Michel Dussau

Coming Up

At Louis XV, Monaco, Michel Dussau trained in an environment that demands discipline and polish, and that early address shows up in the way his career is described: controlled, exacting, and attentive to the structure of service as much as to the plate. The point is less romance than formation. From that foundation, he built a path that stayed close to craft values—clarity, precision, and an understanding that hospitality is made in the details. Today, Michel is chef-owner of La Table de Michel Dussau and chef of La Table Benjamin Laborie, a dual role that speaks to both authorship and day-to-day execution. One title carries ownership; the other carries responsibility in service. Taken together, they describe a chef whose work remains centered on running a table with consistency rather than chasing display.

Where They Are Now

A modern take on traditional French dishes is the stated specialty, and it tells you the governing idea behind the cuisine: keep the base legible, then adjust the line to the present. For Michel Dussau, that means working from familiar French foundations without locking them in place. The result is food that keeps its reference points while moving with a lighter, more current touch.

In Their Words “The table is the go-between of friendship.” Read together, the quotes sketch two sides of the same trade reality: the public noise around a restaurant, and the actual work of holding a room together. The first is a direct answer to rumor; the second is the principle underneath the service. For Michel Dussau, the table is where a meal becomes a meeting and where trust is built in front of the guest.