Ratatouille script
Although each of the world's countries
would like to dispute this fact,
we French know the truth:
The best food in the world is made inFrance.
The best food in France is made in Paris.
And the best food in Paris, some say, ismade by Chef Auguste Gusteau.
Gusteau's restaurant is the toast of Paris,
booked five months in advance.
And his dazzling ascent to the top of fineFrench cuisine
has made his competitors envious.
He is the youngest chef ever to achieve afive-star rating.
Chef Gusteau's cookbook, Anyone Can Cook!
climbed to the top of the bestseller list.
But not everyone celebrates its success.
Amusing title, Anyone Can Cook!
What's even more amusing is that Gusteauactually seems to believe it.
I, on the other hand, take cookingseriously.
And, no, I don't think anyone can do it.
This is me.
I think it's apparent I need to rethink mylife a little bit.
What's my problem?
First of all, I'm a rat.
Which means life is hard.
And second, I have a highly developed senseof taste and smell.
Flour, eggs, sugar, vanilla bean...
Oh! Small twist of lemon.
Whoa, you can smell all that? You have agift.
This is Emile, my brother. He's easilyimpressed.
So you can smell ingredients? So what?
This is my dad. He's never impressed.
He also happens to be the leader of ourclan.
So, what's wrong with having highlydeveloped senses?
- Whoa, whoa, whoa! Don't eat that! -What's going on here?
Turns out that funny smell was rat poison.
Suddenly, Dad didn't think my talent wasuseless.
I was feeling pretty good about my gift,
until Dad gave me a job.
Clean.
Clean.
That's right. Poison checker.
Cleanerific.
Cleanerino.
Close to godliness.
Which means clean. You know, cleanliness isclose to...
Never mind. Move on.
Well, it made my dad proud.
Now, don't you feel better, Remy? You'vehelped a noble cause.
Noble? We're thieves, Dad.
And what we're stealing is, let's face it,garbage.
It isn't stealing if no one wants it.
If no one wants it, why are we stealing it?
Let's just say we have different points ofview.
This much I knew:
If you are what you eat, then I only wantto eat the good stuff.
But to my dad...
Food is fuel.
You get picky about what you put in thetank, your engine is gonna die.
Now shut up and eat your garbage.
Look, if we're going to be thieves,
why not steal the good stuff in thekitchen,
where nothing is poisoned?
First of all, we are not thieves.
Secondly, stay out of the kitchen and awayfrom the humans.
It's dangerous.
I know I'm supposed to hate humans,
but there's something about them.
They don't just survive. They discover,they create.
I mean, just look at what they do withfood.
How can I describe it?
Good food is like music you can taste,color you can smell.
There is excellence all around you.
You need only be aware to stop and savorit.
Oh, Gusteau was right.
Oh, mmm, yeah.
Oh, amazing.
Each flavor was totally unique.
But combine one flavor with another,
and something new was created.
So now I had a secret life.
The only one who knew about it was Emile.
Hey, Emile. Emile.
I found a mushroom.
Come on, you're good at hiding food. Helpme find a good place to put this.
He doesn't understand me, but I can bemyself around him.
Why are you walking like that?
I don't want to constantly have to wash mypaws.
Did you ever think about how we walk on thesame paws
that we handle food with?
You ever think about what we put into ourmouths?
All the time.
When I eat, I don't want to tasteeverywhere my paws have been.
Well, go ahead.
But if Dad sees you walking like that, he'snot going to like it.
What have you got there?
Ah, oh, oh...
You found cheese?
And not just any cheese. Tomme de ch鑦re de pays!
That would go beautifully with my mushroom.
And...
This rosemary! This rosemary
with maybe with a few drops from this sweetgrass.
Well, throw it on the pile, I guess, andthen we'II... You know...
We don't want to throw this in with thegarbage. This is special.
But we're supposed to return to the colony
before sundown or, you know, Dad's gonna...
Emile!
There are possibilities unexplored here.
We got to cook this.
Now, exactly how we cook this is the realquestion...
Yeah.
The key is to keep turning it.
Get the smoky flavor nice and even.
That storm's getting closer.
Hey, Remy, you think that maybe weshouldn't be so...
You got to taste this!
This is... It's got this kind of... It'sburny, melty...
It's not really a smoky taste. It's acertain... It's kind of like a...
It's got, like, this "ba-boom,zap" kind of taste. Don't you think?
- What would you call that flavor? -Lightning-y?
Yeah. It's lightning-y! We got to do thatagain.
