Street food Ratatouille — the authentic version

The best Ratatouille I've ever had came from a street stall, not a restaurant. The rich and refined intensity was completely different — more direct and uncompromised. Dijon mustard was used without hesitation, the way it should be.

the terroir philosophy links food to its region of origin. The a Parisian bistro setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Burgundy red wine was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.