I made Ratatouille Gourmet 

We are taking techniques that I learned working in Michelin star restaurants to turn ratatouille fine dining.
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INGREDIANTS
Ratatouille
250 g Egg plant, diced
250 g Zucchini, diced
250 g Bell pepper, diced
Tomato sauce
10 g Garlic, sliced
50 g Onion, sliced
500 g Tomato, quartered
Basil stems
Sauce
10 g Garlic, sliced
50 g Shallots, sliced
2g Paprika
500g Bell pepper trim, juiced
Splash Cream
8 oz Cold butter, cubed
t.t. Sherry vinegar
t.t. Tabasco
Squash Blossoms
5 oz Shrimp
3 oz Sea bass trim
1 Egg white
2 oz Cream
Salt
150 g Rice flour
1 Egg yolk
Sparkling water
Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home.
Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants.
The goal of this channel is to teach you skills to cook fine dining recipes at home. We will focus on presenting food like a chef, french cooking techniques for fish and vegetables and on occasion meat and poultry to create New American food. Michelin technique with American ingredients. Let's get cooking!