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Rollin’ with the Waves: Hermitage’s L’Abysse Monte-Carlo’s Sushi Symphony Hits the Mediterranean

Chefs Yannick Alléno and Yasunari Okazaki are set to launch L’Abysse Monte-Carlo, a gastronomic sanctuary opening on July 10, 2024, at the Hôtel Hermitage Monte-Carlo. This venture marks the duo’s second collaboration, following the three star success at Pavillon Ledoyen in Paris and the starred Abysse in Paris. Drawing closer to the Mediterranean, L’Abysse Monte-Carlo promises a unique fusion of Japanese tradition and modern French cuisine.

The Masters Behind the Art

Yasunari Okazaki, born in Tokyo in 1978, grew up in his father’s sushi restaurant, absorbing the essential values of dedication, precision, and hospitality. With 15 years of mastering Kaiseki cuisine and a notable career in renowned establishments, Okazaki met Alléno in Tokyo in 2016. This pivotal meeting led Okazaki to Paris, where he and Alléno opened L’Abysse, earning two Michelin stars by 2020. Their new venture in Monte-Carlo aims to bring this celebrated partnership to the Côte d’Azur, blending local ingredients with time-honoured techniques.

An Ode to the Mediterranean

L’Abysse Monte-Carlo is envisioned as a haiku dedicated to the Mediterranean, with an Omakase menu that marries power and delicacy. The culinary concept hinges on the harmonious fusion of Alléno’s modern French techniques and Okazaki’s meticulous sushi craftsmanship. The menu features locally and sustainably sourced fish, ensuring freshness and seasonality. Guests can expect an unforgettable dining experience, accentuated by fine wines from the Hôtel de Paris Monte-Carlo’s cellars and rare sakes selected by expert sommeliers.

A Sanctuary for the Senses

The restaurant’s interiors, crafted by Laurence Bonnel-Alléno and RoWin’atelier, evoke a sense of tranquility and timelessness. Combining varied textures like wood, marble, travertine, velvet, and ceramics, the design invites tactile exploration. The space features a central counter with ten seats, offering an intimate encounter with the sushi master, and a small dining room accommodating 24 guests, ensuring a personalized and immersive experience.

A Commitment to Excellence

Yannick Alléno’s vision for L’Abysse Monte-Carlo is deeply rooted in his admiration for Japanese culinary arts, which he discovered at 20. “Coming to Monte-Carlo means making the most of local and sustainable fishing directly,” says Alléno. “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.”

A Culinary Journey Awaits

L’Abysse Monte-Carlo is poised to become a destination for connoisseurs of fine dining, offering a harmonious blend of tradition, innovation, and sustainability. With its opening, Alléno and Okazaki invite guests to embark on a culinary journey that celebrates the art of sushi and the rich bounty of the Mediterranean, all within the serene and refined ambiance of the Hôtel Hermitage Monte-Carlo.

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