Jodie Foster Admits She Was Terrified of Anthony Hopkins – And He Felt the Same Way! (Exclusive)

Paris, France – In a stunning revelation ahead of her highly anticipated television appearance, Jodie Foster has disclosed a mutual sense of fear she experienced with co-star Anthony Hopkins during the filming of the iconic thriller, The Silence of the Lambs. This breaking news comes from an exclusive preview of her upcoming interview with Laurent Delahousse on France 2’s “8:30 p.m. Sunday” program, set to air November 23, 2025. This is a story that’s already generating significant buzz, and is primed for Google News indexing.

Behind the Scenes of a Cinematic Masterpiece

Foster, currently promoting her new film Privacy – a critically acclaimed thriller presented at the Cannes Film Festival – recounted a particularly unsettling moment during the first table read with Hopkins. “Especially when we did the first reading together, I hadn’t even met him… the moment he started talking, I was scared,” she told Delahousse. The intensity of Hopkins’ portrayal of Hannibal Lecter, even in the initial stages, was clearly palpable. Remarkably, the fear was reciprocated. At the end of filming, Hopkins confessed to Foster, “Jodie you know, I was always afraid of you.”

This exchange, culminating in a heartfelt hug, marked the beginning of a lasting friendship between the two actors. It’s a testament to the power of their performances and the immersive nature of the roles they inhabited. The film, of course, went on to become a cultural phenomenon, sweeping the Oscars in 1992 with both Foster and Hopkins delivering unforgettable performances.

Jodie Foster: A Career Defined by Bold Choices

Foster’s career, spanning five decades, is a masterclass in versatility and fearless acting. Beginning as a child actress in the early 1970s, she’s consistently challenged herself with complex and demanding roles. Her two Academy Awards – for The Accused (1989) and The Silence of the Lambs (1992) – are just a fraction of the accolades she’s received. But beyond the awards, it’s her commitment to compelling storytelling that defines her legacy.

Evergreen Insight: The enduring appeal of The Silence of the Lambs lies not only in its suspenseful plot and brilliant performances but also in its exploration of the psychological complexities of both the hunter and the hunted. The film redefined the thriller genre and continues to influence filmmakers today. Understanding the dynamic between Foster and Hopkins provides a fascinating glimpse into the creative process behind such a groundbreaking work.

What to Expect on “8:30 p.m. Sunday”

The full interview with Jodie Foster promises a deep dive into her life and career. Delahousse is expected to explore her early beginnings, her approach to acting, and her thoughts on the current state of cinema. The program will air on France 2 and france.tv on November 23, 2025, at 8:30 p.m. Fans and film enthusiasts alike won’t want to miss this intimate conversation with one of Hollywood’s most respected and enigmatic stars.

This exclusive preview, courtesy of Purepeople, offers a tantalizing taste of what’s to come. It’s a reminder that even the most accomplished actors can experience vulnerability and fear, and that sometimes, the most powerful connections are forged through shared apprehension. The anticipation for Foster’s full interview is building, and archyde.com will continue to provide updates as they become available. Stay tuned for more breaking news and in-depth coverage of the entertainment world.

Michelin-Starred Chef Martín Berasategui: Why Skipping the Skin on Flatfish is a Culinary “Outrage”

Breaking News: In a passionate declaration that’s sending ripples through the culinary world, Spain’s most decorated chef, Martín Berasategui, has vehemently condemned the practice of removing the skin from flatfish. While often overlooked, the skin, he argues, is integral to the flavor and overall experience of enjoying these prized catches. This isn’t just a chef’s preference; it’s a firm stance on respecting the ingredient and maximizing its potential. This is a story for anyone who loves to cook, eat, or simply appreciates the art of fine dining – and a boost for SEO efforts targeting food enthusiasts.

The Unexpected Star of the Show: Flatfish Skin

Flatfish – sole, turbot, roosterfish, and acedias among them – aren’t known for their beauty. In fact, they’re often considered among the ugliest creatures of the sea. Yet, their flavor commands high prices in markets and earns them a revered place on menus in top restaurants, particularly in French and Basque cuisine. But according to Berasategui, a crucial element is often discarded: the skin.

“For me, to eat a flat fish without skin is truly outrageous,” Berasategui stated during a recent cooking demonstration on ETB2, while preparing a sole recipe. He insists on leaving both skins intact – the darker upper skin and the white skin that rests on the seabed – after carefully scaling the fish. This isn’t about aesthetics; it’s about flavor and texture. The skin contributes a unique richness and prevents the delicate flesh from drying out during cooking.

Beyond the Skin: A Chef’s Pro Tip for Effortless Serving

Berasategui didn’t stop at advocating for skin-on preparation. He also shared a practical tip for home cooks: use scissors to carefully remove the pin bones from the sides of the fish. This simple step transforms a potentially fiddly dish into one that’s easy and enjoyable to serve, ensuring a seamless dining experience for guests. This is the kind of actionable advice that drives engagement and positions Archyde.com as a go-to resource for culinary insights.

Why Flatfish Deserve Respect: A Historical & Culinary Perspective

The appreciation for flatfish dates back centuries. Turbot, for example, was a favorite of European royalty, often featured in elaborate feasts. Sole became a cornerstone of classic French cuisine, celebrated for its delicate flavor and versatility. The Basque region of Spain has elevated turbot grilling to an art form, showcasing the fish’s natural flavors with minimal intervention. These traditions highlight a deep understanding of the ingredient – an understanding that Berasategui is championing with his insistence on keeping the skin on.

The skin itself is rich in healthy fats and collagen, adding not only flavor but also nutritional value. Removing it diminishes the overall quality of the fish and, according to Berasategui, disrespects the natural integrity of the ingredient. This perspective aligns with a growing trend in modern cuisine towards whole-animal cooking and minimizing waste.

Staying Ahead of the Curve: The Latest in Food News

This breaking news from Martín Berasategui underscores the importance of respecting ingredients and embracing culinary traditions. It’s a reminder that even seemingly small details – like leaving the skin on a flatfish – can have a significant impact on the final dish. Keep checking Archyde.com for the latest in food news, expert insights, and delicious recipes. We’re committed to bringing you the stories that matter, quickly and efficiently, optimized for Google News and your enjoyment.

Resources:

• A DAP | Baked turbot
• A DAP | Recipes with turbot