Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered! Remy: I've always believed in hard work and a little bit of luck, it's only a matter of time before I'm discovered! In exchange for success, it was only a matter of time before my talent was discovered. -------------------------------------------------- ---------- Django: This is the way things are. You can't change nature. Remy: Change is nature, Dad. The part that we can influence. And it starts when we decide. Mi Dad: This is a world ruled by the strong, and you cannot change the laws of nature. Remy: Change is a law of nature. We can influence some things. The difficult thing is to change our mindset. -------------------------------------------------- -------------　[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant] Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find! Django: It wouldn't be so hard to find, if you weren't 't so picky! Remy: I don't wanna eat garbage dad! (Recounting his experience of being chased in a fancy Paris restaurant.) Remy: This is me, I think I need to rethink my life. I just couldn't help it. I...I like good food, you know? And... delicious food... is very hard to find for a mouse. Mi Dad: It won’t be difficult, as long as you’re not so picky! Remy: Dad, I don’t want to eat garbage! -------------------------------------------------- -------------Remy: [observing what Emile is eating] What is that? Emile: I don't really know. Remy: You don't... and you're eating it ? Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up. Remy: This is what I'm talking about. Remy: (looking at what Emile is eating) What is this? ? Amy: I don’t know either. Remy: You still eat it if you don’t know? Amy: You know, once you figure out how to overcome the gag reflex, you can eat anything. Remy: That's what I'm talking about. -------------------------------------------------- ------------- Linguini: You were the one getting fancy with the spices! Xiao Kuan: You were full of amazing fantasies about the use of spices.

-------------------------------------------------- ------------- Skinner: Welcome to hell! Boss Shi: Welcome to hell! -------------------------------------------------- -------------　Gusteau: Food always comes to those who love to cook. ------------- Gusteau: Food always comes to those who love to cook.------------- -------------------------------------------------- -Colette: He calls it his "Little Chef". -------------------------------------------------- ---------------- Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage. Mipa: Food is fuel. , if you are so picky about what you put in your belly, you will run out of energy very quickly. So now shut up and eat your garbage. -------------------------------------------------- ------------- Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. , everyone can be a chef. Remy: Yes, just because everyone can be a chef does not mean that everyone has the right to be a chef. -------------------------------------------------- ------------- Linguini: I know this sounds insane, but... Well, the truth sounds insane sometimes. But that doesn't mean it's not the truth. Xiaokuan: I know some It’s incredible, but the truth is sometimes incredible, but the fact is the fact, and this is the truth. -------------------------------------------------- ------------- Mr. Cobb's last comment: 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. In many ways, the critic's job is easy; the risks we take are small, but the power is immense. People must offer themselves and their work for us to review…. We thrive on negative criticism, which is fun to write and to read. 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 design criticizing it so. —Our comments may not be as good as the small things we criticize! 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 harsh on rookies and new creations, and new things need support. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 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. That’s putting it mildly, they totally blew me away! 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 Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. In this reviewer's opinion, he is the best 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! Satisfy my appetite.