Okay, when the next storm comes, we'll goup on the roof...
I know what this needs! Saffron! A littlesaffron would make this!
Saffron. Why do I get the feeling
- it's in the kitchen? - It's in thekitchen.
Saffron. - Not good.
Saffron.
Don't like it. She's gonna wake up.
I've been down here a million times.
She turns on the cooking channel, boom, shenever wakes up.
You've been here a million times?
I'm telling you, saffron will be just thething. Gusteau swears by it.
Okay. Who's Gusteau?
Just the greatest chef in the world. Wrotethis cookbook.
Wait. You read?
- Well, not excessively. - Oh, man. DoesDad know?
You could fill a book, a lot of books, withthings Dad doesn't know.
And they have, which is why I read. Whichis also our secret.
I don't like secrets.
All this cooking and reading andTV-watching
while we read and cook.
It's like you're involving me in crime, andI let you.
Why do I let you?
What's taking those kids so long?
Ah, I'Aquila saffron. Italian. Huh?
Gusteau says it's excellent. Good thing theold lady is a food love...
Forget mystique. This is about yourcooking.
Hey! That's Gusteau. Emile, look.
Great cooking is not for the faint ofheart.
Great cooking is not for the faint ofheart.
You must be imaginative, strong hearted.
You must try things that may not work.
And you must not let anyone define yourlimits
because of where you come from.
Your only limit is your soul.
What I say is true. Anyone can cook. Butonly the fearless can be great.
Pure poetry.
But it was not to last.
Gusteau's restaurant lost one of its fivestars
after a scathing review by France's topfood critic, Anton Ego.
It was a severe blow to Gusteau,
and the brokenhearted chef died shortlyafterwards,
which, according to tradition, meant theloss of another star.
Gusteau is dead?
Oh!
Oh! Oh!
Oh!
Run!
No, you'll lead her to the colony!
- Help, Remy, help! - Emile! Start swingingthe light!
- Help, Remy, help! - Emile! Start swingingthe light!
Try to grab you.
Emile, swing to me.
Evacuate! Everyone, to the boats.
Let me through! - The book.
Let me through! - The book.
Excuse me. Move, move.
Go, go, go, go. Move, move, move.
Get the bridge up! Move it, move it!
Hey, Johnny! Hurry!
Push off. Come on.
Get hold!
- Take the baby. Here! - Give me your paw.
Hey, wait for me!
Is everybody here? Do we have everybody?
- Wait a minute. Where's Remy? - Righthere. I'm coming.
I'm coming!
Hold on, Son. Give him something to grab onto.
Come on, boy. Paddle, Son.
Come on. Reach for it.
You can do it.
- Remy! - Dad!
Come on. You can make it. You can make it.
Guys, wait. Stop!
Remy. Come on. Paddle.
Hold on! Wait for me. Hold on.
Dad?
Dad?
Which way?
I waited
for a sound,
a voice,
a sign,
something.
If you are hungry, go up and look around,Remy.
Why do you wait and mope?
Well, I've just lost my family, all myfriends,
probably forever.
- How do you know? - Well, I...
You are an illustration. Why am I talkingto you?
Well, you just lost your family, all yourfriends. You are Ionely.
Yeah. Well, you're dead.
Ah, but that is no match for wishfulthinking.
If you focus on what you've left behind,
you'll never be able to see what liesahead.
Now go up and look around.
Oh!
Champagne!
What are you doing?
I'm hungry.
I don't know where I am,
and I don't know when I'll find food again.
Remy, you are better than that. You are acook.
A cook makes. A thief takes. You are not athief.
But I am hungry.
Food will come, Remy.
Food always comes to those who love tocook.
- You think I am playing? - You don't havethe guts.
Paris?
All this time I've been underneath Paris?
Wow.
It's beautiful.
The most beautiful.
Gusteau's? Your restaurant?
You've led me to your restaurant.
It seems as though I have. Yes. There itis! I have led you to it!
I got to see this.
Ready to go on table seven. Coming around.
One order of steamed pike up. Coming up.
I need more soup bowls, please.
I need two rack of lamb. I need more leeks.
I need two salmon, three salade compos閑, and three filet.
Three orders of salade compos閑 working.
Firing two orders, seared salmon.
Three filet working. I need plates.
Fire seven. Three salade compos閑 up.
Don't mess with my mise!
Open down low.
I'm getting buried here.
Hello, Chef Skinner. How your night be now?
