Food & Drink

My Last Meal: Feeding John Malkovich— Bonnieux


The Hollywood actor, director and fashion designer shares his ‘last meal’ in a restaurant built into the rocks near his home in Provence.

Provence, restaurant

“I’d want my last meal to be a happy ­occasion. I would invite my family, my movie-producing partners and probably a few of my really good friends. I just want it to be a normal night out. For the most part, for someone who has been as lucky as I have been, life has been incredibly, ­indescribably beautiful. When I die I don’t want people to be unhappy for two minutes. Things went along well enough before I was born and they will go along well enough – let’s hope – after I’m gone.

I’ve had a house in Provence for 17 or 18 years or so and I’ve been…


Actor and director John Malkovich divides his time between Massachusetts, Provence, and Prato in Italy.

1953 Born in Benton, Illinois

1976 Co-founds the Steppenwolf Theatre Co.

1988 Stars in ‘Dangerous Liaisons’ opposite Michelle Pfeiffer

1999 Stars in black comedy ‘Being John Malkovich’

2002 Directorial debut, ‘The Dancer Upstairs’

2011 Operatic debut as Casanova in ‘The Giacomo Variations’. Launches menswear line, Technobohemian, using Italian fabrics and Japanese denim

Venue & Menu


Le Fournil is set in a natural cave in the beautiful cliff top village of Bonnieux in France’s Luberon valley. Tourists and food fans from around the region frequent the shady terrace with its 17th-century stone fountain and vast plain trees. The chef, Guy Malbec, uses exclusively local produce and Provençal recipes. 5 Place Carnot, Bonnieux, + 33 4 90 75 83 62


Starter: Presse de porc with courgette and coriander.

Main: Brochette de volaille (chicken kebab) aux épices douces, rice and vegetables.

Dessert: One scoop of lemon sorbet.

To drink: One Perrier, one Coca-Cola with ice (one poured slowly into the other). One espresso

The dish

Brochette de volaille


600g chicken, cut into cubes
Shallots to taste  2 lemons cut into pieces
1 cup of chicken stock
For the marinade: 1tbsp olive oil, 1tbsp lemon juice, 4 cloves of garlic, 5 tbsp soy sauce, 2 tbsp freshly chopped ginger, 1 tbsp cumin, 2 tbsp sumac pepper, pinch of saffron, salt and pepper.

The Method

Marinate chicken for four hours. Thread onto the brochette interspersed with bits of lemon. Cook for 15 to 20 minutes on the barbecue or very hot grill. For the sauce fry some shallots, add chicken stock. Reduce by half, then add 5 tbsp of marinade. Thicken into a sauce. Serve with Butanese or Camargue red rice, seasoned with salt, pepper and lemon juice.


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