Louis Vuitton Reopens Its Michelin-Starred Restaurant in Saint-Tropez
Chef Arnaud Donckele and chef pâtissier Maxime Frédéric are at the helm of the seasonal dining spot.
Since opening its first café in January 2020 atop its store in Osaka, Louis Vuitton has delved into the culinary world. It launched its Saint-Tropez restaurant in the summer of 2022, taking over the terrace at the White 1921 hotel near the maison’s store. Recently awarded a Michelin star, the seasonal restaurant is returning for a third year with an updated menu.
The open-air restaurant offers a sense of tropical chic with white-and-blue interiors, swaths of greenery, and splashes of terra cotta. According to Louis Vuitton, this year the Saint-Tropez setting will feature floral patterns, similar to the motif prevalent in the 2025 women’s resort collection.
Chef Arnaud Donckele and chef pâtissier Maxime Frédéric.
At the helm are chef Arnaud Donckele and chef pâtissier Maxime Frédéric, who make a powerful duo of savoury and sweet expertise. From a family of farmers and delicatessen owners, and the youngest chef in France to earn three Michelin stars at La Vague d’Or in 2013, Donckele specializes in making innovative sauces. At the Louis Vuitton restaurant, he creates dishes such as roasted fowl in a velouté sauce, brill in a sauce prepared with seaweed and citrus, grilled bluetail lobster in a shiso-infused sauce, and ravioli filled with girolle mushrooms.
For those with a sweet tooth, pastry chef Frédéric combines his knowledge of raw materials and dairy culture to create specialties such as rhubarb vacherin and hazelnut meringue, and classics like lemon sorbet.
The menu is divided into international, disruptive, and cultural dishes, all prepared from seasonal and locally sourced ingredients. This is unsurprising, with Frédéric’s strongly rooted beliefs in ethically grown seasonal products and Donckele’s history of forming relationships with local producers.
The restaurant is a part of the Louis Vuitton Culinary Community, which originated through the collaboration between Donckele and Frédéric during their time together at Cheval Blanc Saint-Tropez. With the two chefs as mentors, the community supports local culinary talent around the world.
