There seems to be more overlap between fashion and food creation than ever. Thoughts?
I feel like food used to be unintentional during fashion events. It probably became obvious with the rise of social media, which keeps a sharp eye on everything that gets captured. Now, curation extends to every single detail of an event, and food has become a part of brand identity.
In what ways do you draw inspiration from fashion — whether specific to your clients or more generally?
I’m primarily a bookworm, and I think it shows in the way I approach any assignment. When a fashion brand reaches out to the studio, it’s essential that they trust us to understand who they are.
And for that, there’s nothing more basic than research. It’s about being curious, digging, exploring.
Then it’s about letting go so what we propose is infused with this research, but never literal.
What do you enjoy most about Paris Fashion Week?
It’s very candid to say so but… the people! I live in Paris, and the city is always entertaining and fun, but during Fashion Week, it’s a whole other level. The most creative ways to dress, to party, to gather, it’s like creative people own the city for a few days. The energy is on fire. There’s a word we don’t really use anymore: originality. PFW is a big breath of it.
How would you define elegant in a contemporary context?
I feel like elegance, in any context, is not something you define, it’s something you understand.
It’s not a matter of words.
Do trends still matter?
Of course they do and always will. Trends are made to be seen and recognized. That’s their only real purpose, and that’s why they’ll always exist. Whether we follow them or reject them, what matters is the recognition they create, it’s a silent bond between people who share the same sensitivity or point of view. They’re a social language, more than a style.
What is your favourite way/word to compliment someone’s style?
Chic.
Tell us something surprising about how you got to where you are today?
Many things happened simultaneously. I was fortunate to be trusted with interesting assignments, to meet great people, to have a supporting environment and also the right timing for the creation of Caro Diario. But if I’m being honest, none of it would’ve happened without psychoanalysis. It’s maybe the only piece of work I’ve done that truly matters. Without it, I’d probably still be stuck doing something else entirely.
From the early days of your career, what has changed and what has stayed the same?
What’s changed: I dare more and more. What’s stayed the same: I still don’t get enough sleep.
This interview has been lightly edited.
