One look and I knew
we had the same crazy idea.
Okay.
Where are you taking me? Wait.
Wait. I'm sorry.
Okay.
Okay.
À votre santé!
All right.
That should do it.
Congratulations. You were able to
repeat your accidental success.
But you'll need to know more than soup
if you are to survive in my kitchen, boy.
Colette will be responsible for
teaching you how we do things here.
Listen, I just want you to know
how honored I am
to be studying under such...
No! You listen. I just want you to know
exactly who you are dealing with.
How many women
do you see in this kitchen?
Well, I...
- Only me. Why do you think that is?
- Well, I...
Because 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.
But still I'm here. How did this happen?
Because, well, because you...
Because I am the toughest cook
in this kitchen.
I've worked too hard
for too long to get here
and I am not going to jeopardize it
for some garbage boy who got lucky.
Got it?
Easy to cook. Easy
to eat. Gusteau makes Chinese food
Chine-easy.
- Excellent work, François, as usual.
- It's good, isn't it?
I want you to work up something
for my latest frozen food concept.
Gusteau's Corn Puppies.
They're like corn dogs, only smaller.
Bite size.
What are corn dogs?
Cheap sausages dipped in batter
and deep fried. You know, American.
Cheap sausages dipped in batter
and deep fried. You know, American.
Whip something up.
Maybe Gusteau in overalls
and Huckleberry Tom hat.
Or as a big ear of corn
in doggie make-up.
Yes.
But, please, with dignity.
Get my lawyer!
Well, the will stipulates
that if after a period of two years
from the date of death
no heir appears,
Gusteau's business interests
will pass to his sous chef. You.
I know what the will stipulates.
What I want to know is if this letter...
If this boy changes anything!
There's not much resemblance.
There's no resemblance at all.
He is not Gusteau's son.
Gusteau had no children,
and what of the timing of all this?
The deadline in the will
expires in less than a month!
Suddenly,
some boy arrives with a letter
from his recently deceased mother
claiming Gusteau is his father?
Highly suspect!
- This is Gusteau's?
- Yes, yes, yes.
- May I?
- Of course.
But the boy does not know.
She claims she never told him,
or Gusteau, and asks that I not tell.
- Why you? What does she want?
- A job for the boy.
- Only a job?
- Well, yes.
Then what are you worried about?
If he works here,
you'll be able to keep an eye on him
while I do a little digging.
Find out how much of this is real.
I will need you
to collect some DNA samples
from the boy. Hair, maybe.
Mark my words.
The whole thing is highly suspect.
He knows something.
Relax, he's a garbage boy.
I think you can handle him.
What are you doing?
I'm cutting vegetables.
I'm cutting vegetables?
No! You waste energy and time!
You think cooking is a cute job,
like Mommy in the kitchen?
Well, Mommy never had to face
the dinner rush when the orders
come flooding in,
and every dish is different
and none are simple,
and all of the different cooking times,
but must arrive on the customer's table
at exactly the same time,
hot and perfect!
Every second counts,
and you cannot be Mommy!
What is this? Keep your station clear!
When the meal rush comes,
what will happen?
Messy stations slow things down.
Food doesn't go, orders pile up.
Disaster.
I'll make this easy to remember.
Keep your station clear,
or I will kill you!
Your sleeves
look like you threw up on them.
Keep your hands and arms in,
close to the body. Like this. See?
Always return to this position.
Cooks move fast. Sharp utensils,
hot metal, keep your arms in.
You will minimize cuts and burns
and keep your sleeves clean.
Mark of a chef:
Messy apron, clean sleeves.
I know the Gusteau style cold.
In every dish, Chef Gusteau
always has something unexpected.
I will show you.
I memorize all his recipe.
- Always do something unexpected.
- No. Follow the recipe.
- But you just said that...
- No, no, no.
It was his job to be unexpected.
It is our job to...
- Follow his recipes.
- Follow the recipe.
How do you tell how good bread is
without tasting it?
