㈠ 急求电影《料理鼠王》的英文台词及相应视频！

偷了一小段过来，具体的视频麻烦了点，我去找找
[from trailer]
[narrating a freeze-frame of himself being chased in a gourmet Parisian resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find if you weren't so picky!
Remy: I don't wanna eat garbage, dad!
[from trailer]
Remy: [observing what Emile is eating] What is that?
Emile: [pause] I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary?
Colette: Horst has done time.
Linguini: For what?
Colette: We don't know. He changes the story every time you ask.
Horst: I defrauded a large corporation.
Horst: I robbed the second-largest bank in France using only a ball-point pen.
Horst: I created a hole in the ozone layer over Avignon.
Horst: I killed a man... with this thumb.
Linguini: I can't cook, can I?
[Remy shakes his head]
Linguini: But you - he, he - you can, right?
[Remy shrugs]
Linguini: Come on, don't be so modest. You're a rat, for Pete's sake.
Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the ck press to squeeze the fat out of his head!
Skinner: Welcome to Hell.
Mustafa: Someone is asking what is new!
Horst: New?
Mustafa: Yes! What do I tell them?
Horst: What did you tell them?
Mustafa: I told them I would ask!
Skinner: What are you blathering about?
Horst: Customers are asking for what is new!
Mustafa: What should I tell them?
Skinner: What did you tell them?
Mustafa: I TOLD THEM I WOULD ASK!
Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while...
Mustafa: They know about the old stuff. They like Linguini's soup.
Skinner: They are asking for food from LINGUINI?
Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED!
Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU!
Remy: We're thieves, and what we're stealing is, let's be honest, garbage.
Django: It's not stealing if no one wants it.
Remy: If no one want's it, then why are we stealing it?
Linguini: [in dream sequence] Do you know what you would like this evening, sir?
Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha!
Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir?
Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?
Mustafa: With what, sir?
Anton Ego: Perspective. Fresh out, I take it?
Mustafa: I am, uh...
Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947.
Mustafa: Uhm... Your meal, sir?
[Stands up angrily in Mustafa's face]
Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot.
Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something!
Gusteau: What can *I* do? I am a figment of your imagination.
Remy: But he's *ruining* the *soup*!
Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.
Linguini: Can I interest you in a dessert this evening?
Anton Ego: Don't you always?
Linguini: Which one would you like?
Anton Ego: Suprise me!
Linguini: Thank you, by the way, for all the advice about cooking.
Colette: Thank you, too.
Linguini: For - for what?
Colette: For taking it!
Linguini: What should I do now?
Skinner: Kill it!
Linguini: Now?
Skinner: No, not in the kitchen! Are you mad?
[Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat]
Linguini: Hey... Why do they call it that?
Skinner: What?
Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious.
Linguini: Hey, they like the soup!
[knocks Remy in river]
Linguini: AH!
[rescues Remy, returns soaking wet]
Linguini: They like the soup.
Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests!
Skinner: Toasting your success, eh, Linguini? Good for you.
Linguini: Oh, I just took it to be polite. I don't really drink, you know.
Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy!
Anton Ego: You're a bit slow for someone in the fast lane.
Linguini: And... you're thin for someone who likes food!
[Crowd gasps]
Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW.
Linguini: Listen, I just want you to know how honored I am to be studying under such a -...
Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen?
Linguini: Well, I uh -...
Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen?
Linguini: Well because you, because you -...
Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it?
Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either.
Colette: What do you mean?
Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But...
Remy: [whispering, referring to Linguini] Don't do it...
Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa...
Colette: You have a rash?
Linguini: No no no. I have this-this tiny, uh, little... little...
[quickly]
Linguini: a tiny chef who tells me what to do.
Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's.
Skinner: Ah, yes. How is Renata?
Linguini: She's good... well, not good, she's been better. She's, uh... she's -...
Horst: She died.
Skinner: [carelessly] Oh, I'm sorry
Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking.
[gives Skinner letter]
Skinner: What is this?
Linguini: It's from my mother. She thought it would help... me get a job... here.
[Skinner has made Linguini drunk]
Skinner: So this is your first time cooking?
Linguini: My fifth time, actually. I think... Monday was my first time
Anton Ego: 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.
Linguini: So this is it. It's not much but it's, y'know... not much.
[referring to his home]
Gusteau: Food always comes to those who love to cook.
Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration.
Colette: Yes, he calls it his tiny chef.
Linguini: Not that, dearest, I meant you.
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
[from trailer]
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even.