Bonjour, chef. Hello, Chef Skinner.
- Evening, chef. Ordering deux filet.
Hey, boss, look who is here.
Alfredo Linguini, Renata's little boy.
- Hi. - All grown up, eh?
You remember Renata, Gusteau's old flame?
- Yes. How are you... - Linguini.
Yes, Linguini. So nice of you to visit. Howis...
- My mother? - Renata.
- Yes, Renata. How is she? - Good.
Well, not... She's been better. I mean...
She died.
Oh.
I'm sorry.
Oh, don't be. She believed in heaven, soshe's covered.
You know, afterlife-wise?
- What's this? - She left it for you.
I think she hoped it would help me,
you know, get a job here.
But of course. Gusteau wouldn't hesitate.
Any son of Renata's is more than...
Yes, well, we could file this and ifsomething suitable opens up...
We have already hired him.
What? How dare you hire someone withoutmy...
We needed a garbage boy.
Oh, garbage. Well...
I'm glad it worked out.
Uh...
I can't believe it.
A real gourmet kitchen, and I get to watch.
You've read my book. Let us see how muchyou know, huh?
Which one is the chef?
Oh! Uh...
- Oh, that guy. - Very good.
Who is next in command?
The sous chef. There.
The sous is responsible for the kitchenwhen the chef's not around.
Saucier, in charge of sauces. Veryimportant.
Chef de partie, demi chef de partie, bothimportant.
Commis, commis, they're cooks. Veryimportant.
You are a clever rat. Now, who is that?
Oh, him? He's nobody.
Not nobody. He is part of the kitchen.
No, he's a plongeur or something.
He washes dishes or takes out the garbage.He doesn't cook.
- But he could. - Uh, no.
How do you know? What do I always say?
Anyone can cook.
Well, yeah, anyone can. That doesn't mean thatanyone should.
Well, that is not stopping him. See?
What is he doing? No. No! No, this isterrible!
He's ruining the soup. And nobody'snoticing?
It's your restaurant. Do something.
What can I do? I am a figment of yourimagination.
But he's ruining the soup! We got to tellsomeone that he's...
But he's ruining the soup! We got to tellsomeone that he's...
Table five coming up, right now.
Coming down the line. Set.
Ah!
Hot! Open oven!
Ah!
Coming around.
Ooh!
Oui, chef. One filet mignon, three lamb,two duck.
Fire those souffl閟 for table six, ja.
Five minutes, chef. - Oh, God.
Tonight, I'd like to present the foie gras.
It has a wonderful finish.
Ooh! - Ah!
Hmm.
Ready to go on table seven. Come on! Let'sgo!
Oui, chef.
Remy! What are you waiting for?
Is this going to become a regular thingwith you?
You know how to fix it. This is yourchance.
The soup! Where is the soup? Out of my way.
Move it, garbage boy!
You are cooking?
How dare you cook in my kitchen?
Where do you get the gall
to even attempt something so monumentallyidiotic?
I should have you drawn and quartered!
I'll do it. I think the law is on my side.
Larousse, draw and quarter this man
after you put him in the duck press tosqueeze the fat out of his head.
- What are you blathering about? - Thesoup!
Soup?
Stop that soup!
No!
Waiter.
Linguini!
You're fired!
F-l-R-E-D! Fired!
She wants to see the chef.
But he...
- What did the customer say? - It was not acustomer. It was a critic.
- Ego? - Solene LeClaire.
- LeClaire? What did she say? - She likesthe soup.
- Wait. - What do you mean,"Wait"?
You're the reason I'm in this mess.
Someone is asking about your soup.
What are you playing at?
Am I still fired?
You can't fire him. - What?
LeClaire likes it, yeah? She made a pointof telling you so.
If she write a review to that effect
and find out you fired the cookresponsible...
- He's a garbage boy. - Who made somethingshe liked.
How can we claim to represent the name ofGusteau
if we don't uphold his most cherishedbelief?
And what belief is that, MademoiselleTatou?
Anyone can cook.
Perhaps I have been a bit harsh on our newgarbage boy.
He has taken a bold risk
and we should reward that, as Chef Gusteauwould have.
If he wishes to swim in dangerous waters,
who are we to deny him?
- You were escaping? - Oh, yeah.
Since you have expressed such an interestin his cooking career,
you shall be responsible for it.
Anyone else?
Then back to work.
You are either very lucky or very unlucky.
You will make the soup again, and thistime, I'll be paying attention.
Very close attention.
