Charlotte Gainsbourg Says ‘I Don't Need to See My Movies Anymore' and Fighting for Acting Roles Is Better Than Getting Offers: ‘You Feel Like You Own It'
Gainsbourg is a Cannes veteran, having won the festival's best actress prize in 2009 thanks to her acclaimed role in Lars von Trier's 'Antichrist.' In her Kering conversation, moderated by Variety's Angelique Jackson, Gainsbourg admitted that she originally 'had difficulties with Cannes' when she would attend as a young actor.
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'My first best memory is with Lars von Trier,' Gainsbourg said. 'I was so proud to have done that film and present it here. It was very special to get that prize.'
'Antichrist' started a collaboration between the actor and the director that would go on to include 2011's 'Melancholia,' 2013's 'Nymphomaniac' and 2018's 'The House that Jack Built.' Gainsbourg fought hard to get a meeting with Trier when he was casting 'Antichrist,' which marked a change of pace for her career as she often let directors come to her with acting offers instead.
'The only projects I fought for were…. going to meet Lars, and thinking that he hated me,' Gainsbourg said. 'I didn't do a scene. I was just meeting him, and going back I thought I'd never get this. This was something I really wanted. Also the film I did called '21 Grams' I really wanted it. I was so pregnant. I went to Los Angeles and the part was a woman who couldn't get pregnant and there I am with my belly.'
'It makes me so proud to have those challenges,' she continued. 'When you get everything just because someone wants you, it doesn't make you believe you can do it. It makes you believe you always have to wait for a person to validate you. When you fight for something, you feel like you own it.'
With all eight episodes of 'Étoile' now streaming on Prime Video and the new Anderson opening in theaters at the end of May, Gainsbourg is having a prominent moment in her career. Not that she wants to watch her projects.
'I doubt a lot about myself,'Gainsbourg said. 'I don't want to see my movies anymore. I have so much fun acting and forgetting about myself and being with other actors. That's my fun. To see the results is not something I want. I don't need to see it.'
Gainsbourg will be walking the Cannes carpet on May 18 when 'The Phoenician Scheme' world premieres in competition.Best of Variety
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Vogue
28 minutes ago
- Vogue
This Idyllic New Hotel in the Hills of Florence Feels Like an Instant Classic
You'd also be remiss not to have an aperitivo—or, for that matter, a digestivo—in Bar Bertelli, the wood-paneled former headmaster's office that features a handful of charming nods to the building's former life, whether in the portraits of former head boys that line the gaps between the bookshelves and the ceiling, or the cocktails inspired by history textbooks they discovered in the renovation process. The Timoteo, for example, is inspired by the Greek classics, and blends tequila blanco with a cold-pressed cucumber cordial and a dash of yogurt to create a refreshing, tzatziki-like tonic—yes, it's a little odd, but it's also oddly delicious. Photo: Courtesy of Auberge Resorts Collection Photo: Courtesy of Auberge Resorts Collection And of course, making the most of all that outdoor space is the expansive, cabana-lined pool area—at 35 meters, it's the longest spot to take a splash in the city—which sits adjacent to Cafe Focolare, where the specialities are grilled fish and wood-fired pizzas with perfectly blistered crusts. Photo: Courtesy of Auberge Resorts Collection Given the resort-like feel of the property, it's easy to forget just how close you are to the city center, even if the ever-obliging concierge team will be happy to arrange tickets to any of the city's major sights. But for the more intrepid traveler—or those on a return visit to Florence, with the urge to do something a little more off-the-beaten-path than traipse through the Uffizi or queue outside the Accademia to see Michelangelo's David—there's a genuinely unique range of experiences the team here have curated to truly get under the skin of the city. On a balmy afternoon, we headed to Profumoir Firenze, tucked away on a cobblestoned street in the city's residential San Niccolò neighborhood: on an enormous antique table surrounded by bottles on apothecary-style shelves painted a deep, velvety blue, we set to work creating our own unique fragrances, which we decorated with our own labels and sealed up in plush boxes to unpack a month later, after our blends had settled. On another day, we trundled down to the busy streets just north of the Duomo to step through a discreet doorway and into the serene courtyard of Palazzo Pucci, the striking palace that has been owned by the Pucci family for centuries, and which served as the headquarters for the late Emilio Pucci's kaleidoscopic