㈡ 急求电影《料理鼠王》的英文台词！！！

老生帮楼主找了一段……

[from trailer]
[narrating a freeze-frame of himself being chased in a gourmet Parisian resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find if you weren't so picky!
Remy: I don't wanna eat garbage, dad!
[from trailer]
Remy: [observing what Emile is eating] What is that?
Emile: [pause] I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary?
Colette: Horst has done time.
Linguini: For what?
Colette: We don't know. He changes the story every time you ask.
Horst: I defrauded a large corporation.
Horst: I robbed the second-largest bank in France using only a ball-point pen.
Horst: I created a hole in the ozone layer over Avignon.
Horst: I killed a man... with this thumb.
Linguini: I can't cook, can I?
[Remy shakes his head]
Linguini: But you - he, he - you can, right?
[Remy shrugs]
Linguini: Come on, don't be so modest. You're a rat, for Pete's sake.
Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the ck press to squeeze the fat out of his head!
Skinner: Welcome to Hell.
Mustafa: Someone is asking what is new!
Horst: New?
Mustafa: Yes! What do I tell them?
Horst: What did you tell them?
Mustafa: I told them I would ask!
Skinner: What are you blathering about?
Horst: Customers are asking for what is new!
Mustafa: What should I tell them?
Skinner: What did you tell them?
Mustafa: I TOLD THEM I WOULD ASK!
Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while...
Mustafa: They know about the old stuff. They like Linguini's soup.
Skinner: They are asking for food from LINGUINI?
Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED!
Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU!
Remy: We're thieves, and what we're stealing is, let's be honest, garbage.
Django: It's not stealing if no one wants it.
Remy: If no one want's it, then why are we stealing it?
Linguini: [in dream sequence] Do you know what you would like this evening, sir?
Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha!
Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir?
Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?
Mustafa: With what, sir?
Anton Ego: Perspective. Fresh out, I take it?
Mustafa: I am, uh...
Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947.
Mustafa: Uhm... Your meal, sir?
[Stands up angrily in Mustafa's face]
Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot.
Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something!
Gusteau: What can *I* do? I am a figment of your imagination.
Remy: But he's *ruining* the *soup*!
Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.
Linguini: Can I interest you in a dessert this evening?
Anton Ego: Don't you always?
Linguini: Which one would you like?
Anton Ego: Suprise me!
Linguini: Thank you, by the way, for all the advice about cooking.
Colette: Thank you, too.
Linguini: For - for what?
Colette: For taking it!
Linguini: What should I do now?
Skinner: Kill it!
Linguini: Now?
Skinner: No, not in the kitchen! Are you mad?
[Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat]
Linguini: Hey... Why do they call it that?
Skinner: What?
Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious.
Linguini: Hey, they like the soup!
[knocks Remy in river]
Linguini: AH!
[rescues Remy, returns soaking wet]
Linguini: They like the soup.
Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests!
Skinner: Toasting your success, eh, Linguini? Good for you.
Linguini: Oh, I just took it to be polite. I don't really drink, you know.
Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy!
Anton Ego: You're a bit slow for someone in the fast lane.
Linguini: And... you're thin for someone who likes food!
[Crowd gasps]
Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW.
Linguini: Listen, I just want you to know how honored I am to be studying under such a -...
Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen?
Linguini: Well, I uh -...
Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen?
Linguini: Well because you, because you -...
Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it?
Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either.
Colette: What do you mean?
Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But...
Remy: [whispering, referring to Linguini] Don't do it...
Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa...
Colette: You have a rash?
Linguini: No no no. I have this-this tiny, uh, little... little...
[quickly]
Linguini: a tiny chef who tells me what to do.
Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's.
Skinner: Ah, yes. How is Renata?
Linguini: She's good... well, not good, she's been better. She's, uh... she's -...
Horst: She died.
Skinner: [carelessly] Oh, I'm sorry
Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking.
[gives Skinner letter]
Skinner: What is this?
Linguini: It's from my mother. She thought it would help... me get a job... here.
[Skinner has made Linguini drunk]
Skinner: So this is your first time cooking?
Linguini: My fifth time, actually. I think... Monday was my first time
Anton Ego: 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.
Linguini: So this is it. It's not much but it's, y'know... not much.
[referring to his home]
Gusteau: Food always comes to those who love to cook.
Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration.
Colette: Yes, he calls it his tiny chef.
Linguini: Not that, dearest, I meant you.
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
[from trailer]
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even.

