La Ratatouille is a bistro in Paris, France that appears at the very end of Disney•Pixar's 2007 animated feature film of the same name. It is jointly owned by Remy, Anton Ego, Colette Tatou, and Linguini.

Set mostly in Paris, the plot follows a young rat Remy (Oswalt) who dreams of becoming a chef at Auguste Gusteau's (Garrett) restaurant and tries to achieve his goal by forming an unlikely alliance with the restaurant's garbage boy Alfredo Linguini (Romano).

Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1]

Jul 22, 2021 · This French Provencal-inspired traditional ratatouille recipe has all the summer veggie goodness going on with eggplant, zucchini, yellow squash, and sweet bell peppers simmered to perfection in a lively tomato sauce.

La Ratatouille, a famous and tasty vegetable dish from the south of France. Great to go along meat or fish or with an omelette. Un célèbre plat de légumes du sud de la France.

La ratatouille, plat emblématique du sud de la France, évoque des souvenirs estivaux et l’abondance des marchés provençaux. C’est une symphonie de légumes qui se marient à merveille pour offrir une explosion de saveurs.

Recette Ratatouille : découvrez les ingrédients, ustensiles et étapes de préparation

Oct 4, 2022 · Ratatouille is a typical dish of Provence! It is simply a mix of vegetables typical of the South of France (courgette, eggplant, bell peppers) cooked and served together. In fact, the name “ratatouille” comes from the verb “touiller” which means to stir. Basically, it is a simple unpretentious dish, often served as a side dish.

2 days ago · Originally, a ratatouille could be any kind of simple or coarse stew. It could include meat, or it could do without it. Nineteenth-century French military slang referred to the dish as a “rata.” The first written mentions of the all-vegetable stew from Nice that we know today, also called sauté à la Niçoise, came in the early 20th century.