Julia Child's Recipe for Ratatouille (2024)

FAQs

Did Julia Child make ratatouille? ›

Ratatouille, one of Julia Child's favorite recipes, perfumes the kitchen with the essence of Provence and is a seasonal favorite throughout the Mediterranean region. Since it has a strong flavor, any simply prepared meat such as a roast chicken, broiled beef or lamb, will make a perfect meal pairing.

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

Fun fact: the signature dish Rémy serves at the end of Ratatouille isn't technically a ratatouille; it's a tian, which is an artful arrangement of sliced summer vegetables baked over a tomato and pepper sauce. Ratatouille, on the other hand, is a much more of a rustic stew.

Confit byaldi is a variation on the traditional French dish ratatouille by the French chef Michel Guérard.

When Remy asks how a man can communicate with a rat, Auguste admits that he is a figment of Remy's imagination and it is Remy's mind that is channeling him from the great beyond. The character has some parallels to the real chef, Ettore Boiardi.

Auguste Gusteau is a direct tribute to the late Bernard Loiseau, a gourmet French chef and restaurateur. Gusteau's life is fully inspired from Bernard Loiseau. In the original screenplay, Gusteau was still alive, but Brad Bird concluded there were too many stories to tell and decided Gusteau would be dead.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

Child -- put me and them at ease with her genuine friendliness and zest for living. She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.

This Queen of Sheba Chocolate Cake is one of Julia Child's most famous recipes, and for all the right reasons. It's a simple cake recipe that yields a rich chocolatey taste with hints of almonds and a thin layer of chocolate buttercream to wow your guests.

Cooking each vegetable separately before combining them in ratatouille ensures that each component cooks to the right texture and retains its distinct flavor. Different vegetables have varying cooking times; for instance, eggplants and peppers take longer to become tender compared to tomatoes and zucchini.

What is the actual dish in ratatouille? ›

The authentic version is not a neatly arranged plate; it's a hearty, somewhat disheveled stew. In truth, the dish from the movie is Confit byaldi, a twist on the conventional French dish ratatouille, concocted by French chef Michel Guérard and adapted for the movie by Chef Thomas Keller.

The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew.

He is a bluish-gray rat from Paris with a passion for food, and dreams of becoming a professional chef.

This heartbreaking story was not an invention. Pixar took inspiration from Bernard Loiseau, a gastronomical legend from France who died by suicide when he found out about a star that was going to be knocked off. Like Gusteau, Loiseau was also a pioneer in French cuisine, and foodies would recognize the parallels well.

A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs.

This beloved summer stew first emerged as a solution for hunger, as it was invented by poor farmers back in 1700s Provençe. With so many bellies to fill, nothing could go to waste. Accordingly, the French peasants would cook their leftover vegetables for hours to create a hearty, coarse stew.

Colette Tatou is the tritagonist of Disney•Pixar's 2007 animated feature film, Ratatouille. She worked as the rôtisseur chef and self-proclaimed "toughest cook in the kitchen" of Gusteau's in Paris.

Mabel is a minor antagonist in Disney/Pixar's Ratatouille (2007). She's an elderly woman who lives in a countryside cottage away from Paris which was originally the home of Remy, his family and his friends. She was voiced by the late Sally Kellerman.

Remy, a young rat with heightened senses of taste and smell, dreams of becoming a chef like his human idol, the late Auguste Gusteau, but the rest of his colony, including his older brother Émile and his father, the clan leader Django, only eat for sustenance and are wary of humans.