Not the smell, not the look,
but the sound of the crust.
Listen.
Symphony of crackle.
Only great bread sound this way.
The only way to get the best produce
is to have first pick of the day
and there are only two way
to get first pick.
Grow it yourself, or bribe a grower.
Voilà! The best restaurant get first pick.
People think haute cuisine is snooty.
So chef must also be snooty.
But not so.
Lalo there ran away from home at 12.
Got hired by circus people
as an acrobat.
And then he get fired
for messing around
with the ringmaster's daughter.
Horst has done time.
What for?
No one know for sure. He changes
the story every time you ask him.
I defrauded a major corporation.
I robbed the second largest bank
in France using only a ballpoint pen.
I created a hole in the ozone
over Avignon.
I killed a man with this thumb.
Don't ever play cards
with Pompidou.
He's been banned from Las Vegas
and Monte Carlo.
- Larousse ran gun for the Resistance.
- Which resistance?
He won't say.
Apparently, they didn't win.
So you see.
We are artist, pirate.
More than cooks are we.
- We?
- Oui. You are one of us now, oui?
Oui. Thank you, by the way,
for all the advice about cooking.
- Thank you, too.
- For what?
For taking it.
The rat!
- But he is a...
- I just dropped my keys.
Have you decided this evening?
- Your soup is excellent. But...
- But we order it every time.
- What else do you have?
- Well, we have a very nice foie gras.
I know about the foie gras.
The old standby,
used to be famous for it.
What does the chef have that's new?
- Someone has asked what is new!
- New?
Yes. What do I tell them?
- Well, what did you tell them?
- I told them I would ask!
What are you blathering about?
- Customers are asking what is new.
- What should I tell them?
- What did you tell them?
- I told them I would ask!
This is simple.
Just pull out an old Gusteau recipe,
something we haven't made
in a while...
They know about the old stuff.
They like Linguini's soup.
They are asking for food from Linguini?
A lot of customers like the soup.
That's all we are saying.
Were we saying that?
Very well. If it's Linguini they want
tell them Chef Linguini has prepared
something special for them.
Something definitely off menu.
Oh, and don't forget to stress
- its Linguini-ness.
- Oui, chef.
Now is your chance to try something
worthy of your talent, Linguini.
A forgotten favorite of the chef's,
sweetbread à la Gusteau.
- Colette will help you.
- Oui, chef.
Now, hurry up. Our diners are hungry.
Are you sure?
That recipe was a disaster.
Gusteau himself said so.
Just the sort of challenge
a budding chef needs.
"Sweetbread à la Gusteau.
"Sweetbread cooked
in a seaweed salt crust
"with cuttlefish tentacle,
dog rose purée,
"geoduck egg, dried white fungus?
"Anchovy licorice sauce."
I don't know this recipe,
but it's Gusteau's, so...
Lalo! We have
some veal stomach soaking, yes?
Yes!
The veal stomach, I get that.
Veal stomach?
Okay.
I'll be right back. Where...
Hey, I got to... Hey!
Don't mind me.
I just need to borrow this real quick.
Let's see, over here...
I'll be back.
Thank you.
Excuse me. I'm going to...
Apparently, I need this. I'll be right...
I'm going to pick that up.
I got some of that spice.
Okay.
What are you doing? You're supposed
to be preparing the Gusteau recipe.
This is the recipe.
The recipe doesn't call
for white truffle oil!
What else have you...
You are improvising?
This is no time to experiment.
The customer are waiting.
You're right. I should listen to you!
- Stop that!
- Stop what?
Freaking me out!
Whatever you are doing, stop it.
Where is the special order?
- Coming!
- I thought we were together on this.
- We are together.
- Then what are you doing?
- It's very hard to explain.
- The special?
- Come get it!
I forgot the anchovy licorice sauce.
- Don't you dare.
- I'm not, I'm not. I'm...
Sorry.
Is Linguini's dish done yet?
Ja. It's as bad as we remember.
Just went out.
- Did you taste it?
