Louis Vuitton Re-opens Arnaud Donckele & Maxime Frédéric at Louis Vuitton Restaurant in Saint-Tropez, birthplace of the Louis Vuitton Culinary Community
As the summer travel season approaches, Louis Vuitton is delighted to announce the return of Arnaud Donckele and Maxime Frédéric at Louis Vuitton in Saint-Tropez.
Located at the White 1921 Hotel near the House’s historical store, the restaurant reopens for the season with an updated menu and the latest Louis Vuitton tableware collection for a dining experience that encompasses a colourful and flavourful voyage into taste. Awarded a Michelin star, the restaurant’s menu is a sumptuous exploration of ingredients in their prime, from silky marbled tomatoes and ravioli filled with girolles to the roasted fowl with a fine velouté and a brill meunière prepared with seaweed and citrus.
Starting together at the Cheval Blanc in Paris, Arnaud Donckele and Maxime Frédéric further their collaboration amidst this legendary backdrop situated on the famed Place des Lices. Beyond Saint-Tropez, they continue their shared role in leading the Louis Vuitton Culinary Community. This expanding concept entails mentoring designated local talents around the world who, as Members, contribute to the Louis Vuitton luxury snacking vision. Currently, Cafés span Milan, Tokyo, Osaka and Bangkok, each overseen by chefs within the Culinary Community. Cafés span from Paris to New York, Bangkok, Japan, Chengdu and soon Shanghai and Seoul.
With Saint-Tropez as the birthplace of the Louis Vuitton culinary community, the restaurant once again provides a destination to discover through the summer, while also representing the longer-term vision of how the House’s excellence and savoir-faire now extends to hospitality around the world.
“We are dedicated to bringing customers a relaxed Louis Vuitton culinary experience – whether in Saint-Tropez or any other destination around the world,” says Arnaud Donckele. “Maxime and I are excited about the season ahead as we build upon everything that makes this restaurant so unique.”
Says Maxime Frédéric, “The 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.”
The Saint-Tropez setting will integrate a bright and refreshing floral pattern similar to the motif that features throughout the 2025 Women’s Resort collection, along with the Constellation tableware collection. Distinguished by an elegant geometric pattern that reinterprets the Monogram Flowers, it is crafted in the finest extra-white Limoges porcelain. The enchanting ambiance is enhanced with reinterpreted Objets Nomades pieces such as the Mini Bell Lamps designed by Barber & Osgerby and Zanellato/Bortotto’s lamps enclosed within interwoven leather.
The Michelin star menu is an invitation to embark on an extraordinary journey through taste and is comprised of three pillars: international dishes, disruptive dishes and cultural dishes – all showcasing seasonal and regionally sourced ingredients. Flavours and preparations merge Mediterranean, French and global cuisines such that Wagyu beef in an aromatic bouillon draws inspiration from pot-au-feu while tuna has an Asian influence. Elaborated with the best regionally sourced ingredients, dishes highlight the culture of the Mediterranean while revealing the tastes of travel, as though transported in trunks by the chefs of the community. Brilliantly grilled bluetail lobster comes elevated with a shiso infused sauce and sole appears amidst locally grown herbs and flowers.
In the mid-afternoon, those with a sweet tooth can indulge in Maxime Frédéric’s Rhubarb Vacherin, or else be seduced by the hazelnut meringue and lemon sorbet. Whether refreshing or decadent, each provides a moment of pleasure under the summer sun.
Arnaud Donckele & Maxime Frédéric at Louis Vuitton
Hotel White 1921
Place des Lices – 83990 Saint-Tropez – France
Credits: © Courtesy of Louis Vuitton
