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Speaker 1: Sometimes a brilliant actor plays who they are and sometimes
Speaker 1: who they are not The world knows. My friend Kristin
Speaker 1: Scott Thomas as a brilliant actor, often playing characters who
Speaker 1: are strong, steely, and to turn Fiona and Four Weddings
Speaker 1: and a Funeral, Catherine and the English Patient, and most
Speaker 1: recently Diana Taverner and Sell Horses. She is strong, steally
Speaker 1: and determined, but she is also warm, she's funny, and
Speaker 1: she's empathetic.
Speaker 2: A rare woman.
Speaker 1: Sitting here today in the River Cafe, Kristin is basking
Speaker 1: in love and the joy of just a few weeks
Speaker 1: ago marrying the editor and my friend John Michalswaite. Kristin
Speaker 1: loves good food. In fact, the last time I saw
Speaker 1: her perform in the theater, I greeted her backstage, I'm
Speaker 1: in awe of your performance, Kristin, I said, good to know, Ruthie,
Speaker 1: but I'm starving. Let's have something delicious for dinner.
Speaker 2: A rare woman.
Speaker 1: Indeed, So the beginning, at the beginning. So you grew
Speaker 1: up your parents, four sisters and brothers.
Speaker 3: Yes, I have two sisters and two brothers, and my
Speaker 3: mother brought us up by herself, mostly because my father
Speaker 3: was in the Navy and was killed in an accident.
Speaker 3: And he was a pilot, you know, he flew planes
Speaker 3: for the Navy. And then my little and after his death,
Speaker 3: my little brother was born, and then my mother married
Speaker 3: again to another pilot. She had a child with him,
Speaker 3: and then he was also killed. So yeah, by the
Speaker 3: time I was twelve, lost to two fathers, and my
Speaker 3: mother was battling on at thirty three with five little children.
Speaker 1: Do you have any memories of your father cooking or
Speaker 1: your stepfather.
Speaker 3: I have memories of my father eat eating. Do you
Speaker 3: what are they current buns on a Wednesday? Okay, I'm
Speaker 3: still quite sort of. Yeah. We in those days the
Speaker 3: bread was delivered because we lived in the country, and
Speaker 3: the bread the baker would come around in his van
Speaker 3: and on Wednesdays it was current bun day and you'd
Speaker 3: get these these big, very plain buns, but with currents
Speaker 3: in them, as their name would suggest. And I remember
Speaker 3: him delivering and the baker delivering, and Daddy was about
Speaker 3: to go off to work, so he was night flying
Speaker 3: or something, so it was in his uniform and we
Speaker 3: pinched the buns before mummy could appear, and it was
Speaker 3: like a secret thing that we ate. We ate the
Speaker 3: buns in secret before she could get there. And that
Speaker 3: was a great moment that I've treasured, you know, because
Speaker 3: it's one of the rare memories that I do have.
Speaker 3: So this sort of sneakily eating something which perhaps shouldn't
Speaker 3: be encouraged, but I think if your father does it,
Speaker 3: but it was such fun. It was rebellion disobedience, which.
Speaker 1: Was just.
Speaker 3: It was. It was great. It's a great memory.
Speaker 2: And food in the house.
Speaker 3: Food in the house was. She loved cooking, and I
Speaker 3: think it was a way it was slightly sort of
Speaker 3: meditative for her. I think it was a way of escaping.
Speaker 2: When her husbands were alive or after the true.
Speaker 3: Well after after it all went, so to speak. I
Speaker 3: think she enjoyed because it was kept her busy. It
Speaker 3: was useful. Obviously she had to feed her children. And
Speaker 3: she was very inventive and had grown up in Africa
Speaker 3: and grown up in Hong Kong, and was very curious
Speaker 3: about different flavors and curious about everything. Actually, I remember
Speaker 3: one one year her going macrobiotic, which was a hell.
Speaker 2: Was that.
Speaker 3: Everything had lots and raisins.
Speaker 2: Did she cooked food from Hong Kong or from Africa?
