Maria Canales

Updated Thursday, March 7, 2024-00:11

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Having just turned 50,

Ángel Llácer

(Barcelona, ​​1974) is going through the sweetest moment of his life.

Far from feeling the crisis of age, the actor, director and presenter assures that he has managed to achieve a well-deserved professional and personal tranquility.

Whatever has to be, will be and, in the meantime, enjoy.

He has just arrived in Madrid after spending a month on vacation touring Vietnam and Thailand, and just a couple of days before premiering at the Teatro Alcalá (Jorge Juan, 62)

The Producers

, the musical he directs with Enric Cambray and co-stars with a cast of 24 actors and dancers led by Armando Pita, Ricky Mata and Mireia Portas.

It is the fourth musical that Llácer presents with the help of the production company

Nostromo Live

, after hits such as

La Jaula de las locas

,

The shop of horrors

or

Singing in the rain,

and it will be on display in the capital for only 10 weeks.

This sung version of the delirious story

created by the American Mel Brooks

in 1967 is one of the most awarded musicals in history, with 12 Tonys, among other awards.

It tells the adventures of Max Bialystock, a Broadway producer who is broke, and Leo Bloom, a young accountant, who dream of becoming rich.

As?

Derailing a theater production about Hitler and fleeing with the money.

The Catalan plays Roger De Bacle, the director of the play.

Llácer receives METRÓPOLI in a room of a hotel near the Alcalá Theater under the warmth of a small heater.

He claims to be "in shock" because of the cold in Madrid.

In fact, he feels somewhat constipated, and there are only a few hours left until the first performance.

"It's very cold in this city," he laments.

You bring to Madrid the most awarded musical in history.

Is it intimidating to direct something with such global success?

Not at all.

It's fortunate that we were able to bring him.

In fact, it's like when you do a Shakespeare and they tell you: 'how difficult'.

Well no, it's easier because everything is already done.

And if, in addition, the raw material is so good that people have liked it all over the world, it is even simpler. Are there any new features in this version? It is a classic and there is no different version.

The only thing we have changed, but it has been in a natural way, has been the character of Ulla, who previously played an object woman and in this case, a woman who dominates the man. You direct the musical and you act in it with a character secondary.

What would you choose if they gave you the choice? Well, it depends on the day.

I like directing a lot, because you are like the cook, you do everything, but acting satisfies me a lot.

In this case I decided not to play the main character, like in

La Jaula de las locas

, because it is a very demanding role, and I stayed in the background. Is it difficult to get the rights to this type of shows? Not anymore, because we have a history and a fame.

We called, and since they already know us from

La cage de las locas

and know the quality of the show, it didn't cost us much.

In the end, you create a quality brand and the success we have had supports us.

Llácer in his role as Roger De Bacle, in 'The Producers'

It premiered first in Barcelona.

Because?

How has it been? Because we are from Barcelona and it caught us close to home and it has gone very well. How would you compare the Madrid cultural scene with that of Barcelona? (There is a long silence and you look at Claudia, product director of Nostromo Live ).

Finally, laughing, she says: They have told me not to compare cities... What do I say?

And then, she continues: Here people really want to have a good time.

Madrid is in a good moment and it is logical that there is a lot of entertainment but it is also a much bigger city than Barcelona.

But Barcelona is also good.

It has gone very well for us and there are many successes in the city.

I don't know if on an emotional level there is much difference;

Everyone wants to have a good time. As Mel Brooks said when he wrote this comedy, "Making the world laugh at Hitler has been my job in life."

What is yours? Let people laugh with me and if they want to laugh at me, I don't care either. The story revolves around the world of entertainment and the limits of humor.

Could everything be treated with humor? Everything. Even topics as current and controversial today in our society as amnesty, corruption...? Yes, why not?

You can make humor out of everything, the question is whether people find it funny or not.

In the end, it is the viewer who laughs.

Whether your joke is funny or not... The limit is how you tell the joke.

We can laugh at everything, but I'm not going to tell you to laugh at something because I think it's funny.

Humor is what helps us move forward.

And let me laugh at whatever I want. Is the oven for buns in Spanish politics and society now? I'm not talking about politics, it's not that I don't want to talk, it's just that I refanfinfla it... But, there is always the oven for buns, as long as it's hot, it's for everything. What's got you fried these days?

The weather (laughs). Is there anything that makes your life bitter? Not being able to eat well.

Sometimes I find myself busy or in places where I can't eat well, and it bothers me. Who would you invite to dinner to get to know better? I would say myself.

I need to make time for myself.

I just turned 50 and I need to reflect.