They think you might be a cook. But youknow what I think, Linguini?
I think you are a sneaky, overreachinglittle...
Rat!
- Rat! Get the rat.
Linguini. Get something to trap it.
It's getting away. Get it, get it, get it.
- What should I do now? - Kill it.
- Now? - No, not in the kitchen. Are youmad?
Do you know what would happen to us
if anyone knew we had a rat in our kitchen?
They'd close us down.
Our reputation is hanging by a thread as itis.
Take it away from here. Far away. Kill it.Dispose of it. Go!
Whoa!
Doh!
Don't look at me like that! You aren't theonly one who's trapped.
They expect me to cook it again!
I mean, I'm not ambitious. I wasn't tryingto cook.
I was just trying to stay out of trouble.
You're the one who was getting fancy withthe spices!
What did you throw in there? Oregano? No?What? Rosemary?
That's a spice, isn't it? Rosemary?
You didn't throw rosemary in there?
Then what was all the flipping and all thethrowing the...
I need this job. I've lost so many.
I don't know how to cook, and now I'mactually talking to a rat as if you...
Did you nod?
Have you been nodding?
You understand me?
So I'm not crazy!
Wait a second, wait a second.
I can't cook, can I?
But you...
You can, right?
Look, don't be so modest. You're a rat, forPete's sake.
Whatever you did, they liked it.
Yeah. This could work.
Hey, they liked the soup!
They liked the soup. Do you think you coulddo it again?
Okay, I'm going to let you out now.
But we're together on this. Right?
Okay.
So this is it.
I mean, it's not much, but it's, youknow...
Not much.
It could be worse.
There's heat and light and a couch with aTV.
So, you know, what's mine is yours.
Are you...
Is this a dream?
The best kind of dream.
One we can share.
But why here?
Why now?
Why not here?
Why not now?
What better place to dream than in Paris?
Morning, Little Chef. Rise and...
Oh, no.
Idiot! I knew this would happen!
I let a rat into my place and tell himwhat's mine is his!
Eggs, gone!
Stupid! He's stolen food and hit the road!What did I expect?
That's what I get for trusting a...
Hi. Is that for me?
Mmm!
That's good. What did you put in this?
Where'd you get that?
Look, it's delicious. But don't steal. I'llbuy some spices, okay?
Oh, no. We're going to be late. And on thefirst day!
Come on, Little Chef!
"Though I, like many other critic,
"had written off Gusteau as irrelevantsince the great chef's death,
"the soup was a revelation. A spicyyet subtle taste experience."
- Solene LeClaire? - Yes!
"Against all odds, Gusteau's hasrecaptured our attention.
"Only time will tell if they deserveit."
Well...
You know.
Look, I know it's stupid and weird, butneither of us can do this alone,
so we got to do it together, right? Youwith me?
So let's do this thing!
I...
Welcome to hell. Now, recreate the soup.
Take as much time as you need. All week ifyou must.
Soup.
You little...
Ow!
You son of a...
You got...
This is not going to work, Little Chef!
I'm going to lose it if we do this anymore.
We've got to figure out something else.
Something that doesn't involve any biting,or nipping,
or running up and down my body with yourlittle rat feet.
The biting! No! Scampering! No!
No scampering or scurrying. Understand,Little Chef?
Little Chef?
Oh, you're hungry.
Okay. So let's think this out.
You know how to cook, and I know how toappear
human.
We need to work out a system so that I dowhat you want
in a way that doesn't look like I'm beingcontrolled by a tiny rat chef.
Would you listen to me? I'm insane! I'minsane! I'm insane!
In a refrigerator talking to a rat aboutcooking in a gourmet restaurant.
- I will never pull this off! - Linguini?
We gotta communicate.
I can't be constantly checking for a yes orno head shake from a...
The rat! I saw it!
- A rat? - Yes, a rat. Right next to you.
What are you doing in here?
I'm just familiarizing myself with, youknow, the vegetables and such.
Get out.
One can get too familiar with vegetables,you know!
That was close. Are you okay up there?
Whoa!
How did you do that?
That's strangely involuntary!
One look and I knew we had the same crazyidea.
Okay.
Huh?
Where are you taking me? Wait.
Whoa!
Wait. I'm sorry.
Whoa!
Okay.
Mmm-hmm...
Okay.
Whoa!
Whoa!
votre sant?
All right.
That should do it.
Mmm.
Congratulations. You were able to repeatyour accidental success.
But you'll need to know more than soup ifyou are to survive in my kitchen, boy.
