Ratatouille

Baked Ratatouille Tian Recipe Le Pistou Uzès

October 25, 2018

This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès. …

Fish & Seafood · Gary and Jane Langton · Main Course · Provencal Recipes · Taste

Roast Cod à la Provencal with Ratatouille and Tomato Coulis

March 3, 2017

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!…

David Scott Allen · Provencal Recipes · Side Dish · Taste

Provencal Ratatouille the French Laundry Way

January 13, 2017

A breathtaking display of deliciousness that could rival any of the old French Masters. This variation of Ratatouille speaks for itself. Artistically arranged tomatoes, peppers and eggplant bond together for a wonderful taste sensation topped with a refreshing vinaigrette followed by a drizzle of rich crema balsamica.…

Provencal Recipes · Side Dish · Taste

Recipe for Gérald Passedat’s Ratatouille My Way

June 2, 2016

"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…

Provencal Recipes · Side Dish · Taste

Ratatouille Recipe a Traditional Dish from Nice

September 1, 2015

Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew from Nice, commonly found all over Provence and the South of France. I have to mention that it was this long before the Pixar film of the same name, and the reason I say that is that if you google “ratatouille”, the film comes up first. So …

Pesto & Pistou · Provencal Recipes · Side Dish · Taste

Made in Dorset: Ratatouille Recipe Inspired by Provence

October 17, 2014

We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before being combined into the final …

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1-Bedroom Holiday Cottage

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Alpes de Hautes Provence
Luberon
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Luberon
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Ratatouille

Baked Ratatouille Tian Recipe Le Pistou Uzès

Roast Cod à la Provencal with Ratatouille and Tomato Coulis

Provencal Ratatouille the French Laundry Way

Recipe for Gérald Passedat’s Ratatouille My Way

Ratatouille Recipe a Traditional Dish from Nice

Made in Dorset: Ratatouille Recipe Inspired by Provence

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