Dassai diner at L’Abysse Monte-Carlo
03.02.2026
Événements
A bespoke Omakase menu, specially designed for the occasion, will be served at L’Abysse Monte-Carlo, paired with exceptional sake selections curated by our sommeliers in collaboration with Dassai France. As true sake experts, Dassai representatives will host brief presentations at the counter for each pairing, alongside our teams, introducing their cuvées and enriching the overall experience.
The event will take place on Tuesday, February 3, 2026, for dinner, at the Hôtel Hermitage, and is intentionally limited to 20 guests, divided into two seatings of 10 guests (7:00 pm and 9:30 pm).
This intimate format ensures a fully immersive, personalized, and perfectly paced experience.
The experience is priced at €650 per person, including the Omakase menu, sake pairings, water, and one hot beverage.
To reserve your experience, click here.
Continue your reading
03.11.2026
Chocolaterie
“Le Noël Vanille” by Chocolats de Yannick Alléno
For Christmas 2026, Yannick Alléno places vanilla at the heart of his chocolate collection.
The Chef's favourite flavour, vanilla has held a central place in the Maison's repertoire since its creation, notably through the iconic Vanilla Pod, which has become one of its signature creations.
Lire plus >
20.10.2026
International
L'Abysse Dubaï opened at One & Only The Palm
Multi-Michelin-starred chef Yannick Alléno opened L’Abysse Dubai on 19 October 2026 at One&Only The Palm, bringing his distinctive interpretation of omakase to the Middle East for the first time. Following Paris, Monaco and Osaka, this intimate 34-seat restaurant brings together Japanese craftsmanship, the close connection between sushi master and guest, and Yannick Alléno’s Cuisine of Time, in a setting defined by precision, creativity and discovery.
Another restaurant has also opened at One&Only The Palm: Casea 101 by Yannick Alléno.
Lire plus >
14.10.2026
Le Chef
Chef Alléno enters at Musée Grévin
On October 13, Yannick Alléno was inducted into the Musée Grévin. This honour celebrates the career of a chef who has established himself as one of the leading figures in contemporary gastronomy, thanks to his transformative vision of fine dining, his pioneering work on sauces, and the development of a Group with a presence in France and internationally.
Lire plus >