Colette will be responsible for teachingyou how we do things here.
Listen, I just want you to know
how honored I am to be studying undersuch...
No! You listen. I just want you to knowexactly 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 antiquatedhierarchy
built upon rules written by stupid old men.
Rules designed to make it impossible forwomen to enter this world.
But still I'm here. How did this happen?
Because, well, because you...
Because I am the toughest cook in thiskitchen.
I've worked too hard for too long to gethere
and I am not going to jeopardize it forsome garbage boy who got lucky.
Got it?
Wow!
Easy to cook. Easy to eat. Gusteau makesChinese food
Chine-easy.
- Excellent work, Fran鏾is, as usual. - It's good, isn'tit?
I want you to work up something for mylatest frozen food concept.
Gusteau's Corn Puppies.
They're like corn dogs, only smaller. Bitesize.
What are corn dogs?
Cheap sausages dipped in batter and deepfried. You know, American.
Cheap sausages dipped in batter and deepfried. You know, American.
Whip something up.
Maybe Gusteau in overalls and HuckleberryTom 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 fromthe date of death
no heir appears,
Gusteau's business interests will pass tohis sous chef. You.
I know what the will stipulates.
What I want to know is if this letter... Ifthis boy changes anything!
There's not much resemblance.
There's no resemblance at all. He is notGusteau's son.
Gusteau had no children, and what of thetiming of all this?
The deadline in the will expires in lessthan a month!
Suddenly, some boy arrives with a letter
from his recently deceased mother claimingGusteau 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 forthe boy.
- Only a job? - Well, yes.
Then what are you worried about? If heworks here,
you'll be able to keep an eye on him whileI 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 highlysuspect.
He knows something.
Relax, he's a garbage boy. I think you canhandle him.
What are you doing?
I'm cutting vegetables. I'm cuttingvegetables?
No! You waste energy and time!
You think cooking is a cute job, like Mommyin the kitchen?
Well, Mommy never had to face
the dinner rush when the orders comeflooding in,
and every dish is different and none aresimple,
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 beMommy!
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 killyou!
Your sleeves look like you threw up onthem.
Keep your hands and arms in, close to thebody. 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 keepyour sleeves clean.
Mark of a chef: Messy apron, clean sleeves.
I know the Gusteau style cold.
In every dish, Chef Gusteau always hassomething 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 ourjob to...
- Follow his recipes. - Follow the recipe.
How do you tell how good bread is withouttasting it?
Not the smell, not the look, but the soundof the crust.
Listen.
Symphony of crackle. Only great bread soundthis way.
The only way to get the best produce is tohave first pick of the day
and there are only two way to get firstpick.
Grow it yourself, or bribe a grower.
Voil? The best restaurant get first pick.
People think haute cuisine is snooty. Sochef must also be snooty.
But not so. Lalo there ran away from homeat 12.
Got hired by circus people as an acrobat.
And then he get fired
for messing around with the ringmaster'sdaughter.
Horst has done time.
LINGUINl: What for?
No one know for sure. He changes the storyevery time you ask him.
I defrauded a major corporation.
I robbed the second largest bank in Franceusing 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 MonteCarlo.
- 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 arewe.
- We? - Oui. You are one of us now, oui?
Oui. Thank you, by the way, for all theadvice about cooking.
- Thank you, too. - For what?
For taking it.
Huh?
The rat!
- But he is a... - I just dropped my keys.
Have you decided this evening?
- Your soup is excellent. But... - But weorder it every time.
- What else do you have? - Well, we have avery 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 toldthem I would ask!
What are you blathering about?
- Customers are asking what is new. - Whatshould I tell them?
- What did you tell them? - I told them Iwould 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 likeLinguini's soup.
They are asking for food from Linguini?
A lot of customers like the soup. That'sall we are saying.
Were we saying that?
Very well. If it's Linguini they want
tell them Chef Linguini has preparedsomething 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 worthyof your talent, Linguini.
A forgotten favorite of the chef's,sweetbread ?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 chefneeds.
"Sweetbread ?la Gusteau.
"Sweetbread cooked in a seaweed saltcrust
"with cuttlefish tentacle, dog rosepur閑,
"geoduck egg, dried white fungus?
"Anchovy licorice sauce."
I don't know this recipe, but it'sGusteau's, so...
Lalo! We have some veal stomach soaking,yes?
Yes! The veal stomach, I get that.
Veal stomach?
Oh!
Okay.
