Pete Doherty is a really, really bad actor

The former Libertine isn't very good at playing a libertine.

Witness the trailer for Pete Doherty's debut film role, in which the ex-Libertine mumbles his way through his lines with the grace of a gawky sixth former desperately reciting some half-learned poetry to an uninterested crush:

Notice too how little the trailer shows of Doherty actually acting. There's a reason for this, apparently. As the Guardian's Catherine Shoard writes:

His performance as a shambling yet sensitive libertine (geddit?) in Sylvie Verheyde's adaptation of the Alfred de Musset novel is catastrophic. Still, that does mean it's tonally of a piece with the rest of the film.

Or the Guardian's Peter Bradshaw (yes, the film is so bad they gave it two one-star reviews):

It's not exactly like seeing a dog walk on its hind legs. It's more like seeing one of those dogs on the TV show That's Life! that could say "sausages". Only instead of saying "sausages", it's saying, "You understand, madam, that I am the greatest libertine in all Paris!" while wearing a top hat.

The Telegraph's Robbie Collin is kinder. To the film, at least:

How much damage can one man’s performance wreak on an otherwise serviceable film? When the film is this adaptation of Alfred de Musset’s semi-fictionalised memoir, and the man is Pete Doherty, the answer could be measured on the Richter scale.

The Hollywood Reporter's Megan Lehmann:

The role of a beautiful and damned 19th century libertine sounds like a perfect fit for disheveled English rock poet Pete Doherty, but then there’s the little matter of being able to act. 

Based on his debut performance in Sylvie Verheyde’s Cannes Un Certain Regard entry, Confessions of a Child of the Century, an intolerably dull adaptation of French romanticist Alfred de Musset’s 1830s novel of debauchery and despair, the Libertines and Babyshambles singer shouldn’t even think of giving up his day job.

Total Film's James Mottram:

It must have seemed like a good idea at the time, casting the former Libertines frontman as Octave, the debauched Parisian, but the novelty soon wears off. Suffocated by Sylvie Verheyde’s lifeless direction, Doherty’s so ill at ease you’d think his britches were too tight.

At this point, I started feeling bad for Doherty, so I tried to track down a good write-up. I couldn't. The film is currently 0 per cent "fresh" on Rotten Tomatoes. Maybe steer clear of this one.

Pete Doherty and Charlotte Gainsbourg in Confessions of a Child of the Century.

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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I can’t be the only one who has noticed that every dish in the Western world’s a cheese sandwich

Raclette, cheesy crackers, baguettes – even ice-cream is just cheese in waiting.

Scientists examining a chicken nugget have discovered DNA from over a hundred individuals mixed into a fowl mush. It makes you think, doesn’t it? I mean, I always used to say to my kids when they ordered nuggets, “You realise that’s made of crushed-up chicken eyelids and testicles,” but I still imagined these were the parts of at most two or three bodies. And while no one with eyes (lidded or otherwise) could fail to see how disgusting the battery farming industry is, this new intelligence gives it a truly diabolic cast: what we’re participating in here is a sort of chicken holocaust.

I mean, I like Sadiq Khan well enough – I even voted for him to become London mayor; and I applaud his decision to attend a Holocaust memorial event on his first day in office. But c’mon, now, Sadiq, that holocaust took place some time ago, while you can walk past any takeaway, anywhere in Britain, and see a teenager put a hundred chickens in his mouth at once! How much better it is when they stick to their staple food – one that has sustained generations of European and American children, and that, one hopes, will do so for many more years to come. I refer, of course, to the cheese sandwich.

A few weeks ago I was having supper at a pizza joint with my friend Cressida, when she remarked, apropos of my ordering a Caesar salad: “Well, it makes a change from eating a cheese sandwich, which is basically what our kids have at every meal, and we ourselves do for a high proportion of them.” Then she began to itemise some of the meals that are “basically a cheese sandwich”. Lasagne, spaghetti Bolognese with Parmesan cheese, a tricolore salad with a piece of nice, crusty bread? All of these, basically, are cheese sandwiches reconfigured – as is almost all Italian cuisine, the pizza being only the most egrcheesgious example.

“But what about a lovely serving of cassata, or an ice-cream treat?” I hear you moan. To which my only reply is: add a wafer, and in all but name you have a cheese sandwich right there on the plate in front of you. After all, what’s ice cream? Only cheese-in-waiting. Cheesy crackers, cheese footballs, the Swiss raclette – the French onion soup served with a chunk of baguette – the humble ploughman’s lunch, or the businessman’s haughty oysters mornay; all, let’s face it, are basically cheese sandwiches. I’m not arguing that this food monoculture is a bad thing – on the contrary, with whole flocks of chickens being immured in nugget-hecatombs, it’s comforting to realise there are still some things in the world that are fairly undifferentiated. True, a cheese sandwich can be a baroque creation, with choice ingredients piled high on a seeded bun: a meat pattie, lettuce, tomato, a wedge of cheese and a dill pick— Oh! silly me, that’s a cheeseburger.

But alternatively a cheese sandwich can be beautifully simple. Consider the lonely Anatolian shepherd, a figure out of antiquity with his woollen cloak and untreated hypotension. See him withdraw a hard disc of unleavened bread from the folds of his cloak; see him withdraw a lump of hard cheese from some other folds of his cloak. See him combine them – and reflect that what you are witnessing is a way of making of a cheese sandwich which has remained unchanged for millennia, perhaps since the very first Anatolian grabbed a lactating ewe and rubbed its udder against some emmer wheat, so commencing the whole strange business we call civilisation.

About ten thousand years later, this phenomenon has bodied forth into the world we see about us: a society in which fortunes can be won or lost on the turn of a cheese toastie. One multimillionaire who owes his fortune in large part to an ability to dream up felicitous combinations of basic wheat and dairy products is Jamie Oliver. On his website, he discusses making a cheese sandwich with such oracular eloquence that, reading him, I felt I had a direct connection to some great prophet or otherwise holy man.

“A toasted cheese sandwich is a beautiful thing,” he writes, at once drawing our attention to the sheer wondrousness of God’s creation, “but I’m not messing about here – this is the ultimate one and it’s going to blow your mind.” Whoa! There it is – suddenly you’re in the presence of Ecclesiastes, half expecting Jamie to assert that, of the making of many cheese sandwiches, there is no end (which indeed is the case, especially if you’re taking young folk camping).

Instead, the man who has done more for Britain’s children than anyone since Lord Shaftesbury admonishes us in more exultant tones: “But there is a particular sequence of events that needs to happen in order to achieve the most ridiculously tasty, chomp-worthy sandwich.” In other words, the road of wisdom leads to the palace of excess, because: “Follow this recipe, and it will always make you feel good. It is also especially useful when you’re suffering from a light hangover. This is when the condiments – dolloped on to a side plate like a painter’s palette – really come into their own.”

Stirring stuff, which is why I’m getting up a subscription to replace Eros with a life-size nude statue of Jamie Oliver pointing a fondue fork towards the East End.

Will Self is an author and journalist. His books include Umbrella, Shark, The Book of Dave and The Butt. He writes the Madness of Crowds and Real Meals columns for the New Statesman.

This article first appeared in the 19 May 2016 issue of the New Statesman, The Great Huckster