On the one hand, the soil of Monaco's hinterland where the vegetables come from, the fire 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 sushi, thanks to Chef Yasunari Okazaki's sensitive and refined movements. In a setting designed by Laurence Bonnel-Alléno, the two chefs develop the art of sushi, guided by the four elements. 

The art of Sushi 

Chef Yannick Alléno's modern French cuisine blends with the Japanese tradition of which master sushi chef Yasunari Okazaki is the custodian. L'Abysse Monte-Carlo has been conceived as a world of sensations and emotions at Hôtel Hermitage Monte-Carlo. The four elements respond naturally to the four seasons, bringing exceptional sushi out of the Mediterranean.

Tradition, Innovation and Sustainability  

Chef Yasunari works closely with fishermen who practice sustainable fishing methods. Beauty and respect for the product are essential in the art of sushi. Spring, summer, autumn and winter fish, Chef Yasunari Okazaki evolves 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 used to preserve a souvenir of their catch, by applying ink to the fish before affixing it to washi paper. At L'Abysse Monte-Carlo, this memorable imprint is the one left with the customer, as a souvenir of the fish tasted that very day. 

A mental and gustatory sanctuary 

Designed by Laurence Bonnel-Alléno, the setting inspires a serenity that transports guests into a timeless universe. Textures and materials such as wood, marble, travertine, velvet and ceramics are combined with lines that are sometimes soft and curved, sometimes strong and rigorous. The artist infuses l'Abysse Monte-Carlo with contemporary Japanese inspiration, creating a haven where the mind can fully revel in the culinary experience, in a soothing and refined atmosphere.