?

[@birgits.3702]

stainless steel or cast iron

[@napuaoney8593]

3:18 😮 3:23 yes please tomato chips??

[@Onlylove994]

Merci this is my first ratatouille 🎉

[@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.

[@LanLanVu-lg1lu]

❤❤❤

[@vladimirs6914]

I like to put olives in it…. I prefer that one recipe to MarcoP white’s

[@Dr.Smackadoo]

Kon'nichiwa

[@clementchinsterer]

can we call Ratatoulle stew mix vegetables?

[@rudolphrey]

lol. People think he said 48 hours. He said 20 minutes to 4 to 8 hours.

[@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

[@tysonq7131]

I’m watching this while eating pizza pops

[@nadezhda6306]

Such a sexy dish! Thank you Chef Vivien! ❤

[@wonderwoman5528]

No balsamic?

[@fxrisxmxli]

This is authentic Ratatouille not from the movie

[@treadnokash7598]

This is the version i know.❤

[@edwinpillay1409]

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

[@michaelayling8855]

No pre salting of eggplant for half an hour then.

[@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?

[@russellfranklinwrites]

Who knew weezy waiter could cook.

[@JoseReyes21j]

Que delicia éxitos

[@someoneontheinternet9462]

Beautiful

[@shirazisam]

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

[@fvrrljr]

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

[@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.

[@birgits.3702]

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.

[@bmaiceman]

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

[@nellg1612]

Did you say 48 hours?! 😶

[@AndyRiot]

"Hupla!"

[@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

[@thescorpionyzk2327]

Ce engleza stricata

[@nielsk85]

But no carrot?

[@romazone101]

Never! Unless you want to.

[@birgits.3702]

That's correct. No carrot.