- Ja, of course, before he changed it.
Good. What? How could he change it?
He changed it
as it was going out the door!
Ow!
They love it!
Other diners are already
asking about it, about Linguini.
I have seven more orders!
That's wonderful.
I'd like one of those.
Special order!
What is that?
Special order! Special order!
Special order!
To Linguini.
- Congratulations, Mr. Linguini.
- Cheers, ja?
Drink now, there's plenty.
Take a break, Little Chef. Get some air.
We really did it tonight.
Dah!
Got your toque!
Oh, seriously now.
I'd love to have a little talk with you,
Linguini, in my office.
- Am I in trouble?
- Trouble? No.
A little wine, a friendly chat.
Just us cooks.
The plongeur won't be coming to you
for advice anymore, eh, Colette?
He's gotten all he needs.
Toasting your success, eh, Linguini?
Good for you.
I just took it to be polite.
I don't really drink, you know.
Of course you don't.
I wouldn't either if I was drinking that.
But you would have to be an idiot
of elephantine proportions
not to appreciate
this '61 Château Latour.
And you, Monsieur Linguini,
are no idiot.
Let us toast your non-idiocy.
- Remy!
- Emile?
I can't believe it! You're alive!
- You made it!
- I thought I'd never see you guys again!
We figured
you didn't survive the rapids.
And what are you eating?
I don't really know.
I think it was
some sort of wrapper once.
What? No.
You're in Paris now, baby. My town.
No brother of mine eats rejectamenta
in my town.
Remy! You are stealing?
You told Linguini he could trust you.
- And he can. It's for my brother.
- But the boy could lose his job.
Which means I would, too.
It's under control, okay?
- More wine?
- I shouldn't, but... Okay.
So, where did you train, Linguini?
Train? All right.
Surely you don't expect me to believe
this is your first time cooking?
- It's not.
- I knew it!
It's my... Second, third, fourth...
Fifth time.
Monday was my first time.
But I've taken out the garbage
lots of times before that...
Yes, yes. Have some more wine.
Tell me, Linguini, about your interests.
Do you like animals?
What?
Animals? What kind?
The usual, dogs, cats, horses,
guinea pigs,
rats.
I brought you something to...
No, no, no, no!
Spit that out right now!
I have got to teach you about food.
Close your eyes.
Now take a bite of... No! No! No!
- Don't just hork it down!
- Too late.
Here.
Chew it slowly.
Only think about the taste.
- See?
- Not really.
Creamy, salty sweet,
an oaky nuttiness.
- You detect that?
- Oh, I'm detecting nuttiness.
Close your eyes. Now taste this.
Whole different thing, right?
Sweet, crisp, slight tang on the finish.
- Okay.
- Now, try them together.
Okay.
I think I'm getting
a little something there.
- It might be the nuttiness.
- See?
- Could be the tang.
- That's it.
Now, imagine every great taste
in the world
being combined
into infinite combinations.
Tastes that no one has tried yet!
Discoveries to be made!
I think...
- You lost me again.
- Yeah.
But that was interesting.
Most interesting garbage I ever...
Hey! What are we doing?
Dad doesn't know you're alive yet!
We've got to go to the colony!
Everyone will be thrilled!
- Yeah! But...
- What?
Thing is, I kind of have to...
What do you "have to"
more than family?
What's more important here?
Well, I...
It wouldn't hurt to visit.
- Have you had a pet rat?
- No.
- Did you work in a lab with rats?
- No.
Perhaps you lived in squalor
at some point?
Nopety nopety no.
You know something about rats!
You know you do!
You know who know do whacka-doo.
Ratta-tatta.
- Hey! Why do they call it that?
- What?
Ratatouille. It's like a stew, right?
Why do they call it that?
If you're going to name a food,
you should give it a name
that sounds delicious.
Ratatouille doesn't sound delicious.
It sounds like "rat" and "patootie."
Rat patootie.
Which does not sound delicious.
Regrettably we are all out of wine.
My son has returned!
