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L'Abysse (French)


Product Description


The creativity of Yannick Alléno combined with the virtuosity of sushi master Yasunari Okazaki for a sensory journey outside of time and space. The secrets of an art of extreme precision, revealed in a magical place in Paris.

At L’Abysse, the two Michelin starred Japanese restaurant in the Pavillon Ledoyen, Yannick Alléno has created a masterly stage dedicated to the art of sushi, which has fascinated him for 30 years. Here he has invited chef Yasunari Okazaki, who came to Paris to continue the dialogue between their two culinary worlds that began in Tokyo. Together they devised a gastronomic journey that propels their guests out of time and space, captivating all their senses. The setting of L’Abysse plays an essential role, with the light, materials and contemporary works of art chosen by Laurence Bonnel- Alléno creating an oceanic bubble. 

Savory “emotions”, expressions of the extractions dear to Yannick Alléno, lead to the tasting of nigiris, sublime in omakase when Yasunari Okazaki reveals each of the miniature monuments chosen to amaze his guests.

Clever “transitional” bites then lead back to desserts created as a final gateway to modern cuisine.

And throughout, the experience is magnified by the subtle association with teas, wines and sakes from a remarkable menu.

This book aims to restore the precision of the gesture, the control of time and temperature, the understanding of the material, the complexity of small portions, which are the quest of chefs Alléno and Okazaki and their teams working in symbiosis.

It is rare that a virtuoso Japanese chef chooses to share his knowledge of rice preparation, the choice of fish and their textures, multiple vinegars, water, essential, and cutting, essential.

The photos of Simon Détraz and the texts of Patricia Khenouna give us the keys to the unique world of L’Abysse.

Yannick Alléno is a French chef who operates the restaurants Pavillon Ledoyen and L’Abysse in Paris, Pavyllon in London and Le 1947 in Courchevel. He has been awarded twelve Michelin stars in his career.

Yasunari Okazaki was taught from an early age by his father, who was also a sushi chef. After fifteen years of training in renowned Japanese establishments, he became a kaiseki chef. In 2018, he left Japan to settle down in France. 

Hardcover. 288 pages. In French.

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