Rata-Two-Ille?


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 * Many, many people come to La Ratatouille for the ratatouille. It's still one of our most popular dishes.
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 * But every so often, we get a new diner in who LIKES it but was expecting it to be more of a traditional-style stew.
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 * Hey, I get that. My version is actually a variant called "confit byaldi."
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 * I wanted to evoke the feelings of what you remember but layer the flavors in a more elegant presentation.
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 * The point is, I've been thinking of adding "old-fashioned" ratatouille to the menu, too. If I can get the recipe right...
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 * I wanted to evoke the feelings of what you remember but layer the flavors in a more elegant presentation.
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 * The point is, I've been thinking of adding "old-fashioned" ratatouille to the menu, too. If I can get the recipe right...
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Level 2 "Think Up a Recipe"
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 * Send Remy to think up a new old recipe.
 * 4h
 * 5, 50
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 * Hmm... it'll be a shame to lose the piperade... I mean, I COULD add the bell peppers back in as a chopped element, but--
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 * Ooh, wait, wait -- what if I used a whole eggplant as the base? Or stuffed it? Like an homage to that old Turkish recipe--
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 * Oh well, I guess this isn't gonna be a "traditional" ratatouille after all. But it IS gonna be delicious!
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 * Or it WILL be, once I figure out where to find the highest-quality Greek oregano here.
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 * Or it WILL be, once I figure out where to find the highest-quality Greek oregano here.
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