Confit byaldi, a variation on the famous French ratatouille, is typically prepared with zucchinis, yellow squash, aubergines, tomatoes, onions, garlic, and herbs. It was invented by chef Michel Guérard when he was recreating traditional dishes in lighter versions.

Guérard’s confit byaldi differs from ratatouille in two ways – the vegetables are not fried, and peppers are replaced with mushrooms. Later on, the famous chef Thomas Keller elevated the dish even further – he added pipérade (tomatoes and peppers sauce) at the bottom, and vinaigrette on top.

The real challenge of preparing confit byaldi lies in the presentation – according to Thomas Keller, the vegetables should be presented accordion-style by using a palette knife.