183 Best Quotes From Ratatouille: Anyone Can Be Great

1. “If you focus on what you left behind, then how can you see what lies ahead?”

2. “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 criticism designating it so.” – Anton Ego

3. Not everyone can become a great artist, but a great artist can come from anywhere. ~Anton EgoRatatouille sayings

4. “I'm sick of pretending. I pretend to be a rat for my father, I pretend to be a human for Linguini. I pretend you exist so I have someone to talk to! You only tell me stuff I already know! I know who I am! Why do I need you to tell me? Why do I need to pretend?”

5. Good food is like music you can taste, color you can smell. There is excellence all around you. You need only be aware to stop and savor it.

6. Change is nature, the part we can influence. And it all starts when we decide. ~Remy

7. “Change is nature, Dad. The part that we can influence. And it starts when we decide.”

8. “I am only as free as you imagine me to be. As you are.”

9. “People think haute cuisine is snooooty, so chef must also be snooty. But not so.” – Colette

10. “Ratatouille” by “Cscsfa“, licensed under CC BY-SA 4.0

11. “I hate false modesty. It's just another way to lie.”

12. “Well, you just lost your family. All your friends. You are lonely.”

13. “Last night, I experienced something new: an extraordinary meal from a singularly unexpected source.” — Anton Ego

14. Keep... your... station clear!... Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep your station clean... or I will kill you!

15. “People think haute cuisine is snooty, so the chef must also be snooty. But not so.” – Colette Tatou

16. “Good food is like music you can taste, color you can smell. There is excellence all around you. You need only be aware to stop and savor it.”

17. “This Rat, This Brilliant Little Chef Can Lead Us There!”

18. 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.”

19. “All this cooking and reading and TV-watching while we cook and read. It’s like you’re involving me in crime!” – Émile

20. “People think haute cuisine is snooty. So chef must also be snooty.”

21. “It’s your recipe, how could you not know your own recipe?!” — Horst

22. “A chef makes. A thief takes.”

23. “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.”

24. “Cooks move fast, sharp utensils, hot metal, keep your arms in, you will minimize cuts and burns and keep your sleeves clean.”

25. “He's The Reason I Can Cook The Food That's Exciting Everyone, The Reason Ego Is Outside That Door!”

26. 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.”

27. “ If you focus on what you left behind, you will never see what lies ahead!”

28. “If you focus on what you left behind you will never see what lies ahead!” — Gusteau

29. “Remy: Gusteau's? Your restaurant? You've led me to your restaurant!

30. If you are what you eat, then I only want to eat the good stuff. ~RemyRatatouille quote

31. “After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?”

32. “❝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.❞”

33. “Not everyone can become a great artist; but a great artist can come from anywhere.”

34. “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 criticism designating it so.”

35. “Keep your stations clear or I will kill you!” — Colette

36. “If I don’t love it, I don’t swallow.” — Anton Ego

37. “Gusteau: What do I always say? Anyone can cook!

38. “- Remy: What are you eating?

39. “The world we live in belongs to the enemy. We must live carefully. We look out for our own kind, Remy. When all is said and done, we’re all we’ve got.” – Django

40. “Ratatouille” quotes (2007)

41. “- Gusteau: What do I always say? Anyone can cook!

42. Gusteau: What do I always say? Anyone can cook!

43. “You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush where all the meals are different and none are simple with all the different cooking times and they must all arrive at the customer’s table at exactly the same time, hot and perfect! Every second counts, and you cannot be mommy!” — Colette

44. “Hey, boss, look who it is! Alfredo Linguini! Renata’s little boy! All grown up, eh? You remember Renata. Gusteau’s old flame?” — Larousse

45. “Humans don’t just survive; they discover; they create.… I mean, just look at what they do with food!”

46. “Creamy, salty-sweet, an oak-y nuttiness… You detect that?” — Remy

47. If I don’t love it, I don’t swallow. ~Anton Ego

48. “You’ve Never Failed Me And I Shouldn’t Forget That.”

