Chef and restaurateur Ludo Lefebvre breaks down cooking scenes from Disney's "Ratatouille" based on realism. Lefebvre discusses the accuracy of sourcing ingredients, cooking techniques, and the structure of a fine-dining kitchen. He also looks at the culture of haute cuisine and French cooking, such as the kitchen hierarchy and the role of food critics. He also connects the scenes to real-life chefs, such as Thomas Keller and Dominique Crenn, and comments on the iconic scene about the making of

This is haute cuisine cooking in the U.S. using only indigenous ingredients. | AJ