carodiarioparis

carodiarioparis i cook and i cater for small or larger parties, and sometimes i give cooking lessons at my flat in montmartre :)

ciao :) It’s been months now, still thinking about this hotel called Rachamankha in Chiang Mai, it was so chic
12/09/2026

ciao :)

It’s been months now, still thinking about this hotel called Rachamankha in Chiang Mai, it was so chic

ciao :)We designed the tray and we designed the bites ! Five sweet pieces developed for a High Jewellery presentation. ♥...
10/09/2026

ciao :)

We designed the tray and we designed the bites !
Five sweet pieces developed for a High Jewellery presentation.

♥️♥️♥️

ciao :)From last July’s Haute Couture Week.Five kohakutō imagined as an edible takeaway gift for a French High Jewellery...
01/09/2026

ciao :)

From last July’s Haute Couture Week.

Five kohakutō imagined as an edible takeaway gift for a French High Jewellery house, each inspired by one of the five sets in the collection and gifted to guests after the presentation.

collaboration commerciale ciao :) PISSALADIÈRE!!!!Maybe my favorite recipe of a Provençal summer.You’re going to need a ...
28/08/2026

collaboration commerciale

ciao :)

PISSALADIÈRE!!!!

Maybe my favorite recipe of a Provençal summer.
You’re going to need a million onions, a good sharp knife Victorinox France and probably a few tissues.
Hope you enjoy! It tastes like holidays.

♥️🧅🌿🧄

ciao :)This one made quite an impression on stories, so here’s the recipe ! 10 minutes of actual work, serves 6, looks f...
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 ♥️♥️♥️

BOOKS TO COOK FROM - 002Pan Bagnat L’Anchois by Mayalen ZubillagaEdited by Les Editions de l’Epure
19/08/2026

BOOKS TO COOK FROM - 002

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

BOOKS TO COOK FROM - 001Apricot and Cherry TartChez Panisse Desserts by Lindsey Remolif Shere Preface by Alice WatersEdi...
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 ♥️

ciao :) A summer picnic centered around honey.In the remarkable quiet of the garden at the Présidence, 40 rue de Sèvres,...
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.

ciao :)This weekend marks the final days of Il Gelato Museo 💔To celebrate, we’re welcoming a very special guest from sou...
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 w**e 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.
🤍🤍🤍

Ciao :)Just spent 55 hours in Arles and 20 pictures are not enough because the level of everything in this town is so hi...
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

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