Speaker 3: No, she did quite a lot. My granny lived up
Speaker 3: the road and my granny did a lot of South
Speaker 3: African cooking. Was she South Africa, So she has a
Speaker 3: lot of South African And that would be things like
Speaker 3: biboti or what they call curry, which is the most
Speaker 3: extraordinary thing with a brilliant array of all sorts of things.
Speaker 3: I think they called it mandalae curry or something. Anyway,
Speaker 3: it was a sort of colonial has had been picked
Speaker 3: up bits from all over the world.
Speaker 1: Really, when your father and your stepfather died, did you
Speaker 1: feel that in your mother's cooking that she you said
Speaker 1: it was well there?
Speaker 3: It's difficult to say. Or because I was at boarding
Speaker 3: school most of the time, So do you remember the
Speaker 3: food there? It was awful.
Speaker 1: I've had anyone say that they had a great time
Speaker 1: eating at boarding school.
Speaker 2: No, is it you pay all this money?
Speaker 3: I don't know.
Speaker 2: I think America's probably the same thing, you know, they just.
Speaker 3: What was it like when I was at prep school?
Speaker 3: Boarding school, because because my stepfather was in the navy,
Speaker 3: we had to be put into boarding school when we
Speaker 3: were really little, basically eight just eight too young too.
Speaker 3: I became institutionalized at eight and literally did not just
Speaker 3: would not eat. And the nuns who were looking after
Speaker 3: us were very, very sweet, and they thought all children
Speaker 3: loved sugar, so they would put sugar in the teapots
Speaker 3: and give us tea with sugar in it pre sweet
Speaker 3: for breakfast. And since then I just cannot drink sweet.
Speaker 3: Oh it's pretty well, I can't stand it.
Speaker 2: Do you have a sweet tooth?
Speaker 3: At all. Yes, I like current buns, current buns cake. Yeah,
Speaker 3: I love sweet things, but I don't like hot, hot
Speaker 3: drinks with sweet sweet drinks. I don't like sweet drinks or.
Speaker 1: Meal times that there can be families getting together and
Speaker 1: talking and laughing and calling things. It could be a
Speaker 1: kind of tyranny where you had to come to the table,
Speaker 1: you had to Yeah, that was what it was like
Speaker 1: at school. At home, it was very, very joyous. I
Speaker 1: could say, yeah, are there many memories of your father?
Speaker 2: Is the food memory the one that sticks?
Speaker 3: The food memory is a good one. There, I have
Speaker 3: got a few. I've got a few. And actually that's
Speaker 3: we were talking earlier about my film, My Mother's Wedding,
Speaker 3: And that is how the idea to make a film
Speaker 3: came to be, is because I wanted to hold on
Speaker 3: to these memories and I wanted to make little animated
Speaker 3: films of these memories that I have of my father
Speaker 3: because up to five well because yeah, I was well
Speaker 3: five and a half six, so you know, I have
Speaker 3: maybe half a dozen little sort of vignettes that I
Speaker 3: could little stories that I can tell, and I wanted
Speaker 3: to give these to my siblings because they don't really
Speaker 3: remember because I was the eldest. Yeah, so that's how
Speaker 3: the the film came to be. And then I was
Speaker 3: persuaded to integrate them into a larger story and make
Speaker 3: a story about three women and it's them going home
Speaker 3: for their mother's wedding and the shenanigans that ensue.
Speaker 1: And when you went off on your own after Bardy school,
Speaker 1: you came came to London. Was there a revelation of
Speaker 1: what food could be?
Speaker 2: Did you eat in Greek or did you really?
Speaker 3: I mean I went to France very young, so and
Speaker 3: I was an o pair girl. So I used to
Speaker 3: cook for my charges. And then I learned a lot
Speaker 3: of my friends through cookery books.
Speaker 2: They gave you recipes.
Speaker 3: Well, they would have recipe books in there in their
Speaker 3: house that I would sort of browse and think, what
Speaker 3: does appa hae me? What on earth is this? And
Speaker 3: learn In Paris it was outside, that was outside of Paris.
