L'Abysse Monte-Carlo
Monaco, France
⭐2 Stars
The Experience
From Michelin Guide
Chef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this luxury hotel. In the erstwhile restaurant area of Le Vistamar, the completely modernised dining room (20 covers) and the light wood counter (10 seats) are wholly done out in white tones, with pale pink seats providing pops of colour. The master sushi chef prepares to order delicate compositions and superb sushi, and Yannick Alléno's personal touch makes itself felt in the original creations of highly elegant sauces and jus. A high-calibre culinary offering inspired by a deep dive into the Mediterranean sea.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant L'Abysse Monte-Carlo in Monaco:
1. Fusion of Four Natural Elements in Culinary Art
L'Abysse Monte-Carlo uniquely combines four natural elements through the collaboration of two chefs: the Monegasque hinterland providing fresh vegetables, the precise use of fire and innovative extraction techniques by Chef Yannick Alléno, and the mastery of water and air in sushi preparation by master sushi chef Yasunari Okazaki. This union creates a powerful yet light Omakase menu that leaves a memorable sensory imprint, blending French culinary innovation with Japanese tradition.
2. Artistic and Serene Interior Inspired by the Japanese Archipelago
The restaurant's design, by Laurence Bonnel-Alléno, evokes a timeless and serene universe inspired by the Japanese archipelago. The interior features natural textures such as wood and marble, and includes artworks like William Coggin's Coral Wall installation, which evokes the sea, enhancing the immersive dining experience that connects guests to nature and the ocean.
3. Exceptional Sake Selection Curated by Expert Sommeliers
L'Abysse Monte-Carlo offers an extraordinary sake selection, curated by head sommeliers Michela Rosco and Jean-Baptiste Bosc. The sakes include rare and refined varieties such as Junmai Bodaimoto from Shizuoka, Zaku Impression G with exotic fruit notes, Kuheiji 50 "Eau du Désir" made with Yamadanashiki rice, and Iwa 5 by Richard Geoffroy, which blends Champagne art with traditional sake brewing. This sophisticated pairing elevates the sushi experience beyond typical wine pairings.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Abysse Monte-Carlo in Monaco reflect a refined blend of Japanese tradition and Mediterranean influence, emphasizing natural elements and precision in preparation:
Vegetables from the Monegasque hinterland: These local vegetables represent the "earth" element, bringing fresh, regional produce into the dishes, highlighting the connection to Monaco's natural environment.
Seafood and fish for sushi: Central to the restaurant's identity, the fish used in sushi is treated with mastery of "water and air," reflecting the purity and sensitivity in Chef Yasunari Okazaki's technique, essential for the delicate balance of texture and flavor in the nigiri.
Fire (cooking at perfect temperature) and extraction techniques: Developed by Chef Yannick Alléno, these techniques ensure that ingredients are cooked or prepared to enhance their natural flavors without overpowering them, representing the "fire" element in the culinary approach.
Rare sakes: Carefully selected sakes such as Junmai Bodaimoto, Zaku Impression G, Kuheiji 50 "Eau du Désir," and Iwa 5 by Richard Geoffroy accompany the dishes, chosen for their purity, minerality, and complement to the sushi experience, underscoring the importance of beverage pairing in the overall dining experience.
Light, fresh desserts inspired by water: Created by pastry chef Maxime Vaslin, these desserts are designed as "water dishes," completing the four-element concept (earth, fire, water, air) and providing a delicate finish to the meal.
These ingredients and elements are woven into the signature Omakase menu, which balances strength and delicacy, reflecting a poetic homage to the Mediterranean and Japanese culinary art.