SUMMER RECIPES - Every Saturday and Sunday, Pierre Herbulot offers a simple, tasty and easy to prepare summer chef's recipe. Today, François Gagnaire's cold ratatouille. 

“Ratatouille is not at all appetizing, it makes you think of a rat, squashed. A squashed rat is not at all appetizing that," Linguini says in Ratatouille . Of course the word ratatouille is appetizing Linguini! Especially when this beautiful colorful dish that smells of vegetables from the sun is revisited by a great chef. François Gagnaire in this case, a former Michelin-starred chef from Puy-en-Velay, now at the Anicia bistro in Paris. He revisits this great classic of French cuisine: ratatouille is cold and accompanied by a few shrimps.

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Ingredients for 2 people:

  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 large shallot
  • 1 eggplant
  • 12 shrimps 
  • A few dried tomatoes 

The steps of the recipe

1. Start with the eggplant caviar. Preheat your oven to 200 degrees and put the whole eggplant in it. At the exit of the oven, tear the skin and collect the flesh, mix by adjusting the seasoning according to your taste (salt, pepper, garlic, olive oil). Book 

2. Cut the three peppers, the two courgettes and the shallot into brunoise, that is to say into very small cubes. This is the most tedious step in the recipe, but it will save you time in cooking. The cubes should be regular for even cooking.

3. In a pan generously drizzled with olive oil, pan-fry the diced red pepper over high heat for 2 to 3 minutes, stirring regularly to prevent it from burning. Add salt and pepper. Drain everything, taking care to collect the cooking oil in a small container. Repeat with all the vegetables (the zucchini can cook a little shorter and stay slightly crunchy.) You can cook all the peppers and all the zucchini together to save time, they will just lose their color a bit.

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4. When all the vegetables are cooked, mix them together, add a nice tablespoon of eggplant caviar, the raw chopped shallot, a little cooking oil. Adjust the seasoning and set aside in the refrigerator.

5. When the ratatouille is cold, peel the shrimp and cut them in half lengthwise. For the dressing, you can use a small pastry pie ring. Place it in the middle of the plate, garnish with ratatouille, then arrange the shrimp in a rosette on top. Add some sundried tomatoes and you're done.