And finding someone to replace you
for poison checker has been a disaster.
Nothing's been poisoned, thank God,
but it hasn't been easy.
- You didn't make it easy.
- I know. I am sorry, Dad.
Well, the important thing
is that you're home.
Yeah, well, about that...
You look thin. Why is that?
A shortage of food,
or a surplus of snobbery?
It's tough out there in the big world
all alone, isn't it?
Sure, but it's not like I'm a kid anymore.
- Hey. Hey, boy. What's up?
- I can take care of myself.
I've found a nice spot not far away,
so I'll be able to visit often.
Nothing like a cold splash of reality
to make you...
- Visit?
- I will. I promise. Often.
- You're not staying?
- No. It's not a big deal, Dad. I just...
You didn't think
I was going to stay forever, did you?
Eventually,
a bird's got to leave the nest.
We're not birds. We're rats.
We don't leave our nests.
We make them bigger.
- Well, maybe I'm a different kind of rat.
- Maybe you're not a rat at all.
Maybe that's a good thing.
Hey! The band's
really on tonight, huh?
Rats. All we do is take, Dad.
I'm tired of taking.
I want to make things.
I want to add something to this world.
- You're talking like a human.
- Who are not as bad as you say.
- Oh, yeah? What makes you so sure?
- Oh, man.
I've been able to
observe them
at a close-ish sort of range.
- Yeah? How close?
- Close enough.
And they're, you know,
not so bad as you say they are.
Come with me.
I got something I want you to see.
You know, I'm going to stay here.
Make sure the floors and countertops
are clean before you lock up.
Wait. You want me to stay and clean?
Is that a problem?
- No.
- Good boy. See you tomorrow.
We're here.
Take a good long look, Remy.
Now, this is what happens
when a rat gets
a little too comfortable around humans.
The world we live in
belongs to the enemy.
We must live carefully.
We look out for our own kind, Remy.
When all is said and done,
we're all we've got.
- No.
- What?
No. Dad, I don't believe it.
You're telling me that the future is...
Can only be more of this?
This is the way things are.
You can't change nature.
Change is nature, Dad.
The part that we can influence.
And it starts when we decide.
- Where you going?
- With luck, forward.
Hey! Yeah.
Stop it.
Good morning.
Good morning.
So, the chef,
he invited you in for a drink?
That's big.
That's big. What did he say?
What?
What, you can't tell me?
Forgive me for intruding on your deep,
personal relationship with the chef.
Oh, I see how it is.
You get me to teach you
a few kitchen tricks
to dazzle the boss
and then you blow past me?
Wake up. Wake up.
I thought you were different.
I thought you thought I was different.
I thought...
I didn't have to help you!
If I looked out only for myself,
I would have let you drown!
But...
I wanted you to succeed. I liked you.
My mistake.
Colette. Wait, wait. Colette!
It's over, Little Chef.
I can't do it anymore.
Colette! Wait, wait!
Don't motorcycle away.
Look, I'm no good with words.
I'm no good with food either.
At least not without your help.
I hate false modesty.
It's just another way to lie.
- You have talent.
- No, but I don't! Really! It's not me.
When I added that extra ingredient
instead of following the recipe
like you said,
That wasn't me either.
- What do you mean?
- I mean, I wouldn't have done that.
I would've followed the recipe.
I would've followed your advice.
I would've followed your advice
to the ends of the earth.
- Because I love your advice.
- But...
But I...
Don't do it.
I have a secret. It's sort of disturbing.
- I have a...
- What? You...
- I have a ra...
- You have a rash?
No, no, no. I have this...
This tiny little...
Little...
A tiny chef
who tells me what to do.
A tiny chef?
Yes. Yes. He's...
- He's up here.
- In your brain?
Why is it so hard to talk to you?
Okay. Here we go.
You inspire me. I'm going to risk it all.
I'm going to risk looking like the
biggest idiot psycho you've ever seen.
You want to know why
I'm such a fast learner?
You want to know why
I'm such a great cook?
