For the third consecutive summer, the Louis Vuitton restaurant helmed by Arnaud Donckele and Maxime Frédéricreturns to the White 1921 hotel in Saint-Tropez, marking a milestone with its first-ever Michelin star. The seasonal dining concept continues to evolve, this year offering a globally inspired, culturally nuanced, and technically refined menu that reflects both chefs’ mastery and creativity.
Chef Arnaud Donckele and pâtissier Maxime Frédéric steer the culinary direction through three thematic axes: international dishes, innovation, and cultural reinterpretation. This approach results in a luxurious and inventive gastronomic experience that draws on classic French techniques, infuses Mediterranean flavors, and nods to global cuisines. Standout dishes include wagyu beef in a spiced broth and grilled blue lobster enhanced with shiso sauce, exemplifying the fusion of tradition and experimentation.
The ambiance echoes Louis Vuitton’s signature luxury aesthetic. Every element of the space subtly references the maison’s identity—from monogrammed tableware and trunk-shaped side tables to desserts designed to mirror iconic LV symbols. The setting, entirely open-air, features white and blue furnishings surrounded by lush greenery, capturing the essence of the French Riviera’s elegance and leisure.
Reservations for this elevated culinary experience can now be made via the official Louis Vuitton website.
Photos: Louis Vuitton