L'abysse Monte-Carlo - Yannick Alléno

A Japanese gourmet restaurant by Yannick Alléno at the Hôtel Hermitage Monte-Carlo

Open Tuesday to Saturday from 7pm to 10pm

Contemporary Japanese inspiration

Valet parking/parking
Fish dishes
Asian cuisine
Service
Pets Not Allowed
2 Michelin stars

On the one hand, the land of the Monegasque hinterland where the vegetables come from, the heat 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 piece of sushi, thanks to the sensitivity and purity of movement of our Naoki Kikuchi. In a setting designed by Laurence Bonnel-Alléno, the Chef develops the art of sushi, guided by the four elements.

The Art of Sushi

Chef Yannick Alléno's modern French cuisine is thus blended with Japanese tradition, as embodied by master sushi chef Naoki Kikuchi. L'Abysse Monte-Carlo was conceived as a world of sensations and emotions at the Hôtel Hermitage Monte-Carlo. The four elements naturally correspond to the four seasons, bringing exceptional sushi from the Mediterranean to the fore.

Tradition, Innovation and Sustainability

Naoki Kikuchi works closely with fishermen who use targeted sustainable fishing methods. The beauty and respect for the product are essential in the art of sushi. With fish from spring, summer, autumn and winter, the Chef changes the menu according to the seasons and the fishermen's catches.
This philosophy is illustrated in the restaurant by the gyotaku technique. Developed by fishermen, this Japanese technique was once used to preserve a memory of their catches by applying ink to the fish before pressing it onto washi paper. At L'Abysse Monte-Carlo, this memorable imprint is left on the customer as a souvenir of the fish they enjoyed that day.

Chef Yannick Alléno

Yannick Alléno was born in Puteaux in 1968. Passionate about gastronomy from a young age, he trained in prestigious French establishments before becoming one of the most iconic chefs of his generation. A visionary, he has developed a unique approach to French cuisine based on excellence, precision and constant innovation. Winner of numerous awards, including 17 Michelin stars, he now embodies the revival of French haute cuisine.

In 2018, Chef Yannick Alléno opened L'Abysse at the Pavillon Ledoyen in Paris. He earned his first Michelin star, followed by a second in 2020. Four years later, the opening of L'Abysse Monte-Carlo represents a new challenge for him, with the apprehension of a new environment and new products, to share the excellence of his French and Japanese expertise on the French Riviera.

Chef Yannick Alléno works closely with producers, fishermen and artisans to bring out the best in local produce and seafood. His cuisine is distinguished by its absolute respect for seasonality and a relentless pursuit of purity of flavour. Each dish tells a unique story, combining traditional expertise and contemporary creativity to offer an exceptional experience.