Don't laugh! I'm going to show you!
No! No!
- What is it, Ambrister?
- Gusteau's.
- Finally closing, is it?
- No.
- More financial trouble?
- No, it's...
Announced a new line
of microwave egg rolls?
What? What? Spit it out.
It's come back. It's popular.
- I haven't reviewed Gusteau's in years.
- No, sir.
My last review condemned it
- to the tourist trade.
- Yes, sir.
I said, "Gusteau has finally
found his rightful place in history
"right alongside
another equally famous chef,
"Monsieur Boyardee."
Touché.
That is where I left it.
That was my last word.
- The last word.
- Yes.
Then tell me, Ambrister,
how could it be popular?
No, no, no, no, no, no, no!
The DNA matches, the timing works,
everything checks out.
He is Gusteau's son.
This can't just happen!
The whole thing is a setup!
The boy knows!
Look at him out there,
pretending to be an idiot.
He's toying with my mind
like a cat with a ball of... Something.
- String?
- Yes! Playing dumb.
- Taunting me with that rat.
- Rat?
Yes. He's consorting with it.
Deliberately trying to make me think
it's important.
- The rat.
- Exactly!
Is the rat important?
Of course not!
He just wants me to think that it is.
Oh, I see the theatricality of it.
A rat appears on the boy's first night,
I order him to kill it.
And now he wants me
to see it everywhere.
It's here! No, it isn't, it's here!
Am I seeing things, am I crazy?
Is there a phantom rat or is there not?
But, oh, no!
I refuse to be sucked into
his little game of...
Should I be concerned about this?
About you?
I can't fire him. He's getting attention.
If I fire him now,
everyone will wonder why.
And the last thing I want
is people looking into this.
What are you so worried about?
Isn't it good to have the press?
Isn't it good to have Gusteau's name
getting headlines?
Not if they're over his face!
Gusteau's already has a face,
and it's fat and lovable and familiar.
And it sells burritos!
Millions and millions of burritos!
The deadline passes in three days.
Then you can fire him
whenever he ceases to be valuable
and no one will ever know.
I was worried
about the hair sample you gave me.
- I had to send them back to the lab.
- Why?
Because the first time it came back
identified as rodent hair.
- No, no, no.
- What?
Try this. It's better.
Well, because you...
Rat!
Disgusting little creatures.
I was reminded
how fragile it all was.
How the world really saw me.
And it just kept getting better.
Remy!
Remy!
Psst! Psst!
Hey, hey, hey, little brother!
We were afraid you weren't going to,
you know, show up.
- Hey, Remy! How you doing?
- You told them?
Emile,
that's exactly what I said not to do!
But you know these guys.
They're my friends.
I didn't think you meant them.
Look, I'm sorry.
Don't tell me you're sorry,
tell them you're sorry.
- Is there a problem over here?
- No, there is not.
Wait here.
It's locked?
Remy, what are you doing in here?
Okay. Emile shows up with...
Okay, I said not to. I told him...
He goes and blabs to...
Yeah, it's a disaster.
Anyway, they're hungry, the food safe
is locked and I need the key.
- They want you to steal food?
- Yes. No! It's...
- They want you to steal food?
- Yes. No! It's...
It's complicated. It's family.
They don't have your ideals.
Ideals?
If Chef Fancy Pants had any ideals,
you think I'd be hawking barbecue
over here?
Or microwave burritos?
Or, Tooth, I say,
Tooth Pick'n Chicken?
About as French as a corn dog!
Coming soon!
We're inventing new ways
to sell out over here.
Will ye be wanting some haggis bites?
I cannot control
how they use my image, Remy.
- I am dead!
- Can you guys shut up?
I've got to think! Word's getting out.
If I can't keep them quiet,
the entire clan's gonna be after me
with their mouths open and...
Here it is.
Hey. Your will!
- Oh, this is interesting. Mind if I...
- Not at all.
Linguini?
Why would Linguini be filed
with your will?
This used to be my office.
