L'Abysse au Pavillon Ledoyen
Paris, France
⭐2 Stars
The Experience
From Michelin Guide
A Japanese sushi master, outstanding quality ingredients (ikejime fish from the Atlantic) and the creative touch of Yannick Alléno… an enticing prospect. The pared-back restaurant room features work by contemporary artists – the installation made up of thousands of wooden chopsticks is by Japanese artist Tadashi Kawamata and the ceramic walls were designed by the American William Coggin. Add to this the tip-top service typical of a high-calibre establishment, a sumptuous wine list full of sought-after sakes and 12 seats at the pale wood counter, where you are right in the middle of the action. Sensational!
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant L'Abysse au Pavillon Ledoyen in Paris:
1. Integration of Contemporary Japanese Art in the Dining Space
The restaurant features a pared-back room decorated with contemporary art, including an installation made up of thousands of wooden chopsticks by Japanese artist Tadashi. This artistic element creates a distinctive ambiance that blends Japanese culture with fine dining.
2. Exclusive 12-Seat Sushi Counter with a Rapid Michelin Star Achievement
L'Abysse is centered around an intimate 12-seat sushi counter, offering a focused and personalized omakase experience. Remarkably, it earned a Michelin star just six months after opening in 2018. The menu showcases chef Yasunari Okazaki’s expertise in nigiri sushi, with options to select individual pieces priced between $10 and $40, allowing for a flexible dining experience under $300.
3. Part of the World's Most Michelin-Starred Independent Establishment
L'Abysse is one of three Michelin-starred restaurants housed within the historic Pavillon Ledoyen, which collectively hold six Michelin stars. This makes the Pavillon Ledoyen the most Michelin-starred independent establishment worldwide. The venue spans nearly 1,600 square meters with multiple floors, offering distinct culinary concepts under chef Yannick Alléno’s modern cuisine vision.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Abysse au Pavillon Ledoyen in Paris, reflecting its blend of Japanese and French culinary artistry, include:
Ikejime Fish from the Atlantic: This high-quality fish, prepared using the ikejime technique to preserve freshness and texture, is central to the sushi offerings, showcasing outstanding ingredient quality and Japanese precision.
Sasanishiki Rice: A premium Japanese rice variety used in the sushi rice and featured in creative dishes like the Sasanishiki Rice Dome with Consommé of the Sea, highlighting the fusion of Japanese and French techniques.
Kuruma Shrimp: Gently poached in dashi and served with shiso, ginger paste, and black lemon sauce, this ingredient exemplifies the delicate balance of natural sweetness and aromatic accents in signature dishes.
Sansho Pepper: Used to season scallops stiffened in their juice, paired with smoky bouillon and other nuanced flavors, sansho pepper adds a distinctive Japanese spice note.
Jerusalem Artichoke: Incorporated in a creamy soup and pickled form, it contributes both texture and umami depth, illustrating the restaurant’s innovative use of seasonal and regional ingredients with French influence.
These ingredients are significant as they represent the restaurant’s philosophy of combining the finest Japanese seasonal elements with sophisticated French culinary techniques, creating a unique and elevated dining experience. Signature dishes often highlight the purity and freshness of these ingredients while integrating subtle French touches such as consommés, bouillons, and creative presentations.