May 15, 2025 |
As the Côte d’Azur awakens once more with the promise of long, sun-soaked days and glamorous soirées, Louis Vuitton unveils the return of its acclaimed culinary destination: Arnaud Donckele & Maxime Frédéric at Louis Vuitton, set within steps of the maison’s historic Saint-Tropez store at the White 1921 Hotel. Now, in its third consecutive season and recently crowned with its first Michelin star, the seasonal restaurant is reopening between May 15 and September 30 to offer a refined celebration of taste and gastronomic artistry.
To dine there is to take a journey, to embark on a voyage into the heart of Mediterranean via evocative flavours that come courtesy of two of France’s most revered chefs. Donckele is the poetic alchemist of sauces and soulful regional cuisine, while pâtisserie virtuoso Frédéric concocts desserts that transcend mere sweetness to become moments of pure emotion. That combination is culinary bliss. But don’t take it from us, take it from the duo’s new menu, a lip-smacking ode to seasonal, locally sourced ingredients. Think marbled tomatoes cloaked in silken infusions, ravioli filled with delicate girolles and brill meunière brightened by seaweed and citrus. A standout is the bluetail lobster served with shiso-scented sauce, as succulent as the Mediterranean itself. That Mediterranean focus expands with global influences – tuna accented by Asian notes, Wagyu beef in an aromatic French-style broth – crafted to highlight regional ingredients through a fresh, imaginative lens. Dishes are organised around three culinary pillars: international, disruptive and cultural. And for dessert? Don’t miss Frédéric’s Rhubarb Vacherin or the hazelnut meringue topped with lemon sorbet – a delicate dance of sharp and smooth.
Adding to the experience, the restaurant’s atmosphere feels as considered as the cuisine. Expect to dine on Louis Vuitton’s latest Constellation tableware collection, where a geometric reinterpretation of the maison’s Monogram Flowers is reimagined in Limoges porcelain. These elegant tablescapes are complemented by Louis Vuitton Objets Nomades pieces, including Barber & Osgerby’s Mini Bell Lamps and Zanellato/Bortotto’s interwoven leather lanterns.
Since launching in 2020 in Osaka, Louis Vuitton’s culinary concepts – spanning cafés, restaurants and chocolateries – have become a global phenomenon, extending Louis Vuitton’s legacy of craft and culture into the realm of hospitality. This return to Saint-Tropez marks something of a full-circle moment for the Louis Vuitton Culinary Community, a growing network of chefs and artisans committed to excellence, sustainability and transmission. Donckele and Frédéric, founding mentors of this initiative (which was born in Saint-Tropez), are passionate about cultivating local talent and preserving gastronomic savoir-faire.
Reservations are open online for lunch, tea time and dinner. From May 15 to June 8, guests can enjoy a full-day service from 12:30pm to 10:30pm. From June 9 through September 30, the focus shifts to tea time and dinner, served from 3:00pm to 10:30pm. Reserve your table here. Bon voyage et bon appétit!
Photography courtesy of Louis Vuitton.
Arnaud Donckele and Maxime Frédéric
