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23s
Only use the mimolette cheese. Whoa! Compose the salad like you were painting a picture. Not too much vinaigrette on that salade compos�e. Don't let that beurre blanc separate. Keep whisking. Gently poach the scallops. Taste check. Spoons down. Good. Too much salt. Good. Don't boil the consomm�, it'll toughen the pheasant. Emile! Sorry.
Ratatouille
2m14s
And when the story is done, Ego stands, thanks us for the meal... Thank you for the meal. ... and leaves without another word. The following day his review appears. 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. I will be returning to Gusteau's soon, hungry for more.
Ratatouille