Childhood in Abidjan, where the smells of the roasteries of the Bietry district never left him, adolescence in France, where he continued his law studies, it was in duo with his Argentinian partner, Sabrina Goldin, that this tireless cosmopolitan founded in Paris the Asado Club, a first traveling restaurant. This is the starting point of Carbòn, a restaurant in the Marais where he declares his love for nature by offering a cuisine with fire that reveals the work of small producers and artisans.
Crossbreeding is at the heart of his approach, as he considers himself a creator of places and atmospheres. From fire to roasting, there is only one step, which Stéphane Abby takes by proposing for MOMUS his vision of a Carbòn café, where he assembles and brings together 3 continents.
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.