Cooking for Ratatouille
How did they get the food in Ratatouille to look so good? They actuallyed cooked it.
Futhermore, they had the help of Thomas Keller, so the food prepared not only looked good but it probably tastes good as well.
The Pixar crew took cooking classes, ate at notable restaurants in Paris and worked alongside Mr. Keller at the French Laundry in Yountville, Calif.
The intricacies of wine service in the movie are but one detail dedicated eaters will appreciate. The curve of the copper-bottomed sauce pans, the steam from a pot of soup or even the way slices of leek fall off a knife are expertly rendered.
The team at Pixar, which is owned by Disney, worked with Mr. Keller and other chefs to create a menu for the restaurant. Michael Warch, manager of the film’s sets and layout department, also holds a culinary degree. He used the kitchens at the Pixar studios in the San Francisco Bay Area to recreate dishes for the animators to study.
Throughout the film, the characters work on dishes like steamed pike with butter, braised fennel and heirloom potatoes or grilled petit filet mignon with oxtail and baby onion ragout topped with truffled bordelaise and shaved Perigord truffle. The idea was to create food so authentic that people would leave the theater with an urge to cook and eat. But it turns out that computer-generated food can look much scarier than a computer-generated bug or car.
“We didn’t want something to look really photo-real,” said Sharon Calahan, the director of photography and lighting. “If it starts looking too real, it starts getting pretty disturbing.”
A scallop, for example, needs ridges and bumps to look realistic. But add too many and the shellfish becomes grotesque. (from The New York Times)