The Movie Moment
In Pixar's masterpiece Ratatouille, this isn't just any ratatouille—it's confit byaldi, a refined interpretation by Chef Thomas Keller that transforms the humble peasant dish into haute cuisine. When Remy prepares this for the intimidating critic Anton Ego, the precision of each vegetable slice and the artistic spiral arrangement represents the film's central theme: that greatness can come from anywhere.
The dish's power lies not just in its technical execution, but in how it transports Ego back to his childhood—proving that the most sophisticated cooking can still touch the soul through memory and emotion. This is Remy's masterpiece, where technique meets heart.
Ingredients
For the Piperade (Base)
- • 2 red bell peppers
- • 2 yellow bell peppers
- • 1 large onion, diced
- • 4 cloves garlic, minced
- • 2 medium tomatoes
For the Confit Byaldi
- • 2 Japanese eggplants
- • 4 Roma tomatoes
- • 2 medium zucchini
- • 2 yellow squash
- • Fresh thyme & basil
Herb Oil
- • 1/4 cup extra-virgin olive oil
- • 2 tbsp fresh basil, chopped
- • 1 tbsp fresh thyme
- • 2 cloves garlic, minced
Equipment Needed
Step-by-Step Instructions
Create the Piperade Base
Roast the bell peppers until charred, then peel and dice. Sauté onions until translucent, add garlic, then peppers and tomatoes. Cook until reduced to a jam-like consistency, about 45 minutes. Season and strain for smoothness.
Prepare the Vegetables
Using a mandoline, slice all vegetables to exactly 1/16" thickness. This precision is crucial for even cooking and the signature spiral pattern that made Ego's eyes widen with recognition.
Make the Herb Oil
Combine olive oil, minced garlic, chopped basil, and thyme. This aromatic oil will infuse the vegetables with the Mediterranean flavors that transported Ego to his childhood.
Assemble the Confit Byaldi
Spread piperade in your baking dish. Arrange vegetable slices in alternating colors in a tight spiral from outside to center. Brush with herb oil, season, and cover with foil.
The Critical Bake
Bake at 375°F for 40 minutes covered, then 20 minutes uncovered until vegetables are tender but hold their shape. The timing is everything—just like Remy's perfect execution under pressure.
Pro Tips from Chef Remy
- • Consistent 1/16" slices ensure even cooking—invest in a quality mandoline
- • The piperade should be thick enough to support the vegetables without pooling
- • Pat vegetables dry after slicing to prevent excess moisture
- • Garnish with microgreens and a drizzle of balsamic reduction for restaurant presentation
- • Serve immediately while vegetables retain their shape and vibrant colors