They are those vital moments when I want to review what I have done, what I haven't... It's something psychological, and I want to talk to myself. Who would you never sit at the table with? Well, with someone who tells me what I have to do laugh and what not.

Llácer during a moment of rehearsal.

Do you cook? Yes, and I like it. Who would you make your best dish for and what would it be? There are many that turn out well for me, for example, rice dishes.

I am one of those who make a good dish with very simple things.

And I'm not one of those who say "just for myself, I don't even bother to cook."

I do dedicate time to it. I mean, would you cook your best dish for yourself? Well... especially for someone I would like to sleep with.

The seduction of a tummy is not bad (laughs). A restaurant for a first date. One that doesn't have background music, that's clear to me. Why do you need a salt shaker? Not at all.

I have too much salt for everything. When was the last time you looked like a tomato? Now in Vietnam sunbathing.

I'm not at all embarrassing, really.

I don't blush. Who or what is the parsley in all your sauces? I don't like parsley. What stops your appetite? Eating. What do you binge on? Do you know that I don't like chocolate or cheese? , not even the ice cream...?

I don't like sweets, so it's very difficult for me to binge, but I think the most I could eat is cooked French fries, because my mother didn't make them for me.

Now I make them and I could eat them without stopping, and not at all with the

air fryer

that is fashionable, no;

with a lot of oil in the pan. What can't you stand at the table? The noise of cutlery in restaurants.

It's an obsession I have.

I can't stand it if you go to a restaurant for dinner and they have to clean the cutlery next to you.

The

chin chin

bothers me and I say it and I look like an old idiot, I know, but I can't stand it. Are you one of those people who says to bread, bread and wine, wine? To bread, bread and wine, wine, of course. Where do you buy the bread?

Do you go to those gourmet stores that are so fashionable now? In a normal one below my house, called Turris, which has very good bread. And you pay almost 5 euros for good bread? Wow, that makes me very happy. rage... it's very expensive.

4.50 a loaf?

It makes me very angry and when they ask me if they cut it, I tell them no, I'll cut it myself, because on top of that they also charge you for it.

What do you spice up in your life? Everything.

And the food, too. Have you ever been caught red-handed? Yes, of course.

It's just that I am very daring, and since I was little I have been caught red-handed.

I have been very naughty. When was the last time you rode a chicken? (Long pause and looks at Claudia again, Do I ride chickens? she asks).

Yes, I ride them, but the good ones... I'm one of those that if we meet on Saturday at 10 in the morning at El Corte Inglés, we can end up in Galicia on Monday and we don't know how we got there.

I have friends who tell me that they are afraid to meet me.

I mount chickens positively, I don't like it the other way around. What has been, or is, your sweetest moment? Now, because of that moment of reflection in which I find myself that I told you... and because they have told me that The best comes after 50.

I believe that you reach a moment of tranquility, that whatever has to be, will be, that it is time to enjoy... What does fame taste like? (He twists his face).

Cilantro.

It's a spice that when you put it on a plate everything tastes like it, and it's loaded with it.

Well, it's like fame, which can carry many things. How do you take care of yourself inside and out? I don't take care of myself at all, I don't put on creams, look at how dry my legs are (he shows them) and physically, to stay in shape, I don't do much now either because I had a herniated disc that I had surgery on and I have the scar that pulls me back and I can't exercise.

But, if not, I do it, I have a trainer and I take care of myself, not to be strong but to stay in shape. Do you follow any special diet? Yes, I do them so I can gain weight later;

that is, to eat everything I like.

Because of the profession I have, I can't, so then I go on diets to be able to eat again (laughs).

The thing is, if not, I would continue to gain weight. Have you succumbed to any of those miracles that later turn out to be false? Yes, all of them.

I am the most scammed person in history by gurus, therapies and diets.

I have fallen into all of them.

I eat a lot but, in reality, very well and healthy.

In fact, now that I'm on tour in Madrid, I'm organizing my containers... How? I came from Barcelona with my suitcase and the containers of food that I've already cooked.

And I'm taking them out little by little to eat well, as long as I don't go to restaurants, of course.

I put vegetables, meats, fish in the containers... I'm very strange when it comes to these things.

I had them bring me an oil from the apartment in Bilbao when we were on tour there with

La Jaula de las locas

because I forgot it.

There I really made a mess (laughs).

It wasn't a special oil or anything, it was simply mine, and I didn't want to give up my half carafe that I had forgotten. When you go to a restaurant and you don't finish your plate, do you also order the container? It's very strange that I don't finish it. the food, but if necessary, of course. One last toast and why. Here's to continuing to be this great for another 50 years.