The Authentic Ratatouille of Nice

La Salade de Ratatouille â la Niçoise

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The ratatouille has become such a normal and universal dish on American tables across the country that many people who eat it regularly are unaware of the fact that it originated as the great specialty of the city of Nice, where of course there is an unlimited supply of garlic, olive oil and tomatoes–the basic ingredients of what has come to be called La Cuisine Niçoise. The other point that is often forgotten is that in Nice the ratatouille is served in two distinctly