Me, in conversation with myself – about childhood, AI, and the beauty of the unnecessary. A quiet dialogue about imagination, origin, and the question why beauty should never need an excuse. About castles made of cardboard, about a forest in Tyrol, and the sense of wonder that somehow remained.

In Paris, within the marble halls of the Hôtel de Clémence, pastry becomes philosophy. Apolline Faure, 26, leads the Institut National des Desserts Nominatifs — a commission that decides how desserts are named. Between stainless steel and silence, she turns recipes into reflections on identity, structure, and the language of taste.