Altruistic by nature and constantly striving for perfection, Dominique Lory has taken over the reins of the kitchens at the Hôtel de Paris Monte-Carlo. After more than 10 years working alongside Mr Ducasse at the three-Michelin-starred Le Louis XV - Alain Ducasse restaurant at the Hôtel de Paris, he is now expressing his talent, vision and passion in all the different culinary worlds proposed at the hotel.
A voyage of the senses celebrating the pleasures of the Riviera, between tradition and modernity, that’s the vision of our executive chef, Dominique Lory of the Hôtel de Paris Monte-Carlo, and chef Julien Lasseaux, who manages this exceptional restaurant. A cuisine bursting with sunshine, elevating local and seasonal produce, from skewer-grilled meats to seafood. A culinary invitation marked by signature dishes such as king prawns from the Gulf of Genoa, free-range herbed young chicken, or the must-try Grand Marnier soufflé.
