SimplyAbuDhabi XLIV

I n the heart of Monte-Carlo lies Hôtel Hermitage Monte-Carlo, a modern and luxurious bastion of elegance, calm and understated refinement. While known for it exceptional service, stunning interiors, and Belle Époque architechture, Hôtel Hermitage Mon- te-Carlo has also become a destination for sophisticated and discern- ing diners. Already boasting the Michelin-starred restaurant, Yannick Alléno à l’Hôtel Hermitage Monte-Carlo, the exquisite property is also a haven for those seeking the utmost in seafood artistry. It is here at L’Abysse Monte-Carlo that a symphony of flavours is born: the precise art of cooking is perfected by Chef Yannick Alléno, harmonizing with the delicate mastery of water and air encapsulated in each piece of sushi, brought to life through the sensitive and refined movements of Chef Yasunari Okazaki, all within a setting meticu- lously designed by Laurence Bonnel-Alléno. The latest must-visit destination in Monte-Carlo’s vibrant fine dining scene is L’Abysse Monte-Carlo, where these culinary virtuosos transform the art of sushi, guided by the elemental forces of nature. The Sublime Art of Sushi Chef Yannick Alléno’s avant-garde French cuisine gracefully inter- twines with the venerable Japanese tradition, masterfully upheld by sushi maestro Chef Yasunari Okazaki. At L’Abysse Monte-Carlo, housed within the illustrious Hôtel Hermitage Monte-Carlo, a world of sensory delight and profound emotions unfolds. The four elemental forces seamlessly align with the seasons, giving rise to extraordinary sushi creations sourced from the Mediterranean’s bounty. Tradition, Innovation, and Sustainability Chef Yasunari collaborates closely with fishermen dedicated to sustainable fishing practices. The essence of beauty and reverence for each ingredient lies at the heart of sushi craftsmanship. Reflecting the rhythm of spring, summer, autumn, and winter, Chef Yasunari Oka- zaki curates a menu that evolves with the seasons and the fishermen’s finest catches. This philosophy finds a tangible expression through the gyotaku technique. Originating from Japanese fishermen, this method captures the essence of their catch by applying ink to the fish and transferring it onto washi paper. At L’Abysse Monte-Carlo, this enduring imprint serves as a cherished memento for guests, immortalizing the fish savoured that very day. A Sanctuary for the Mind and Palate Laurence Bonnel-Alléno’s design for L’Abysse Monte-Carlo evokes serenity and transports guests to a realm beyond time. The harmoni- ous blend of materials—wood, marble, travertine, velvet, and ceram- ics—alongside the interplay of soft, curved lines and bold, rigorous forms, imbues the space with contemporary Japanese elegance. This sanctuary allows guests to fully immerse themselves in the culinary journey, within an atmosphere of soothing sophistication and refined luxury. This new treasure at Hôtel Hermitage Monte-Carlo enriches the gastronomic offering of Monte-Carlo Société des Bains de Mer Group and, more than ever, makes the palatial Hôtel Hermitage Mon- te-Carlo, Hôtel des Connaisseurs, truly a must-visit retreat for savvy travellers. Elevate Your Senses: The Art of Sushi at L’Abysse Monte-Carlo 232 | Simply Abu Dhabi