With summer around the corner, Louis Vuitton brings back a key destination in its growing world of hospitality. The Michelin-starred Arnaud Donckele & Maxime Frédéric at Louis Vuitton, set inside the White 1921 Hotel near the brand’s flagship store, is now open for the season in Saint-Tropez. The restaurant welcomes guests with a new seasonal menu, freshly designed tableware, and an inviting space for relaxed luxury dining.
The return of the restaurant holds special meaning. Saint-Tropez is where the Louis Vuitton Culinary Community began, an idea shaped by the collaboration between chefs Arnaud Donckele and Maxime Frédéric during their time at Cheval Blanc Saint-Tropez on the Place des Lices. Since then, this community has become a global initiative that supports culinary talent and represents Louis Vuitton’s values of creativity, innovation, and care for detail.
Chef Frédéric, said, “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.
The menu this season continues to focus on ingredients in their prime, and the result is a thoughtful combination of Mediterranean, French, and international influences. Diners can expect dishes like girolle-filled ravioli, silky marbled tomatoes, brill meunière with seaweed and citrus, and roasted fowl in a fine velouté.
The menu is divided into three categories, international, disruptive, and cultural, each one offering its own interpretation of seasonal cooking. Wagyu beef is served in a pot-au-feu-style bouillon, tuna is prepared with Asian flavors, and locally grown herbs and flowers bring freshness to each plate. The grilled bluetail lobster with shiso sauce stands out for its bold yet balanced flavour.
“We are dedicated to bringing customers a relaxed Louis Vuitton culinary experience – whether in Saint-Tropez or any other destination around the world,” says Chef Donckele. “Maxime and I are excited about the season ahead as we build upon everything that makes this restaurant so unique.”
For those with a sweet tooth, the mid-afternoon dessert offerings reflect Maxime Frédéric’s signature style. Highlights include a Rhubarb Vacherin and a hazelnut meringue with lemon sorbet, both designed to capture the feeling of summer in each bite.
The setting plays a major role in the experience. This year, the interiors are decorated with a floral pattern inspired by the 2025 Women’s Resort Collection. The tables feature the new Louis Vuitton Constellation tableware collection, made from extra-white Limoges porcelain and marked by a geometric version of the iconic Monogram Flowers. Around the space, reinterpreted Objets Nomades pieces, such as the Mini Bell Lamps by Barber & Osgerby, add to the welcoming and stylish atmosphere.
Since 2020, Louis Vuitton has been building its presence in hospitality, treating it as a natural extension of its identity. From full dining experiences to luxury snacking, the goal has remained the same, offering uncompromising quality through every detail. Today, the Louis Vuitton Culinary Community is present in cities such as Paris, London, Milan, New York, Doha, Tokyo, Osaka, and Bangkok, with each café or restaurant guided by members or close collaborators of the community.
The reopening in Saint-Tropez allows the restaurant to deliver a seasonal experience and also play a role in Louis Vuitton’s evolving vision of bringing its style and taste into hospitality.