49. “I've Never Disappointed Anyone Before Because No One’s Ever Expected Anything Of Me. And The Only Reason Anyone’s Expecting Anything Of Me Now Is Because Of You.”

50. François: “What are corn dogs?”

51. “If you focus on what you left behind, you will never be able to see what lies ahead. Now go up and look around!”

52. “Keep. Your station. Clear!”

53. “- Francois: What are corn dogs?

54. “Ratatouille” Quotes 27 quotes

55. “Keep. Your. Station. Clear! Messy stations slow things down, food doesn’t go, orders pile up—disaster! I will make this easier to remember: keep your station clean, or I will kill you!” – Colette Tatou

56. “One Look And I Knew We Had The Same Crazy Idea.”

57. “- Emile: Why are you walking like that?

58. “I will have whatever he is having.”

59. “Anyone can cook, but only the fearless can be great.”

60. If you focus on what you left behind you will never see what lies ahead! ~Gusteau

61. “You know how to fix it. This is your chance.”

62. “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”

63. “The world is often unkind to new talent, new creations. The new needs friends.”

64. “I don’t need the inside food to be happy. The key, my friend, is to not be picky. Observe.” – Émile

65. “This is me. I think it’s apparent that I need to rethink my life a little bit. What’s my problem? First of all, I’m a rat. Which means life is hard. Second, I have a highly developed sense of taste and smell.” – Remy

66. “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 Auguste Gusteau.”

67. “If you are what you eat, then I only want to eat the good stuff.” – Remy

68. “What’s Mine Is Yours.”

69. “All this cooking and reading and TV-watching while we cook and read. It’s like you’re involving me in crime!” – Emile

70. “[frame freezes as Remy bursts through a window carrying a book over his head]

71. “Ugh, your sleeves look like you threw up on them. Keep your hands and arms in, close to the body, like this, see? Always return to this position. Cooks move fast, sharp utensils, hot metal, keep your arms in, you will minimize cuts and burns, and keep your sleeves clean. Mark of a chef: messy apron, clean sleeves.” – Colette Tatou

72. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true - anyone can cook... but only the fearless can be great.”

73. “You’re in Paris now, baby. My town.” — Remy

74. Auguste Gusteau: “What do I always say? Anyone can cook!”

75. “The only way to get the best product is to have first pick of the day, and there are only two way to get first pick. Grow it yourself, or bribe a grower. Voilà! The best restaurant get first pick.”

76. “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.” – Anton Ego

77. “Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat."

78. “Good food is like music you can taste, color you can smell. There is excellence all around you. You need only be aware to stop and savor it.” – Auguste Gusteau

79. During a research trip in Paris, filmmakers took 4,500 reference photographs.

80. “Not everyone can become a great artist, but a great artist can come from anywhere.”

81. “Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men, rules designed to make it impossible for wom­en to enter this world.” – Colette

82. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true—anyone can cook. But only the fearless can be great.” – Auguste Gusteau

83. “Ratatouille doesn’t sound delicious. It sounds like rat and a patootie. Rat-patootie.”

84. Remy: “What… Are you eating?”

85. “Each flavor was totally unique. But, combine one flavor with another, and something new was created!”

86. A chef makes. A thief takes.

87. “- Linguini: Bonjour, ma chérie. Join us. We were just talking about my inspiration.

88. “[to Remy] This is not gonna work, Little Chef! I'm gonna lose it if we do this any more. We gotta, we gotta figure out something else. Something that doesn't involve any biting, or nipping, or running up and down my body with your little rat feet. Biting: no! Scampering: no! No scampering or scurrying, understand, Little Chef?”

89. Alfredo Linguini: “Listen, I just want you to know how honored I am to be studying under such a—.”

90. “The world we live in belongs to the enemy. We must live carefully. We look out for our own kind, Remy. When all is said and done, we're all we've got.”

91. “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 to our judgment.”

92. “- Django: This is the way things are. You can't change nature.

93. “I can’t believe it! A real gourmet kitchen, and I get to watch!” – Remy

94. “Mark of a chef: messy apron, clean sleeves.” — Colette

95. Django: This is the way things are. You can’t change nature.

96. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul.”

