When you think of Pixar, there are few titles that fall short of our expectations – which is why the company is able to satisfy the general public, from children to older generations. And of course, the beautiful ‘Ratatouille’ animation would be an important part of this universal pantheon because it transports us into the complex workings of French cuisine.
The story itself is already a reason to want to see the film (or see it again): directed and written by Brad Bird, of the same name behind ‘The Incredibles’, the plot centers on Remy (Patton Oswalt), a field mouse whose dream is to become a leader; when he loses his family, he finds himself in Paris and crosses paths with the awkward Linguini (Lou Romano), forming an alliance so that the two can achieve their goals – i.e. that Rémi can cook and Linguini cannot. not lose his job in one of the most prestigious restaurants in town.
Acclaimed by critics and audiences (besides being a favorite of your writers), the film has grossed over $ 620 million worldwide and won dozens of awards, including the Oscar for Best Picture in animation (nominated in four other categories). And, to celebrate your 14th birthday, CinePOP has put together a list of behind-the-scenes trivia for you to check out.
The development of ‘Ratatouille’ began in 2000, when Jan Pinkava wrote the original concepts for the story. After his departure in 2005, Brad Bird, who had previously worked at Pixar, was asked to direct the feature and revisit the story. He and other members of the production visited Paris for weeks for inspiration, consulting with French chefs to create the animated food.
The pet mice were taken to the studios and lived in the hallways for over a year so the animators could study the movement of their fur, noses, ears, paws, and tails.
WITH THE CHEF’S GREETINGS
The ratatouille dish (which gives its name to the title of the film, of course) prepared by Rémy is in fact a variant called confit byaldi. The original dish was adapted by consultant Thomas Keller and differs greatly from the usual ratatouille – the main change being the vegetables, which were finely chopped and roasted instead of being cooked in a pan.
Chef Anthony Bourdain has repeatedly said the film is his favorite when it comes to cooking. In interviews, he commented that “they got it right about the food, the reactions to the food, the little details of the food, even the slight burns on a character’s arms. I truly believe he captured the passion for food in a way that few other movies have. “
ANTON EGO, THE TERRIBLE
The room in which Anton Ego (Peter O’Toole) delivers his critiques is purposefully constructed like a coffin, while the back of his typewriter resembles a skull. The idea was to refer to both his vampire appearance and the fact that he had written “killer” reviews.
In the original script, Chef Auguste Gusteau (Brad Garrett) was still alive, but Bird decided there were too many stories to tell and decided to kill him. However, he still appears as Rémy’s “conscience” to guide him in Paris and in his adventure of becoming a cook.
ENJOY YOUR MEAL
The directors and art team of ‘Ratatouille’ have created over 270 computerized food dishes. Every edible item has been literally prepared and styled in real kitchens, then photographed for reference and finally savored.
Chief Skinner’s name (Ian Holm) refers to behavioral psychologist BF Skinner, who gained notoriety for conducting experiments on rodents.
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