fashion empire; today, it's overseen by his daughter Laudomia, who will cheerily take you on a tour of her family's archives and art collections over prosecco and biscotti. And while the culinary offering within the four walls of the hotel is varied enough to keep you happily fed and watered for the entire stay, team Collegio took a special delight in recommending local's-favorite restaurants throughout the city for heaving platters of bistecca alla Fiorentina or freshly made pasta with wild boar ragú. The standout experience, however? A morning meditation session in the school's former chapel, where an opera singer performed a 'live sound bath' as dappled light fell through the postage stamp windows up in the rafters—if there's an activity as strangely transcendent as this on offer at any other hotel in Florence, I'd be surprised. Photo: Courtesy of Auberge Resorts Collection Photo: Courtesy of Auberge Resorts Collection Despite my post-opera meditation state of zen, my visit to the hotel just so happened to coincide with a particularly busy week in Florence, when the hotel had a glittering array of guests in residence. The first wave was there to attend a candlelit garden dinner hosted by the cult interiors Cabana; then, the following day, a phalanx of fashion editors arrived to take in the Gucci cruise show that was happening that week in the Italian fashion house's archives near Piazza Santo Spirito. (There might have been an official afterparty in the cloisters of the Santa Maria Novella church, but the after-afterparty was very much taking place in the corridors and suites of Collegio alla Querce.) I overheard a gaggle of American editors heading home in their sprinter vans chattering about the hotel's beauty and unlikely sense of tranquility, and their plans to spread the word among their friends in New York—so don't be surprised if you start seeing the hotel crop up on the Instagram feed of the most stylish people you follow.
Yahoo
an hour ago
- Yahoo
Hosting tips we've learned from the royals
When you buy through links on our articles, Future and its syndication partners may earn a commission. If there's one thing the royals know how to do well, it's marking an occasion. From lavish gala dinners to ceremonies upholding centuries-old traditions, events attended by - as well as those organized by - the British Royal Family are usually an elaborate affair. With the Royal Family's lives very much in the public eye, we've managed to learn a few hosting tips along the way, from how to hold a teacup in public to, most recently, stylish presentation tips from Meghan Markle's Netflix documentary, With Love, Meghan. Here are hosting tips we've learned from the royals covering how to greet guests in a regal style at a dinner party, invitations, menus, and table manners. As well as some tips on how to elevate simple dishes and make welcome drinks feel personal and unique. In other words, everything you need to bear in mind while hosting a dinner party fit for royalty. During her hit Netflix show, With Love, Meghan, Meghan Markle (or Sussex, as she corrects one guest in the show) says one of the most important parts of hosting is to ensure guests have something to snack on as soon as they arrive. "Never let a guest arrive without something to feed them on the table," she advises viewers while explaining her love of crudités platters. Another of Meghan's clear priorities when she has guests round is to ensure she's seen to be on top of her housework, as well as her cooking skills. She says when awaiting an LA chef for dinner in an episode of With Love, Meghan, "I need to impress this man! Not just with my doughnuts - with my tidiness, with my kitchen savvy, my cleanliness." A quick cleaning session after each task makes cooking and baking a lot less of a messy job. Meghan explains in an episode of With Love, Meghan, "So, just as with cooking, I will always have like a garbage vessel. "Everything stays organised, clean as you go," Meghan explained. "Lili has made a song out of it," she said, before singing herself: "Clean as you go – clean, clean, clean, clean." Lady Elizabeth Anson, a royal party planner who has worked with the British Royal Family (and is a first cousin once removed of Queen Elizabeth II and a niece of the late Queen Mother), told the New York Times, "Lady Elizabeth uses high-end e-vite service Paperless Post. But clarified that wherever possible, it's best to send a physical invite and put some time and effort into it, as cheap invites make people "imagine there's going to be acidic wine and miserable food". Windsor and royal expert Richard Fitzwilliams has previously revealed exactly how the royals drink their tea, according to reporting from Reader's Digest. "The royals love their tea time, so it's especially important that they hold their cups correctly," he explains. "You pinch the handle with your thumb and index finger, so they meet