Has anyone made it? It’s Thomas Keller’s version of the provencal favourite. The recipe was published in the New York Times when the movie came out and I’ve taken a notion to try it out and will be making it tonight. I’ve never tried to make French food before and everyone I’m subjecting this to enjoys their food heavily cayenned, so I’m nervous. The blog reviews claim it’s really tasty but it’s not like they actually say WHAT it tastes like.
Here’s a good video in case anyone is interested.
I’ll post some pictures and update later.