97. “This is me. I think it’s apparent that I need to rethink my life a little bit. What’s my problem? First of all, I’m a rat. Which means, life is hard. Second, I have a highly developed sense of taste and smell.” — Remy 20. “You think cooking is a cute job, eh? Like mommy in the kitchen? Well mommy never had to face the dinner rush where all the meals are different and none are simple with all the different cooking times and they must all arrive at the customer’s table at exactly the same time, hot and perfect! Every second counts, and you cannot be mommy!” — Colette

98. “I am a figment of your imagination.”

99. I don’t want to constantly have to wash my paws. Do you ever think about how we walk on the same paws that we handle food with? Do you ever think about what we put into our mouths?

100. Not everyone can become a great artist, but a great artist can come from anywhere.”

101. “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.” – Anton Ego

102. “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.” — Anton Ego

103. “A chef makes. A thief takes.” – Auguste Gusteau

104. “No! You waste energy and time! You think cooking is a cute job, eh? Like Mommy in the kitchen? Well, Mommy never had to face the dinner rush when the orders come flooding in, and every dish is different, and none are simple, and all of the different cooking times, but must arrive at the customer’s table at exactly the same time, hot and perfect! Every second counts; you cannot be Mommy!” – Colette Tatou

105. Django: “This is the way things are. You can’t change nature.”

106. “If you focus on what you left behind you will never be able to see what lies ahead" Gusteau, from Ratatouille”

107. Skinner’s name was a reference to behavioral psychologist B.F. Skinner, who became famous for his rat experiments.

108. Mark of a chef: messy apron, clean sleeves. ~Colette

109. “You can't change nature, son!"

110. Ratatouille doesn’t sound delicious. It sounds like ‘rat’ and ‘patootie.’ Rat-patootie. ~Linguini

111. “[Remy is controlling his movements by pulling his hair] That's strangely involuntareeee!”

112. “I’m just familiarizing myself with, you know, the vegetables and such.” — Linguini

113. “Paris? All these times I’ve been underneath Paris?” – Remy

114. “Not everyone can become a great artist, but a great artist can come from anywhere.” – Anton Ego

115. “The key, my friend, is to not be picky. Observe.”

116. “Mark of a chef: messy apron, clean sleeves.”

117. “Remy: [as Emile tastes a piece of cheese] Creamy, salty-sweet, an oaky nuttiness... You detect that?

118. Francois: “What are corn dogs?”

119. “People think haute cuisine is snooooty, so chef must also be snooty. But not so.” – Sous chef Colette

120. “Change is nature.”

121. Auguste Gusteau: “Remy! What are you waiting for?”

122. Alfredo Linguini: “You’re Anton Ego.”

123. “Keep your stations clear or I will kill you!”

124. “Anyone can cook.”

125. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. ” — Gusteau

126. Anyone can cook, but only the fearless can be great. ~Gusteau

127. “If you focus on what you left behind you will never see what lies ahead!” – Auguste Gusteau

128. “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 theirselves 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...” (CONTINUE READING)

129. “If you are what you eat, then I only want to eat the good stuff.”

130. “Well, yeah, anyone can [cook], that doesn’t mean that anyone should.” — Remy

131. “Paris? All these times I’ve been underneath Paris?” — Remy

132. “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.” – Django

133. “A chef makes. A thief takes.” — Gusteau

134. “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.”

135. “I can’t believe it! A real gourmet kitchen, and I get to watch!”

136. “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 to our judgment. We thrive on negative criticism, which is fun to write and to read."

137. “- Colette: What are you doing?

138. “Agnès was from Toulouse, in the south of France, so she knew a thing or two about sun-soaked veggies. She taught me how to sauté the onions until they turned translucent with a pale caramel around the edges. Then she added the slices of eggplant, but no more oil- because eggplant soaks up every liquid within reach. We served it over pasta; we were students, after all.

139. “Food always comes to those who love to cook.”

