Confit Byaldi is a variant of Ratatouille. It’s shown in the second clip showing the cartoon food at 0:03 to 0:04. The first however, at 0:02 is Ratatouille
One thing a lot of people don’t realize, the rat who taught Remy how to cook was the rat who lived Anton Ego’s childhood home. If you look during the flash backs, the layout of the house is the same, with the same kitchen and furniture. Remy was *literally* cooking Anton’s mom’s recipe.
You forgot the cartouche. Btw if anyone doesnt know what one is a cartouche is a parchment paper lid, also known as a false lid, used for covering the surface of a stew, sauce, or soup. It traps steam keeping stewed components submerged in liquid, reduces evaporation, and prevents a skin from forming on the surface of a dish.
I think they made it not ratatouille intentionally because Remy is supposed to be making his own recipe instead of just following one that already exist Edit: I meant it’s a different version of ratatouille not the original version
The dish in the movie was based on a dish by chef Thomas Keller who when asked to make ratatouille as if the most famous food critic was in his restaurant. He made a ratatouille in the style of confit byaldi. However the main difference between the two is the process of how the vegetables are cooked. Ratatouille is fried then baked while confit byaldi is not fried
The movie never lied, when Remy told Collette to make the Ratatouille, she started following the recipe but the Remy told her to make this instead. Watch the movie please
Dishes can have variant. Like beef stew. They have the home version cooked in a large pot like actual stew, while in restaurants they serve is beef bourguignon style on a plate with upscale toppings and garnishes. Ratatouille is a stew as well, but this variant, Confit Byaldi, makes plating presentable for restaurants.
The traditional ratatouille is the one that anton eats as a kid where its pour in a bowl as a soup of sorts. Also the old lady at the start of the kovie is confirmed to be antons mother.
As a chef and someone who has made this version of Ratatouille for a national competition in 2018, three things I recommend for next time. First when placing it in the oven, make sure to add a layer of parchment paper over the vegetables with a ventilation hole to have more even cooking due to steam and less char from the ovens heat. Second I recommend using a Chinese eggplant instead of American eggplant as it is a lot thinner and similar in size to squash and zucchini (most oriental markets have them). Third, when plating, find a deep ring mold to help make sure it doesn’t collapse. Side note: I am the #1 Ratatouille fan and I will argue and prove to anyone that I am . I even met the chef (Thomas Keller) who created this version of the dish for the movie as he was the special guest for my college graduation at the culinary institute of America.
I actually have a game i play where if i see a horribly failed youtube short loop i look in the comments for the inevitable “the perfect loop doesnt exi-“
My girlfriend and I made this last summer and it actually is very flavorful! Came out fantastic and we'll definitely be making it again once all the vegetables are in season over here and we can get em fresh
