All language subtitles for Billa 2 (2012))

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Although each of the world's countries

would like to dispute this fact,

we French know the truth:

The best food in the world
is made in France.

The best food in France
is made in Paris.

And the best food in Paris, some say,
is made by Chef Auguste Gusteau.

Gusteau's restaurant
is the toast of Paris,

booked five months in advance.

And his dazzling ascent
to the top of fine French cuisine

has made his competitors envious.

He is the youngest chef ever
to achieve a five-star rating.

Chef Gusteau's cookbook,
Anyone Can Cook!

climbed to the top of the bestseller list.

But not everyone
celebrates its success.

Amusing title, Anyone Can Cook!

What's even more amusing is that
Gusteau actually seems to believe it.

I, on the other hand,
take cooking seriously.

And, no, I don't think anyone can do it.

This is me.

I think it's apparent
I need to rethink my life a little bit.

What's my problem?

First of all, I'm a rat.

Which means life is hard.

And second, I have a highly developed
sense of taste and smell.

Flour, eggs, sugar, vanilla bean...

Oh! Small twist of lemon.

Whoa, you can smell all that?
You have a gift.

This is Emile, my brother.
He's easily impressed.

So you can smell ingredients?
So what?

This is my dad.
He's never impressed.

He also happens to be
the leader of our clan.

So, what's wrong
with having highly developed senses?

- Whoa, whoa, whoa! Don't eat that!
- What's going on here?

Turns out that funny smell
was rat poison.

Suddenly, Dad didn't think
my talent was useless.

I was feeling pretty
good about my gift,

until Dad gave me a job.

Clean.

Clean.

That's right. Poison checker.

Cleanerific.

Cleanerino.

Close to godliness.

Which means clean.
You know, cleanliness is close to...

Never mind. Move on.

Well, it made my dad proud.

Now, don't you feel better, Remy?
You've helped a noble cause.

Noble? We're thieves, Dad.

And what we're stealing is,
let's face it, garbage.

It isn't stealing if no one wants it.

If no one wants it,
why are we stealing it?

Let's just say
we have different points of view.

This much I knew:

If you are what you eat,
then I only want to eat the good stuff.

But to my dad...

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.

Look, if we're going to be thieves,

why not steal the good stuff
in the kitchen,

where nothing is poisoned?

First of all, we are not thieves.

Secondly, stay out of the kitchen
and away from the humans.

It's dangerous.

I know
I'm supposed to hate humans,

but there's something about them.

They don't just survive.
They discover, they create.

I mean,
just look at what they do with food.

How can I describe it?

Good food is like music you can taste,
color you can smell.

There is excellence all around you.

You need only be aware to stop
and savor it.

Oh, Gusteau was right.

Oh, mmm, yeah.

Oh, amazing.

Each flavor was totally unique.

But combine one flavor with another,

and something new was created.

So now I had a secret life.

The only one who knew about it
was Emile.

Hey, Emile. Emile.

I found a mushroom.

Come on, you're good at hiding food.
Help me find a good place to put this.

He doesn't understand me,
but I can be myself around him.

Why are you walking like that?

I don't want to constantly
have to wash my paws.

Did you ever think about how we walk
on the same paws

that we handle food with?

You ever think about
what we put into our mouths?

All the time.

When I eat, I don't want to taste
everywhere my paws have been.

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 chèvre 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.
- Oh, man. Does Dad know?

You could fill a book, a lot
of books, with things Dad doesn't know.

And they have, which is why I read.
Which is also our secret.

I don't like secrets.

All this cooking
and reading and TV-watching

while we read and cook.

It's like you're involving me in crime,
and I let you.

Why do I let you?

What's taking those kids so long?

Ah, I'Aquila saffron. Italian. Huh?

Gusteau says it's excellent.
Good thing the old lady is a food love...

Forget mystique.
This is about your cooking.

Hey! That's Gusteau. Emile, look.

Great cooking
is not for the faint of heart.

Great cooking
is not for the faint of heart.

You must be imaginative,
strong hearted.

You must try things that may not work.

And you must not let anyone
define your limits

because of where you come from.

Your only limit is your soul.

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

Pure poetry.

But it was not to last.

Gusteau's restaurant lost
one of its five stars

after a scathing review
by France's top food critic, Anton Ego.

It was a severe blow to Gusteau,

and the brokenhearted chef
died shortly afterwards,

which, according to tradition,
meant the loss of another star.

Gusteau is dead?

Oh!

Oh! Oh!

Oh!

Run!

No, you'll lead her to the colony!

- Help, Remy, help!
- Emile! Start swinging the light!

- Help, Remy, help!
- Emile! Start swinging the light!

Try to grab you.

Emile, swing to me.

Evacuate! Everyone, to the boats.

Let me through!
- The book.

Let me through!
- The book.

Excuse me. Move, move.

Go, go, go, go. Move, move, move.

Get the bridge up! Move it, move it!

Hey, Johnny! Hurry!

Push off. Come on.

Get hold!

- Take the baby. Here!
- Give me your paw.

Hey, wait for me!

Is everybody here?
Do we have everybody?

- Wait a minute. Where's Remy?
- Right here. I'm coming.

I'm coming!

Hold on, Son.
Give him something to grab on to.

Come on, boy. Paddle, Son.

Come on. Reach for it.

You can do it.

- Remy!
- Dad!

Come on. You can make it.
You can make it.

Guys, wait. Stop!

Remy. Come on. Paddle.

Hold on! Wait for me. Hold on.

Dad?

Dad?

Which way?

I waited

for a sound,

a voice,

a sign,

something.

If you are hungry,
go up and look around, Remy.

Why do you wait and mope?

Well, I've just lost my family,
all my friends,

probably forever.

- How do you know?
- Well, I...