140. This is my Dad. He’s never impressed. He also happens to be the leader of our clan.

141. “[Linguini is making a mess at the kitchen] What is this? Keep—your station—clear! When the meal rush comes, what will happen? Messy stations slow things down. Food doesn't go, orders pile up, disaster! I'll make this easier to remember: keep your station clear, or I WILL KILL YOU!”

142. “No brother of mine eats rejecta-menta in my town!” — Remy

143. It’s your recipe, how could you not know your own recipe? ~Horst

144. Remy: What… Are you eating?

145. Colette : Horst has done time.Linguini : What for?

146. “This is me. I think it's apparent that I need to rethink my life a little bit. What's my problem? First of all, I'm a rat. Which means, life is hard. Second, I have a highly developed sense of taste and smell.”

147. Well, yeah, anyone can [cook], that doesn’t mean that anyone should. ~RemyRatatouille dialogues

148. Alfredo Linguini: “Bonjour, ma chérie. Join us. We were just talking about my inspiration.”

149. “Take A Break Little Chef, Get Some Air. You Really Did It Tonight.”

150. “I hate false modesty. It’s just another way to lie.”

151. “Ugh, your sleeves look like you threw up on them. Keep your hands and arms in, close to the body, like this, see? Always return to this position. Cooks move fast, sharp utensils, hot metal, keep your arms in, you will minimize cuts and burns and keep your sleeves clean.” — Colette

152. “Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men. Rules designed to make it impossible for wom­en to enter this world.”

153. “All this cooking and reading and TV-watching while we cook and read. It’s like you’re involving me in crime!”

154. “Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it.”

155. “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.” — Anton Ego

156. “[on the TV] You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true—anyone can cook... but only the fearless can be great.”

157. In the past I have made no secret of my disdain for Chef Gusteau and his famous motto, 'anyone can cook'. But I realize, only now do I truly understand what he meant.

158. “[Humans] don’t just survive; they discover; they create. … I mean, just look at what they do with food!” – Remy

159. “Neither Of Us Can Do This Alone, So We Gotta Do It Together Right…You With Me?”

160. “Anyone can cook, but only the fearless can be great.” – Gusteau

161. “You know how to fix it. This is your chance.” — Gusteau

162. “[to Remy] 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.”

163. “Ratatouille doesn’t sound delicious. It sounds like rat and patootie. Rat-patootie.”

164. “Not everyone can become a great artist, but a great artist can come from anywhere.” – Food critic Anton Ego

165. Change is nature, the part we can influence. And it all starts when we decide.”

166. “If I don't love it, I don't love it.”

167. [Humans] don’t just survive; they discover; they create. … I mean, just look at what they do with food! ~Remy

168. “If you focus on what you left behind you will never see what lies ahead!”

169. Amusing title. 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.

170. “Ratatouille doesn’t sound delicious. It sounds like ‘rat’ and ‘patootie.’ Rat-patootie.” – Linguini

171. “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.”

172. I’m just familiarizing myself with, you know, the vegetables and such. ~Alfredo Linguinibest Ratatouille quotes

173. The key, my friend, is to not be picky. Observe. ~Emile

174. “Francois: What are corn dogs?

175. “[attempting to make an inspirational speech to the other cooks] Tonight is a big night. Appetite is coming, and he's gonna have a big ego. I mean, Ego! He's coming. The, the critic? And he's gonna order... something. Something from our menu, and we'll have to cook it...”

176. Friendship is a central aspect of Turning Red, as Mei Lee needs help and support from her group of friends as she goes through a difficult life change. This, of course, is not the first time Pixar has delivered viewers a heartwarming friendship.

177. “You would have to be an idiot of elephantine proportions not to appreciate this '61 Château Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy!”

178. “I’m Gonna Let You Out Now, But We’re Together On This…Right?”

179. “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.” — Anton Ego

180. “What is this? Keep… your… station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn’t go, orders pile up, disaster!” — Colette

181. 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 criticism designating it so. ~Anton Ego

182. “What is this? Keep - your station - clear! When the mealrush comes, what will happen? Messy stations slow things down. Food doesn't go, orders pile up, disaster! I'll make this easier to remember: keep your station clear, or I will kill you!”

183. Skinner: “What are you doing in here?”