He's your son?
- I have a son?
- How could you not know this?
I am a figment of your imagination.
You did not know, how could I?
Well, your son is the rightful owner
of this restaurant!
Well, your son is the rightful owner
of this restaurant!
No! No! The rat!
- Sorry, chef.
- The rat! It's stolen my documents!
- It's getting away!
Hey, Mr. Chef!
You!
- Get out of my office.
- He's not in your office. You are in his.
Bottoms up, Linguini!
Cheers, ja.
Chef! Chef!
Chef Linguini!
Your rise has been meteoric,
yet you have no formal training.
What is the secret to your genius?
Secret? You want the truth?
I am Gusteau's son.
It's in my blood I guess.
But you weren't
aware of that fact until very recently.
No.
And it resulted in
your taking ownership of this restaurant.
How did you find out?
Well, some part of me just knew.
The Gusteau part?
- Where do you get your inspiration?
- Inspiration has many names.
- Mine is named Colette.
- What?
Something's stuck in my teeth.
Health Inspector.
I wish to report a rat infestation.
It's taken over my...
Gusteau's restaurant.
Gusteau's, eh?
I can drop by. Let's see.
First opening is three months.
It must happen now!
It's a gourmet restaurant!
Monsieur, I have the information.
If someone cancels, I'll slot you in.
But the rat!
You must...
It stole my documents.
It's past opening time.
He should have
finished an hour ago.
Bonjour, ma chérie.
Join us.
We were just talking
about my inspiration.
Yes, he calls it his tiny chef.
Not that, dearest. I meant you.
- It's him.
- Ego?
Anton Ego!
Is that Ego?
I can't believe it.
- You are Monsieur Linguini?
- Hello.
Pardon me for interrupting
your premature celebration,
but I thought it only fair
to give you a sporting chance
as you are new to this game.
- Game?
- Yes.
And you've been playing
without an opponent.
Which is, as you may have guessed,
against the rules.
You're Anton Ego.
You're slow
for someone in the fast lane.
And you're thin
for someone who likes food.
I don't like food. I love it.
If I don't love it, I don't swallow.
I will return tomorrow night
with high expectations.
Pray you don't disappoint me.
Listen, we hate to be rude,
but we're French, and it's dinnertime.
She meant to say,
"It's dinnertime and we're French."
Don't give me that look.
You were distracting me
in front of the press.
How am I supposed to concentrate with
you yanking on my hair all the time?
And that's another thing.
Your opinion isn't the only one
that matters here.
Colette knows how to cook, too,
you know.
All right, that's it!
You take a break, Little Chef.
I'm not your puppet,
and you're not
my puppet-controlling guy!
The rat is the cook.
You cool off and get your mind right,
Little Chef.
You cool off and get your mind right,
Little Chef.
Ego is coming, and I need to focus!
You stupid...
Wow. I have never seen that before.
Yeah, it's like you're his fluffy bunny
or something.
I'm sorry, Remy.
I know there are too many guys.
- I tried to limit...
- You know what?
It's okay. I've been selfish.
- You guys hungry?
- Are you kidding?
All right. Dinner's on me.
We'll go after closing time.
- In fact...
- Yeah.
...tell Dad to bring the whole clan.
Little Chef?
This is great, Son.
An inside job. I see the appeal.
Oof!
Little Chef?
Little Chef?
Hey, Little Chef.
I thought you went back
to the apartment.
Then when you weren't there,
I don't know...
It didn't seem right to leave things
the way that we did, so...
Look, I don't want to fight.
I've been under a lot of, you know,
pressure.
A lot has changed
in not very much time, you know?
I'm suddenly a Gusteau.
And I got to be a Gusteau or, you know,
people will be disappointed.
It's weird.
You know, I've never
disappointed anyone before,
because nobody's
ever expected anything of me.
And the only reason
anyone expects anything from me now
is because of you.
I haven't been fair to you.
You've never failed me,
and I should never forget that.
You've been a good friend.
