Disneyland Paris has enlisted the help of chef Paul Bocuse, the godfather of French gastronomy, to create a new attraction featuring Rémy, the little rat who dreams of becoming a master chef in “Ratatouille.” Scheduled to open this summer, this new attraction will be located within “Le Monde de Rémy,” (The World of Rémy) a reconstructed Parisian neighborhood in the Studios Disney park.

Titled “Ratatouille: L’Aventure Totalement Toquée de Rémy,” the ride will invite guests to follow the adventures of the young rat. Like the Oscar-nominated animated film, the ride will take place inside of the Parisian restaurant “Chez Gusteau.”

“Our new family-focused Ratatouille attraction, which is scheduled to open in 2014, symbolises all of the creativity, innovation and emotion that guests associate with a Disneyland Paris experience,” said Euro Disney Chairman Philippe Gas. “By developing this new Ratatouille attraction, we continue to ensure our guests can experience their favourite Disney stories in memorable ways that only Disney can provide. The theme, which is very français, is a tribute to our capital and the unforgettable characters that make Ratatouille the ideal choice for an attraction that fits perfectly at Disneyland Paris.”

Since gourmet cuisine is at the heart of the new attraction, the ride will open alongside a new restaurant, “Le Bistrot de Rémy,” where fans can savour the little chef’s famous ratatouille in a jumbo setting. There will also be a souvenir shop called “Chez Marianne, Souvenirs de Paris.”

Disney provided a few details on the Ratatouille attraction last May, noting that it will allow the character of Rémy to “combine his storytelling talents with next-generation technology.” Living up to this promise, the ride will allow guests to experience the world as Rémy sees it: a few inches from the ground.

With an estimated budget of $150 million, the attraction and restaurant open Summer 2014, with the boutique following in Autumn 2014.

Below are a few pictures of the new area under construction:

And a few concepts: