On Tuesday, July 9, the latest culinary venture of renowned Chef Yannick Alléno, L’Abysse Monte-Carlo, was inaugurated at the Hôtel Hermitage Monte-Carlo by H.S.H. Prince Albert II, accompanied by Louis Ducruet. The event saw the presence of key figures including Thomas Brezzo, President of the National Council of Monaco; Stéphane Valeri, President-Delegate of Monte-Carlo Société des Bains de Mer; Louis Starck, General Manager of Hôtel Hermitage Monte-Carlo; and the Chefs Yannick Alléno and Yasunari Okazaki. About twenty notable personalities from the Principality gathered for this exclusive event.
After making his first mark in Monaco with Pavyllon Monte-Carlo, Chef Alléno now celebrates the art of sushi at L’Abysse Monte-Carlo, in collaboration with Japanese Master Sushi Chef Yasunari Okazaki. This new gem at the Hôtel Hermitage Monte-Carlo enhances the gastronomic offerings of the Monte-Carlo Société des Bains de Mer, solidifying the Palace's reputation as a haven for connoisseurs and a true Hermitage for discerning travelers.
In an ultra-intimate setting, L’Abysse Monte-Carlo was inaugurated at the heart of Hôtel Hermitage Monte-Carlo on the evening of Tuesday, July 9, in the presence of H.S.H. Prince Albert II. After the traditional ribbon-cutting ceremony, the 25 guests invited for this exclusive evening took their seats to discover the world of L’Abysse through an "Omakase" menu, featuring a perfect pairing of dishes, wines, extracts, and sake.
Omakase—"I leave it up to you"—epitomizes the experience, offered as a four-handed dinner by Chefs Alléno and Okazaki, unfolding in three acts:
Savory Emotions: Celebrating neutrality, with dishes such as whole sole, rice dome with Sasanishiki and turnip, marine jelly "recipe of the great Auguste Escoffier," natural langoustine with black lemon and sesame mayonnaise, whelk salad with vegetable petals, and sashimi with green shiso sauce.
Nigiri Sushi Collection: Interlude featuring zucchini flower steamed with seaweed and flower pollen sauce, almond milk with dried beef and Yuzu Ponzu herb oil.
Sweet Amamis: Iodized meringue shells with farm double cream, sugar flowers, strawberries marinated in aloe vera and shiso ice cream, Shiratama with candied fruits and spicy floral broth, Brisselet with black sesame praline and lemon salt, seaweed crisps with jasmine cream, and single-origin coffee "Mora Azul" cold brew, collection 1895 by Lavazza.
The dinner was perfectly complemented by exquisite extracts, fine wines, and premium sakes, creating a harmonious culinary experience. This harmony extended to the intimate setting, designed by Laurence Bonnel-Alléno and the RoWin'atelier architectural duo, where art resonates with cuisine.
Stéphane Valeri, President-Delegate of Monte-Carlo Société des Bains de Mer, remarked: "L’Abysse Monte-Carlo, an exceptional culinary adventure offered by our partner Chef Yannick Alléno and Japanese Master Sushi Chef Yasunari Okazaki, further elevates the dining offerings not only at Hôtel Hermitage but also at our entire Monte-Carlo Société des Bains de Mer Resort. This new gastronomic journey beautifully fulfills a frequent request from our clientele."
Chef Yannick Alléno added: “I would like to thank Société des Bains de Mer for their trust in this unique and wonderful project. L’Abysse Monte-Carlo is a delicate jewel of the Mediterranean, with sushis and emotions tinged with azure. It is a beautiful gastronomic adventure that we continue to write hand in hand, leaving a truly memorable imprint on our clients.”
Starting from Wednesday, July 10, the same Omakase menu is offered, with a slightly shortened "Empreinte" menu. Meticulously crafted from local products, the menus at L’Abysse Monte-Carlo, composed like Japanese haikus, integrate the four elements: the land of Monaco’s hinterland for vegetables, the fire of precise cooking and extraction techniques developed by Chef Alléno, and the mastery of water and air in each sushi, thanks to Chef Okazaki's sensitivity and refined movements.
Following a successful debut in Paris with two Michelin stars, L’Abysse now offers a Mediterranean twist at Hôtel Hermitage Monte-Carlo, an establishment for connoisseurs, highlighting the subtlety and delicacy of Japanese and French culinary arts. Monte-Carlo Société des Bains de Mer, Europe’s most starred resort, is a gastronomic destination of reference, now enriched by L’Abysse Monte-Carlo's high-flying experience.
Recognized among the world's greatest chefs, Yannick Alléno has twice achieved three Michelin stars with Alléno Paris at Pavillon Ledoyen and Le 1947 Cheval Blanc Courchevel. At Pavillon Ledoyen, he also created Pavyllon, his version of unpretentious gastronomy, and Abysse, a sushi counter. With L’Abysse Monte-Carlo, Chef Alléno aims to develop his unique Omakase concept, blending French and Japanese expertise, close to the Mediterranean.
During his first 15 years in Japan, Yasunari Okazaki mastered Kaiseki, traditional Japanese fine dining. He met Chef Alléno, who, impressed by his sushi artistry, invited him to open L’Abysse in Paris. The restaurant earned one Michelin star, followed by a second in 2020. Four years later, L’Abysse Monte-Carlo marks a new challenge for Okazaki, adapting to a new environment and products, to share his sushi expertise on the Côte d’Azur.