Gourmet @ Update or Die

Pegando carona no post da Lia, sobre como deve ser a vida de um crítico, me lembrei imediatamente deste que considero um dos grandes personagens da Pixar/Disney, Monsier Anton Ego, o crítico gastronomico da obra-prima Ratatouille. Anton ganha vida na voz de Peter O’Toole e fecha o filme de forma magistral, com um discurso (na verdade a crítica publicada em sua coluna no jornal, depois de se render ao talento do ratatouille de Remy) daqueles que a gente deveria ouvir sempre, para não esquecer nenhum detalhe. 

Após o jump, o texto para você acompanhar.

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.