Can you reflect on your journey?
I was born and raised in Paris. After studying literature and toying with the idea of working in a bookstore, I ended up in the culinary world somewhat serendipitously and have never looked back!
How did Caro Diario come about?
Caro Diario evolved over time. In the beginning, I sold cookies and cakes and began to receive catering requests. Gradually, this activity grew into what it is today: assisting our clients with customised, aesthetically focused catering projects.
What influences you in terms of food and fashion?
When it comes to food, I love all cuisines; I'm a true foodie, and the prospect of trying new things is a major motivator. I appreciate both the generosity of a vibrant Italian dish and the more austere beauty of a Japanese plate. As for fashion, it's much the same. I love wearing colours, playing with shapes and cuts, and occasionally opting for classic or timeless pieces.
What role does fashion play in your professional and personal life?
On the job, I enjoy adapting my attire to match the event's mood. There are times when I'm dressed by the brand, especially when the aesthetics we're asked to incorporate into the menu align with a collection. In my day-to-day work, the reality of my profession often calls for practical attire. Additionally, it's essential for me to support and wear pieces from designers who are dear to my heart. I try to buy less but invest wisely, and I'm a loyal customer.
How would you describe your style?
Low key but elegant but joyful.
What values do you share with GANNI?
Like GANNIi, I strive to create a joyful, colourful, and positive universe with Caro Diario, without compromising on quality.
What was the first thing you worked on with us?
I worked with GANNI for the first time during a collaborative dinner with Eva organised by We Are Ona in March 2022 in Paris. I had made a croquembouche for dessert, a cake that had fallen out of favour but became a hit on social media and even ended up in an article in T Magazine!
What are the notable differences in terms of style and cuisine between France and Denmark?
It's challenging to answer this question without oversimplifying, but perhaps I'd say that traditional Danish cuisine is healthy, hearty, and more austere in appearance, whereas French cuisine is rich, with long-simmered dishes and plenty of butter! However, today, the tables have turned, and the world is captivated by the new Danish cuisine.
What is your earliest food memory? And your earliest fashion memory?
First food memory: Gazing at the pastries in the bakery near my home and my aunt Régine's chorba. First fashion memory: As a child, I devoured cookbooks, and I remember seeing a photo of a Paco Rabanne chocolate dress in one of them, which left me awestruck!
What does the festive season mean to you?
Lots of family, lots of friends, and lots of praline log cakes.
A recipe and a fail-proof look for the holidays?
Chicken with morel mushrooms and yellow wine. What always works is feeling comfortable in your outfit. What often works for me is wearing a beautiful jacket and heels.