Posted by: Hungry Korean | September 23, 2008

Ratatouille in the flesh

One of my favorite movies is Ratatouille by Disney’s Pixar.

image taken from Disney

image taken from Disney

It’s about a talented rat named Remy with aspirations to be a chef.  Although the protaganist was blessed with a keen sense of smell and taste, well, the fact that he is a rat makes it a teensy bit difficult for him to get his foot in the door.  Enter his human friend Linguine and the story is set. The movie is fantastic. Aside from the fabulous animation, colorful characters and witty humour, the movie makers were meticulous about portraying the restaurant industry — they capture the spirit of cooking and the soul of the kitchen.

In the movie, the rat comes up with an innovative version of the traditional French Provencal stewed vegetable dish, ratatouille.  Although typically the dish does look like a vegetable stew might, the way it was presented in the animated movie was so pretty and delicate.

Here’s a picture of what ratatouille typically looks like:

image taken from mediterrasian.com

image taken from mediterrasian.com

And here is Remy’s take on ratatouille in the movie:

image taken from cornichon.org

image taken from cornichon.org

So I clapped my hands with glee when I found a picture of Per Se’s version of ratatouille:

image taken from Fido Cat on Flickr

image taken from Fido Cat at flickr

Don’t you think they look almost identical? Perhaps the animated rat made an impression on the chef at Per Se! :)

UPDATE: it was the other way around! From Wikipedia: Thomas Keller served as a consultant for the 2007 Pixar animated film Ratatouille, allowing the producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, “confit byaldi“, for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by Keller’s former mentor Guy Savoy in the French version, and Ferran Adrià in the Spanish one).

For those that do not know Keller is the current chef at Per Se restaurant in NYC>

Per Se, 10 Columbus Circle, New York, NY

About these ads

Responses

  1. You know, it could’ve been the other way around. Per se influence ratatouille…

  2. Please let me know if you’re looking for a article author for your weblog. You have some really good articles and I believe I would be a good asset. If you ever want to take some of the load off, I’d
    absolutely love to write some content for your blog in exchange
    for a link back to mine. Please blast me an e-mail if interested.
    Kudos!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: