The scenography of the stand was designed by the Parisian workshop Perron et Frères: a kiosk in ocher yellow, blue and red colors which is freely inspired by Italian architecture and its lively squares. Between Piedmontese tradition and French creativity, the space becomes a small gourmet theater where you can savor la dolce vita… in the French way! About Zélikha Dinga & Caro DiarioChef trained at Ferrandi, having worked at large restaurants Parisians and Londoners, Zélikha Dinga created Caro Diario in 2020. Voted best culinary designer at the Time Out Paris Food & Drink Awards 2024, she is today one of the most inventive figures on the Parisian gastronomic scene. This culinary studio designs tailor-made gastronomic experiences for the most prestigious fashion houses (Gucci, H&M Studio, Prada, Alexander McQueen, etc.). Applauded by The New York Times, Vogue or Financial Times, she explores cuisine as an art of transformation, between design, performance and terroir. An author's ice cream Trained in Turin, the cradle of Italian ice cream, Zélikha Dinga offers four signature flavors made with exceptional ingredients including incobtounabke intense dark chocolate sorbet or Fior di latte with whole farm milk. Each ice cream is made in small batches and churned twice a week to guarantee freshness and texture incomparable.Over the weeks, a few surprise flavors will enrich the menu, imagined in collaboration with guest chefs.Practical informationDates: from Wednesday June 18 to Sunday July 19, 2026Location: Cour Mongelas, Musée de la Chasse et de la Nature, 62 rue des Archives, Paris 3ᵉHours: Wednesday to Sunday from 2 p.m. to 7 p.m.Prices: ice creams (between €4 and €6) and à la carte drinks (payment on site)