I'll be right back. Where...
Hey, I got to... Hey!
Don't mind me. I just need to borrow thisreal 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 truffleoil!
What else have you... You are improvising?
This is no time to experiment. The customerare 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. - Weare together.
- Then what are you doing? - It's very hardto explain.
- The special? - Come get it!
Whoa, whoa. I forgot the anchovy licoricesauce.
- 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 wentout.
- Did you taste it? - Ja, of course, beforehe 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! Specialorder!
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 uscooks.
The plongeur won't be coming to you foradvice 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 reallydrink, you know.
Of course you don't. I wouldn't either if Iwas drinking that.
But you would have to be an idiot ofelephantine proportions
not to appreciate this '61 Ch鈚eau 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 seeyou 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. Mytown.
No brother of mine eats rejectamenta in mytown.
Remy! You are stealing? You told Linguinihe could trust you.
- And he can. It's for my brother. - Butthe boy could lose his job.
Which means I would, too. It's undercontrol, 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 thisis your first time cooking?
- It's not. - I knew it!
It's my... Second, third, fourth... Fifthtime.
Monday was my first time.
But I've taken out the garbage lots oftimes 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!
- Don't just work 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 detectingnuttiness.
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 somethingthere.
- 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! Everyonewill be thrilled!
- Yeah! But... - What?
Thing is, I kind of have to...
What do you "have to" more thanfamily?
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 youdo!
You know who know do whacka-doo.Ratta-tatta.
- Hey! Why do they call it that? - What?
Ratatouille. It's like a stew, right? Whydo they call it that?
If you're going to name a food,
you should give it a name that soundsdelicious.
Ratatouille doesn't sound delicious. Itsounds 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 forpoison checker has been a disaster.
Nothing's been poisoned, thank God, but ithasn't been easy.
- You didn't make it easy. - I know. I amsorry, Dad.
Well, the important thing is that you'rehome.
Yeah, well, about that...
You look thin. Why is that?
A shortage of food, or a surplus ofsnobbery?
It's tough out there in the big world allalone, isn't it?
Sure, but it's not like I'm a kid anymore.
- Hey. Hey, boy. What's up? - I can takecare of myself.
I've found a nice spot not far away, soI'll be able to visit often.
Nothing like a cold splash of reality tomake you...
- Visit? - I will. I promise. Often.
- You're not staying? - No. It's not a bigdeal, Dad. I just...
You didn't think I was going to stayforever, 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 thembigger.
- 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 arenot 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 yousay they are.
Come with me. I got something I want you tosee.
You know, I'm going to stay here.
Make sure the floors and countertops areclean 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 comfortablearound 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'vegot.
- No. - What?
No. Dad, I don't believe it. You're tellingme that the future is...
Can only be more of this?
This is the way things are. You can'tchange nature.
Change is nature, Dad. The part that we caninfluence.
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 adrink?
That's big.
That's big. What did he say?
What?
What, you can't tell me?
Oh!
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 kitchentricks
to dazzle the boss and then you blow pastme?
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 wouldhave 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 itanymore.
Colette! Wait, wait! Don't motorcycle away.
Look, I'm no good with words. I'm no goodwith food either.
At least not without your help.
I hate false modesty. It's just another wayto 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 yousaid,
that wasn't me either.
- What do you mean? - I mean, I wouldn'thave done that.
I would've followed the recipe.
I would've followed your advice.
I would've followed your advice to the endsof 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 tinylittle...
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 biggestidiot psycho you've ever seen.
You want to know why I'm such a fastlearner?
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 eggrolls?
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 hisrightful place in history
"right alongside another equallyfamous chef,
"Monsieur Boyardee."
Touch?
That is where I left it. That was my lastword.
- 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 isa setup!
The boy knows!
Look at him out there, pretending to be anidiot.
He's toying with my mind like a cat with aball 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'simportant.
- The rat. - Exactly!
Is the rat important?
Of course not! He just wants me to thinkthat it is.
Oh, I see the theatricality of it.
A rat appears on the boy's first night, Iorder him to kill it.
And now he wants me to see it everywhere.
Ooh!
It's here! No, it isn't, it's here!
Am I seeing things, am I crazy? Is there aphantom rat or is there not?
But, oh, no!
I refuse to be sucked into his little gameof...
Should I be concerned about this? Aboutyou?
Huh?
I can't fire him. He's getting attention.
If I fire him now, everyone will wonderwhy.
And the last thing I want is people lookinginto this.
What are you so worried about?
