Ratatouille: A Classic of French Gastronomy to Discover in France

If you are looking for an authentic immersion in French gastronomy, there's nothing like ratatouille, this traditional dish from the south of France that awakens the taste buds and embodies the very spirit of Mediterranean cuisine. Discover its history, benefits, and the best recipe to prepare it at home.

Ratatouille: A Culinary Journey to the Heart of France

For adults wishing to learn French in France while immersing themselves in the richness of its gastronomic culture, ratatouille is a must-try.
Originating from Provence, this specialty is a colorful blend of stewed vegetables that showcases the quality of French local products.

Whether you are following a wine and cooking program at the Centre International d’Antibes or simply a food lover, ratatouille perfectly represents French culinary philosophy: simple ingredients elevated through slow, masterful cooking.

The Benefits of Ratatouille

Besides being a delight for the taste buds, ratatouille is a healthy and balanced dish. Rich in fiber, vitamins, and antioxidants, it is perfect for a nutritious diet while enjoying the pleasure of good food.

The Best Traditional Ratatouille Recipe

Ingredients (for 4 people):

• 2 eggplants
• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 4 ripe tomatoes
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 1 bouquet garni (thyme, bay leaf)
• Salt and pepper

Preparation:

1. Cut the eggplants, zucchinis, and bell peppers into cubes. Peel and deseed the tomatoes before cutting them into pieces.

2. Blanch the tomatoes by plunging them into boiling water until the skin starts to detach, then remove and peel them. Cut them into cubes.

3. In a large pan with a drizzle of olive oil, sauté the chopped onion and garlic for a few minutes.

4. Add the eggplants and bell peppers, and cook for 5 to 10 minutes until they start to soften.

5. Then add the zucchinis, tomatoes, and the bouquet garni.

6. Cover and let simmer on low heat for about 40 minutes, stirring occasionally.

7. Season with salt and pepper, and add a drizzle of olive oil at the end of cooking for extra flavor.

Ratatouille can be enjoyed hot or cold, as a side dish to grilled meat, fish, or simply with a crispy slice of bread. For a perfect wine pairing, opt for a Côtes de Provence rosé or a light red wine from the Rhône Valley.

Whether you are in France for a language stay or a wine and cooking program, ratatouille is an experience to be lived and enjoyed without moderation!