Born in Abidjan, Stéphane Abby grew up with the lingering aromas of the Bietry district roasteries, an olfactory memory that never left him. His adolescence in France led him to pursue law studies, but his passion for hospitality and culinary arts soon took over.
Alongside his Argentinian partner, Sabrina Goldin, he co-founded Asado Club, a pioneering traveling restaurant in Paris. This venture became the launching pad for Carbòn, a celebrated restaurant in the Marais, where he pays homage to nature through fire-driven cuisine, highlighting the artistry of small producers and craftsmen.
For Stéphane, crossbreeding is at the heart of his creative process—he sees himself as a creator of places and atmospheres, crafting immersive culinary experiences. From fire to roasting, the transition is seamless, and for MOMUS, he brings his vision to life with Carbòn Café, a unique blend that unites three continents in a single cup.
I wanted to find in this creation, as in my cooking, natural and very direct flavors. I designed an intense, spicy and floral blend, with notes of chocolate, vanilla and caramel. In homage to my roots, I wanted to include a very beautiful typically African variety, the Nganda, harvested in Rwanda.