What does Remy dream of becoming?. How did Remy betray his best friend?. What does Remy learn about friendship?. Fill in the gaps of Anton Ego’s review of Gusteau’s restaurant In many wa
Trang 1Ratatouille worksheet
Who is Remy?
Where do he and his family live?
What does Remy do in his free-time?
What does Remy dream of becoming?
What two problems does he encounter in fulfilling his dream?
Who is Gusteau? Describe him What does he believe?
What happened to Gusteau?
How did Remy get to Paris?
Who is Remy’s best friend? How did they meet?
What happens to Remy’s best friend?
How did Remy betray his best friend?
What does Remy learn about friendship?
Describe Colette and her role in the movie?
Trang 2Who is Anton Ego?
What did he have to eat at the restaurant?
What was his reaction after tasting his meal?
What did he do when he met the chef?
Fill in the gaps of Anton Ego’s review of Gusteau’s restaurant
In many ways, the work of a critic is _ We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment We thrive on criticism, which is _ to write and to read But the _ truth we critics must face, is that in the scheme of things, the average piece of is probably more
than our criticism designating it so But there are times when a critic truly risks something, and that is in the _ and of the new The world is often
to new talents, new creations The new needs friends Last night, I experienced something new; an _ meal from a singularly unexpected source To say that both the meal and its have challenged my about fine cooking, is a
understatement They have me to my core In the past, I have made no
secret of my _ for Chef Gusteau's famous motto, " can cook" But I realize -only now do I truly understand what he meant Not everyone can become a great , but
a great artist can come from It is difficult to imagine more origins than
those of the now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the _ chef in France I will be returning to Gusteau's soon, hungry for more
• 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
Trang 3to new talents, 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
[ edit ] Horst