You are an illustration.
Why am I talking to you?

Well, you just lost your family,
all your friends. You are Ionely.

Yeah. Well, you're dead.

Ah, but that is no match
for wishful thinking.

If you focus on what you've left behind,

you'll never be able to see
what lies ahead.

Now go up and look around.

Oh!

Champagne!

What are you doing?

I'm hungry.

I don't know where I am,

and I don't know
when I'll find food again.

Remy, you are better than that.
You are a cook.

A cook makes. A thief takes.
You are not a thief.

But I am hungry.

Food will come, Remy.

Food always comes
to those who love to cook.

- You think I am playing?
- You don't have the guts.

Paris?

All this time
I've been underneath Paris?

Wow.

It's beautiful.

The most beautiful.

Gusteau's? Your restaurant?

You've led me to your restaurant.

It seems as though I have. Yes.
There it is! I have led you to it!

I got to see this.

Ready to go on table seven.
Coming around.

One order of steamed pike up.
Coming up.

I need
more soup bowls, please.

I need two rack of lamb.
I need more leeks.

I need two salmon, three
salade composée, and three filet.

Three orders
of salade composée working.

Firing two orders, seared salmon.

Three filet working. I need plates.

Fire seven.
Three salade composée up.

Don't mess with my mise!

Open down low.

I'm getting buried here.

Hello, Chef Skinner.
How your night be now?

Bonjour, chef.
Hello, Chef Skinner.

- Evening, chef.
Ordering deux filet.

Hey, boss, look who is here.

Alfredo Linguini, Renata's little boy.

- Hi.
- All grown up, eh?

You remember Renata,
Gusteau's old flame?

- Yes. How are you...
- Linguini.

Yes, Linguini. So nice of you to visit.
How is...

- My mother?
- Renata.

- Yes, Renata. How is she?
- Good.

Well, not... She's been better. I mean...

She died.

Oh.

I'm sorry.

Oh, don't be. She believed in heaven,
so she's covered.

You know, afterlife-wise?

- What's this?
- She left it for you.

I think she hoped it would help me,

you know, get a job here.

But of course.
Gusteau wouldn't hesitate.

Any son of Renata's is more than...

Yes, well, we could file this
and if something suitable opens up...

We have already hired him.

What? How dare you hire someone
without my...

We needed a garbage boy.

Oh, garbage. Well...

I'm glad it worked out.

Uh...

I can't believe it.

A real gourmet kitchen,
and I get to watch.

You've read my book.
Let us see how much you know, huh?

Which one is the chef?

Oh! Uh...

- Oh, that guy.
- Very good.

Who is next in command?

The sous chef. There.

The sous is responsible for the kitchen
when the chef's not around.

Saucier, in charge of sauces.
Very important.

Chef de partie, demi chef de partie,
both important.

Commis, commis, they're cooks.
Very important.

You are a clever rat. Now, who is that?

Oh, him? He's nobody.

Not nobody. He is part of the kitchen.

No, he's a plongeur or something.

He washes dishes or takes out
the garbage. He doesn't cook.

- But he could.
- Uh, no.

How do you know?
What do I always say?

Anyone can cook.

Well, yeah, anyone can.
That doesn't mean that anyone should.

Well,
that is not stopping him. See?

What is he doing?
No. No! No, this is terrible!

He's ruining the soup.
And nobody's noticing?

It's your restaurant. Do something.

What can I do?
I am a figment of your imagination.

But he's ruining the soup!
We got to tell someone that he's...

But he's ruining the soup!
We got to tell someone that he's...

Table five coming up,
right now.

Coming down the line.
Set.

Ah!

Hot! Open oven!

Ah!

Coming around.

Ooh!

Oui, chef.
One filet mignon, three lamb, two duck.

Fire those soufflés
for table six, ja.

Five minutes, chef.
- Oh, God.

Tonight,
I'd like to present the foie gras.

It has a wonderful finish.

Ooh!
- Ah!

Hmm.

Ready to go on table seven.
Come on! Let's go!

Oui, chef.

Remy! What are you waiting for?

Is this going to become a regular thing
with you?

You know how to fix it.
This is your chance.

The soup! Where is the soup?
Out of my way.

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 duck press
to squeeze the fat out of his head.

- What are you blathering about?
- The soup!

Soup?

Stop that soup!

No!

Waiter.

Linguini!

You're fired!

F-l-R-E-D! Fired!

She wants to see the chef.

But he...

- What did the customer say?
- It was not a customer. It was a critic.

- Ego?
- Solene LeClaire.

- LeClaire? What did she say?
- She likes the soup.

- Wait.
- What do you mean, "Wait"?

You're the reason I'm in this mess.

Someone is asking about your soup.

What are you playing at?

Am I still fired?

You can't fire him.
- What?

LeClaire likes it, yeah?
She made a point of telling you so.

If she write a review to that effect

and find out you fired
the cook responsible...

- He's a garbage boy.
- Who made something she liked.

How can we claim to represent
the name of Gusteau

if we don't uphold
his most cherished belief?

And what belief is that,
Mademoiselle Tatou?

Anyone can cook.

Perhaps I have been a bit harsh
on our new garbage boy.

He has taken a bold risk

and we should reward that,
as Chef Gusteau would have.

If he wishes
to swim in dangerous waters,

who are we to deny him?

- You were escaping?
- Oh, yeah.

Since you have expressed
such an interest in his cooking career,

you shall be responsible for it.

Anyone else?

Then back to work.

You are either very lucky
or very unlucky.

You will make the soup again,
and this time, I'll be paying attention.

Very close attention.

They think you might be a cook.
But you know what I think, Linguini?

I think you are a sneaky,
overreaching little...

Rat!

- Rat!
Get the rat.

Linguini. Get something to trap