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After brilliantly orchestrating the transition from finance to film, the actor is one happy man. Between sets, his confession to Desserts, washed down with a Pouilly Fuissé, was as gourmet as they come.
A flavour you adore?
Truffles! With scrambled eggs, served carpaccio-style, or with langoustine or scallops, accompanied by a dash of olive oil. I’ve had a soft spot for them since childhood. A scientist once told me that my passion for the tuber melanosporum must be hereditary. I can well believe it as my father, a great trufflelover, spent a fortune on them at Christmas.
A particular dessert from your childhood?
My grandmother’s apricot tart. Cooked, ripe apricots with a little sugar on a puff pastry base. Simple and wonderful!
A teatime ritual?
As I avoid desserts at the end of meals as much as possible, I tend to allow myself a treat at teatime: macaroons, shortbreads, pieces of chocolate, tarts…
Your favourite desserts?
Sorbet, nougat, Turkish delight or orangettes. I like some chocolate: ordinary chocolate, plain ganache, truffles and big pieces of chocolate.
A guilty pleasure to share?
We’re talking gastronomy, I presume? If you were a dessert? A marshmallow teddy bear. The famous one, covered in chocolate.
From "Desserts" Autumn/Winter n°04
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