Louis Vuitton has turned over the helm of its Saint Tropez restaurant at the White 1921 Hotel to Michelin-starred chef Arnaud Donckele and pastry chef Maxime Frédéric. With a streamlined menu, the duo explores the flavors and summer lifestyle of the Riviera with a relaxed, welcoming and elegant spirit.
At the same time close professional colleagues and good friends, the two culinary talents share not only their Normandy roots, but also a vision of gastronomy centered on flavors, simplicity and authenticity. They are committed to sourcing high-quality seasonal ingredients from local producers and value artisanal excellence and exceptional raw materials, both of which figure at the heart of Louis Vuitton’s DNA.
This delectable summer offering from the two chefs is a true gourmet journey that springs from the local terroir. The menu of Mediterranean flavors is presented with a relaxed, welcoming and elegant spirit in a décor inspired by the world of Louis Vuitton – including the blue-and-white tile pattern featured in the Maison’s new “By The Pool” resort collection. Starting at 3 pm, guests can enjoy a sweet snack ranging from chocolate bars to a tarte tropézienne, refreshing sorbets or the Dolce Vita ice cream selection.
The culinary journey continues at dinner with an exploration of pure tastes and sun-drenched textures from the Mediterranean basin, including truffle-stuffed Italian pasta, shrimp tartar and Moroccan-spiced lamb chops. The streamlined menu celebrates the finest products from the entire region (Camargue rice, fish from small, local and ecofriendly fishing and vegetables grown by Provençal market gardeners).
Discover the ‘Arnaud Donckele & Maxime Frédéric at Louis Vuitton’ experience at the Hotel White 1921 in Saint-Tropez. Reservations can be made via the Louis Vuitton website.