Louis Vuitton Reinstates Seasonal Dining Establishment at the White 1921 Hotel in Saint-Tropez
- Chloe Harrison
- May 28, 2024
- 2 min read
Renowned chef Arnaud Donckele and pastry chef Maxime Frédéric present a new menu.
Louis Vuitton has resumed operations at its seasonal restaurant in Saint-Tropez, France. Located along the coast between the harborfront Vieux Port and the Place des Lices public square, the restaurant is in close proximity to the brand's store, situated within the White 1921 Hotel.
The restaurant is officially named “Arnaud Donckele & Maxime Frédéric at Louis Vuitton,” after the chef and pâtissier responsible for its menu. Both originating from Normandy, Donckele and Frédéric assumed control of the restaurant last season to fundamentally revamp its menu.
Donckele, the youngest chef ever to receive three Michelin stars, aimed to utilize local ingredients to create meals that are both rustic and innovative, embodying the essence of the Provençal region surrounding Saint-Tropez. The menu included a typical tomato cart, prawns accompanied with verveine-scented sorbet, and roast chicken with herbed vegetables and potato mousseline, a luxurious variation of mashed potatoes.
Frédéric, in the interim, employs his skills to reinterpret classic French confections, such as raspberry pavlova and an ice cream cake crafted with vacherin, a variety of cow's milk cheese.
The restaurant has undergone its annual renovation, in addition to updating the menu. Replacing the blue tones of the previous season, orange – particularly the hue from the LV By the Pool Resort line – is prominently featured in the seating, decor, and dinnerware. The unique LV monogram adorns the area, complemented by floral and coral accents that pay homage to the French Riviera.
Arnaud Donckele and Maxime Frédéric at Louis Vuitton, 29 Rue François Sibilli, White 1921 Hôtel, Saint-Tropez, France 83990
Comentarios