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