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 thoughtful 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.

The wine program will be similarly festive and a study of great vintages, with options to start the evening with specially-sourced magnums of Dom Pérignon 2000, magnums of Krug 2000, and plenty of additional surprises prepared by David Bérubé!