Club Solaire: Veuve Clicquot

Maria Nguyen | October 22, 2026

Earlier this October, Veuve Clicquot took over a three-story house right on the Venice Boardwalk, painting the entire property in its signature sun gold yellow. Called Club Solaire, the experience was an all encompassing weekend of champagne, food, music and creative programming.

Club Solaire by Veuve Clicquot © BFA 2026

Inside, the house felt like a perfectally curated clubhouse with surprises tucked into every corner for guests to discover. Even the bathroom had one: a bathtub piled high with ice and bottles of champagne.

Inside Club Solaire by Veuve Clicquot © BFA 2026

On the ground floor, an immersive shop offered branded Veuve Clicquot merch to take home. Alongside it, Folderol, Jessica Yang’s Paris wine and ice cream bar, made its first U.S. appearance with a champagne-inspired soft serve. Out front, the sand was lined with whimsical white and yellow umbrellas.

Folderol Ice Cream for Veuve Clicquot © BFA 2026

While the house set the mood, it was the food that turned it into an experience guests could savor. It reflects a growing shift with brands turning to chefs to tell their stories. Veuve Clicquot invited several to anchor the weekend. We spoke with chefs Jordan Kahn and Fátima Juárez about how they brought the maison to the table.

Chef Jordan Kahn of Vespertine

Jordan Kahn, the Michelin-starred chef behind Vespertine, created the menus for several of the weekend’s experiences, from the Morning Mix breakfast to the Friday Sunset Dinner and the Sun-Day Reset.

“I wanted every menu to feel connected to both the wines and the environment surrounding us,” he says. “Venice Beach has a particular energy, and I was interested in creating dishes that reflected that sense of place.”

What resonates with him about Veuve Clicquot is “the balance between precision and vitality.” At the Sunset Dinner, that meant melon and elderflower for brightness and mushroom and aged plum for depth, set against “the changing light of the evening” over the water.

For him, the table mattered as much as the plate: “Gathering around a table, meeting new people, slowing down, and becoming more present with what’s happening around you.”

Chef Fátima Juárez of Komal

Fátima Juárez, the James Beard Award nominated chef of Komal, cooked Saturday’s House Party. Her bites set out to capture the life and energy of Los Angeles with the elegance of Paris, reimagining Mexican classics Angelenos know and love: tostadas, tamales and tortas.

“One of the initial challenges was developing the variety and number of bites for such a large crowd,” she says. “At Komal, our menu is limited, so I wanted to use this opportunity to step outside of what guests typically experience at the restaurant.”

The menu became personal once she started thinking about “the foods I love to enjoy at gatherings and the flavors I sometimes miss from Mexico City.” That meant a Dungeness crab tostada showing off California’s coastal seafood, and an heirloom corn tamale with charred plantain and slow-braised cochinita pibil, the Yucatecan pork dish.

For her, the food had to match the mood of the weekend: “I wanted the food to feel celebratory, vibrant, and full of life, with each bite enhancing the experience of enjoying champagne together.”