Prince Albert II has already been there, at Yannick Alléno’s new address in the Hotel Hermitage Monte-Carlo, L’Abysse Monte-Carlo. The chef’s menus, carefully created from local produce, are composed like haikus – short Japanese poems.
They unite the four elements: On the one hand, the soil of the Monegasque hinterland where the vegetables come from, the fire of cooking at the right temperature and the extraction techniques developed by the chef; on the other, the mastery of the water and air contained in each sushi, thanks to the sensitivity and purity of Chef Yasunari Okazaki’s gestures.
After the first two-starred restaurant in Paris, L’Abysse offers a Mediterranean version that showcases all the subtlety and delicacy of Japanese and French cuisine.
Interior Design
Laurence Bonnel-Alléno, RoWin’atelier
Design
Custom made
