以下的英文是出自於"料理鼠王"中,美食評論家Ego的評論:
"In many ways, the work of a critic is easy. We risk very little yet enjoy of a position over those who offer up their work and themselves to our judgement. 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 defence of the new. Last night, I experienced something new, an extraordinary meal from a singular unexpected source. To say that both the meal and its maker have challenged my preconception 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 realized 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 thatn the finest chef in France. I will be returning to Gusteau’s soon, hungry for more."