Sometimes I take the watch, or I take the shoes, but usually the souvenir is to take the life you had with those directors, or the crew - the camera person, the lighting person. When you finish a film it's like a little death. You had a family for a bit, and you finish the movie and you probably will never see each other again.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.

I don't feel like I have to be nationalistic French because I'm afraid of losing whatever. No, no, no, no. And also I don't think we are the best.

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.