Dominique Lory, Executive Chef of the Hôtel de Paris Monte-Carlo, has been awarded the Gault&Millau d’Or PACA and Monaco 2026 — the guide’s highest regional distinction — at a ceremony held at the Hôtel Negresco in Nice on Monday 30th March.
The award, presented during the Gault&Millau Tour Provence-Alpes-Côte d’Azur–Monaco ceremony, is given each year to the chef who has most distinguished themselves from their peers across the region. It represents a step up for Lory, who received the guide’s Techniques d’Excellence trophy for the same region in 2024.
A career built within the Ducasse orbit
Lory’s professional trajectory is closely bound to that of Alain Ducasse. Recruited as a commis for the opening of Ducasse’s first Spoon Food & Wine in 1998, he went on to the Spoon Byblos in Saint-Tropez before a first stint at Le Louis XV in Monaco as chef de partie under Franck Cerutti. He subsequently joined the Plaza Athénée in Paris.
He returned to Monaco in 2011 to take the helm of Le Louis XV–Alain Ducasse at the Hôtel de Paris, before being appointed Executive Chef of the hotel in 2022 — a role that placed him in charge of Le Grill, the Salle Empire, the Bar Américain and room service, with Le Louis XV operating separately under Ducasse.
“Receiving the Gault&Millau d’Or award is an immense source of pride,” Lory said. “It reflects a shared passion, teamwork, and a daily commitment to creating emotion in every dish.”
SBM restaurants maintain strong ratings
The award comes as the Monte-Carlo Société des Bains de Mer group renews a strong set of ratings across its fine-dining portfolio in the 2026 guide. Le Louis XV–Alain Ducasse retains its five golden toques and its status as a member of the Gault&Millau Academy. L’Abysse Monte-Carlo holds four toques and a score of 17/20, while Blue Bay Marcel Ravin, Pavyllon Monte-Carlo and Le Grill each maintain three toques, with scores of 16/20, 16/20 and 15.5/20 respectively. Elsa Marcel Ravin is awarded two toques and a score of 14.5/20.
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Photo credit: Cassandra Tanti