Dominique Lory

The taste of emotion

Head chef of the Louis XV – Alain Ducasse restaurant at the Hôtel de Paris for 11 years,Dominique Lory now orchestrates all the culinary compositions of the legendary Hôtel de Paris Monte-Carlo.

Dominique Lory «I want to bring about a change, not a revolution but an evolution.”

Cooking is about giving happiness by creating pleasure.” A generous philosophy that Dominique Lory wants to implement at the Hôtel de Paris Monte-Carlo, an establishment he knows by heart. He took over the kitchens from Frank Cerutti at the iconic hotel on 1 August. A new position, a new challenge, but the same strength and passion that defines him so well. For this wide-ranging mission, he would like to bring his global vision of emotions and sharing cuisine to all the 5-star hotel’s culinary worlds. He is convinced that guests must experience an exceptional moment, forever engraved in their memories. Whether they are having lunch with a breathtaking view of the Rock and the Mediterranean at the Grill*, enjoying a jazzy atmosphere at the American Bar, or savouring the “well-being” flavours served on the Wellness Sky Club’s rooftop, which is open in summer. Dominique Lory also aims for excellence in the essential room service and, from next July, receptions and banquets in the iconic Salle Empire.

Pasture-raised chicken from Vendée with hill herbs.

Soft modernity
“I aim is to create great memories for our clients and our teams,” he stresses. “The basis of our profession is sharing. If you want to cook a fine meal, you must please! Dominique Lory, therefore, works closely with the hotel’s brigades so that they understand his way of working, of cooking heartily, which gives pride of place to good seasonings, good cooking, and local seasonal products. He also likes spending time with his colleagues, listening to them to understand better each one’s needs and the constraints of each restaurant. He enthusiastically shares his sensitivity and expertise, the fruit of 24 years spent with Alain Ducasse. “I want to bring about a change, not a revolution but an evolution.” Notably at the Grill, the restaurant not to be missed that has been weaving emotional memories with guests for decades, sublimating Riviera products, including spit-roasted cuts and seafood. The new Executive Chef brings a fresh look and soft modernity to flavours and dishes while preserving the DNA of the place. “I don’t want to shake things up but make a nice turn.” Dominique Lory talks, tastes and is involved in each service with chefs Patrick Laine and Guillaume Giuggia; he also immerses himself in restaurant teams’work to refine the customers’experience so that it is up-to-date and memorable. With consummate skill, this highly talented chef orchestrates a harmonious symphony of flavours at the Hôtel de Paris Monte-Carlo, undoubtedly one of the finest jewels in the crown of today’s Mediterranean gastronomic Art de Vivre!

Le Louis XV-Alain Ducasse à l’Hôtel de Paris
Place du Casino, 98000 Monaco

Raspberry soufflé.