The summer season is celebrated anew with the reopening of Arnaud Donckele & Maxime Frédéric at Louis Vuitton, a Michelin-starred restaurant located at the White 1921 Hotel in Saint-Tropez. This establishment, which is rooted in the essence of the Louis Vuitton Culinary Community, occupies a prime spot on the iconic Place des Lices. Known for its open-air ambiance, the restaurant earned its Michelin star in 2025, showcasing a vibrant menu that reflects the Mediterranean spirit and the House’s renowned craftsmanship.
Photo Credit: Courtesy of Louis Vuitton
Since its debut in 2020, the Louis Vuitton Culinary Community has evolved hospitality beyond mere service, tapping into the cultural legacy of the House. This initiative is enriched by the expertise of three-Michelin-star chef Arnaud Donckele and pastry expert Maxime Frédéric. “Our aim is to present customers with an enjoyable Louis Vuitton culinary experience,” states Donckele, emphasizing the importance of innovation. Frédéric comments, “The Culinary Community is designed to harmonize our hospitality while allowing chefs to excel based on their individual talents.” This vision, which began at Cheval Blanc Saint-Tropez, has expanded internationally to Louis Vuitton Cafés located in cities such as Paris, London, New York, Milan, Doha, Tokyo, Osaka, and Bangkok—all of which are guided by Culinary Community members.
Situated in a historic courtyard that once served the village’s medical practitioners, the Saint-Tropez restaurant presents a menu framed around three core concepts: international, disruptive, and cultural dishes. Local ingredient sourcing ensures the spotlight shines on items such as silky marbled tomatoes, girolle-filled ravioli, and Wagyu beef served in a fragrant bouillon reminiscent of pot-au-feu. Dishes like the grilled bluetail lobster enhanced with a shiso-infused sauce and sole accented by local herbs echo the dynamic flavors of the Mediterranean while maintaining the precision characteristic of Louis Vuitton craftsmanship.
Photo Credit: Courtesy of Louis Vuitton
The desserts by Maxime Frédéric are highlights of the afternoon offerings. Delicacies like the Rhubarb Vacherin paired with hazelnut meringue and lemon sorbet invite leisurely enjoyment beneath the shade of a towering umbrella pine.
Photo Credit: Courtesy of Louis Vuitton
The decor resonates with the culinary artistry, showcasing a bright floral motif that reflects the 2025 Women’s Resort Collection. The Constellation tableware, made from pristine Limoges porcelain adorned with reimagined Monogram Flowers, enhances the dining experience. Elements like rattan furnishings, macramé touches, and innovative Objets Nomades—including Barber & Osgerby’s Mini Bell Lamps—contribute to an ethereal environment that fuses 1970s nostalgia with contemporary Louis Vuitton aesthetics.
Photo Credit: Courtesy of Louis Vuitton
The Michelin star awarded in 2025 reflects the culinary skills of Donckele and Frédéric, which were cultivated at Cheval Blanc’s esteemed La Vague d’Or. Donckele, a three-star chef, and Frédéric, who redefined pastry techniques, infuse their Normandy heritage into the menu, blending sophistication with a welcoming touch. Social media discussions on X highlight the memorable dining experience, celebrating the chic yet relaxed atmosphere and notable dishes such as truffle-stuffed zitone and peach-marigold ice cream.
Photo Credit: Courtesy of Louis Vuitton
Arnaud Donckele & Maxime Frédéric at Louis Vuitton, open from May 1 to September 30, 2025, invites guests to delve into a sensory experience where gastronomy, artistic craftsmanship, and the timeless charm of Saint-Tropez come together.
