When Monaco met Doha
“In the universe of Alain Ducasse, we often speak of a ‘shared DNA.’ It is a silent language of precision, respect for nature, and an obsession with the essential. But even within a family, there are different dialects.
This past November, IDAM was not just a restaurant; it was a meeting point for two of those dialects. It was my profound honor to open our kitchen to Executive Chef Dominique Lory and Sous-Chef Guillaume Giuggia from the legendary Hôtel de Paris Monte-Carlo.”
“When I invited Chef Lory to Doha, I didn’t want a simple ‘guest chef’ dinner. I wanted a collision of philosophies. At the Hôtel de Paris, excellence is expressed through Heritage—the preservation of the Riviera’s golden standard. Here at IDAM, our excellence is defined by Curiosity—the exploration of how French technique adapts to the terroir of the Arabian Gulf.
As I noted during the event: ‘When chefs come together, it is never about comparison. It is about recognising shared values.’”
“The menu we created together on November 13th and 14th was a study in this tension. We didn’t just alternate dishes; we fused our perspectives.
The Marinated Gamberoni with Saffron-Scented Chickpeas was the perfect example. The Gamberoni brought the sweetness of the Mediterranean, while the saffron and chickpeas grounded the dish in the earthy, aromatic warmth of the Middle East. It was a dish that could only exist in that specific moment, created by those specific hands.
We finished with a Chocolate Soufflé using Alain Ducasse Manufacture chocolate—a humble, flawless nod to the mentor who connects us all.” 1
“I want to thank Qatar Tourism for supporting this vision of culinary diplomacy. As highlighted by the Gulf Times and Qatar PR Network, events like these are what cement Doha’s status as a global dining destination.
But mostly, I want to thank my team. To cook shoulder-to-shoulder with the masters of Monaco is a challenge, and they met it with the ‘quiet chemistry’ and precision that defines our kitchen.”
