#the first confit byaldi recipe was by Guérard and I can't tell if Thomas Keller stole it as is or actually adapted it | Explore Tumblr Posts and Blogs

jmenfoot · 1 year

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Hello what is the dish at the end of rat chef movie called

I'm so glad you asked

It's what my family called "vegetable tian", while the internet calls it "Provence tian". A tian is a large and shallow clay dish from the south of France, and it's the name for dishes cooked slowly in a low oven (traditionnally, in a bread oven after the initial high heat was used for bread).

It's exactly like the Ratatouille dish : you slice colorful round vegetables (eggplants, zucchinis, onions, tomatoes), you cook them for hours, and you get tender, caramelized, confit vegetables. My grandmother put a paste of bread crumbs-garlic-parsley paste on top for texture... So easy, absolutely amazing, and absolutely not a ratatouille.

A ratatouille is cubed vegetables sauteed separately on stove top then brought together to finish cooking. It's the same "summer" vegetables : eggplants, zucchinis, onions, tomatoes, and peppers which are essential, (and not included in tian). Also very good, can be served hot or cold, completely different from the Ratatouille dish.

There's so many people on tiktok making "the ratatouille from Ratatouille" and it's not! it's not! it's a tian with a fancy pepper sauce!!

Objectively it doesn't matter, recipes evolve when they're adopted in other cultures, and French people can't complain (you won't believe what we call tabouleh). But still!

Apparently the recipe in the movie is confit byaldi by Michel Guérard/Thomas Keller and Keller suggested it to the movie team as his gastronomic reinterpretation of ratatouille. The way my reinterpretation of spaghetti and meatballs would be using flat, very large spaghetti and instead of forming balls I would layer the meat mixture with the tomato sauce and lasagnas I'm describing lasagnas. A completely different dish that already exists.

Thank you for attending this conference, I will now be taking questions.

#ratatouille #recipe #the first confit byaldi recipe was by Guérard and I can't tell if Thomas Keller stole it as is or actually adapted it #with Keller's track record the original dish might as well have been fish and chips è-é #but also Guérard's recipe seems to be a variation on imam bayaldi (turkish stuffed eggplants)#again sounds like a completely different dish #I'm suspicious of everybody involved in the imam bayaldi -> ratatouille evolution #anyway vegetable tian is amazing and incredibely easy to make it was a staple of our family reunion

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