For this scene, I decided to serve a beverage instead of a similar version of the cream and lemon cake shown in the scene because there are a lot of iconic food scenes in Ratatouille, so I needed to condense the menu. I chose Crema di limoncello (which is a cream-based limoncello found in most liquor stores and even Trader Joe’s) as the base, then a layer of vanilla vodka cold foam and a thin Meyer lemon cookie on top. You can find the thin cookies at Trader Joe’s as well or most grocery stores. This layered drink represents the layered cake Remy and his brother find in the dumpster. The cookie on top also reminds me of the circular piece of cake on top of Emile’s head when he pops up. LOL!

Cold Foam Recipe: Makes enough for two drinks.

Ingredients:

1/3 cup of heavy cream

1oz vanilla vodka (If you don’t want to buy a full-size bottle, you can look for the mini bottles that are around $1.00)

1 tbsp of honey (or your choice of sweetener)

Instructions:

Add all your ingredients to a medium bowl and mix on high speed with a hand mixer. You only want to mix for 1-2 minutes. Don’t overmix. The cold foam should be a thicker liquid but not to the point it’s whipped cream.

Serving tips: This is the first item on the menu so you can quickly make it right before you start the film. Assemble your drink by first pouring your Crema di limoncello, leaving some space for the cold foam on top. Gently pour your cold foam on top, some will sink into the limoncello. This is normal so don’t worry. Top your drink with the lemon cookies and serve!

This iconic scene where Remy is enjoying the mix of flavors is a delicious and easy one to prepare and serve. I served strawberries, of course, and Gruyere for the cheese. I selected Gruyere (Comte) that was sourced from France so it felt on theme.

Serving tips: To save time, I suggest having the plate of strawberries and cheese set up before you start the movie. You can store it in your refrigerator and quickly grab it when the scene is approaching.

In this scene, Remy is walking around the country garden, adding ingredients as he goes. He added rosemary and some sweetness from the grass, so I included rosemary and honey to the roasted mushrooms. Remy stuffs the mushroom with cheese, so I used the French Gruyere from the “A Burst of Flavor” dish.

I decided to serve this dish as a skewer because it’s far easier than stuffing the mushroom.

Mushroom Skewer recipe– If you are using wooden skewers, make sure to soak them in water for a few minutes before using. This helps the wood not burn too fast in the oven. Preheat your oven to 350 degrees F. Stick your washed mushroom on the skewers, and then your cheese. Keep alternating until the skewer is full. If you have a grill, I recommend cooking the skewers there for the best results. If you are using an oven, place your skewers on a parchment-lined baking sheet. If you have a wire baking rack you can put that on the baking sheet and cook the skewers on top of that too.

Drizzle olive oil on top of the skewers, making sure to rotate as you drizzle so all sides are covered. Then sprinkle salt, black pepper, rosemary, and garlic powder on your skewers making sure to coat all sides. Lastly, drizzle honey on top. Bake in the oven for 12-15 minutes. You can finish off the skewers by using a kitchen torch to crisp up the skewers before serving.

Serving tips- This dish comes close to the beginning of the movie and is served right after the cheese and strawberry scene, so I suggest roasting these right before you start the movie. You could pop them in the oven right before making the first drink. That way they are served fresh for the best taste.

This is probably my favorite scene from the movie and the soup Remy made looks so delicious! I decided to make a creamy French garlic soup to represent the ingredients Remy adds to improve Linguini’s soup.

French Garlic Soup Recipe-

Ingredients:

2 tbsp of butter

2 tbsp of olive oil

2 white onions, chopped

½ cup of garlic, chopped

2 tbsp of flour

3 tbsp of white cooking wine

3 ½ cups of vegetable stock

½ cup heavy cream

Salt and black pepper

1 egg yolk

Chopped green onion for garnish

Instructions:

1. In a large pot on medium heat, add your butter and olive oil. Let them melt together and then add your chopped onions. Cook for a few minutes, stirring often.
2. Add your minced garlic and stir. Let cook for another minute, until the garlic is fragrant. Then add your white cooking wine. Stir once and let sit until it’s evaporated.
3. Sprinkle in your flour, stirring often until it’s incorporated well into your vegetables. It creates a paste-like consistency. Add in your veggie stock and bring to a boil. Stir occasionally.
4. Let simmer for about 5 minutes. Then add your soup to a blender and blend well. Add your egg yolk to the blender and blend well, again. When your soup is completely smooth, add it back to your pot.
5. Add your heavy cream, stir and bring your soup to a simmer. Add salt and pepper to taste. When you are happy with the flavor your soup is complete.

