Gérard Depardieu attacks a haggis amid pints and drams.

There is something to be admired about those who are able to exist not by portraying others in a theatrical sense, but by playing themselves on a daily basis.

For those unfamiliar with the national dish of Scotland ...

Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.

As Depardieu remarks: "Delicious."

My night with Gérard Depardieu: pipes, poems and a skinful ... of haggis, by Rody Gorman (Guardian)

Last week, Gérard Depardieu travelled over the sea to Skye, where he was photographed in a pub the day before he cancelled an appearance at the Edinburgh film festival. His drinking companion was local poet Rody Gorman, who reveals how he taught the French star to sink them like a Scot

... When the plump haggis arrived, in the middle of my recital, I pierced its skin. Depardieu took the knife off me and attacked it – and I mean attacked it. His assault on this dead sheep, cutting it up with great vigour into three large chunks to begin with, seemed like the channelling of some ancient ritual. Or maybe that's just how he addresses all food presented to him. "Délicieux!" pronounced he and Audiot, licking their lips.