一開始茉莉跟我說想看這部片的時候，我心裡還想：動畫片應該等DVD就可以了吧。畢竟現在什麼都在漲價呀，看部電影在加上飲料爆米花這些配菜，夯不啷鐺加起來也要三百多元，錢難賺啊～既然開源困難，自然就要從節流下手。不過，在電視上看了料理鼠王的幕後花絮以後，看著從無到有的創作過程，再加上這一星期來看似永無止境的工作量和狗屁到灶的鳥事，星期五下班前，馬上約了零跟茉莉，訂了星期六中午的票，好好進電影院放鬆一下。
一開始的片頭動畫就讓戲院裡的小朋友笑得很開心，雖然我一開始搞不懂，怎麼料理鼠王會跟外星人扯上關係，呵。整個故事的架構相當簡單，一隻胸懷大志的小老鼠，誤打誤撞來到巴黎，這個以美食聞名於世的城市。在一間餐廳裡，以高超的廚藝拯救了一個打雜的清潔小弟，也讓生意每況愈下的餐廳重振雄風。
要說一部動畫片的動畫很流暢，好像是廢話，這部片光是用栩栩如生來形容，都還難以表現它帶給我的視覺饗宴。第一次小米從下水道探出頭，爬上房子的頂樓，俯瞰巴黎，遠望艾菲爾鐵塔，整個畫面帶給我寧靜而浪漫的氣氛。廚房裡氤氳的蒸氣，讓銀幕上的食物，彷彿散發出誘人的氣息。看完這部片，讓我好想去巴黎。
這部片的笑點也是超多，這有一部分得歸功於動畫的表現，讓一些在人或動物臉上的表情，變得超級可愛以及好笑。小米真是超級可愛的，走出電影院以後，還去逛了反X城和101地下一樓的玩具店，可惜都沒有找到週邊商品。裡頭有很多橋段讓我笑得半死：老婦人拿槍打老鼠，結果吊燈砸下來，一堆老鼠從天而降的，還有小米Remy"訓練"小林Linguini的過程，尤其是最後評論家吃法式雜菜煲的橋段，我笑到快岔氣了，編劇一定有參考過港片食神啦～
以前覺得去電影院看動畫有點小浪費錢，但這部片絕對值得。回家查了一下配音的人員，被我說像是石內卜的評論家Anton Ego，配他聲音的人原來是彼得奧圖，而配壞主廚Skinner的，居然是魔戒的比爾伯爺爺Ian Holmes。
Anton Ego中文給他取做柯伯，大概是取刻薄的諧音吧，呵。在他得知法式雜菜煲(也就是本片的片名Ratatouille，我一直以為這是為了跟老鼠Rat取諧音，呵)是老鼠做的以後，寫了一篇評論，我還蠻喜歡的。茲收錄於下，當留念。
"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 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. 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 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 that 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."
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