Louis Vuitton is a brand synonymous with style, travel, and luxury. With the opening of its new restaurant at the White 1921 Hotel in Saint Tropez, the Maison will also be associated with Michelin stars, gastronomic excellence, and new experiences. Summer is here, and luxury seekers are in for a real treat at the LV seasonal restaurant.
Expect all the extravagance from a bar and garden designed by French architect and urban planner Jean-Michel Wiimote and a semi-gastronomic menu by Michelin-starred chef Arnaud Donckele and renowned pastry chef Maxime Frédéric.
The magic Louis Vuitton creates on runways and stores will be replicated by the duo with good-quality, locally-sourced produce in the kitchen and on the table. The medley of Mediterranean savors opens its doors at 3 pm, with options like chocolate bars and tarte tropézienne on offer.
Holidays will be augmented with the renowned soft brioche flavored with orange blossom, made even more decadent with the Louis Vuitton Monogram motif on top. Dinner service runs from 7:30 pm to 11 pm, headed by Arnaud Donckele, who champions dishes like sushi made with Camargue rice, John Dory, and other locally sourced fish.
Ingredients like Genoese gamberoni or artichokes, aubergines, hazelnuts, and beefsteak tomatoes are grown by Provençal market gardeners and used fresh to serve the most flavorsome dishes. The restaurant looks like a tiny world of Louis Vuitton with the perceptible blue and white check pattern featured in the new ‘LV By The Pool‘ summer collection.
Materials like stone, wood, and ceramic blend with the natural milieu enhanced only by the striking Objets Nomades collection, including the Zanellato/Bortotto Lanterns and the Origami Flowers by atelier oï. Arnaud Donckele & Maxime Frédéric at Louis Vuitton opened on 1st July at the Hotel White 1921, Place des Lices 83990 Saint-Tropez.