Isn't it good to have the press?
Isn't it good to have Gusteau's namegetting headlines?
Not if they're over his face!
Gusteau's already has a face, and it's fatand lovable and familiar.
And it sells burritos! Millions andmillions of burritos!
The deadline passes in three days.
Then you can fire him whenever he ceases tobe valuable
and no one will ever know.
I was worried about the hair sample yougave me.
- I had to send them back to the lab. -Why?
Because the first time it came backidentified as rodent hair.
- No, no, no. - LINGUINl: What?
Try this. It's better.
Well, because you...
Whoa!
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, youknow, show up.
- Hey, Remy! How you doing? - You toldthem?
Emile, that's exactly what I said not todo!
But you know these guys. They're myfriends.
I didn't think you meant them.
Look, I'm sorry.
Don't tell me you're sorry, tell themyou're sorry.
- Is there a problem over here? - No, thereis not.
Wait here.
It's locked?
Hmm...
Remy, what are you doing in here?
Okay. Emile shows up with...
Okay, I said not to. I told him... He goesand blabs to...
Yeah, it's a disaster.
Anyway, they're hungry, the food safe islocked 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'thave your ideals.
Ideals? If Chef Fancy Pants had any ideals,
you think I'd be hawking barbecue overhere?
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 overhere.
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 Ican't keep them quiet,
the entire clan's gonna be after me withtheir 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 knowthis?
I am a figment of your imagination. You didnot know, how could I?
Well, your son is the rightful owner ofthis restaurant!
Well, your son is the rightful owner ofthis restaurant!
No! No! The rat!
- Sorry, chef. - The rat! It's stolen mydocuments!
- It's getting away! Hey, Mr. Chef!
You!
- Get out of my office. - He's not in youroffice. You are in his.
Bottoms up, Linguini!
Cheers, ja.
Chef! Chef! Chef Linguini!
Your rise has been meteoric, yet you haveno formal training.
What is the secret to your genius?
LINGUINl: Secret? You want the truth?
I am Gusteau's son. It's in my blood Iguess.
But you weren't aware of that fact untilvery recently.
No.
And it resulted in your taking ownership ofthis 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 isthree months.
It must happen now! It's a gourmetrestaurant!
Monsieur, I have the information. If someonecancels, 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 ch閞ie. 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 prematurecelebration,
but I thought it only fair to give you asporting chance
as you are new to this game.
- Game? - Yes.
And you've been playing without anopponent.
Which is, as you may have guessed, againstthe 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 highexpectations.
Pray you don't disappoint me.
Listen, we hate to be rude, but we'reFrench, and it's dinnertime.
She meant to say, "It's dinnertime andwe're French."
Don't give me that look.
You were distracting me in front of thepress.
How am I supposed to concentrate with youyanking on my hair all the time?
And that's another thing.
Your opinion isn't the only one thatmatters 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 orsomething.
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 afterclosing time.
- In fact... - Yeah.
...tell Dad to bring the whole clan.
Little Chef?
This is great, Son. An inside job. I seethe 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'tknow...
It didn't seem right to leave things theway 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 anyonebefore,
because nobody's ever expected anything ofme.
And the only reason anyone expects anythingfrom me now
is because of you.
I haven't been fair to you.
You've never failed me, and I should neverforget that.
You've been a good friend.
The most honorable friend a guy could everask...
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 trustedyou!
Get out! You and all your rat buddies!
And don't come back
or I'll treat you the way restaurants aresupposed 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 knowhow to get in.
Steal all you want.
- You're not coming? - I've lost myappetite.
Do you know what you would like thisevening, sir?
Yes, I'd like your heart roasted on a spit.
Come in!
Today's the big day. You should saysomething to them.
- Like what? - You are the boss. Inspirethem.
Attention.
Attention, everyone.
Tonight is a big night.
Appetite is coming, and he's going to havea 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 orderssomething cold.
Just can't leave it alone, can you?
You really shouldn't be here duringrestaurant hours. It's not safe.
I'm hungry!
And I don't need the inside food to behappy.
The key, my friend, is to not be picky.
- Observe. - No, wait!
- Oh, no! No, no! What do we do? - I'll goget Dad.
You might think you are a chef but you arestill only a rat.
Sure he took away a star last time hereviewed this place.
Sure it probably killed... Dad.
- This is very bad juju right here. - ButI'll tell you one thing...
- Ego is here. - Ego? He is here?
Anton Ego is just another customer. Let'scook!