Speaker 3: And then I moved into town more. But I did
Speaker 3: a lot of the shopping. So I did all the
Speaker 3: market or going to the market every day.
Speaker 1: Lots of different experience school or Yeah, I loved it.
Speaker 1: You embraced Paris. You cooked for these children, you lived,
Speaker 1: you went to the markets. But was there anything apart
Speaker 1: from family? But were there foods that you missed?
Speaker 3: Well, sort of stodgy English things I really missed. I
Speaker 3: missed sort of pastry pastry, like suet pastry, you know,
Speaker 3: like a beef pudding or something taking pudding delicious?
Speaker 2: What do you like about it?
Speaker 3: I love kidneys. Then I discovered better than steaking kidney
Speaker 3: pudding is when you get the whole thing of kidneys
Speaker 3: and you cook them and you blew them with mustard.
Speaker 3: But that's French. So I got there with these longings
Speaker 3: for these English things, and then discovered, you know, the
Speaker 3: French way of doing it actually quite like that and
Speaker 3: prefer it.
Speaker 2: And I lived in Paris.
Speaker 1: We went, I like brains' brains at all?
Speaker 3: We see the little packets.
Speaker 2: Guess what. We went to a butcher where he brought
Speaker 2: up the head.
Speaker 1: He brought it the head of the veal, and then
Speaker 1: first time ever I was probably twenty two, and which
Speaker 1: she said let's have brains. I said, okay, we'd have
Speaker 1: them in a restaurant. And I went to on the
Speaker 1: run Boucheau. There was a butcher and he brought up
Speaker 1: the head and he took the brains out.
Speaker 3: Oh no, that's awful. I don't I couldn't have.
Speaker 2: Yeah, but kidneys are very good.
Speaker 3: Kidneys are delicious, and they look they look sort of
Speaker 3: vaguely unidentifiable in the brain, and there's little baskets they
Speaker 3: put them in.
Speaker 2: So just thinking about there you were in Paris.
Speaker 1: There are so many films we could discuss and what
Speaker 1: it was like, but of course one of the ones
Speaker 1: your relationship with Prince.
Speaker 2: Prince, Yeah, how did you meet him?
Speaker 3: I auditioned for a role in his film, which was
Speaker 3: a supporting role. He was making the film in France,
Speaker 3: and they were looking for English speaking actresses who could
Speaker 3: play these smaller roles and the supporting roles, and so
Speaker 3: I trot along to the Klion Hotel do this audition,
Speaker 3: and then suddenly there's sort of huddle behind the camera,
Speaker 3: a lot of whispering, and they say, would you be
Speaker 3: interested in auditioning for the lead, And I said, know,
Speaker 3: I thought the lead had been cast. Well, so I did,
Speaker 3: and I got the part, and I went home sort
Speaker 3: of slightly reeling from all of that, and the phone
Speaker 3: rang and it was them saying, Prince wants to meet you.
Speaker 3: I mean, this was just insane for me. I was eight,
Speaker 3: what was it, twenty three, So the idea that this man,
Speaker 3: this god du Midieu wanted to meet me, it was
Speaker 3: just extraordinary.
Speaker 2: And you became friends.
Speaker 3: We became friends. I mean, it was it was very
Speaker 3: different from me, you know, it was quite difficult to
Speaker 3: be He was such a genius, I mean, a proper genius,
Speaker 3: played so many instruments, had his entourage, he had this
Speaker 3: whole thing going on which was sort of a big
Speaker 3: rampart around him of people and managers and all this
Speaker 3: kind of thing. So it's quite difficult to get to
Speaker 3: know the guy. And we were children, I mean, not
Speaker 3: we're children. We weren't. We weren't children. You can't say
Speaker 3: we were children. But virtually twenty three. He was twenty four.
Speaker 3: I was twenty three, and he'd been given this enormous
Speaker 3: production with these Oscar winning head of departments, and it
Speaker 3: was all huge. And he was a musician, you know,
Speaker 3: and he was very creative, and he had lots of ideas.
