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Aug 8, 2010 09:18 PM

Confit Byaldi -Ratatoille: Plating

How difficult is it to plate Thomas Keller's Confit Byaldi? I have found endless pictures of it online looking like something a rat dragged in and only one picture of it looking as beautiful as it did in the movie. Thank you alanbarnes for giving me hope that it is indeed plateable!

The question is what should i do - other than cutting the veggies correctly and layering them properly in the pan - to make plating in a way similar to what Remy did in the movie possible? Normally I wouldn't care, but this is for a romantic picnic to celebrate our 8th wedding anniversary :)

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  1. I make the original Iman Biyaldi, not the "French upstart version" <grin> But i just did a Google search on Confit Byaldi and there were a number of photos of beautiful platings that you might want to look at.

    1 Reply
    1. re: KiltedCook

      I saw a few which seemed to have weeped. If i just plate the discs of squash/zucchini and eggplant, will they weep into the plate?

    2. I took a large spoonful, trying not to take apart the discs of veggies, and then fanned them out. They kept their shape fine. Just don't expect it to look like a cartoon!

      1 Reply
      1. re: katecm

        so, they did not come apart when you moved them with a spoon? I guess if that is the case, then theoretically, i could put them in a ring to plate them. I am mostly scared that they would disintegrate when i try to move them out of the skillet or pan and into the plate.

      2. Thank you everyone for your replies. This is how the final product looked. Sorry for the quality of the picture, this was cooked for Montreal's White Dinner and since this was a picnic, I had to do with a flashlight for lighting. The chairs, table, and everything on it had to be transported by bus to the event.

        I ended up making the ratatouille in an 8 inch springform pan which allowed more of the liquid in the pan to escape from the bottom (to reduce weeping). When it was ready, I used a small offset spatula (the one i use for decorating cup cakes) to fan the vegetables into a 2.75 inch (7 cm) pastry ring, wrapped everything in aluminum foil and put the individual ratatouilles in tupperware that matched its size. I had no problem unmolding at the picnic site. There was very little weeping.

        4 Replies
          1. re: hala

            hala, thanks very much for the tips and photos, and congratulations on your anniversary and your plating. :) Any chance you could describe the spatula technique in a bit more detail?

            1. re: NovaVeg

              Oh Gosh, the word technique makes it sound like it involved skill but the truth is that this part was the easiest of the whole thing. I just used the small offset spatula because it is a lot thinner than a knife. (mine is about 4.5 inches long and 3/4 inches wide). Moving them in the spatula allowed me to maintain the shape of the piles: it maintained the distance between squash/tomato/eggplant. I used the spatula to carry them into the pastry ring and stacked them in a horizontal U shape and then placed a number of them in a diagonal L shape. This was very easy to do. The only difficult part in the recipe was finding veggies with a small diameter and cutting them (I used a very cheap mandolin at the thinnest setting).