The square white dish tapped the candlelit table, revealing sesame-crusted mushrooms with aioli, just one of the many appetizers that Chef Eric Bertrand cooks at his Eugene vegetarian restaurant, Ratatouille.
The establishment opened for business Nov. 1, 2007, serving Bertrand’s vegetarian and vegan cuisine. Bertrand, born in Toulouse, France, received formal vegan training in California upon his arrival in 1992.

He keeps busy with catering orders and stocking the Sundance Natural Foods deli section with his many creations.
Ratatouille, a comfortable walk from campus, holds a European ambiance. Sounds of the espresso machine fill the room as eyes shift from the display of wine bottles to photographs taken by Annie Franzeskos, a local artist, that line the wall. Around the room couples sip wine, friends reunite over food and singles enjoy a homemade meal.
While waiting for dinner, wrap your hands around a foamy latte featuring almond or oat milk, just one of the many affordable hot beverage creations ranging from just $1.25 to $3.50 from the free trade espresso bar. If coffee does not strike your fancy, choose from an organic wine selection featuring local Oregon and California wines as well as imported brands from France, South Africa, Germany and Portugal available by glass or bottle. Tea or beer can also complement the meal.
Entrées range from blue corn empanadas to roasted vegetables priced from $13 to $18. The Chickpea Socca, a layering of bean purée, red sauce and kale, is a popular dish, according to waitress Candace Edmonds. The dish utilizes color, presentation and texture, while maintaining a decent portion size. The Whole Wheat Penne is another option with whole wheat noodles complemented by spinach, mushrooms and cashew sauce. The Roasted Vegetables offer polenta garnished with roasted garlic and greens and topped with a creamy feta sauce. I didn’t regret choosing the Chickpea Socca, as it was unlike anything that I had ever tasted. The bean layer had a texture resembling whipped mashed potatoes and tasted good with the marinara sauce wrapped in fresh kale.
Ratatouille may be a stretch for the average college student’s wallet, but simply meeting friends for coffee and dessert would be an inexpensive night out. Splitting plates also proves to be an affordable alternative.
After somewhat of a wait, dessert arrives in its general splendor. The apple hazelnut strudel flakes at the touch of a fork, revealing fresh-spiced apples encased in a sticky cinnamon interior with drizzled caramel crowning the top of the pastry. Accompanied by soy or vanilla ice cream, this confection rated high on my list and rang in at $7.
Use caution that Ratatouille may not be the restaurant of choice when time is of the essence. My meal, from starter to dessert, took nearly two hours. A slower pace may be nice if friends have not conversed in awhile, but if other events precede dinner, the speed can lead to a kink in the night.
Ratatouille meets a variety of dietary needs, offering vegan and vegetarian ingredients and a 95 percent organic selection. With the refreshing change in flavor and texture from the typical American diet, it will prove to be an experience for any diners who finds their way inside.