Speaker 3: He would watch seventies sort of seventies B films, Italian
Speaker 3: made B films, all dubbed really really badly. He loved those.
Speaker 3: But we did become friends.
Speaker 2: And he didn't.
Speaker 3: No, he did not eat. I remember going to a
Speaker 3: restaurant with him in Nice. It was very late at
Speaker 3: night and he'd managed to get it opened for us. Anyway,
Speaker 3: we go in. The whole place is empty, and he
Speaker 3: sits down and I take a look at the menu,
Speaker 3: get awfully over excited about what's on the menu. This
Speaker 3: looks great, and he says, no, I just want an omelet.
Speaker 3: Can you just make me an omelet nice and greasy?
Speaker 3: And it was so disappointing. I think that eating is
Speaker 3: one of the most basic privileges and joys that we have,
Speaker 3: so let's just do it. Yeah, that's great.
Speaker 1: The River Cafe Cafe are all day space and just
Speaker 1: steps away from the restaurant. Is now open in the
Speaker 1: morning an Italian breakfast with cornetti, ciambella and crostada from
Speaker 1: our pastry kitchen. In the afternoon, ice creamed coops and
Speaker 1: River Cafe classic desserts. We have sharing plates Salumi, misti, mozzarella, brusqueto,
Speaker 1: red and yellow peppers, fortello, tonato and more. Come in
Speaker 1: the evening for cocktails with our resident pianist in the bar.
Speaker 1: No need to book see you here. You could start
Speaker 1: if you could read the recipe you chose. Oh yeah,
Speaker 1: the recue shows from cookbook one, the first cook.
Speaker 3: I think it is. My copy is extremely battered and
Speaker 3: held together by tape, so it must be quite old.
Speaker 2: It's a nice way to look at a cookbooks.
Speaker 3: I know. I love it, and I love it when
Speaker 3: they've got sort of slightly crusty pages and a stain,
Speaker 3: and you know this is your favorite because it's spattered
Speaker 3: with something.
Speaker 2: You have a chocolate cake from.
Speaker 1: A cookbook and we had it Rosen, I had it,
Speaker 1: and honestly, there is so much chocolate page you really
Speaker 1: can't read the recipe.
Speaker 3: So here we are. Okay, So this is pork cooked
Speaker 3: in milk, which sounds awful, but it is the most
Speaker 3: delicious thing. So it's one two kilo boned pork loin
Speaker 3: rind and fat room very important, two tablespoons and olive oil,
Speaker 3: fifty grams of unsalted butter, five garlic cloves peeled in half,
Speaker 3: a large handl of fresh sage leaves. I love sage.
Speaker 3: It's just my favorite, isn't it. Yeah? I love it.
Speaker 3: One and a half liters of milk and the pared
Speaker 3: rind of three lemons with the pith removed. I like
Speaker 3: scratching the pith off lemon peel as well. Strange things
Speaker 3: one gets up to in the kitchen. So generously season
Speaker 3: the pork. Heat the olive oil in a saucepan that's
Speaker 3: large enough to hold the pork. Brown the meat on
Speaker 3: all sides and then remove. Pour away the fat. Melt
Speaker 3: the butter in the pan and add garlic with the
Speaker 3: sage leaves. Before the garlic begins to color, return the
Speaker 3: pork in a separate pan. Heat the milk to warm
Speaker 3: but not boiling. Add enough to come to three quarters
Speaker 3: of the way up the pork. Bring gently to a boil.
Speaker 3: You have to be quite careful because it over boils
Speaker 3: quite quickly.
Speaker 2: And it goes over.
Speaker 3: Yeah, Add the lemon rind and reduce the heat. Place
Speaker 3: the lid on the pan slightly askew, and very slowly
Speaker 3: simmer for about two hours. And resist the temptation to
Speaker 3: disturb the meat. That's also very important. When the pork
Speaker 3: is cooked, the milk will have curdled into beige nuggets.
Speaker 3: Carefully remove the meat, slice it quickly, and spoon over
Speaker 3: the sauce. That is yummy.
