Ratatouille: Confit Byaldi from the Pixar Film

Ratatouille: Confit Byaldi from the Pixar Film

The ratatouille from Pixar's film is not just stewed vegetables: chef Thomas Keller helped create 'confit byaldi' — the refined French version that conquered critic Ego. This recipe became a symbol that anyone can cook.

History and origin

The word 'ratatouille' comes from Provençal 'ratatouia' — to mix, to stir up. Traditional ratatouille is made from aubergine, courgette, pepper and tomato. The 'confit byaldi' shown in the film is a more refined version by Michel Guérard with thin-sliced layered vegetables.

Key ingredients

For confit byaldi, slice courgette, aubergine, tomatoes and yellow squash into thin rounds (3–4 mm). Spread a sauce of tomatoes, pepper and garlic over the base of a baking dish. Lay the vegetable rounds in overlapping concentric circles.

How to cook at home

Cover the dish with parchment paper with a hole cut in the centre (a cartouche) and bake at 135°C for 2 hours. The low temperature lets the vegetables become tender without losing their shape. Before serving, remove the parchment and let them colour for a further 15 minutes.

This recipe will transport you to the atmosphere of your favourite film or series right at your dining table.