Taste
Dining at L’Abysse Monte-Carlo
Tradition and modernity are the merging compasses of this two-Michelin-starred restaurant in Monte-Carlo, where French refinement meets the precision of Japanese artistry.
The Surrounding Atmosphere
Hôtel Hermitage Monte-Carlo is the home of L’Abysse. Situated in the heart of Monaco, Hôtel Hermitage sustains a Belle-Époque character of true refinement. Notorious vistas of Port Hercule and Le Rocher compose the backdrop of some of its distinguished suites, where daily spectacles of the sun setting warm up the marina. Remarkable dining experiences define the charm of Hermitage, thus, L’Abysse carries a quiet, yet transforming elegance at the hands of Chef Yannick Alléno and Chef Naoki Kikuchi.
The Dining Experience
There is a delicacy that meets a sophisticated language at L’Abysse. The art of French and Japanese cuisines fuse and translate into a masterful, yet sensitive dining experience.
One can say that there is a perfectly composed balance at the two-Michelin-starred L’Abysse, where the refined craft of modern French cuisine by the hands of Chef Yannick Alléno’s, blends seamlessly with the art of Japanese tradition and precision of Maître Naoki Kikuchi. The restaurant offers a total of 30 seats, where 10 gather at the wooden counter for an immersive experience facing the Chefs, in a modern and light room, where soft, pale shades of pink contrast in harmony with the electric shade of blue of the floors, dedicated to the Mediterranean Sea.
Omakase Menu
Balanced by the seasonal captures of local fishermen, the menu is consciously adjusted, highlighting a union between the catch and the current season. The Omakase menu blends airiness and sensitivity with precision and grace, offering a Japanese immersion defined by the Mediterranean Sea and Monegasque hinterland, merging sushi nigiri, amamis, and savoury delicacies.
Amamis, Sakes & Wines
Chef Maxime Vaslin’s desserts embellish the Omakase menu with light and fresh amamis, where both French and Japanese ingredients blend harmoniously. As for the drink pairings, a selection of rare sakes and the finest wines from Hôtel de Paris Monte-Carlo are notably curated by the hotel’s sommeliers.
Sustainable Efforts
Seasonality and sustainable reproduction efforts reinforce the commitment of L’Abysse towards responsible gastronomy.
Four elements and seasons guide the Japanese influence at the restaurant and define the methodologies championed by Chef Naoki Kikuchi. In partnership with local fishermen, these artisanal practices ensure the preservation of local species and honour the vital cycles of reproduction.
the unforgetabble touches
As with all great service and notorious details, when done with discretion and in service of thoughtfulness, a quiet sense of perfection lingers.
Thoughtful, elegant, and discreet best define the service and details at L’Abysse. The team provides an inviting welcome while perpetuating the quiet and understated refinement the restaurant is renowned for.
Beyond a pristine service, L’Abysse gathers a great awareness towards the finest details and its Japanese heritage. The Gyotaku technique—a traditional Japanese art where ink is applied to a fish and pressed onto paper to capture its silhouette and texture—is greatly treasured and applied to some of the restaurant's details, as a quiet remembrance of tradition and heritage.
Discover the Guide
Japanese artistry and French refinement symbolize the quiet, yet refined, spirit of the L'Abysse.
Learn more about many other restaurants with the 14-day French Riviera Digital Travel Guide, complete with day-by-day itineraries, suggested locations to stay and discover, as well as essential travel tips to consider before your visit.