Serving Tips- Soup is a great dish you can make the day before and store in an airtight container. It will keep developing flavor overnight and be even more delicious the next day. Plus, you save time on prep the day of the movie night. I recommend setting the soup up in the bowls you’re going to serve them in as part of your “day of” prep.

I also recommend having the green onions chopped before you start the film. You can store the soup bowls and green onions in the refrigerator. When it’s time to start preparing to serve, microwave the soup, give it a stir to smooth it out, and top with the green onions.

To make Remy’s omelette, I chose a medley of diced onions, green bell pepper and red bell pepper as the garden vegetables Remy takes from the garden.

To make the omelettes, start by cracking 4 eggs into a bowl. Add 1 tbsp of heavy cream, ½ tsp of salt, ½ tsp of black pepper, and ½ tsp of garlic powder. Whisk the egg mixture very well. Add oil to a nonstick pan, and heat on medium-high heat. Pour half your egg mixture into the pan.

Sprinkle diced onions, diced green bell pepper and diced red bell pepper on top. You can also add some parmesan cheese for extra creaminess. When your egg mixture starts solidifying, fold it to create the omelette. Keep flipping for 1-2 minutes until it’s cooked through. Repeat the process to make the second omelette and don’t forget to save a little bite for Remy!

For this scene, I wanted to serve fresh bread so I made my own but I made the mistake of not having enough time to finish cooking it so it had a nice crisp for the ASMR. It tasted great but I wish I had more time to get it crispy.

If you want to make your own bread, here is my go-to bread recipe. Just make sure you have enough time to cook it. I suggest cooking it before the movie, even the day before. If you cook it in advance, you can freeze the bread which will trap the freshness. If you go this route, then run some water on the frozen bread (this will rehydrate the bread) and then bake in the oven, at 350 degrees F, for about 20 minutes. If you buy a French baguette, bake in the oven for about 10 minutes before serving. I recommend popping it in the oven around the time Remy is making the soup.

Baguette Recipe-

Ingredients:

1 ½ cups flour

1 tsp salt

1 tsp instant yeast

¾ cup warm water

Instructions:

1. Add the flour, salt, instant yeast, and warm water to a large bowl. Mix until combined and cover with a damp towel or plastic wrap. Let rise in a warm place for 1 hour and 30 minutes.
2. Once the dough has risen, place it on a floured surface of parchment paper. Flour the top of the dough as well and shape it into a loaf shape. Cover it with a damp towel and let rise for another 30 minutes.
3. When the dough is done rising, preheat your oven to 400 degrees F and place an oven-safe container filled with water in your oven so steam starts forming when you bake. The steam is an important part of the bread forming a crispy crust.
4. While the oven is preheating and the steam is forming, place the parchment paper holding the loaf on a baking sheet and make three scores in the dough with a sharp knife. Bake for 30 minutes.

Serving tips: I recommend serving with butter. Have the butter already portioned before you start the film so you can save time when serving.

For this dish, I decided not to be literal with it. It’s a very adventurous dish with sweetbreads, tentacles, and licorice sauce. Instead, I served something that looked similar but is more tame. I served buckwheat noodles (any noodles will work), a large meatball, a fried egg, and extra Ratatouille sauce I had left over from making ratatouille.

Here is a good spaghetti and meatball recipe you can follow.  

Serving Tips: I suggest having this dish assembled (aside from the sauce on top) before the movie starts. Store it in the refrigerator and then you just have to microwave the dish and the sauce in a separate bowl for a few minutes. Top with the sauce and serve.

The most important dish of the movie! I was worried I wouldn’t be able to get it right, but I think it came out great! I didn’t have a mandoline for cutting the vegetables very thin so I did it by hand. Here is the recipe I used!

I made the Ratatouille in a smaller dish so I had extra sauce left over that I was able to use for the Sweetbreads Ala Remy.

Serving Tips: This dish is one you can make ahead of time. Plate the ratatouille before the movie starts and make it look like how Remy presented it in the film with some sauce on the side. Store the dish in the refrigerator and when the scene is approaching, microwave the dish and add a long chive on top.