l'abeille

In celebration of the quarter-century, take a journey back in time with us with iconic dishes since 1925! To celebrate the quarter century, the theme of New Year’s Eve 2025 at l’abeille is "looking back 100 years,” where Chef Mitsu has brought together a 6 course menu paying homage to era-defining chefs and signature dishes since 1925 - interpreted in his elegant French style with Japanese influence. Think Paul Bocuse’s famous fish en croûte made with delicate Japanese “Madai” sea bream, Régis Marcon’s famous cassoulet made with premium lobster and re-arranged for added freshness, and Joël Robuchon’s signature caviar and sea urchin presentation through the lens of Chef Mitsu - who has worked at his restaurants through a decade.

In celebration of the quarter-century, take a journey back in time with us with iconic dishes since 1925 and a toast with Krug Grande Cuvée 169ème Édition to ring in 2025! To celebrate the quarter century, the theme of New Year’s Eve 2025 at l’abeille is "looking back 100 years,” where Chef Mitsu has brought together a 7 course menu paying homage to era-defining chefs and signature dishes since 1925. Think Paul Bocuse’s famous fish en croûte made with delicate Japanese “Madai” sea bream, Régis Marcon’s famous cassoulet made with premium lobster and re-arranged for added freshness, and Joël Robuchon’s signature caviar and sea urchin presentation through the lens of Chef Mitsu - who has worked at his restaurants through a decade.