French cuisine thrives on its ability to create great elegance from simple ingredients. Few dishes embody this philosophy as much as ratatouille. Originally known as a rustic vegetable dish from Provence, the classic experiences a refined reinterpretation in modern French cuisine: Ratatouille en millefeuille. Instead of serving the vegetables traditionally stewed, wafer-thin slices of eggplant, zucchini, and tomato are artfully layered. The result visually resembles a millefeuille from the pâtisserie—delicate,…
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