The Renaissance of a French Classic Ratatouille is one of the most iconic dishes of Southern France. For decades, it stood for rustic country cooking: slowly braised eggplants, zucchini, peppers, and tomatoes, flavored with olive oil, garlic, and Provence herbs. A dish of simplicity, born from seasonal surpluses and Mediterranean modesty. But modern cuisine today no longer necessarily means deconstruction or molecular experiments. Modern cuisine means precision, lightness, contrasts, and…
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