The most honorable friend
a guy could ever ask...
What is this?
What's going on?
What...
Hey...
You're...
You're stealing food? How could you?
I thought you were my friend!
I trusted you!
Get out! You and all your rat buddies!
And don't come back
or I'll treat you the way restaurants
are supposed to treat pests!
You're right, Dad. Who am I kidding?
We are what we are, and we're rats.
Well, he'll leave soon,
and now you know how to get in.
Steal all you want.
- You're not coming?
- I've lost my appetite.
Do you know
what you would like this evening, sir?
Yes,
I'd like your heart roasted on a spit.
Come in!
Today's the big day.
You should say something to them.
- Like what?
- You are the boss. Inspire them.
Attention.
Attention, everyone.
Tonight is a big night.
Appetite is coming,
and he's going to have a big ego.
I mean, Ego. He's coming. The critic.
And he's going to order something.
Something from our menu.
And we'll have to cook it,
unless he orders something cold.
Just can't leave it alone,
can you?
You really shouldn't be here
during restaurant hours. It's not safe.
I'm hungry!
And I don't need the inside food
to be happy.
The key, my friend, is to not be picky.
- Observe.
- No, wait!
- Oh, no! No, no! What do we do?
- I'll go get Dad.
You might think you are a chef
but you are still only a rat.
Sure he took away a star
last time he reviewed this place.
Sure it probably killed... Dad.
- This is very bad juju right here.
- But I'll tell you one thing...
- Ego is here.
- Ego? He is here?
Anton Ego is just another customer.
Let's cook!
Yeah! Let's...
Okay.
So I have in mind
a simple arrangement.
You will create for me a new line
of Chef Skinner frozen foods.
And I, in return, will not kill you.
Au revoir, rat!
Do you know
what you would like this evening, sir?
Yes, I think I do.
After reading a lot of overheated
puffery about your new cook,
you know what I'm craving?
A little perspective.
That's it. I'd like some fresh, clear,
well seasoned perspective.
Can you suggest
a good wine to go with that?
- With what, sir?
- Perspective. Fresh out, I take it?
I am...
Very well.
Since you're all out of perspective
and no one else
seems to have it in this bloody town,
I'll make you a deal.
You provide the food,
I'll provide the perspective.
Which would go nicely
with a bottle of Cheval Blanc 1947.
I'm afraid I...
Your dinner selection?
Tell your Chef Linguini that I want
whatever he dares to serve me.
Tell him to hit me with his best shot.
I will have whatever he is having.
- So, we have given up.
- Why do you say that?
We are in a cage inside the car trunk
awaiting a future
in frozen food products.
No, I'm the one in a cage. I've given up.
You are free.
I am only as free
as you imagine me to be.
As you are.
Oh, please. I'm sick of pretending.
I pretend to be a rat for my father.
I pretend to be a human
through Linguini.
I pretend you exist
so I have someone to talk to!
You only tell me stuff I already know!
I know who I am!
Why do I need you to tell me?
Why do I need to pretend?
But you don't, Remy.
You never did.
No. My other left!
Dad? Dad, I'm in here!
I'm inside the trunk! What the...
Dad!
- Hey, little brother!
- Emile!
I love you guys!
Where are you going?
Back to the restaurant.
They'll fail without me.
- Why do you care?
- Because I'm a cook!
It's your recipe.
How can you not know
your own recipe?
I didn't write it down. It just came to me.
Then make it come to you again, ja?
Because we can't serve this!
Where's my order?
Can't we serve something else?
Something I didn't invent?
This is what they're ordering.
Make them order something else.
Tell them we're all out.
We cannot be all out. We just opened.
I have another idea.
What if we serve them what they order!
We will make it.
Just tell us what you did.
I don't know what I did.
We need to tell
the customers something.
Then tell them... Tell them...
- Don't do it.
- Remy. Remy.
Don't! Stop!
They'll see you. Stop.
We're not talking about me.
We're talking about what to do right...
Rats!
- Remy!
- Get my knife.
