Ratatouille

Remy(V.O.)

Let's just say we have a different point of view.

This much I knew, if you are what you eat then

I only eat good stuff

 

Anton Ego(V.O.)

Who do I thank for the meal?

Collet(V.O.)

If you wish to meet the chef, you will have to wait

until all the other customers have gone.

Anton Ego(V.O.)

So be it = Amen = Svaha

 

Ego's View (V.O.)

In many ways the work of a critic is easy.

We risk very little, yet enjoy a position over those who offer up
their work and their selves to our judgment.

We thrive on negative criticism, which is fun to write and to read.

 

But the bitter truth we critics must face is that in the grand scheme

of things... the averages piece of junk is probably more meaningful

than our criticism designating it so. But there are times when a critic

truly risks something... and that is in the discovery and defense of the new.

 

The world is often unkind to new talent, new creations.

The new needs friends.

 

Last night I experienced something new, an extraordinary meal

from a singularly unexpected source. To say that both the meal

and its maker have challenged my preconceptions about fine cooking

is a gross understatement... they have rocked me to my core.

 

In the past, I have made no secret of my disdain for Chef Gusteau's

famous motto: "Anyone Can Cook". But I realize only now do I truly

understand what he meant. Not everyone can become a great artist,

but a great artist can come from anywhere.

 

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.

 

I will be returning to Gusteau's soon, hungry for more.