Master French chef Alain Ducasse has a new cookbook out, filled with the techniques he uses at his world-famous restaurants to make his signature dishes. Learn how to make Alain Ducasse’s ratatouille — it’s one of the most important French dishes in any home cook’s repertoire. 

Tips from our chefs:

Keeping the best qualities

Cooking the ingredients separately allows them to stay crisp, keep their color, and retain their vitamins (the cooking time is shorter), and it makes it easy for the water they contain to evaporate.


It’s essential to rinse the pan after cooking the tomatoes, because their acidity could cause the zucchini to change color.


Serve this ratatouille as an accompaniment to meat or fish, or serve it as a one-course meal with scrambled eggs. Serve hot or cold.