Remy: I always believe that hard work and a little luck can bring success. It's only a matter of time before my talent is discovered.
[Narrating the freeze-frame picture of being chased in a gourmet restaurant in Paris]
Remy: This is me. I think it's obvious that I need to rethink my life. I can't help myself. I ... I like good food, okay? And ... delicious food is ... mice are hard to find!
Jiang Ge: If you weren't so picky, it shouldn't be hard to find!
Remy: I don't want to eat garbage, Dad!
Tell the story that he was chased in a fancy restaurant in Paris. )
Remy: This is me. I think I need to rethink my life. There's really no way. I ... I like delicious food, you know? And ... delicious food ... is hard to find for mice.
Diego: 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 eats) What is that?
Emil: I really don't know.
Remy: You don't know ... are you eating?
Emil: You know, once you overcome the vomiting reflex, all possibilities will appear.
Remy: That's what I said.
Remy: (observing what Emile eats) What is this?
Emil: I don't know.
Remy: You don't know ... then you still eat?
Emil: You know, once you try to overcome the reflex nerve of vomiting, you can eat anything.
Remy: That's what I said.
Linguini: You are obsessed with spices!
Lin: Your use of condiments is full of amazing imagination.
Skinner: Welcome to hell!
Shenna: Welcome to hell!
Gourmet: Food always comes to people who love cooking.
Gusteau: Only people who like cooking can make real food.
Colette: He called it his "little chef".
Colette: He called it his "little chef".
Jiang Ge: Food is fuel. If you are too picky about what you put in the gas tank, your engine will die. Now shut up and eat your garbage.
Diego: Food is fuel. If you are so picky about what you put in your stomach, you will soon run out of energy. So now shut up and eat your garbage.
Gusteau: You know what I mean. Anyone can cook.
Remy: Yes, anyone can cook. This does not mean that anyone should.
Gusteau: You know what I said, anyone can be a chef.
Remy: Yes, just because anyone can be a chef doesn't mean everyone should be a chef.
Anton Ego's last sentence:
In many ways, the job of a critic is easy. We take little risks, but enjoy a position beyond those who leave our work and ourselves to our judgment.
In many ways, the work of a critic is easy; We take almost no risks, but we have great strength. People must present themselves and their works for our comments.
We thrive on negative criticism, which is interesting to write and interesting to read.
We like to find fault, because reading and writing are interesting.
But the painful fact that we critics have to face is that on the whole, ordinary garbage is more meaningful than our criticism.
But we critics have to face an embarrassing fact, in terms of value-our comments may not be as mediocre as what we criticize!
But sometimes critics do take some risks, that is, discovering and defending new things.
However, sometimes critics have to take risks to explore and defend new things! The world is often harsh on new talents, new creations and new things that need human support.
Last night, I experienced something new, a special meal from a very unexpected source
Last night, I had a brand-new experience, a wonderful dish from an unexpected source!
It is conservative to say that this meal and its maker have challenged my preconceptions. They completely shocked me.
If this dish and its creator challenge my preconceived ideas about food! That's too subtle. They completely shocked me!
In the past, I made no secret of my contempt for Gusteau's famous saying: anyone can cook.
In the past, I often choked in public ... I scoffed at the famous saying of Gourmet: "Cooking is not difficult"!
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, but great artists can come from anywhere.
Not everyone can be a great artist …, but great artists can come from anywhere.
It's hard to imagine a more humble origin than the genius who cooks in Gusteau's restaurant now. In this critic's view, he is no less than the best chef in France.
It's hard to imagine that all the geniuses who cook in gourmet restaurants today are from humble origins. In my opinion, he is the best chef in France.
I will soon return to the restaurant of God of Food, eager for more.
I will go to the gourmet restaurant again soon! Satisfy my appetite … that night was beautiful and the happiest night in my life!
Please accept it if you are satisfied ~