Yeah! Let's...
Okay.
So I have in mind a simple arrangement.
You will create for me a new line of ChefSkinner frozen foods.
And I, in return, will not kill you.
Au revoir, rat!
Do you know what you would like thisevening, sir?
Yes, I think I do.
After reading a lot of overheated pufferyabout your new cook,
you know what I'm craving?
A little perspective.
That's it. I'd like some fresh, clear, wellseasoned perspective.
Can you suggest a good wine to go withthat?
- With what, sir? - Perspective. Fresh out,I take it?
I am...
Very well. Since you're all out ofperspective
and no one else seems to have it in thisbloody town,
I'll make you a deal.
You provide the food, I'll provide theperspective.
Which would go nicely with a bottle ofCheval Blanc 1947.
I'm afraid I...
Your dinner selection?
Tell your Chef Linguini that I wantwhatever 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 saythat?
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. Ipretend to be a rat for my father.
I pretend to be a human through Linguini.
I pretend you exist so I have someone totalk to!
You only tell me stuff I already know!
I know who I am! Why do I need you to tellme?
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 failwithout 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? Becausewe can't serve this!
Where's my order?
Can't we serve something else? Something Ididn't invent?
This is what they're ordering.
Make them order something else. Tell themwe're all out.
We cannot be all out. We just opened.
I have another idea. What if we serve themwhat 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...
Huh?
- Don't do it. - Remy. Remy.
Don't! Stop! They'll see you. Stop.
We're not talking about me. We're talkingabout 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 theserecipes.
He's the cook. The real cook. He's beenhiding under my toque.
He's been controlling my actions.
He's the reason I can cook the food that'sexciting 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 aboutyou.
I don't want you to think I'm choosing thisover family.
I can't choose between two halves ofmyself.
I'm not talking about cooking. I'm talkingabout 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 itdone.
- Stop that health inspector! - Delta Team,go, go, go, go!
The rest of you stay and help Remy.
Team three will be handling fish. Teamfour, roasted items.
Team three will be handling fish. Teamfour, roasted items.
Team five, grill. Team six, sauces. Get toyour 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 littleshort tonight.
Please, take all of the time you need.
He came in late one more time and all of asudden he...
Make sure that steak is nice andtenderized.
Work it. Yeah. Stick and move. Stick andmove.
Easy with that sole meuni鑢e. Less salt. More butter.
Only use the mimolette cheese.
Whoa! Compose the salad like you werepainting a picture.
Not too much vinaigrette on that saladecompos閑.
Don't let that beurre blanc separate. Keepwhisking.
Gently poach the scallops. Taste check.Spoons down.
Good. Too much salt. Good.
Don't boil the consomm? it'll toughen thepheasant. Emile!
Sorry.
Colette, wait! Colette.
- You came back. Colette... - Don't say aword.
If I think about it, I might change mymind.
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.
Mmm.
No, it can't be.
Who cooked the ratatouille? I demand toknow!
I can't remember the last time
I asked a waiter to give my compliments tothe chef.
And now I find myself in the extraordinaryposition
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 haveto 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 smiledisappears.
He doesn't react beyond asking anoccasional 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 positionover those
who offer up their work and their selves toour judgment.
We thrive on negative criticism, which isfun to write and to read.
But the bitter truth we critics must faceis that in the grand scheme of things,
the average piece of junk is probably moremeaningful
than our criticism designating it so.
But there are times when a critic trulyrisks something
and that is in the discovery and defense ofthe 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 singularlyunexpected source.
To say that both the meal and its maker
have challenged my preconceptions aboutfine cooking
is a gross understatement.
They have rocked me to my core.
In the past, I have made no secret of mydisdain
for Chef Gusteau's famous motto,"Anyone can cook."
But I realize only now do I truly understandwhat he meant.
Not everyone can become a great artist,
but a great artist can come from anywhere.
It is difficult to imagine more humbleorigins
than those of the genius now cooking atGusteau's,
who is, in this critic's opinion,
nothing less than the finest chef inFrance.
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 lifeis its unpredictability.
Well, we had to let Skinner and the healthinspector loose,
and of course they ratted us out.
The food didn't matter.
Once it got out there were rats in thekitchen,
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 businessinvestor.
- 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 thisevening?
- Don't you always? - Which one would youlike?
Surprise me.
Can I interest you in a dessert thisevening?
Hey, believe me, that story gets betterwhen I tell it, okay?
Come on. Bring some food over here, we'restarving!
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