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The scene that inspired our main course is a pivotal moment in the movie, as Remy is given full creative control for the first time, and he reveals his signature style, presenting a dish that’s as beautiful as it is unexpected, blending art and flavour in a way that’s all his own. It’s a dish that’s unfussy but full of heart, nostalgic and classic, paying homage to everyday homestyle cooking while elevating the ordinary.
Remy pours his soul into every bite, creating something that’s not just food, but a multi-sensory experience that proves food has the power to stir deep emotions. It's proof that with a little creativity, even the humblest ingredients can be transformed into something extraordinary, challenging expectations and proving that incredible things can come from the most ordinary of places.
To get this dish looking all neat and tidy, you’ll want to pick veggies that are around the same size- think Roma tomatoes and Japanese aubergines, which are closest in size to courgettes. The key is making sure all your slices are the same thickness, and that’s where a mandoline comes in handy. I actually had one gathering dust for years because I was terrified of slicing off the end of a finger (been there, done that, never again thanks). Now, though, I’ve cautiously warmed up to a mandoline, but I wouldn’t dream of using one without protective gloves like these. I find my fingertips quite useful tbh.
Honestly, this dish is pretty fiddly and time consuming but as arguably the most famous dish in cinema, frankly, it's worth every second.
Bon appetit 🐀 👨🍳
CONFIT BIYALDI (RATATOUILLE)
INGREDIENTS (serves 4)
SAUCE
2 red peppers
3 roma tomatoes
1 onion - diced
2 cloves garlic - minced
1 tbsp tomato puree
1 bay leaf
2 sprigs of fresh thyme
Pinch of sugar - you may want more if your tomatoes are v acidic
VEGETABLES
1-2 green courgettes
1-2 yellow courgettes
4-5 roma tomatoes
1-2 baby or Japanese aubergines
2 sprigs of thyme - leaves only
1 tsp kosher salt
Black pepper to taste
TO SERVE
1 tsp white wine vinegar
2 tbsps olive oil
Fresh parsley - to decorate
1 chive per portion - to decorate
METHOD
SAUCE
Lightly oil the peppers, and place them directly onto a gas hob, if you don't have one, then place under a hot grill. Char the peppers until blackened, turning regularly.
Place the blackened peppers into a large bowl, cover with cling film, and leave to steam for 15 mins -this will make them easier to peel. Then, peel and deseed the peppers, and roughly chop them. Put aside for later.
Bring a pot of water to to the boil.
Take the tomatoes, and cut an X through the skin, on the bottom of each of the tomatoes. Place them in the boiling water for 15 seconds, then remove- this will make them easier to peel.
Peel, and roughly chop the tomatoes, and set aside, keeping hold of any juice.
Heat a frying pan with a little olive oil, and sauté the onion for 5 mins until translucent.
Add the garlic, and tomato puree, and cook for a further 1-2 mins, until the garlic is fragrant.
Remove from the heat, add the prepared pepper and tomatoes, and blend until smooth with an immersion blender.
Return to the heat, add the bay leaf and thyme sprigs, bring to a simmer for 20 - 25 mins until reduced by half. Partially cover the with a lid, as the sauce tends to bubble and paint your kitchen red as it cooks!
Remove for the heat and discard the bay leaf and thyme sprig, and put aside whilst you prepare the vegetables.
ASSEMBLY
Preheat the oven to 180°C / 160°C fan.
Using a mandoline, or a very sharp knife, thinly slice all the vegetables into 2 mm thick rounds. nb: I find a mandolin works best for the courgettes, and a knife for the rest.
Reserve 2 tablespoons of the sauce, and place the rest in an even layer along the bottom of a 10 inch ovenproof skillet or casserole dish.
Place the vegetables in the baking dish, overlapping them in alternating order, with about a quarter exposed at the top. If using a rectangular dish, work in rows, if using a circular dish, work from the outside into the centre.
Drizzle with olive oil, sprinkle over the salt and thyme leaves, and a crack of black pepper.
Cut a piece of parchment paper to the size of the dish, and cut a small hole in the centre of the paper to act as a vent. Cover the vegetables with the prepared parchment paper.
Bake in the oven for 50 - 60 mins until the vegetables are fork tender.
PRESENTATION
To mimic Remy's presentation, you need a chef ring, or cookie cutter, that's about 3 inches in diameter.
Place the ring in the centre of the plate, and keeping the veg stacked in order, use a palette knife to transfer a few pieces at a time to the plate.
First, work around the edge of the ring, laying the vegetables upright against the side, until you have covered the edge. Then, stack the veg flat, to fill the centre, packing tightly, without squashing the vegetables.
Carefully remove the ring. The vegetables will release a lot of water during cooking, so you may need to mop up and excess water from the plate using a piece of kitchen roll.
Take the reserved 2 tbsps of sauce, and add the vinegar and olive oil. Give them a quick stir, it shouldn't be properly mixed and emulsified. Drizzle around the plate in a circle, around the vegetables, just as Remy does.
Place a few parsley leaves around the plate, and a single chive on top, to replicate the presentation from the movie.