Don't touch him!
Thanks for coming back, Little Chef.
I know this sounds insane, but...
Well,
the truth sounds insane sometimes.
But that doesn't mean it's not
the truth.
And the truth is, I have no talent at all.
But this rat,
he's the one behind these recipes.
He's the cook. The real cook.
He's been hiding under my toque.
He's been controlling my actions.
He's the reason I can cook the food
that's exciting everyone.
The reason Ego is outside that door.
You've been giving me credit
for his gift.
I know it's a hard thing to believe.
But, hey, you believed I could cook,
right?
Look, this works.
It's crazy, but it works.
We can be
the greatest restaurant in Paris,
and this rat, this brilliant Little Chef,
can lead us there.
What do you say? You with me?
Dad.
Dad, I don't know what to say.
I was wrong about your friend
and about you.
I don't want you to think
I'm choosing this over family.
I can't choose
between two halves of myself.
I'm not talking about cooking.
I'm talking about guts.
This really means that much to you?
We're not cooks, but we are family.
You tell us what to do,
and we'll get it done.
- Stop that health inspector!
- Delta Team, go, go, go, go!
The rest of you stay and help Remy.
Team three will be handling fish.
Team four, roasted items.
Team three will be handling fish.
Team four, roasted items.
Team five, grill. Team six, sauces.
Get to your stations. Let's go, go, go!
Those handling food
will walk on two legs.
We need someone to wait tables.
I'm sorry for any delay,
but we're a little short tonight.
Please, take all of the time you need.
He came in late one more time
and all of a sudden he...
Make sure that steak
is nice and tenderized.
Work it. Yeah. Stick and move.
Stick and move.
Easy with that sole meunière.
Less salt. More butter.
Only use the mimolette cheese.
Whoa! Compose the salad
like you were painting a picture.
Not too much vinaigrette
on that salade composée.
Don't let that beurre blanc separate.
Keep whisking.
Gently poach the scallops.
Taste check. Spoons down.
Good. Too much salt. Good.
Don't boil the consommé,
it'll toughen the pheasant. Emile!
Sorry.
Colette, wait! Colette.
- You came back. Colette...
- Don't say a word.
If I think about it,
I might change my mind.
Just tell me what the rat wants to cook.
Ratatouille? It's a peasant dish.
Are you sure
you want to serve this to Ego?
What? I am making ratatouille.
Well, how would you prepare it?
Ratatouille? They must be joking.
No, it can't be.
Who cooked the ratatouille?
I demand to know!
I can't remember the last time
I asked a waiter
to give my compliments to the chef.
And now I find myself
in the extraordinary position
of having my waiter be the chef.
Thanks, but I'm just your waiter tonight.
Then who do I thank for the meal?
Excuse me a minute.
You must be the chef...
If you wish to meet the chef,
you will have to wait
until all the other customer have gone.
So be it.
At first, Ego thinks it's a joke.
But as Linguini explains,
Ego's smile disappears.
He doesn't react
beyond asking an occasional question.
And when the story is done,
Ego stands, thanks us for the meal...
Thank you for the meal.
... and leaves without another word.
The following day his review appears.
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 average 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.
I will be returning to Gusteau's soon,
hungry for more.
It was a great night.
The happiest of my life.
But the only thing predictable
about life is its unpredictability.
Well, we had to let Skinner
and the health inspector loose,
and of course they ratted us out.
The food didn't matter.
Once it got out
there were rats in the kitchen,
oh, man, the restaurant was closed
and Ego lost his job and his credibility.
But don't feel too bad for him.
He's doing very well
as a small business investor.
- He seems very happy.
- How do you know?
Got to go. Dinner rush.
You know how he likes it.
Thanks, Little Chef.
Can I interest you
in a dessert this evening?
- Don't you always?
- Which one would you like?
Surprise me.
Can I interest you
in a dessert this evening?
Hey, believe me, that story
gets better when I tell it, okay?
Come on. Bring some food over here,
we're starving!
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