Yannick Alléno earns his 17th MICHELIN star: two new stars for L'Abysse Monte-Carlo

A major player in global gastronomy with 19 restaurants in France and internationally, the Yannick Alléno Group adds another distinction to its accolades, earning its 17th Michelin star. L’Abysse Monte-Carlo has been awarded two stars after only eight months of opening. This recognition was announced at the Michelin Guide ceremony on March 31, 2025. The Group continues to showcase the excellence of French cuisine and solidifies its role as an ambassador of gastronomy on an international scale.

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"These 17 stars, I dedicate above all to my teams. Together, we form a true constellation, constantly pushing the boundaries of excellence through our expertise and audacity. I am particularly proud that L’Abysse Monte-Carlo has been awarded two stars in just eight months. This distinction is a wonderful recognition of my teams’ daily commitment to sustainable and respectful gastronomy. I hope these stars will attract new guests eager to discover the unique world of my restaurants. I am delighted with this success and hope that 2025 will be a year of new collective victories!" — Yannick Alléno

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Nestled in the heart of Hôtel Hermitage, L’Abysse Monte-Carlo is a refined setting where the multi-starred Chef Yannick Alléno’s French savoir-faire meets the Japanese techniques of master sushi chef Yasunari Okazaki. Following the first L’Abysse at Pavillon Ledoyen, Chef Alléno now moves closer to the Mediterranean, highlighting fresh, local, and seasonal fish. In this space, he draws inspiration from the Monegasque terroir to create true marine masterpieces. After captivating the European capitals of Paris and Monaco, L’Abysse is set to expand to Japan, opening in Osaka in October 2024—fulfilling Chef Alléno’s 30-year dream of establishing a restaurant in Japan.

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L’Abysse: The Fusion of Two Mastery, the Mastery of the Four Elements

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On one side, Chef Yannick Alléno brings modernity to French cuisine, revolutionizing sauces and extractions. On the other, Master Sushi Chef Yasunari Okazaki embodies the precision and heritage of Japanese tradition, mastering both time and technique.

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Guests can expect creations like Chef Alléno’s Artichoke Tofu with Smoked Pike Roe, blending French innovation with traditional Japanese tofu-making, alongside Chef Yasunari’s Nigiri Collection, where each piece highlights seasonal fish and the finest sushi craftsmanship. The menu evolves with the seasons, focusing on peak local ingredients. L’Abysse Monte-Carlo is like a haiku—an ode to the Mediterranean unfolding through an Omakase menu that balances power and delicacy. This experience is enhanced by an exceptional wine selection from the cellars of Hôtel de Paris Monte-Carlo and rare sakes curated by expert sommeliers, creating a dining journey that lingers far beyond the first bite.

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Committed to sustainable and responsible fishing, the restaurant sources its seafood with utmost respect for natural cycles to protect marine biodiversity :

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Chef Alléno collaborates closely with fishermen using selective and sustainable methods, including ikejime to preserve the integrity of the fish. The beauty and respect for the product are at the heart of sushi artistry. With seasonal fish selections changing throughout the year, the menu follows nature’s rhythm and the fishermen’s best catches.

This philosophy is embodied in the ancient art of gyotaku, a technique once used by Japanese fishermen to create ink prints of their prized catches on washi paper. At L’Abysse, this tradition is reimagined—offering guests an unforgettable imprint of their experience, a lasting memory of the fish they enjoyed that very day.

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The Six Michelin-Starred Restaurants of Yannick Alléno’s Group

Among Yannick Alléno’s 19 restaurants worldwide, six have been awarded a total of 17 Michelin stars, a testament to the Group’s exceptional ability to maintain unparalleled excellence and creativity year after year. The stars are distributed as follows: two restaurants hold three stars, three hold two stars, and three others hold one star—continuing to elevate and showcase the brilliance of French gastronomy across the globe.