EVENTS | HAPPENINGS | WORLD OF CABANA


Against the backdrop of Place Vendôme, Cabana and Rummo gathered a creative crowd for an evening celebrating Christoph Radl’s A Diary of Culinary Episodes, bringing a distinctly Italian spirit to the heart of Paris.

 

BY TEAM CABANA | HAPPENINGS | 13 OCTOBER 2026

On an unusually mild October evening in Paris, just steps from Place Vendôme, Cabana gathered friends from the worlds of art, design and fashion for a pasta party celebrating A Diary of Culinary Episodes, the cookbook by Cabana’s co-founder and Creative Director, Christoph Radl.

At the heart of the celebration was Radl’s very personal approach to cooking. Born from the simple pleasure of preparing dinner at home after a day in his Milan studio, A Diary of Culinary Episodes brings together his favourite recipes, captured spontaneously on his iPhone and served on the Cabana ceramics of his own design. Originally conceived for the intimacy of a table for two, after Milan and New York, the dishes found a new life in Paris, shared among a much larger circle of friends.

The setting was L’Appartement, an elegant Parisian residence whose rooms took on a particularly inviting warmth for the occasion. Cabana’s much-loved Houghton Hall tablecloth was mixed with designs from the newly launched collaboration with Tabitha Simmons, while abundant autumnal arrangements by Daphnée Fleuriste brought together the untamed charm of an English garden and a distinctly French sense of refinement. Candlelight completed the scene, lending the apartment the intimate, lived-in atmosphere of a private home.

The evening was masterfully orchestrated by Vincent Tournayre, who brought together Italian culinary traditions and Parisian sophistication with effortless flair. His menu paired pasta recipes from Radl’s book, prepared with Rummo pasta, with an inventive selection of aperitivo bites and exquisite miniature desserts. Market vegetables, artisan focaccia and delicate mouthfuls of lobster, duck and beetroot set the scene before the evening’s real protagonist took centre stage: pasta.

The highlight came when Vincent prepared carbonara directly in a wheel of Parmigiano Reggiano, turning the simple pleasure of a classic Italian dish into a moment of theatre. It proved impossible to resist. Even guests who had intended to stop by for just a cocktail found themselves staying for pasta, drawn into the convivial spirit of the evening.

Among those joining the celebration were Candice Pfrunder, Pierre Frey, Gilbert Kann, Gabriella Cortese, Amélie du Chalard, Yan Pei-Ming and Roberta Molteni.

Naturally, there was a bar serving freshly made Martinis, Radl’s cocktail of choice, alongside champagne and wine. As the evening unfolded, guests moved easily between rooms, gathering around the food, lingering over conversations and enjoying the view towards Place Vendôme. Outside, Paris was enjoying one of those unexpectedly gentle autumn nights; inside, no one seemed in any particular hurry to leave.

A final flourish came in the form of Vincent’s exquisite miniature desserts, from delicate pavlovas to caramelised apple tartlets and chocolate creations, as beautiful to look at as they were delicious.

And because the pleasure of a good meal need not end when the evening does, guests left with a little something to recreate the experience at home: a copy of A Diary of Culinary Episodes, a selection of Rummo pasta and a kitchen apron. An invitation, perhaps, to put on some music, pour a Martini and turn a quiet evening at home into a culinary episode of their own.

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