Chef’s Summer Recipes: Christophe Le Metayer’s Ratatouille Riviera

There is something quite nice about having access to amazing food from an incredibly well trained chef delivered to your home. Those lucky enough to live in the John’s Creek area (Alpharetta, Cumming, Dunwoody, Johns Creek, Roswell, Sandy Springs, Suwanee and Windward Georgia) can have Chef Christophe Le Metayer’s elegant dishes delivered to their home in no time.

After years of running his own restaurant in France, followed by five years perfecting his style at the Ritz-Carlton Atlanta, Georgia, Chef Christophe Le Metayer has opened Christophe’s Kitchen, where each week they will send you a menu, you choose what appeals to you that week, and you get those delicious meals delivered to your home.1x1.trans Chef’s Summer Recipes: Christophe Le Metayers Ratatouille Riviera

A little info on Chef Le Metayer for those who are not familiar with him. For the last couple of years, Christophe operated Field Good — a casual dining restaurant with a flavorful and fun menu located in Alpharetta, Georgia.

Before opening Field Good, Christophe was responsible for overseeing menus and seasonal offerings at The Ritz Carlton’s Café in Atlanta, Georgia, one of Atlanta’s busiest restaurants and Buckhead’s gathering place for power breakfasts, business and social events. Christophe was appointed chef of The Café in 2003, transferring from the Dining Room, where he had been sous-chef for a year.

Prior to immigrating to America, Christophe operated his own restaurant, Saint Martin, a short distance from Paris from 1993 to 2001. The restaurant earned accolades in several respected French guidebooks including: Michelin Guide (Bib Gourmand), Pudlowski Guide, and Bottin Gourmand.

Chef Christophe Le Metayer believes that “Cooking requires a light head, a generous spirit, and a big heart.”

We asked Chef Le Metayer for a recipe that reminded him of Summers in France. He told us that “the provincial French vegetarian ratatouille is colorful, bold-flavored, and perfect for summer. The natural sweetness of these summer vegetables make this ratatouille a healthy choice both adults and children will enjoy. This medley of fresh zucchini, eggplant, yellow squash, tomato, bell pepper, and onion can be served hot or cold over a bed of your favorite pasta or rice, and pairs nicely with grilled meat, poultry, or fish. Toss ratatouille in a vegetable soup for a quick, hearty meal, or pack it as a tasty picnic entrée.”

1x1.trans Chef’s Summer Recipes: Christophe Le Metayers Ratatouille RivieraRatatouille Riviera

Ingredients:

  • 1 zucchini
  • 1 yellow squash
  • 1 eggplant
  • 1 red bell pepper
  • 1 tomato
  • 10 oz yellow onion
  • 6 oz tomato paste
  • ½ cup olive oil
  • 3 oz black olive
  • 5 garlic cloves
  • 2 sprigs rosemary
  • 5 sprigs thyme

Method:

  1. Wash and peel all the vegetables. Dice them to ½-inch size cubes. In a large pot, heat 1/3 of the olive oil. Season the vegetables with salt and black pepper.
  2. Sauté the onion with bell pepper first, until the onions are translucent. Remove them from the pan. Heat 1/3 of the olive oil and sauté the eggplant. The eggplant must be browned. Remove the eggplant from the pan. Add the remaining oil and sauté the zucchini.
  3. Put all of the vegetables together in the pot. Smash the garlic. Drain and rinse the black olives. Add the garlic, thyme, rosemary, and tomato paste.
  4. Stir well and taste. Bake the ratatouille for 1 hour in the oven at 350 degrees. Serve it hot out of the oven or let it chill. Enjoy it cold with fresh squeezed lemon juice or sherry vinegar as salad, or add grilled meat.

Christophe’s Kitchenis located at 9775 Medlock Bridge Road, Suite P in Johns Creek, Georgia 30097

1x1.trans Chef’s Summer Recipes: Christophe Le Metayers Ratatouille Riviera
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Christophe Le Metayers Ratatouille Riviera
1x1.trans Chef’s Summer Recipes: Christophe Le Metayers Ratatouille Riviera

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