Elevating Parisian Mornings: The Inspiration Behind Royal Vendôme’s New À La Carte Breakfast Menu.
♦Interview with Chef Carolina Baracuhy.
1) You have just presented the new à la carte breakfast menu at Royal Vendôme. What was the inspiration behind this new culinary selection?
The inspiration came from Parisian mornings themselves. I wanted to create a menu that feels elegant but effortless, where each dish brings comfort, beauty, and a sense of calm to start the day.
2) We met during Paris Fashion Week, a moment full of creativity and energy. Did the atmosphere of Fashion Week influence your approach to this new menu?
Yes, absolutely. During Fashion Week, Paris becomes even more vibrant and creative. However, it inspired me to think of breakfast not only as a meal, but as an experience — something beautiful, energizing, and memorable.
3) You once said that cooking with the heart is the most important thing. What does “cooking with the heart” mean to you in your daily work as a chef?
Cooking with the heart means being fully present. It’s about intention, care, and emotion in every detail. Still, people can feel a dish’s sincerity, and that makes it special.
Le Petit Dejeuner – Photo rights Le Royal Vendome
4) Your motto is respect — respect for ingredients, respect for people, respect for the profession. How do these values shape your kitchen every day?
Respect is the foundation of everything in my kitchen. Respect for the product, for the team, and for the craft. It creates discipline, harmony, and a sense of purpose in everything we do.
5) The new breakfast menu feels both refined and comforting. How do you find the balance between elegance and simplicity?
For me, true elegance is simplicity done perfectly. I focus on high-quality ingredients and precise execution, so the dish feels refined without losing its warmth.
6) The Croissant Bénédicte is a very creative reinterpretation of a classic. How do you decide when to reinvent a traditional recipe?
I reinvent a classic only when I can respect its essence. The goal is not to change it completely, but to bring a new perspective while preserving its soul.
Le Petit Dejeuner – Photo rights Le Royal Vendome
7) As a Brazilian chef working in Paris, how does your cultural background influence your cooking style?
My Brazilian roots are always present, even in subtle ways. It can be in a flavor, a color, or a feeling. However, I bring warmth, generosity, and emotion to a very classical French foundation.
8) Gastronomy experts recognize Paris as the capital. Do you feel pressure cooking in a city with such a strong culinary heritage?
There is always a sense of responsibility, but I see it as a privilege. In short, cooking in Paris pushes me to be more precise, more creative, and more respectful of tradition.
9) You truly enjoy serving people. What gives you the greatest satisfaction when guests taste your dishes?
The greatest satisfaction is seeing people truly enjoy the moment. When they slow down, smile, and connect with the food, I know I have done my job.
10) Many people see gastronomy as an art. Do you consider yourself more a chef, an artist, or both?
I see myself as both. Cooking requires technique and discipline, but also creativity and sensitivity. It’s where craft meets emotion.
Le Petit Dejeuner – Photo rights Le Royal Vendome
11) In my world of fashion, creativity and detail are everything. Do you see similarities between fashion design and cooking?
Absolutely. Both are about detail, balance, and identity. In fashion and in gastronomy, every element matters and tells a story.
12) You mentioned that fashion and gastronomy connect. How do these two creative worlds inspire each other?
They inspire each other through creativity and aesthetics. A beautiful dish can feel like a well-designed piece — thoughtful, balanced, and expressive.
13) The breakfast menu includes both modern dishes like Avocado Toast and more classic flavors. How important is it to speak to different generations through food?
It’s very important. Food is a language that should be inclusive. I like creating something that feels familiar to some and exciting to others at the same time.
Le Petit Dejeuner – Photo rights Le Royal Vendome
14) When you create a new dish, what comes first: the visual presentation, the taste, or the emotion you want people to feel?
Emotion comes first. Then I built the flavors and the presentation around that feeling.
15) The Royal Vendôme has a reputation for elegance. How do you translate luxury into flavors?
Luxury, for me, is not about excess. It’s about precision, quality, and attention to detail. It’s the feeling of being cared for in every aspect.
16) Being a young chef in a prestigious place is a big responsibility. What challenges have helped you grow the most in your career?
The biggest challenges have been proving myself and finding my voice. Being young in this environment taught me resilience, discipline, and confidence.
Le Petit Dejeuner – Photo rights Le Royal Vendome
17) What ingredients do you personally love working with the most, and why?
I love working with ingredients that have a strong identity, like citrus, herbs, and seasonal vegetables. They bring freshness and life to the plate.
18) Early morning breakfast service requires a lot of energy. What motivates you to start every day with the same passion?
What motivates me is the opportunity to create a moment for someone. Every breakfast is a new beginning for them and for me.
19) If you had to describe your cuisine in three words, what would they be?
Elegant, emotional, and expressive.
20) Finally, what would you like guests to feel when they sit down for breakfast at the Royal Vendôme?
I want them to feel welcomed, relaxed, and inspired, as if they are starting their day in a beautiful and meaningful way.
Indulge in Luxury: Parisian Mornings at Royal Vendôme During Fashion Week.
Interview with Chef Carolina Baracuhy.
Royal Vendôme, Instagram @ royalvendome
www.royalvendome.com
Photo rights© Think-Feel-Discover.com
