Confit Byaldi from Ratatouille: Thomas Keller's Real Dish

Confit Byaldi from Ratatouille: Thomas Keller's Real Dish

In the climax of Ratatouille (2007) Remy cooks not traditional ratatouille but confit byaldi — an elegant version created by chef Thomas Keller specifically for the Pixar film. It is one of the greatest recipes in animation history.

History of the dish

Cinema and gastronomy rarely meet as precisely as in Ratatouille. Pixar consulted real French chefs and based the dish on confit byaldi — a Provençal preparation inspired by Turkish aubergine musaka.

Key ingredients

Tomatoes (different varieties), courgette, aubergine, yellow squash, bell pepper (for the sauce), onion, garlic, thyme, olive oil. Slice paper-thin (a mandoline is ideal).

How to cook at home

Piperade sauce: roast bell pepper, onion and garlic until soft, purée. Spread in the baking dish. Slice vegetables thinly and layer overlapping (like fish scales). Bake at 135°C for 1.5–2 hours.