如果不够还有，但是限于字数无法粘贴。

㈢ 《料理鼠王》的台词

Scot… In many ways, the work of a critic is easy.

就很多方面来说评论家的工作很轻松

We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.

我们冒的风险小却位高权重，人们必须奉上自己和作品供我们评论

We thrive on negative criticism, which is fun to write and to read.

我们以负面评论见称,因为读写皆饶富趣味

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.

可是，我们评论家必须面对一个难堪的事实 :以价值而言, 被评论家批评为平庸之物的同时

我们的评论也许比他更为平庸

But there are times when a critic truly risks something and that is in the discovery and defense of the new.

可是有时候评论家真的得冒险去发现并且捍卫新的事物

The world is often unkind to new talent, new creations.

这个世界对待新秀，新的创作 非常苛刻，

The new needs friends.

新人及新作需要朋友

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.

昨晚我有个全新的经验,奇妙的一餐来自令人意想不到的出处

To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.

如果说那一餐和它的创造者挑战了我对精致美食先入为主的观念, 这仍只是轻描淡写的说法

They have rocked me to my core.

他们彻底震撼了我

In the past, I have made no secret of my disdain for Chef Gusteau's famous motto,

"Anyone can cook."

过去我公开对食神古斯多的著名格言“料理非难事”表示不屑

But I realize only now do I truly understand what he meant.

但是我发觉现在我才真正了解他的意思

Not everyone can become a great artist,

并非任何人都能成为伟大的艺术家

but a great artist can come from anywhere.

但是伟大的艺术家可能来自任何地方

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.

现今在食神餐厅掌厨的天才出身之低微令人难以想像,依在下之见, 他是法国最好的厨师

I will be returning to Gusteau's soon, hungry for more.

我很快会再光顾食神餐厅,满足我的口腹之欲

It was a great night. The happiest of my life.

那是美好的一晚，我生命中最快乐的一夜

Great cooking is not for the faint of heart.

胆小的人做不出精湛的美食

You must be imaginative, strong hearted.

只要有想像力，还要有决心

You must try things that may not work.

千万不要怕失败

And you must not let anyone define your limits because of where you come from.

也不要因为出身低就让别人限制了你发展的机会

Your only limit is your soul.

你的成败在于你的心

What I say is true. Anyone can cook. But only the fearless can be great.

我说的是真话 任何人都可以烹饪。但是只有勇者才会成功

㈣ 求美食总动员/料理鼠王完整版啊啊啊啊啊，最好是双语的，说的是英文，下面字幕有中文对照和英语的。拜托

链接:

提取码:bkhb

㈤ 料理鼠王中的优美句子（中英文）

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!
雷米：我来总是相信勤源奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题。

㈥ 求美食总动员的全部英文版台词

哥们你说的是料理鼠王吧..射手网上就有..给你查到了
网址贴给专你http://shooter.cn/sub/detail.html?id=75419&film=美食总动员/Ratatouille/料理鼠王属

㈦ 料理鼠王配音演员，英文的,要对照！

雷麦(配音:佩顿 奥斯沃特)故事里的英雄主人公，雷麦的梦想是成为一名厨师-可是没人认同，包括他的家人和餐馆,除了一名男青年……

林贵尼(配音:露 罗曼诺)经过一系列测试还没有职位，林贵尼在厨房是新人男孩. 他试图多做困难的工作。这次他和雷麦开始了一场坎坷的探险，仿佛这还不够,他还搭上了可兰迪……

可兰迪(配音:珍尼安 加拉菲洛).一个才华横溢、雄心勃勃的厨师, 她不明白为什么在照顾林贵尼，在她那冷酷的外观下有着什么?

