Ratatouille

Well, go ahead.

But if Dad sees you walking like that,

he's not going to like it.

What have you got there?

Ah, oh, oh...

You found cheese?

And not just any cheese.

Tomme de chvre de pays!

That would go beautifully

with my mushroom.

And...

This rosemary! This rosemary

with maybe with a few drops

from this sweet grass.

Well, throw it on the pile, I guess,

and then we'II... You know...

We don't want to throw this in

with the garbage. This is special.

But we're supposed

to return to the colony

before sundown or,

you know, Dad's gonna...

Emile!

There are possibilities

unexplored here.

We got to cook this.

Now, exactly how we cook this

is the real question...

Yeah.

The key is to keep turning it.

Get the smoky flavor nice and even.

That storm's getting closer.

Hey, Remy, you think that maybe

we shouldn't be so...

You got to taste this!

This is... It's got this kind of...

It's burny, melty...

It's not really a smoky taste.

It's a certain... It's kind of like a...

It's got, like, this "ba-boom, zap"

kind of taste. Don't you think?

- What would you call that flavor?

- Lightning-y?

Yeah. It's lightning-y!

We got to do that again.

Okay, when the next storm comes,

we'll go up on the roof...

I know what this needs! Saffron!

A little saffron would make this!

Saffron. Why do I get the feeling

- it's in the kitchen?

- It's in the kitchen.

Saffron.

- Not good.

Saffron.

Don't like it. She's gonna wake up.

I've been down here a million times.

She turns on the cooking channel,

boom, she never wakes up.

You've been here a million times?

I'm telling you, saffron will be

just the thing. Gusteau swears by it.

Okay. Who's Gusteau?

Just the greatest chef in the world.

Wrote this cookbook.

Wait. You read?

- Well, not excessively.

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