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Sabrina arrived in Paris from Argentina in 2014, with a degree in industrial design and a handbag brand. She had a passion for food but no experience in the restaurant world. Here she meets Stéphane, whose grandmother owns a restaurant hotel in Ivory Coast. Together, they decided to launch Asado Club, with the idea to democratise Argentine street food. Since the first days of Asado Club, a lot has happened: they gave life to Carbòn, which has gone through many mutations throughout all the different lockdowns and curfew regulations. They opened then closed Cantina. They launched Mesa, a plant-based restaurant in the Hoy yoga hotel. They plan to open a bar in Sardinia. In a nutshell, Sabrina and Stéphane never surrender, and this is the story Veuve Clicquot wishes to tell.
The Chef collaborated with...
Daring creators from all over the world. A melting pot of cultures and points of view. To bring a fresh take on Champagne. Our mission is to inspire people to dream bigger and lead a more exciting life, and our New Makers are doing just that. Unafraid to shake up the pre-established codes of their industries, they are constantly inventing and reinventing themselves.