Gastronomy in Monaco has reached a new pinnacle with the arrival of l’Abysse Monte-Carlo. Renowned Chef Yannick Alléno introduces his highly acclaimed two-starred Japanese restaurant to the Principality, along with prized Sushi Master Yasunari Okazaki.
The Crystal Bar in the Hôtel Hermitage has made way for this intimate fine dining restaurant, where the culinary genius of 16-Michelin star Chef Yannick Alléno collides harmoniously with the meticulous expertise of Sushi Master Yasunari Okazaki, holder of two Michelin stars.
It’s become obvious now that, at the encouragement of Monte-Carlo Société des Bains de Mer (SBM), French Chef Yannick Alléno is transporting the distinguished successes of his renowned Pavillon Ledoyen in Paris, which boasts six Michelin stars among its three restaurants, to the shores of the Mediterranean, much to the delight of Monaco.
Alléno now has two restaurants at the esteemed Hôtel Hermitage. Within metres of his starred Pavyllon Monte-Carlo, guests can find a sanctuary in l’Abysse Monte-Carlo, where a zen ambiance designed by Laurence Bolnnel-Alléno featuring stone, marble and origami sculptures is enhanced by a large ceramic wall of coral motifs created by American Artist William Coggin.
The atmosphere is further enriched by beautiful handmade tableware crafted by Parisian ceramist Karen Swami, completing an exquisite dining experience.
A new fine dining experience
Reflecting Chef Alléno’s deep passion for Japan, the menus create a bridge between the two countries, showcasing the meticulous craftsmanship and dedication of both. This culinary experience is designed for true fine dining connoisseurs, rather than those seeking the westernised sushi that has become ubiquitous worldwide.
The Empreinte menu (€240) showcases Chef Alléno’s mastery and meticulous techniques: an “expression” of sole, abalone with tangy vegetable petals, and a sasanishiki rice dome with glazed turnip and seafood jelly. This last recipe is from Auguste Escoffier, the culinary legend whose techniques revolutionised cooking. Like Escoffier, Alléno charted a new course in modern cuisine when he created his groundbreaking method of “extractions”, an innovative technique where he meticulously extracts and concentrates the pure flavours and essences from ingredients, creating highly refined and intense culinary experiences.
Fortunately, there is no “fusion cuisine” at l’Abysse Monte-Carlo. While Alléno may take cues from Japan, Chef Yasunari Okazaki stays true to his culinary roots, crafting nigiri with room-temperature rice and the finest sustainably-sourced fish and seafood, all prepared with meticulous precision to achieve the perfect balance of air and moisture in each piece.
This is a collaboration, often referred to as a four-handed menu in the culinary world, rather than a blending of two cuisines.
The culinary journey continues with lobster-filled zucchini flower and pollen sauce, iced almond milk with dried beef and Yuzu ponzu, and an incredible selection of desserts prepared by Pastry Chef Maxime Vaseline, all complimented with skilfully paired wine, tea, extractions and, of course, sake.
“I would like to thank the Société des Bains de Mer for their trust in this unique and wonderful project,” said Chef Yannick Alléno. “L’Abysse Monte-Carlo is a delicate treasure, a precious gem of the Mediterranean, with sushi and emotions tinged with azure. It is a beautiful gastronomic adventure that we continue to write hand in hand, leaving our clients with a truly memorable experience.”
How it all began
Yannick Alléno’s journey into the heart of Japanese cuisine began at the age of 20, when he embarked on a three-week exploration of Tokyo, Sapporo, and Kyoto. This profound cultural immersion sparked a passion that has driven him back to Japan more than 30 times over the years. His fascination with Japanese culinary arts, particularly shaped by his internship with the esteemed three-star chef Hachiro Mizutani, has been a cornerstone of his culinary evolution.
A pivotal moment came in late 2016 when Alléno met Yasunari Okazaki during a visit to Tokyo. This meeting reignited his desire to bring the sophistication of Japanese cuisine to Paris. Okazaki, who honed his skills under the tutelage of his father and various kaiseki and sushi masters, saw this as a perfect opportunity.
In 2018, he relocated to France, bringing his expertise and artistry to a new audience.
Entrusting Okazaki with the opening of L’Abysse Paris, Alléno delved into the intricate world of nigiri, which demands both precision and a deep understanding of the “cuisine of time”. The collaboration proved successful, with L’Abysse earning its first Michelin star in 2019 and a second in 2020, establishing it as the most Michelin-starred Japanese restaurant in Europe.
Now, the culinary journey continues with the opening of L’Abysse at the Hôtel Hermitage Monte-Carlo, with Chef Yasunari Okazaki bringing his exceptional expertise to this new endeavour.
Prince Albert II cuts the ribbon
One day after the exclusive press dinner, l’Abysse Monte-Carlo was officially inaugurated by Prince Albert II, alongside SBM President-Delegate Stéphane Valeri, National Council President Thomas Brezzo, and Hôtel Hermitage General Director Louis Starck. Guests were treated to the Omakase menu (€360).
Guests can also choose dishes a la carte.
“L’Abysse Monte-Carlo, an exceptional culinary adventure offered by our partner Chef Yannick Alléno and Japanese Sushi Master Yasunari Okazaki, further enhances the dining options not only at the Hôtel Hermitage but also throughout our entire Monte-Carlo Société des Bains de Mer resort,” said Stéphane Valeri. “This new gastronomic journey beautifully meets the often-expressed desires of our clientele.”
l’Abysse Monte-Carlo is open every evening for dinner only, from 7pm to 11pm.
See more of l’Abysse Monte-Carlo in our Instagram reel below…
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Main photo: Chef Yannick Alléno and Chef Yasunari Okazaki. All photos courtesy Monte-Carlo SBM