carodiarioparis

26/08/2026

ciao :)

This one made quite an impression on stories, so here’s the recipe !
10 minutes of actual work, serves 6, looks fab and the texture is somewhere between a mousse and a ganache. Rich and silky.
Sorry for the slightly messy pictures, but the recipe is straight to the point and the steps are very easy.

I like to layer mine with swirls of white hazelnut spread, but you can of course skip that part.

Enjoy ♥️♥️♥️

19/08/2026

BOOKS TO COOK FROM - 002

Pan Bagnat
L’Anchois by Mayalen Zubillaga
Edited by Les Editions de l’Epure

11/08/2026

BOOKS TO COOK FROM - 001

Apricot and Cherry Tart
Chez Panisse Desserts by Lindsey Remolif Shere
Preface by Alice Waters
Edited by Random House

Books To Cook From is a new series where I’ll make recipes from cookbooks on my shelf that I really, really love ♥️

30/07/2026

ciao :)

A summer picnic centered around honey.

In the remarkable quiet of the garden at the Présidence, 40 rue de Sèvres, in the heart of Paris, guests gathered to harvest the 2026 Laennec honey before sitting down for lunch.

Each picnic bundle unfolded to reveal a menu imagined around honey, bringing together different Laennec vintages through a series of sweet and savory bites.

Created for Kering.

Picnic bundles wrapped in blue cotton, designed to unfold into individual place settings and to be taken home after lunch.

Laennec beehives integrated into the lunch setting.

Served with fior di latte gelato…

A tasting of Laennec honey vintages

Honey gingerbread to take home, wrapped in beeswax cloth.

17/07/2026

ciao :)

This weekend marks the final days of Il Gelato Museo 💔

To celebrate, we’re welcoming a very special guest from southern Tuscany: La Maremmana.

La Maremmana is a family farm and dairy located in the Maremma, a wild and lesser-known region of Italy. They produce buffalo milk cheeses and gelato using the milk from their own herd, carrying with them a story of place, care, and small-scale production.

For this last weekend, we’ll be serving their Fior di Bufala gelato at the museum.

What makes this collaboration even more meaningful to us is that it came together through , a former Caro Diario intern who now works at RŪMA Bottega & Cucina Agricola , the wine bar run by the family in Rome. She imagined a special topping especially for the occasion, which will accompany the gelato throughout the weekend.

A little piece of Tuscany in Paris, for one last scoop.
Saturday & Sunday only.
🤍🤍🤍

13/07/2026

Ciao :)

Just spent 55 hours in Arles and 20 pictures are not enough because the level of everything in this town is so high

1 diner at Luma by .studio
2 best pool award
3 ola Arlita :))))
4 must see Martine Barrat at Espace Van Gogh
5 Harry Gruyaert at Chapelle Saint Martin du Méjan
6 James Barnor at the Ghana ! Exhibition at L’Archeveché
7 Ming Smith at Eglise Sainte-Anne
8 CRAFT, Nicolas Trembley book selection at Vague
9 Norman McLaren and Evelyn Lambart at Il faut le croire pour le voir
10 Maiell Duo at Mirage
11 Linda signing her book at the Arles Book Fair
12 Coolest party was the NTS party by Cultish at Print
13 Dreams come true in a plate at Inari
14 Eggplant dessert at the Cultish diner by Alexis Bijaoui
15 Pool Party at India Mahdavi with We Are Ona
16 Fondazione Sozzani at Case Ideale
17 at Martine Barrat the South Bronx Dictionary by Carlos Suarez written for the Whitney Museum Exhibition in 1978
18 and 19 Slices with cherries at Inari and at Casa Ideale
20 A little goat at Baumanière

Merci studio
Publicis Luxe
Armance

KLANTE

28/06/2026

ciao :)

A morning walk for Literary Sport during this week’s heatwave.

For this project, we imagined a breakfast somewhere between a runner’s aid station and a minimalist food installation.

Guests were welcomed with ice-cold tomato juice before setting off on their walk, carrying trail flasks filled with a ginger and lemon lemonade.

Back at the gallery, breakfast took the form of a self-service color field composed of homemade raspberry coulis, yogurt, chia seeds and yellow peach compote. Energy bars wrapped and stacked like Kapla, revealing a marbled two-tone interior.

One of those projects that reminds us how much we love translating a brand’s world into food 🟨🔴

And endless gratitude to my team, who delivered this project through the heat.

18/06/2026

ciao :)

Aaaaaand : we’re open!!

Every summer, we build a small world around ice cream.

This year, the Gelateria returns to the Musée de la Chasse et de la Nature and becomes Il Gelato Museo: a small structure of multiple frames imagined as a pavilion within a museum.

The kiosk was designed by and draws inspiration from Italian postmodernism, particularly the work of Aldo Rossi.
The visual identity and typography were developed by . We’re grateful to both studios for their generosity, enthusiasm and care in helping bring this edition to life.

For the opening week, we also created a special flavour with our friends at AmiGo Travel : Café au Lait. The coffee you order or make at home on mornings when you have time to sit down and linger a little longer. A small taste of Paris.

Thank you to the Musée de la Chasse et de la Nature for welcoming us this summer. While you’re here, don’t miss Annette Messager’s exhibition, currently on view throughout the museum.
And thank you to the many hands behind this edition of the Gelateria.

See you soon for a scoop 🍦

©️Pictures by Aurore Bonami ♥️

14/05/2026

10/05/2026

ciao :)

tutti frutti waiting for it!!
🍈🩵