3 questions for chef Dominique Lory

The taste of memory

As an heir to the Ducasse philosophy, the executive chef at the Hôtel de Paris Monte-Carlo, Dominique Lory, is a creator of memories. His precise, deeply human cuisine, is about to set sail on a gastronomic cruise across the Mediterranean with PONANT EXPLORATIONS. We spoke to a chef who considers emotion the best seasoning.

What philosophy guides your cooking?

I learned the foundations of my profession – rigour, consistency and sharing – from Monsieur Ducasse. It’s a simple philosophy: “It’s good to do things well, but you have to do them well all the time”. This consistency is a strength that frees us up to grow. My cuisine was transformed on the basis of this approach. Ten years ago, my cooking was richer. Today, it’s lighter, more delicate, I would even say more feminine. Basically, what drives me is the simple desire to please. At the end of the meal, I want my customer to say “I could have eaten a bit more of that”. And it’s precisely that subtle desire, that hint of unfinished business that makes you want to come back.

Dominique Lory in the kitchens at the Hôtel de Paris Monte-Carlo 

Where do you find the inspiration for your dishes, beyond the exceptional ingredients?

Inspiration is everywhere, it’s unpredictable. My main source is the market, but the spark can come from the simplest of moments – a person you meet, a conversation. A risotto my neighbour gave me out of the blue, spiced up with fresh mint that she had just picked from her garden, led to a dish on the menu at the Louis XV a few weeks later. For me, creativity is all about capturing those fleeting moments. I like the idea that an unexpected taste can resonate and bring back an emotion or a memory. When it piques a person’s curiosity in this way, a dish becomes anchored in their memory, taking the experience well beyond just a meal.

San Remo gamberoni, at Le Grill, Monaco

San Remo gamberoni is more than a product, it’s a signature. Gamberoni is an exceptional shrimp caught at a depth of 1000 metres off the coast of San Remo, Italy. What makes it special is its head with such a delicious sea-salted flavour that the chef uses it to create a condiment enhancing the shellfish’s delicate flesh. Dominique Lory delights in this treasure of the Mediterranean.

Going beyond flavour, what emotion do you want to leave your guests with?

The experience is a successful one when it doesn’t end on the plate. I’ve learnt that, while a dish can be excellent, the story behind it can sometimes be even more beautiful, and it’s this philosophy that guides me. My cooking’s soul lies in this human aspect, rooted in listening and those little gestures that transform a meal into an unforgettable personal moment. That’s the trace I want to leave, just that deep feeling of having been welcomed, understood and happy.

Photo credits: Air Creative; Anthony Lanneretonne

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