L’Abysse Monte-Carlo - Yannick Alléno
On the one hand, the land of the Monegasque hinterland where the vegetables come from, the heat 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 piece of sushi, thanks to the sensitivity and purity of movement of our Naoki Kikuchi. In a setting designed by Laurence Bonnel-Alléno, the Chef develops the art of sushi, guided by the four elements.
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