Lines in Ratatouille

In many ways, the job of a critic is easy.

We take little risks, but enjoy a higher status than those who leave their work and self to our judgment.

The risk we take is small, but the position is high. People must provide themselves and their works for our comments.

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

We are famous for negative comments, because reading and writing are interesting.

But the painful fact that we critics have to face is that in the general pattern of things, ordinary garbage may be more meaningful than our criticism.

However, we critics must face an embarrassing fact: in value, while being criticized by critics as mediocre,

Our comments may be more mediocre than his.

But sometimes critics do take some risks, that is, discovering and defending new things.

But sometimes critics really take risks to discover and defend new things.

The world is often unfriendly to new talents and new creations.

The world is harsh on new talents and new creations.

New things need friends.

Newcomers and new works need friends

Last night, I experienced something new, a special meal from a very unexpected source

I had a brand-new experience last night. A good meal comes from an unexpected source.

It is conservative to say that this meal and its maker have challenged my preconceptions about exquisite cooking.

It is still a conservative statement to say that this meal and its creator have challenged my preconceived notions of exquisite cuisine.

They completely shocked me.

In the past, I made no secret of my contempt for Gusdo, the god of food.

"Anyone can cook."

I have publicly despised Gusdo's famous saying "Cooking is not difficult" before.

But I realized that only now did I really understand what he meant.

But I found that now I really understand what he meant.

Not everyone can be a great artist,

Not everyone can be a great artist.

But a great artist can come from anywhere.

But great artists can come from anywhere.

It's hard to imagine a more humble origin than the genius who cooks in the Gourmet Restaurant now. In the opinion of this critic, he is no less than the best chef in France.

Nowadays, the genius of cooking in a gourmet restaurant is incredibly humble. In my opinion, he is the best chef in France.

I'll be back at Gourmet's soon, eager for more.

I will go to this gourmet restaurant again soon to satisfy my appetite.

This is a great night. The happiest time of my life.

It was a wonderful night, the happiest night of my life.

Great cooking is not for the faint-hearted.

Timid people can't cook exquisite food.

You must be imaginative and have a strong heart.

As long as you have imagination, you must have determination.

You must try something that may not work.

Never be afraid of failure.

You can't let anyone define your limits because of your background.