in the middle rather than looping through the handle. Every time you drink, you look into the cup to show control and make sure the tea doesn't go all over. Kate does this very well.' Fresh flowers will always instantly brighten up a dinner space. Meghan revealed in an episode of With Love, Meghan, "First thing I do is see what colour I gravitate to, and then everything goes from there. "Kind of think about it like an outfit, and once you pick the base look, you have to accessorise in a way that makes sense and matches." "The Duchess of Cambridge is known to be an excellent hostess," Myka Meier, the founder of Beaumont Etiquette, told Woman's Day. "She loves to cook, host, and is known to personally serve her guests. "While she may love to throw a party, Catherine also must be the perfect guest, as she attends many parties annually, personally and professionally, and spends long weekends with the royal family or Christmas lunch as a guest of the Queen at the Sandringham Estate." "If you have nine guests, you should serve a selection of at least three foods," explains Myka Meier, the founder of Beaumont Etiquette, when advising on royal hosting. "Include a vegetarian option, and make them small enough to eat in one bite. Serve with cocktail napkins and offer toothpicks for oily foods. (Nobody wants to shake hands with greasy fingers.)" Meghan's one-pot pasta dish had mixed reviews online after With Love, Meghan aired, but her guest and long-time friend, make-up artist Daniel, had only good things to say about this easy-to-prepare dish. "This is literally cosy," Daniel said in appreciation. Meghan explained to viewers how she often opts for a one-pot dinner to save on prep and washing up. This is something that Kate Middleton is thought to be extremely good at. "As the host, your job is to speak to and engage each of your guests, making sure everyone is happy, comfortable, and feels welcome," says Myka Meier, the founder of Beaumont Etiquette. One of Meghan's dinner party tricks was to personalise her margaritas according to her guests' likes and dislikes. In With Love, Meghan, she made a margarita base and then different syrups for each guest, including a spicy mix for those who like a little heat with their cocktail. Personalized labels also add a thoughtful touch. "When it comes to banquets, all the menus are traditionally written in French, even if they're describing English dishes; that's just the way it's done," Tom Parker Bowles told Harper's Bazaar. "Happily, the Queen speaks flawless French, and she has the most incredible memory, so she remembers what every single guest likes and doesn't like." Make sure you're clear on what you're serving guests and feeling organised before a dinner party, if you want to host like a royal. 'She's [Queen Elizabeth II] intricately involved in what's on each menu, which is important if you're hosting the president of France or Japan,' Tom Parker Bowles told Harper's Bazaar. In With Love, Meghan, the Duchess of Sussex, focuses on presentation a lot, using simple adjustments to make her dishes look more attractive. For example, on her crudité platter, she artfully arranges peas still in their pods, prompting her guest to say, "Why doesn't anyone ever present peas like this?!" There's no need to overcomplicate things. "A party with good table wine and good pasta or good sausages and mash can be just as much of a success as one with Krug, caviar, oysters and lobster,' party planner Lady Elizabeth told the New York Times. 'It's not about expensive ingredients. It's about people." "Typically, ' the Duchess Slant' is used when a lady has to sit for an extended amount of time while keeping poise and posture," says Myka Meier, the founder of Beaumont Etiquette. This is seen as a more elegant way to sit on a sofa or chair, perhaps during a drinks reception before dinner, and you'll notice it's a familiar posture for all the royal women. Holding a glass by its stem rather than the bottom will prevent heating the liquid, and you'll often see the royals adhering to this rule. When serving, remember that wine should typically be poured only to just below the widest part of the glass, according to traditional rules of etiquette. Another thing we learned from With Love, Meghan is that the Duchess really likes edible flowers - she sprinkles them everywhere. While the merits of doing so on one's own breakfast may be more questionable, when it comes to a finishing touch for a dessert on a fruity cocktail, they look stylish and sweet, particularly in the summer months. Dehydrated fruits were also popular with the Duchess during the first season of With Love, Meghan. This timeless garnish will instantly elevate a drink and can be easily made at home using an air fryer or by slowly heating slices in the oven on a low setting. Try lemon, lime, grapefruit or orange, depending on the notes in the cocktail. This is a big one for the Royal Family - they're always extremely discreet. When royals need to use the restroom, they won't announce the details and instead will excuse themselves quietly. 