Profile

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

Venue

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

Menu

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

Ingredients

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.

Monocle 24

× The Atlantic Shift

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