Seasonal flavors meet design-forward dining at the birthplace of the brand’s Culinary Community
Louis Vuitton has reopened its restaurant in Saint-Tropez, helmed once again by chefs Arnaud Donckele and Maxime Frédéric. Located within the White 1921 Hotel near the Maison’s historic boutique, the restaurant resumes service for the summer season with an updated menu and new Louis Vuitton tableware, continuing the brand’s understated approach to luxury hospitality.
The restaurant was recently awarded a Michelin star, marking a quiet milestone in Vuitton’s broader culinary ambitions. Its reappearance coincides with the evolving presence of the Louis Vuitton Culinary Community—a network of chefs connected by shared mentorship, philosophy, and craftsmanship. Born out of Donckele and Frédéric’s collaboration at Cheval Blanc Saint-Tropez, the initiative now extends to cafés in cities including Paris, London, New York, Tokyo, and Doha. “The Louis Vuitton Culinary Community allows us to align the Louis Vuitton hospitality offering while still encouraging the chefs to flourish according to their own skills and creativity,” said Frédéric.
Donckele added, “We are dedicated to bringing customers a relaxed Louis Vuitton culinary experience – whether in Saint-Tropez or any other destination around the world.”
The new seasonal menu includes dishes like marbled tomatoes, girolle-stuffed ravioli, brill meunière with seaweed and citrus, and roasted fowl in velouté. Highlights such as Wagyu beef in aromatic bouillon and Asian-inspired tuna illustrate the restaurant’s three culinary pillars: international, cultural, and disruptive dishes. Meanwhile, Frédéric’s signature desserts—like rhubarb vacherin and hazelnut meringue with lemon sorbet—offer refined indulgence in the afternoon.
The dining space features pieces from the 2025 Women’s Resort Collection and the new Constellation tableware, crafted in Limoges porcelain and marked by a subtle reinterpretation of Vuitton’s Monogram Flowers. Objets Nomades lighting by Barber & Osgerby and Zanellato/Bortotto completes the quiet, design-led atmosphere.
For Vuitton, the Saint-Tropez restaurant remains more than a seasonal outpost—it reflects a longer-term investment in a hospitality approach that prioritizes local ingredients, understated craftsmanship, and continuity with the House’s broader creative direction.