史金耐(配音:伊恩 豪姆)大厨古奥斯特去世后的接任他职务的厨师。从此用史金耐用古奥斯特的名声来赚更多的钱。

埃米尔(配音:彼得 松)雷麦不小的弟弟。他不管什么美食不美食的，只要能吃的东西他都会吃。

德占歌(配音:布莱恩 德尼)雷麦的父亲，他期望雷麦能成为高级贵族老鼠，这期望不包括到附近一家餐厅,去偷东西吃。

奥古斯特古奥斯特(配音: 布拉德 加里特)世界最棒的名厨，在他神秘死亡后,他重视的餐厅被降级为四到五颗星，但奥古斯特建立的质量与信誉让他仍有很多粉丝,就像雷麦等。

安东艾歌(配音:彼得 奥 多乐)终极美食评论家，品尝过世界上每一道菜. 他被称为“可怕的食客”,他可以评判一个餐厅的好坏。

㈧ 料理鼠王英文版完整的高清中英字幕在哪找啊

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㈨ 《料理鼠王》的经典台词

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!
雷米：我总是相信勤奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题。
[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find, if you weren't so picky!
Remy: I don't wanna eat garbage dad!
（讲述他在一家高级的巴黎餐馆被追逐的经历。）
雷米：这是我，我认为我需要重新思考定位一下我的人生。我实在是忍不住。我……我喜欢好吃的食物，知道吗？而且……好吃的食物……对于一只老鼠，是非常难找到的。
迪亚哥：也不会很难啊，只要你不那么挑剔！
雷米：爸爸，我不想吃垃圾！
Remy: [observing what Emile is eating] What is that?
Emile: I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
雷米（正在观察艾米尔吃的东西）：这是什么啊？
艾米尔：我也不知道。
雷米：你不知……那你还吃？
艾米尔：你知道的，一旦你想办法克服呕吐的反射神经，任何东西都是可以吃的。
雷米：这就是我正在谈论的。
Linguini: You were the one getting fancy with the spices!
林奎尼：你对调味品的使用充满了惊人的想象力。
Skinner: Welcome to hell!
斯凯纳：欢迎来到地狱！
Gusteau: Food always comes to those who love to cook.
古斯特：只有那些喜欢烹饪的人，才能做出真正的食物。
Colette: He calls it his "Little Chef".
科莱特：他称呼它为他的"小厨师"。
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
迪亚哥：食物是燃料，如果你对放在你肚子里的东西如此吹毛求疵的话，你的能量很快就会用光的。所以现在闭嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
古斯特：你知道我说过的话，人人都能当厨师。
雷米：耶，人人都能当厨师，并不意味着人人都应该当厨师。
Anton Ego 最后那一段评论：
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.
就许多方面来说，评论家的工作很轻松；我们冒的风险很小，却握有无比的权力。人们必须奉上自己和作品，供我们评论…。
We thrive on negative criticism, which is fun to write and to read.
我们喜欢吹毛求疵，因为读写皆饶富趣味。
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.
但我们评论家得面对难堪的事实，就是以价值而言－－我们的评论，可能根本比不上我们大肆批评的平庸事物！
But there are times when a critic truly risks something, and that is in the discovery and defense of the new.
可是，有时评论家必须冒险去发掘并捍卫新的事物！这世界常苛刻的对待新秀、新的创作，新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
昨晚，我有个全新的体验，一顿奇妙的菜肴，来自令人意想不到的出处！
To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.
如果说这顿菜肴和它的创作者，挑战了我对美食先入为主的观念！这麼说还太含蓄，他们彻底的震撼了我！
In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook.
过去我曾公开呛声…对食神著名的名言：“料理非难事”嗤之以鼻！
But I realize that only now do I truly understand what he meant.
不过我发现，现在我终於真正了解他的意思。
Not everyone can become a great artist, but a great artist can come from anywhere.
并非是谁都能成为伟大的艺术家…，不过伟大的艺术家，却可能来自任何角落，
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France.
现今在食神餐厅掌厨的天才们，出身之低微，令人难以想像…。依在下的看法，他是法国最优秀的厨师…。
I will be returning to Gusteau s soon, hungry for more.
我很快会再度光临食神餐厅！满足我的口腹之欲…那一晚很美好，是我这辈子最快乐的一晚！