Who is Dominique Lory, the chef who just won the Gault&Millau d'Or in Nice?

On Monday March 30, in the prestigious setting of Hôtel Le Negresco, Gault&Millau awarded Dominique Lory its Gault&Millau d'Or during the Gault&Millau Tour Provence-Alpes-Côte d'Azur Corse - Monaco. This major distinction pays tribute to the career of a discreet chef, a pillar of the Hôtel de Paris Monte-Carlo, and an essential figure in contemporary gastronomy. Heir to a tradition of excellence, he follows in the footsteps of the great houses, notably Alain Ducasse, with whom he has worked faithfully since the late 1990s.

Seasonal cuisine and a path to excellence

Dominique Lory's relationship with Alain Ducasse began in 1998, when he opened Le Spoon in Paris. " I started in December 1998 with Monsieur Ducasse ," he recalls. It was a seminal collaboration, interspersed with experiences with other great names such as Pierre Gagnaire, before a lasting return to the Ducasse universe, notably at the Louis XV in Monaco. Over the years, he established himself as a man to be reckoned with, rising through the ranks to take charge of the kitchens, before becoming Executive Chef of theHôtel de Paris restaurant in 2011. A rare form of loyalty in this field, built on high standards and a shared vision of excellence.

Dominique Lory's cuisine is rooted in respect for the product and the rhythm of the seasons. " It's the seasons and the vegetables that give us the rhythm of the menus ", he explains, claiming a lively, evolving approach, while retaining favorite dishes such as coquelet, rack of lamb and grilled bass. at the helm of multiple restaurants, he cultivates a diversity that " allows us to avoid routine and do different things every day ". At the Grill, his flagship restaurant, he promotes a cuisine of fire and sharing, where " all cooking is done on the grill and with a charcoal spit", in a convivial atmosphere rooted in local history.

A collective prize above all

Receiving the Gault&Millau d'Or is for him " a great source of pride ", but above all a collective reward. " This prize is not just for me, but for the whole team ", he insists, pointing out the importance of the nearly 400 employees working in the restaurant. He emphasizes " the good fortune of having a very large team ", committed to satisfying guests on a daily basis, whether in terms of regularity or special requests. For Dominique Lory, this award confirms a philosophy based on osmosis and teamwork.