Savor Summer: French Classics Ratatouille & Grand Aïoli

Delicious and Vibrant Recipes for Warm Weather

Seeking the perfect summer dishes? Look no further than two French classics: ratatouille and grand aïoli. These recipes, ideal for warm weather gatherings, bring bright flavors and a relaxed, sun-soaked spirit to any table.

Grand Aïoli: A Provençal Feast

Originating from the south of France, le grand aïoli presents a sunny, shareable alternative to a charcuterie board. The dish centers around a rich, garlicky mayonnaise accompanied by an array of seasonal vegetables, boiled eggs, and anchovies. Poached fish is an optional addition.

Ingredients for the aïoli include egg yolks, white-wine vinegar, Dijon mustard, garlic, confit garlic (optional), rapeseed oil, lemon juice, sea salt, and black pepper. The salad requires baby gem lettuces, fennel, cucumber, radishes, blanched green beans, fresh pea pods, baby carrots, eggs, and anchovy fillets.

To prepare, blend the egg yolks, vinegar, mustard, garlic, and confit garlic (if using). Slowly drizzle in the oil until the mixture thickens. Add lemon juice and seasoning to taste. Arrange the vegetables and halved eggs on a platter, draping an anchovy fillet over each egg, and serve with the aïoli.

Ratatouille with Pistou: A Vegetable Symphony

Ratatouille, a classic Provençal vegetable stew, bursts with summer flavors. This version includes a homemade pipérade, a rich pepper and tomato sauce base, finished with a bright basil pistou. According to Statista, the average per capita consumption of tomatoes in France was approximately 14 kilograms in 2022 (Statista).

For the pipérade, gather olive oil, red onion, garlic, red pepper, yellow pepper, smoked paprika, chopped tomatoes, red-wine vinegar, and basil leaves. The ratatouille calls for aubergine, courgettes, plum tomatoes, and olive oil. The pistou requires basil leaves, olive oil, garlic, and lemon zest and juice.

Begin with the pipérade by cooking onion and garlic in olive oil, then adding peppers and smoked paprika. Stir in chopped tomatoes, red-wine vinegar, and basil. For the ratatouille, slice the vegetables and arrange them over the pipérade in a baking dish. Drizzle with olive oil, season, and bake until tender. Blend basil and olive oil for the pistou, adding garlic and lemon. Spoon the pistou over the ratatouille before serving.

Enjoy these dishes as colorful sides, light lunches, or centerpieces at your next gathering. Both the grand aïoli and ratatouille promise a taste of the French Riviera.

• Matthew Ryle is chef/partner at Maison François and Cafe François, both in London.