L’Abysse Monte-Carlo Will Start a New Chapter at Hôtel Hermitage Monte-Carlo

L'Abysse Monte-Carlo Will Start a New Chapter at Hôtel Hermitage Monte-Carlo

Inspired by the success of the Pavyllon Monte-Carlo, the restaurant by Yannick Alléno at Hôtel Hermitage Monte-Carlo, the Monte-Carlo Société des Bains de Mer Group is writing a new chapter in its illustrious story with the new opening with the multi-starred chef, called L’Abysse Monte-Carlo.

Building on the strength of the first address in Paris, the two-starred Pavyllon Ledoye in Paris, Yannick Alléno and Sushi Master Yasunari Okazaki are getting closer to the Mediterranean Sea with L’Abysse Monte-Carlo, which will open on 9 July. In a setting designed by Laurence Bonnel-Alléno and the architect duo from RoWin’atelier, the two chefs will develop the art of sushi, guided by the four elements.

L’Abysse: The Fusion of Two Areas of Expertise, Mastery of the Four Elements
The concept for L’Abysse was born in 2018 from the meeting of two aesthetes, each one with a unique skill. On the one hand, chef Yannick Alléno and his modern take on French cuisine, with his work on sauces and extractions; on the other, the sushi master Yasunari Okazaki, custodian of the Japanese tradition and master of time and gesture.

L’Abysse brings together four elements from the duo: on the first hand, the earth of Monaco’s hinterland where the vegetables come from, the fire of cooking at just the right temperature and the extraction techniques developed by chef Yannick Alléno; on the other, the mastery of the water and air contained in each sushi, thanks to chef Yasunari Okazaki’s sensitive and refined movements.

For L’Abysse Monte-Carlo, chef Okazaki is fully in tune with nature and the neighbouring Mediterranean, seeking to become its humble interpreter. “I need to feel, to touch, to get to know this new territory so that I can grasp it without betraying it”, states chef Yasunari Okazaki.

L’Abysse Monte-Carlo is like a haïku (Japanese poem, reflecting the seasons) dedicated to the Mediterranean, which unfolds over the course of an Omakase menu, combining strength and delicacy. The menu is supported by wines sourced from the cellars of Hôtel de Paris Monte-Carlo and rare sakes selected by the establishment’s sommeliers. To respond harmoniously to the range of nigiri, the desserts by pastry chef Maxime Vaslin are designed as fresh and light “water dishes”.

The fish, sourced locally and responsibly, are caught with respect for their reproduction cycles to protect the different species. Chef Yasunari works closely with fishers who practise targeted, sustainable fishing methods and ikejime to keep the fish flesh intact.

Chef Yasunari Okazaki will change the menu in line with the seasons and the catch. Showcasing new products, such as fish that are rarely or never used in cuisine, results in the creation of real works of marine art.

A Sanctuary for the Mind and the Taste Buds
Created by Laurence Bonnel-Alléno, accompanied by the architect duo from RoWin’atelier, the place immediately inspires serenity. The varied textures and the combination of materials, such as wood, marble, travertine, velvet and ceramic, are conducive to a tactile exploration, while the lines, sometimes soft and curved, sometimes strong and rigorous, evoke perpetual movement.

The artistic dimension completes the experience with a masterful wall by William Coggin, the chandeliers by Célia Bertrand, and the work by new designers such as Silver Sentimenti and Rino Claessens.

Behind a discreet door, the entrance is designed like an “airlock” through which customers enter a new world. The central counter invites guests to take a place at one of its ten seats, facing the sushi master. This proximity, which is essential to ensure that the sushi is served and eaten almost simultaneously, is carried over into the small dining room for just 24 people.

“I discovered Japan when I was 20, and it was an extraordinary change of scenery for me. I discovered flavours that were completely new to me. I have been back around 40 times since, and lucky to be guided by connoisseurs. Coming to Monte-Carlo means making the most of local and sustainable fishing directly. I wanted this place to be a sanctuary where every mouthful infuses energy. It’s a cuisine of the moment, reflecting the meeting between two men,” said Yannick Alléno.

Louis Starck, Managing Director of Hôtel Hermitage Monte-Carlo, added, “In order to constantly adapt to our customers’ demands, under the leadership of our CEO, Stéphane Valeri, our palace is enriching its gastronomic offer at the same time as that of the Resort.

“Following the success of Pavyllon Monte-Carlo, we are delighted to welcome L’Abysse Monte-Carlo, a new venue dedicated to Japanese haute cuisine, designed to become a place of excellence and a captivating culinary experience, both for Monegasque customers and our international visitors. The connoisseurs’ hotel is thus the destination of choice for lovers of discovery and refinement.”

Address: L’Abysse Monte-Carlo – Hôtel Hermitage Monte-Carlo – Square Beaumarchais – MC 98000 Monaco

Open every evening for dinner only, from 7:00 p.m. to 11:00 p.m.

Recommended price: €340

Bookings: T. +377 98 06 94 94 – email : [email protected]

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Editorial Team

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