Do you know the real recipe for ratatouille?

Les Halles d’Avignon is celebrating its 125th anniversary this year 2024. On this occasion, several events are organized over five weeks. And this Saturday, September 28, passers-by were able to taste a ratatouille by Jean-Marc Larrue, the famous Avignon chef. But be careful: it wasn’t just any ratatouille.

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Cook the vegetables separately

“The real recipe for ratatouille“, said Chief Larrue, “is made with seasonal vegetables, including until the end of October, and typical of Provence“. Tomato, pepper, garlic, onion, eggplant and Provençal herbs, thyme, rosemary and dried bay leaf. “But be careful, you have to cook them separately!”, warns the chief. And then, drain them well, it’s very important.”

On the recipe which was printed for the occasion, we can read:

• Cut the vegetables into large cubes
• Heat the olive oil in a large saucepan and melt the onions and garlic cloves.
• Cook each vegetable individually (with onion and garlic)
• Add a beautiful bouquet garni
• Leave to cook covered for 30 minutes
• Drain the vegetables after cooking
• Mix the vegetables cold
• Assemble them with the tomato sauce underneath