As the summer season approaches, Louis Vuitton is delighted to announce the return of Arnaud Donckele and Maxime Frédéric to the Louis Vuitton restaurant in Saint-Tropez. In the splendid setting of the Hotel White 1921, close to the historic boutique of the House, the restaurant reopens for the season with a new menu and the latest collection of Louis Vuitton Art de la Table, for a fun and unforgettable culinary experience of taste.
Since 2020, Louis Vuitton hospitality has been a continuous journey of discovery, in line with its role as House of Culture. Whether a gourmet meal or a luxurious snack, each culinary destination is an extension of uncompromising craftsmanship. This dedication to excellence is further fueled by the Louis Vuitton Culinary Community, a unique concept of culinary inspiration and transmission born from the collaboration between Arnaud Donckele and Maxime Frédéric at the Cheval Blanc Saint-Tropez on the Place des Lices. With the two chefs as mentors, the Louis Vuitton Culinary Community supports local talent around the world, embodying the Maison’s vision and values of creativity and innovation. Cafés are currently located in Paris, London, New York, Milan, Doha, Tokyo, Osaka and Bangkok and are run by Members or Friends of the Culinary Community.
Saint-Tropez is the birthplace of the community and the restaurant continues to be a summer destination, as well as driving the long-term vision of how the Maison’s excellence and savoir-faire extends to hospitality around the world. Maxime Frédéric said: “The Culinary Community allows us to align Louis Vuitton’s hospitality offering, while encouraging chefs to evolve according to their skills and creativity.”
“We are committed to providing our guests with a unique Louis Vuitton culinary experience, whether in Saint-Tropez or anywhere else in the world,” says Arnaud Donckele. “Maxime and I are excited about the season ahead, building on everything that makes this restaurant so unique.”
The restaurant’s menu is an immersive discovery of ingredients: marbled tomatoes and girolles-filled ravioli, roasted white meats with a fine velouté, and turbot meunière accompanied by seaweed and citrus. The starred menu is an invitation to embark on an extraordinary journey through taste and is composed of three pillars: international dishes, disruptive dishes and cultural dishes, all made with seasonal and locally sourced ingredients. The flavors and preparations blend Mediterranean, French and international cuisine: Wagyu beef in an aromatic broth draws inspiration from pot-au-feu, while the tuna has an Asian influence. Crafted with the finest locally sourced ingredients, the dishes celebrate Mediterranean culture and reveal the flavors of travel, as if transported in trunks by the chefs. Brilliantly grilled bluetail lobster is accompanied by a shiso-infused sauce, while sole sits among locally grown herbs and flowers.
In the mid-afternoon, those with a sweet tooth can indulge in Maxime Frédéric’s rhubarb Vacherin or indulge in hazelnut meringue and lemon sorbet. A moment of pleasure under the summer sun. The Saint-Tropez setting will integrate a fresh and bright floral motif, similar to that which inspires the 2025 Women’s Resort collection and the Constellation tableware collection. Featuring an elegant geometric motif that reinterprets the Monogram Flowers, it is crafted from the finest extra-white Limoges porcelain. The enchanting setting is enhanced by reinterpreted pieces from Objets Nomades, such as the Mini Bell Lamps designed by Barber & Osgerby and lamps by Zanellato/Bortotto in woven leather.
