Veuve Clicquot-Foccacia

By Héloise Brion, Irene Berni & Sabrina Goldin
Héloise Brion, Irene Berni & Sabrina Goldin

All you’ll need

  • Focaccia dough;
  • Za'atar;
  • Olive oil;
  • Asparagus;
  • Cherry tomatoes;
  • 1 scallion;
  • Peas;
  • Edible flowers


  1. Mix the focaccia dough and the Za'atar.
  2. Transfer the dough to a baking sheet with some olive oil and top with raw asparagus strips, scallions, cherry tomatoes and peas.
  3. Cover and let sit for 1 hour. Bake at 200°C (392°F) for 15 minutes.
  4. Garnish with edible flowers.
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Discover Héloise Brion, Irene Berni & Sabrina Goldin

Sabrina Goldin is originally from Argentina. She’s the co-founder (with her husband, Stéphane Abby), of the Parisian restaurant Carbon. An ode to sharing and nature, the restaurant perfectly reflects the values of the couple. And in the kitchen, Sabrina makes use of the most ancient cooking element in the world – fire. Héloïse Brion worked in fashion before dedicating herself to cooking and founding the famous website Miss Maggie's Kitchen, where she shares recipes and tips with culinary arts enthusiasts. Irene Berni is an Italian entrepreneur. She runs a bed & breakfast and is the author of cookbooks.

By Héloise Brion, Irene Berni & Sabrina Goldin
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They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.