In Saint-Tropez, the summer season begins under the banner of elegance and gastronomy with the highly anticipated reopening of the restaurant Arnaud Donckele & Maxime Frédéric at Louis Vuitton. Nestled within the White 1921 Hotel, just steps from the Maison’s historic boutique, this venue embodies the perfect union of culinary art, refined design, and a spirit of travel.
Since 2020, this emblematic address has been home to the Louis Vuitton Culinary Community, an international initiative conceived as a true laboratory of taste. Born from the meeting of the two chefs in Saint-Tropez, this community supports local culinary talent across the globe — from Paris to Osaka, New York to Doha — all while celebrating craftsmanship, seasonality, and innovation.
The menu, reimagined for the season, is an ode to nature and Mediterranean flavors, elevated through a distinctly contemporary approach. Marbled tomatoes with a silky texture, delicate girolle mushroom ravioli, and roasted poultry topped with a fine velouté compose a gourmet symphony where each dish tells its own story. The menu also features bolder creations such as wagyu inspired by the traditional pot-au-feu and tuna with Asian accents, not to mention blue lobster enhanced by a shiso-infused sauce.
Desserts crafted by Maxime Frédéric — from hazelnut meringue with lemon sorbet to rhubarb vacherin — offer a light, refreshing conclusion. These creations are served on the new Constellation tableware collection, made of Limoges porcelain and adorned with floral motifs directly inspired by the Resort 2025 collection, reinforcing the harmony between table art and the Maison’s aesthetics.
In this Saint-Tropez jewel box, Arnaud Donckele — deeply rooted in his Norman heritage and trained under the great names of French gastronomy — offers a cuisine of sincerity and transmission. Alongside him, Maxime Frédéric, a young talent recognized by Gault & Millau, brings a rare pastry sensitivity shaped by a profound understanding of raw ingredients. Together, they are reinventing gastronomy the Louis Vuitton way — offering far more than just a meal: a multisensory experience at the crossroads of taste, emotion, and design, awaiting summer visitors to Saint-Tropez.
