《料理鼠王 (Ratatouille) 》讲的是小老鼠变成大厨师的故事。

导演Brad Bird 结合 Disney® 天马行空的想象和 Pixar® 精益求精的制作，将一个道理传达给观众 —— 就像那位刻薄的美食家所说的，“Not everyone can become a great artist, but a great artist can come from anywhere.”


“First of all I am a rat, which means life is hard.” 这是 Remy 的开场白。
电影最困难的地方莫过于让老鼠出现在它最不受欢迎的地方——厨房，而且是美食之都巴黎的一家五星级饭店的厨房。


除了要征服美食家的味觉，小老鼠 Remy 还要面对更艰难的挑战：老鼠对人类的偏见、人类对老鼠的偏见。

Django 就一再警告儿子远离厨房，远离人群；而当 Linguini 早上起床发现冰箱里的鸡蛋没有了，他的第一反应就是用力拍脑门后悔自己把老鼠带回家。周遭的环境也使得 Remy 开始怀疑起当初的信念，“Change is nature, Dad. The part that we can influence. And it starts when we decide.”

所以，Remy 最后的成功要归功于他的料理天赋，更要归功于两个世界的彼此理解和尊重。


Linguini 有一个“tiny chef，Remy”来指挥他烹饪，而 Remy 又有一个“figment of imagination，Gusteau”来指引它追逐梦想——谁是你的“tiny chef”呢？

为了增加戏剧张力，编剧还把人类世界和老鼠世界作相互的投射：给 Remy 搭配一个好兄弟 Emile，给 Linguini 搭配一个好爱人 Colette；乡村老太太消灭老鼠奇招尽出，评论家批评 Gusteau 尖酸刻薄，饭店主厨刁难 Linguini 不择手段。

此外还有许多有趣的细节值得玩味，比如评论家 Anton Ego 的骷髅头模样打字机，小个子主厨的折叠梯子，出现在烹调书封面、办公室墙纸、餐馆遮雨棚上的法国图案Fleur-de-lis，或者是 Remy 在排水管里奋力游向 Gusteau 的烹调书所蕴含的潜台词。

The Happy Ending:

美食家 Anton Ego 最后的评论发人深省：
“……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.……”

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