Speaker 1: This is yummy, and the thing that you don't. One
Speaker 1: of the reasons you don't want to disturb the me
Speaker 1: then you disturbed the curts. Yes, because it's all of
Speaker 1: sticky and yeah, and it's a very Tuscan dish.
Speaker 3: I haven't ever really lived in Italy, but I've spent
Speaker 3: a lot of time there when I was living in France.
Speaker 3: Because I lived in France for forty two years, we
Speaker 3: would spend every summer all August in Italy. And because
Speaker 3: the French film industry is quite closely linked to the
Speaker 3: Italian film industry, we do quite a lot of co
Speaker 3: productions and things like that.
Speaker 2: When you were in Paris, did you go out to
Speaker 2: restaurants a lot?
Speaker 3: Quite a lot? But there again, you know, I I'm
Speaker 3: very happy cooking in Paris because of because I liked
Speaker 3: being able to just run downstairs and buy really great
Speaker 3: stuff so easily. The man I married and had children
Speaker 3: with was it's I think obsessed is not the wrong word.
Speaker 3: I think it's it's not far off that, but really
Speaker 3: really really interested in food, food provenance, food quality, you know.
Speaker 1: And he loves to eat, and his family brought him up,
Speaker 1: and his family that they've been married into a French family, a.
Speaker 3: French Jewish family. So I got a whole new thing
Speaker 3: with with Eastern European food, you know, the filter fish
Speaker 3: and the bleanies, with the you know, and it was
Speaker 3: all such a treat and an eye opener, and I
Speaker 3: loved all of that. His granny, my ex husband, franst
Speaker 3: While Franti's granny was a very good cook, and she
Speaker 3: longed for her Polish Jewish Polish food and taught me
Speaker 3: how to do good filter fish. Taught me how to
Speaker 3: do chickens stich filter fish. Yeah, I have done. I mean,
Speaker 3: I have got the recipe somewhere.
Speaker 1: I grew up with that foods were from Hungary and
Speaker 1: from Russia and first of immigrants coming, that wave of immigrants,
Speaker 1: and that.
Speaker 3: I just lived with them. And his other granny taught
Speaker 3: me how to make cheese blintzes deliciousness. And every Saturday
Speaker 3: we would go. It was such a cultural sort of
Speaker 3: shock to me. We would go to this tiny, tiny,
Speaker 3: tiny little restaurant with about four or five tables in
Speaker 3: the seventh on the corner of the Rusandra Migue. I
Speaker 3: can't remember the name of the lady who ran it,
Speaker 3: but she was a survivor and had had her tattoo,
Speaker 3: her sleeves rolled up her tattoo. She was older, she
Speaker 3: was already Yeah, And we would have bleanies and smoked
Speaker 3: salmon and egg salmon. We'd have that and little shots
Speaker 3: of vodka every Saturday with his with his paternal his
Speaker 3: maternal grandmother. So it was really a sort of ritual
Speaker 3: and a celebration and a kind of claiming of something
Speaker 3: which was which I didn't really know tis at the time.
Speaker 3: It was just something that we did on a Saturday morning.
Speaker 3: But I loved it, loved it.
Speaker 1: And also I think again it goes back to grandmothers
Speaker 1: and history and memories.
Speaker 2: And they came to Paris as a way of escaping.
Speaker 3: Yeah, they were escaping. Well they different different parts of
Speaker 3: different families, but a lot of them came to escape
Speaker 3: the Nazi regime and others came to escape the programs
Speaker 3: from the North.
Speaker 2: And then you had your own children, children. What was
Speaker 2: that like?
Speaker 3: That was a mixture babies.
Speaker 1: And I had a baby in Paris. I was at
Speaker 1: the clinic Belvedere, very smart. It was really now, I
Speaker 1: was in Madame. It was like it was like staying
Speaker 1: at the writ. I did your husband cook?
Speaker 3: He was obsessed really, but he would travel and you know,
Speaker 3: he traveled across Paris for a tomato, so he would
Speaker 3: he would do the source to do lots of shopping out.
Speaker 1: So you would bring up these three children in Paris
Speaker 1: acting when they were growing up.
