This is Bernard Loiseau’s famous Restaurant in Saulieu (just 15 kilometer from Chissey) it was a 3 star in his time.
Sadly Chef Loiseau has passed away. But the restaurant is still very very famous..
And you are looking for the recipe?
Ratatouille is usually served as a side dish.
But Ratatouille can also be served as a meal on its own.
It makes a superb combination with pasta, rice or even bread (make that une baquette, french bread).
There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together.
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food’s surface as it cooks and develops complex flavors and aromas.
Julia Child and Joël Robuchon
Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgette are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.
The ratatouille is then layered in a casserole – aubergine, courgette, tomato/pepper mixture – then baked in an oven.
A third method, favored by Joël Robuchon, is similar to the previous; however, the ingredients are not baked in an oven but rather recombined in a large pot and simmered.
Ratatouille is a dish extremely popular with dieters. This is because not only is it low in fat and calories, but high in nutrients…………..
Do try this at home 🙂
Life is about sharing good times. We love to share our passion for Burgundy France.
This blog is about our second home in Chissey en Morvan, natural reserve park and the things we like.
Cheese, wine, good food, hiking, biking, horseriding you name it.. we like it. And moreover you can find it in the area of the Natural reserve park, join us.
Next to renting out our cottage we would like to transfer this friendly French “virus” and introduce you to this enticing area of France. It will shape your view of the area..
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