Ratatouille movie quotes
"People think haute cuisine is snooooty, so chef must also be snooty.
Make mine on a toasted bun topped with yummy condiments, like the ones from Best Wurst or Dog Almighty. You know? American." – Chef SkinnerĪh yes, American cheap sausages, but not deep-fried. "Cheap sausages dipped in batter and deep-fried. "Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men, rules designed to make it impossible for women to enter this world." – Sous chef ColetteĬollette would be proud of Aquarelle's Terry Wilson, Jeffrey's Alma Alcocer, Austin's BBQ's Marisela Godinez, Stortini's Kristen Kittrel, and Fête Accompli's Quincy Adams-Erickson, among other successful Austin women chefs. "I can't believe it! A real gourmet kitchen, and I get to watch!" – RemyĬool, open kitchens like those at Asti, Vespaio, Trattoria Lisina, and Uchi are great fun to watch. But some of our own have made it to the screen (notably Flip Happy Crepes and Wes Marshall's The Wine Roads of Texas), and there are great local food books to read – all while we cook! The Food Network celebrities have ruined it for me. It's like you're involving me in crime!" – Emile "All this cooking and reading and TV-watching while we cook and read. Wise chef Gusteau would smile at the likes of fearless young chefs Josh Watkins, Josh Hines, Paul Petersen, Tyson Cole, Ryan Samson, and Andrew Francisco. "Anyone can cook, but only the fearless can be great." – Chef Auguste Gusteau (Or has he?) Kudos to the entire kitchen and sushi-bar staff for staying way ahead of the curve! I mean, just look at what they do with food!" – Remy " don't just survive they discover they create. Fresh ingredients are always best, so I grow herbs and veggies, support local producers, and often turn to Bistro Le Marseillais for delivery of wholesome, delicious meals. "If you are what you eat, then I only want to eat the good stuff." – RemyĪnd I agree. My deepest admiration to Brad Bird and his amazing writing team! Here are some of my favorite quotes, in order of appearance in the movie. “Wonder Boys” is another.Ratatouille has now overtaken A Clockwork Orange as my all-time favorite movie. To be honest, Ratatouille can act as a case study for passion. Heck, any passion can be applied to that quote.Īfter last night, I’ve added it to my list of quotes. Those words percolated in my mind and I realized that the quote can apply to anything and any profession. You must try things that may not work, and you must not let anyone define your limits because of where you come from.” “You must be imaginative, strong-hearted. When he’s describing what it takes to be a chef, he says this: But he was content having opened his own restaurant with Remi as the lead chef.īut the quote that stayed with me during yesterday’s viewing was one from the ghost of Gusteau. Powerful stuff, especially when you learn that he was fired from his job with his reputation ruined. I will be returning to Gusteau’s soon, hungry for more. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. Not everyone can become a great artist, but a great artist can come from anywhere. But I realize that only now do I truly understand what he meant. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. We thrive on negative criticism, which is fun to write and to read. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. In many ways, the work of a critic is easy. He is faced with a dire situation: does he tell the truth about the chef and face ridicule or lie. As he says in the movie, it shook him to his core. Anton Ego, the critic, is astonished to discover that the true chef is Remi the Rat. I’m giving away the ending here, but here’s the setup. Ever since the first viewing, the ending soliloquy by Anton Ego, as voiced by the sonorous Peter O’Toole, struck a deep nerve with me. The more I watch this film-probably once a year-I get something new that I never considered before. The movie gets to a core of what it is like to be a creator. Sure, there is slapstick comedy aplenty, but it goes deeper under the surface. It’s different from the rest of the movies. Pixar’s Ratatouille is one of my favorites from that studio.