Speaker 3: Or no, I started acting. Well, gosh, this sounds awful.
Speaker 3: When my first child was born, well, I was actually
Speaker 3: pregnant when when I shot what was it called a
Speaker 3: handful of dust? Do you remember? That was great? There's
Speaker 3: a pork pie in there. There's a pork pie or
Speaker 3: beef pie. And I had to go and I was broke,
Speaker 3: and I had to go and ask the pie stand
Speaker 3: man for I have a pie, please, pork or beef.
Speaker 2: Pork.
Speaker 3: I think probably because it was cheating. Every time. Every
Speaker 3: time my siblings saw it, they'd weep.
Speaker 2: Because they thought I was hungry.
Speaker 3: You were, so I was acting with I was carrying
Speaker 3: Hannah while I was acting. Elder made it quite difficult
Speaker 3: with girdles and things. And when she was only about
Speaker 3: three weeks old, I took her on her first aeroplane
Speaker 3: flight and brought her to London to do promotion for
Speaker 3: the film. And in fact, in the first night I
Speaker 3: remember it was Phoebe child Starris's wife, Phoebe. We both
Speaker 3: had children at the same time because Matilda is the
Speaker 3: same age as Hannah, and we parked them in a
Speaker 3: It was for the first night we were both nursing
Speaker 3: our children. We had to rush back mid premiere plug
Speaker 3: our babies in. Yeah, and unplugged them and rushed back.
Speaker 3: It was fine.
Speaker 2: It was such fun. Babies and paras sounds.
Speaker 3: Completely you have to be. So it was so complicated
Speaker 3: to be sort of film actress on one side promoting
Speaker 3: something and glamorous as you possibly could manage, and on
Speaker 3: the other side, you know, mummy and nursing, and it
Speaker 3: required great sort of agility, brain agility.
Speaker 1: Really, if you like listening to Ruthie's Table four, would
Speaker 1: you please make sure to rate and review the podcast
Speaker 1: on the iHeartRadio app, Apple Podcasts, O, wherever you get
Speaker 1: your podcasts.
Speaker 2: Thank you.
Speaker 1: We will have a moment on slow horses. Yeah, you know,
Speaker 1: we love I love slow horses. I have to say
Speaker 1: you can hear my voice that I'm addicted. I love
Speaker 1: it and I think about I see you in it
Speaker 1: and and Gary Oldman, and it just feels like is
Speaker 1: it a good crew to be working in a.
Speaker 3: Great I mean we've been working together.
Speaker 2: Now. Did you know him before Gary?
Speaker 3: Yeah, yeah, because we did The Darkest Arch, of.
Speaker 2: Course you did. Yeah, the Churchill. Yeah. Did you know
Speaker 2: from the first day that you were going this was
Speaker 2: something that.
Speaker 3: You well, when I read the script, the first the
Speaker 3: pilot script, this is really go Had you read the books?
Speaker 2: No?
Speaker 3: I haven't. Yeah, I didn't know the stories. Particularly, I've
Speaker 3: been longing stability and not tearing around the world and
Speaker 3: being able to sleep in the same bed for more
Speaker 3: than two weeks. Oh, bliss. And this is that sort
Speaker 3: of job. You know. It's the same people behind the
Speaker 3: camera for four years. It's been the same, same people
Speaker 3: in makeup, same people, and you get to so much
Speaker 3: life happens in those four years. People have died, people
Speaker 3: have been born, people have got divorced, people have got married.
Speaker 3: And this year we've had two weddings. We had Jack's wedding,
Speaker 3: my wed wedding. Yeah, what did you have for your wedding?
Speaker 3: Tell me about the wedding day. The wedding day, Okay,
Speaker 3: so we had coronation chicken. Ah. I know, it was
Speaker 3: a treat. It was absolutely delicious, and she made little time.
Speaker 3: It was up in Rutland.
Speaker 2: Is that where's family is?
Speaker 3: Yeah?
Speaker 1: Do you know?