'When they get up, they cross their knife and fork so waitstaff know they'll continue to eat when they come back,' royal expert Richard Fitzwilliams explains regarding how the royals break away from the table at a dinner event. Windsor and royal expert Richard Fitzwilliams advises a modest dress code if you want to make like a royal at a dinner party. "The outfit has to be modest, elegant, and appropriate for the occasion, and it should never distract from the royal's role or risk causing a scandal or public debate,' he told Reader's Digest. A firm, assertive handshake is typical among members of the Royal Family. 'The handshake should be firm. The thumb goes up, the fingers [go] together, shake for two pumps," advises royal expert Richard Fitzwilliams when it comes to greeting guests. Another fun presentation hack picked up from With Love, Meghan, is creating signature ice cubes with flowers or fruit. However, she advises against using tap water. "I've made this mistake. Do not just use tap water," she said. "Otherwise, the ice cubes just come out a little cloudy, and you want to see the flower." A royal bathroom will be well thought out, but it won't have candles or reed diffusers, Myka Meier, the founder of Beaumont Etiquette, explains. "The Duchess [Catherine] will also probably have lightly scented soap and paired hand cream. Many upper-class British homes prefer bar soap to liquid, so the Duchess may use that in her private quarters." Food writer and critic (and the Duchess of Cornwall's son!) Tom Parker Bowles previously told Harper's Bazaar, "Everything I've learnt about the Queen's preferences is from Mark Flanagan, the personal chef to the Queen. She likes seasonal ingredients - asparagus, lamb - and food from the estate, such as grouse or venison from Balmoral. 'She'll have pheasants from Sandringham (in season from October to February), and she even has her own cheese made using milk from the cows at the royal dairy in Windsor.' A cake makes a beautiful centre piece if having guests over for a special occasion, and according to Meghan Markle in With Love, Meghan, a naked cake is best. While baking in the Netflix show, she said about the cake she's made: "There's something really satisfying about a cake that is bare on the outside but she is so beautiful on the inside and you just don't know how good she is until you go deep and you get to know her better." Duchess Meghan loves a fruit or veggie platter. "We have a veggie platter, crudites, every day in our house,' she said in the Netflix show, With Love, Meghan. "Even for our kids, I think what's been so nice and why they love eating vegetables is because it looks colourful and fun." Solve the daily Crossword
Yahoo
an hour ago
- Yahoo
Phil Collins recovering in hospital
Phil Collins is recovering from knee surgery. The 74-year-old musician - who admitted earlier this year that he is "very sick" - was the subject of online rumours last week that he was receiving hospice care, but his representative his confirmed to The Independent that is not the case. Instead, the former Genesis frontman is currently in hospital recuperating after having an operation on his knee. Phil - who has type 2 diabetes and ongoing complications from a 2007 spinal surgery which means he can "barely" hold a drumstick properly anymore - admitted earlier this year his health issues have meant he is no longer interested in playing music. He told MOJO magazine: 'I keep thinking I should go downstairs to the studio and see what happens. But I'm not hungry for it anymore. 'The thing is, I've been sick, I mean very sick.' The In the Air Tonight hitmaker would love to be able to drum again one day, but he devastatingly believes he's 'used up my air miles'. Speaking in the Phil Collins: Drummer First documentary, he said: 'It's still kind of sinking in a bit… I've spent all my life playing drums. To suddenly not be able to do that is a shock.' Phil picked up his first set of drumsticks aged five and he says the laborious playing has 'taken its toll' on his hands and legs. He added about his decision to retire: 'If I can't do what I did as well as I did it, I'd rather relax and not do anything. 'If I wake up one day and I can hold a pair of drumsticks then I'll have a crack at it. 'But I just feel like I've used up my air miles.' Phil has suffered for a long time with poor health since he injured a vertebrae in his upper neck while performing in 2009. Two years later, he stepped back from performing due to crippling nerve damage, which rendered him unable to play the drums, before returning in 2015. Promoting Genesis' reunion shows, he previously said: 'I'm kind of physically challenged a bit which is very frustrating because I'd love to be playing up there with my son.'
