ChefSteps Revisited: Pixar-Style Ratatouille

ChefSteps
ChefStepsJun 14, 2026

Why It Matters

The update translates restaurant techniques into accessible, safer home-cook methods that improve texture, flavor and presentation, helping viewers replicate a restaurant-quality dish reliably. It reinforces ChefSteps’ role as a practical culinary educator while addressing past criticism and safety concerns.

Summary

ChefSteps revisits its viral “Pixar-style” ratatouille, reframing the dish as a refined confit byaldi and updating techniques learned since the original video nine years ago. The host breaks the recipe into a jammy vegetable sauce made from scraps and a delicate shingled topping of thinly sliced tomato, zucchini and eggplant, highlighting blanching, mandoline slicing, and finishing with a balsamic drizzle. He emphasizes practical refinements — raw herbs in the puree, using a cartouche to retain moisture, low-and-slow baking for 90 minutes, and choices about pan shape for serving and portioning. The video also reiterates safety and efficiency tips (mandoline caution, mise en place) alongside stylistic plating advice.

Original Description

Ten years ago, ChefSteps published “Pixar-Style Ratatouille,” a video detailing our recipe for replicating the dish that serves as the emotional and culinary climax of the hit Pixar animated film Ratatouille, in which a sentient rat impresses an ornery restaurant critic. And it is, to date, our most popular video ever.
Today, we’re revisiting the video, in part to identify what we could’ve done better, in part to offer up useful tips and bits of knowledge we’ve gained in the intervening years but also for laughs.
In this video, Grant Crilly watches and critiques his younger self prepare confit byaldi, the more refined, restaurant-y version of the dish that gives the Pixar movie its name, adding context and answering questions that have been posed in the comments over the last decade.
Original video:
Recipe:
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