Ratatouille, At Last!

Ratatouille, At Last!

3c41ea2607c0db55130a1d59fd513cc339119f66
Faith Durand
Sep 14, 2007

We finally saw Ratatouille - a mere two months after it opened. After we got over our fascination with how real the rat fur looked (tiny bristling hairs!) we were just as transported as every other critic by the kitchen action. We liked the tiny attention to detail, like the cartouche laid over the ratatouille as it cooks, and the Rube Goldberg-esque coordination of the rat kitchen crew.

We were also touched by the role of nostalgia; we may be biased, given our mission, but we felt like we saw the ultimate triumph of the home table over the finest restaurant meal. We wanted to run home and make the simple and elegant concluding dish. Fortunately a few others have...

Sugar and Ink and Smitten Kitchen both recreate the deconstructed ratatouille. You can also go straight to the source and try Thomas Keller's Confit Byaldi, created for the film. You can read all about Thomas Keller's consulting work on the film at The Times.

It's a sweet film - with plenty of good cooking. We loved it. You've seen it already, we're sure - what did you think?

Kitchn supports our readers with carefully chosen product recommendations to improve life at home. You support us through our independently chosen links, many of which earn us a commission.
moving--truck moving--dates moving--dolly moving--house moving--cal Created with Sketch. moving--apt