Ratatouille

Release: June 29, 2007

Remy is a rat with a highly-gifted sense of taste and smell. He wants to become a chef like his idol, the recently deceased chef of a five-star french restaurant. Remy's large family objects because a rat would be feared upon as a common pest in the human world. He soon winds up separated from his clan and finds the restaurant, where he teams up with the clumsy garbage boy, Afredo Linguini who wants to become the restaurant's new chef. He discovers that pulling Linguini's hair makes him move, and this may be Remy's key to finally cooking for the first time. All Linguini has to do is hide the fact that a rat is helping him cook. From Walt Disney Pictures and Pixar Animation Studios: Brad Bird screenwrites and directs from the original story by Jan Pinkava, Jim Capobianco and Bird. Produced by Brad Lewis; Executive Produced by John Lasseter and Andrew Stanton. Music by Michael Giacchino; featuring "La Festin", performed by Camille. With the previous film, 'Cars', lost the Oscar® to Warner Bros./Kennedy Marshall's 'Happy Feet', this film itself has been made with 100% Genuine Animation! with no performance shortcuts.

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Poster	Title	Date Added	Release Date
	Ratatouille	05/24/2012	(2007)
	Altar Gang: Skiff & AJ's Fantastic Voyage	12/19/2024	(2013)

Trailers

"Sunday [/(/22)]" DisChan Family Movie promo (opposite 'TLK ['94]')

Official cartridge featured in this .15 LeapFrog Leapster spot (opposite 'C...

"Remy's New Recipes" Smartridge featured in this vSmile spot (opposite 'StT...

"Dinner will be served... Summer 2007 [6/27]" Theatrical Teaser trailer (Ca...

"Early Critics / 6/29" Theatrical spot (abcf 'KXY' [6/18/07])

"6/29[/07]" Theatrical spot

Posters

Quotes

Chef Skinner: "The soup! Where is the soup? Out of my way. Move it, garbage boy! [sees a ladle in Linguini's hand] You are cooking? How dare you cook in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? 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 to squeeze the fat out of his head!"

Added By: STHerbs97

Remy: "[frame freezes as He bursts through a window carrying a book over his head] [v/o] This is me; I think it's apparent that I need to rethink my life a little bit. What's my problem?" [cut to the introduction of the pack] "First of all: I'm a rat; which means - life is hard. Second: I have a highly developed sense of taste and smell."

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Narrator: "[first] 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 in France; The best food in France is made in Paris; ⋯and the best food in Paris, some say, is made by Chef Auguste Gusteau. Gusteau's restaurant is the toast of Paris, booked 5 months in advance. ⋯and his dazzling ascent to the top of fine French cuisine has made his competitors envious. He is the youngest chef ever to achieve a 5-star rating."

[⋯]: "Chef Gusteau's cookbook 'Anyone Can Cook!' climbed to the top of the bestseller list. ⋯but not everyone celebrates its success."

Anton Ego: "Amusing title, "Anyone Can Cook!". What's even more amusing is that Gusteau actually seems to believe it. I, on the other hand, take cooking seriously. ⋯and, no, I don't think anyone can do it."

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Anton Ego: "[his final review of the three-star Gusteau's restaurant] 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."

Added By: STHerbs97

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