A Golden Moment for Monaco’s Culinary Stage. At the latest stop of the Gault&Millau Tour for Provence-Alpes-Côte d’Azur and Monaco, the Executive Chef of the Hôtel de Paris Monte-Carlo, Dominique Lory was awarded the Gault&Millau d’Or 2026, the guide’s most prestigious regional distinction.
It is not a prize for a momentary brilliance. It is a prize for a whole body of work.
The Craft Behind the Recognition
Gault&Millau has long positioned itself as as the more chef-centric counterpart to Michelin Guide.
Within that philosophy, Lory’s profile stands out. Precision without excess, loyalty to a culinary lineage and consistency at palace level.
His is a quietly-modern Riviera expression. These are not always headline qualities, but they are exactly what Gault&Millau rewards.
From Ducasse’s School to Monaco’s Command
Lory’s trajectory is inseparable from one of the defining figures of modern gastronomy, Alain Ducasse.
Joining Ducasse in 2002, he moved through Paris, Saint-Tropez and Monaco, absorbing a philosophy built on rigour, ingredient purity and Mediterranean clarity.
By 2011, he had taken on senior operational responsibilities at the legendary Le Louis XV, Alain Ducasse inside the Hôtel de Paris, one of the most storied dining rooms in Europe.
In 2022, his role expanded further: Executive Chef of the entire palace overseeing Le Grill, Salle Empire, Bar Américain in addition to Room service operations. That is with the notable exception of Le Louis XV, which remains under Ducasse’s direct identity.
This is not simply a kitchen role; it is orchestration at scale.
Le Grill: The Signature That Defines Him
If one restaurant captures Lory’s voice most clearly, it is Le Grill.
Perched atop the Hôtel de Paris with its famous retractable roof, it embodies Monaco itself, elegant, sunlit, technically precise, yet relaxed
Maintaining three toques and a 15.5/20 score, Le Grill continues to demonstrate what the guide values most: reliability at a very high level.
Monte-Carlo’s Culinary Ecosystem: A Rare Density of Excellence
The award also reflects the extraordinary concentration of gastronomic talent within the Monte-Carlo Société des Bains de Mer.
Across its restaurants, the 2026 Gault&Millau distinctions reaffirm a remarkable ecosystem:
Le Louis XV – Alain Ducasse* → Five Toques d’Or
L’Abysse Monte-Carlo → Four Toques, 17/20
Blue Bay Marcel Ravin → Three Toques, 16/20
Pavyllon Monte-Carlo by Yannick Alléno → Three Toques, 16/20
Elsa by Marcel Ravin → Two Toques
Few destinations anywhere offer this level of diversity and concentration under a single banner.
A Collective Achievement
In accepting the award, Lory emphasised what many chefs of his lineage believe:
“It is the reflection of shared passion, teamwork, and a daily commitment to creating emotion in every dish.”
In a palace kitchen, nothing is ever individual. But recognition, when it comes, still finds a name.
And this year, that name, quietly, precisely, and unmistakably, is Dominique Lory.
