Ratatouille (2007)
Genre : cartoon, comedy
Rating : 4/5
Verdict : Awesome, heartwarming
IMDB link click here
Ceritanya simple, seekor tikus punya bakat besar utk masak. Dia mendapatkan kesempatan karena bisa berkomunikasi dengan seorang staff restoran. Mereka berdua harus bekerja sama untuk menjaga rahasia untuk menghadapi berbagai hal.
Ratatouille adalah sejenis masakan sayuran ala perancis (combines tomatoes, eggplant, onions, peppers, zucchini, olive oil, herbs and garlic all simmered together. Lihat sini untuk cara buatnya). Banyak yang bilang, french food is the best food in the world, but somehow; beberapa jenis masakan french yang sudah dicoba, satupun engga ada yang cocok dengan leherku.
Tapi kalo yang merupakan judul film, I loved it so much.. Some interesting lines below:
Gusteau: Food always comes to those who love to cook.
Remy: If you are what you eat, then I only want to eat the good stuff.
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn’t mean anyone should.
Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer’s table at the same time. Every second counts and you CANNOT be MOMMIED!
Linguini:Ratatouille. It’s like a stew, right? Why do they call it that? If you’re gonna 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.
Anton Ego: 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 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. 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 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 that 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.
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