Speaker 3: For my wedding present, my sister got all the family
Speaker 3: recipes that my mother had collected from my great grandmother
Speaker 3: in Scotland to the other one in wherever, I mean,
Speaker 3: all over the place, and scanned them all and made
Speaker 3: them all into a book, photographed them, and then we
Speaker 3: gave us all a book.
Speaker 2: At a great presence. It's a fantastic It's a history,
Speaker 2: isn't it that?
Speaker 1: It's a biography and memoir recipes. It's your mother's, your grandmother's,
Speaker 1: my mother and my grandmother, my.
Speaker 3: Great grandmother, grandmother and on both sides, on both sides. Yeah.
Speaker 3: But I love to cook, do you yeah?
Speaker 2: Tell me about it?
Speaker 3: What do you I have to say? I'm out of
Speaker 3: practice now and I longed to get going again. And
Speaker 3: there are places that I like to cook in. For instance,
Speaker 3: we have a sort of family house in Burgundy, and
Speaker 3: I love to cook in that kitchen because it's really
Speaker 3: well organized, even though you would probably wouldn't say that,
Speaker 3: no one else would say that. But I know exactly
Speaker 3: where everything is. I know where the lids are and
Speaker 3: the big lid and the small lid, and we collected
Speaker 3: from various sort of sales, auction, house sales or whatever,
Speaker 3: you know, junk sales, good pans, you know, cast iron pans,
Speaker 3: clean them up, use them. Very few things we bought
Speaker 3: new in that house, and it's all sort of gathered.
Speaker 3: And then there's the granny stuff, you know, when the
Speaker 3: granny died, then we got all this other stuff. And
Speaker 3: so I've got plenty, lots and lots and lots of utensils.
Speaker 3: And then of course the you go to the market
Speaker 3: there and it's just unbelievably delicious, So I just want
Speaker 3: to buy everything.
Speaker 2: It's in what is the regional food of burger?
Speaker 3: What are they They do it well, obviously snails, and
Speaker 3: they do a lot of gibu, and they do of
Speaker 3: what'sbi in English game, lots of cheesy things.
Speaker 2: So what do you cook? When you do you cook?
Speaker 2: Do you have things that you go to straight away
Speaker 2: when you get there?
Speaker 3: I liked cooking. I like cooking. My favorite thing to
Speaker 3: cook in that kitchen of all is a pantadoshu, which
Speaker 3: is guinea fowl cooked in cabbage. Do it whole, do
Speaker 3: it in a cocotte. And I caught it the cabbage,
Speaker 3: branche it and then I pack it round the round
Speaker 3: the guinea fowl.
Speaker 2: I haven't made that for years.
Speaker 3: It's so good.
Speaker 2: I love that.
Speaker 1: Yeah, I did it with pheasant as well, very much
Speaker 1: and cabbage. Thanks for really good. So I think if
Speaker 1: we're talking about actually it's nice because we're talking about
Speaker 1: food and family and food and friends. And so if
Speaker 1: I were to ask you, Kristen Scott Thomas, for your
Speaker 1: last question, and I hope you do this again, if
Speaker 1: you needed comfort from food, was there a food.
Speaker 2: You would go to?
Speaker 3: There is, and there are. There are actually two versions
Speaker 3: of it, because there's a French version and there's an
Speaker 3: English version. So I'll start with the English version because
Speaker 3: it's the oldest.
Speaker 2: But that is.
Speaker 3: Very strong brown bread, big thick slice of it, and
Speaker 3: some good butter and a cup of tea. That's heaven
Speaker 3: for me. And the French version of that is just
Speaker 3: slight upgrade. Basically half a pint of beer, a half
Speaker 3: a baguette, good butter, slice of ham and corniche. You've
Speaker 3: got to have Connie shan but what are they called
Speaker 3: an English Connie?
Speaker 2: Picklesskins?
Speaker 3: You got to have the gurkins, and that's happiness. Definitely, well,
Speaker 3: thank you very much.
Speaker 2: That's really nice.
Speaker 1: Thank you.
Speaker 2: Is there anything that you
Speaker 3: Like not everybody gets around