Louis Vuitton has officially reopened its exclusive seasonal restaurant in Saint-Tropez for the third consecutive year—but this time, with a prestigious new accolade: its first Michelin star.
Set within the elegant White 1921 Hotel, the Arnaud Donckele & Maxime Frédéric at Louis Vuitton restaurant continues to merge haute cuisine with the maison’s signature luxury. Helmed by celebrated chef Arnaud Donckele and master pâtissier Maxime Frédéric, both natives of Normandy, the culinary concept is rooted in French and Mediterranean flavors, layered with global influences that turn each dish into a passport of taste.
This season’s menu follows three imaginative pillars: international cuisine, disruptive innovation, and cultural storytelling. Standout dishes include Wagyu beef in a seasoned broth and grilled blue lobster enhanced by a shiso-infused sauce—each plate crafted with precision and poetic flair.
A Taste of Louis Vuitton
Beyond the cuisine, the restaurant is a full immersion into the world of Louis Vuitton. Guests dine among trunk-inspired tables, Monogram-adorned tableware from the “Art de la Table” collection, and desserts shaped like iconic Vuitton motifs. The open-air space, surrounded by lush greenery and blue-and-white lounge seating, is elegantly styled to reflect the effortless luxury of the French Riviera.
The restaurant doesn’t just serve food—it offers a full sensory experience that blends fine dining with fashion, art with identity, and now, Michelin-level recognition.
Reservations for Arnaud Donckele & Maxime Frédéric at Louis Vuitton are now open via Louis Vuitton’s official website. The location remains a summer-only destination, making it one of the season’s most sought-after culinary experiences in the South of France.
