This summer, Louis Vuitton opened a restaurant at the White 1921 hotel in Saint-Tropez, welcoming Michelin-starred Chef Arnaud Doncker and Chef Pastry Chef Maxime Frédéric.



Chef Arnaud Doncker of La Vague d'Or restaurant at Cheval Blanc Saint-Tropez and Maxime Frédéric, head of the Louis Vuitton Café and Chocolate Shop at the LV DREAM exhibition in Paris, not only worked together in the kitchens of Cheval Blanc Paris, but are also friends. Both hail from Normandy and share a long-standing gastronomic philosophy focused on flavor, simplicity, and authenticity. Donkel and Frédéric are also committed to sourcing the highest quality, seasonal ingredients from local producers, demonstrating an unfailing respect for the expert skills of those who work with fine ingredients, a tradition at the heart of Louis Vuitton. Just as the artisans at the Maison's ateliers demonstrate their mastery, they are committed to celebrating the work of producers in their dining rooms and kitchens.




This summer, the two chefs head south to France's legendary coastal village. Together, they've designed a gourmet journey inspired by local terroir, a place nestled between the Old Port and Place des Lices. The Mediterranean-inspired menu is served in a relaxed atmosphere, warmly welcoming and elegant, reflecting the friendship between the two men and the summer lifestyle Louis Vuitton embodies. Opening at 3 p.m., the shop offers a wide selection of desserts and chocolate bars, as well as sweet treats like the Tarte Tropézienne. This signature brioche, with its soft orange blossom flavor, is presented in a crispy coating beautifully adorned with the Louis Vuitton monogram motif, contrasting with the delightfully cool scoop of sorbet. Meanwhile, the sculpted "Dolce Vita" cups offer three unconventional, "sweet" ice cream flavors.




The journey continues at dinner. A refined menu is created using the finest local ingredients. Sushi made with Camargue rice offers a unique umami flavour that will delight your palate. It is accompanied by ceviche of fish such as red sea bream and John Dory, caught by small-scale, sustainable local fisheries. The spotlight is on the entire region - land and sea - and the ceviche is the star. The spotlight is on the entire region - land and sea - and the ceviche is the star. The spotlight is on the entire region - land and sea - and the ceviche is the star. The spotlight is on mackerel, sardines, calamote shrimp, or artichokes, eggplant, hazelnuts and plump tomatoes, picked that morning and grown by Provençal farmers. Artichokes, eggplant, hazelnuts, and fleshy tomatoes are simply and meticulously prepared and seasoned. These dishes invite you on a truly delightful culinary journey, in keeping with Louis Vuitton's "Essence of Travel." Dishes like Italian Zitone pasta stuffed with truffles, exquisite shrimp tartare, and spicy Moroccan lamb chops are stops on a gustatory exploration, reveling in the pure flavors and textures of the sun-drenched Mediterranean coast.





The restaurant's interior is also inspired by the world of Louis Vuitton, incorporating the blue and white tile pattern seen in the Maison's new resort collection, "LV LV by the Pool." This motif is featured throughout, from the tableware to the comfortable cushions at the garden bar's inviting bar. The generous use of stone, wood and ceramic harmonizes with the natural atmosphere that Louis Vuitton values. Furthermore, items from the Objet Nomade Collection, such as the "Lantern" by Zanellato/Bortotto and "Origami Flowers" by Atelier Oi, as well as "Objet Nomade Flowers," add a touch of elegance to the space.











About Chef Arnaud Doncker
Arnaud Doncker was born on March 29, 1977, in Rouen, in the Seine-Maritime region of northern France. Born to a family of farmers, his parents ran a butcher shop and catering business, this true Norman descendant was drawn to the food industry at an early age, a precocious boy with a love of gastronomy. His childhood memories of the food grown in his family's vegetable garden and farm continue to shape his life as a chef and creative craftsman. After training with some of France's finest chefs, he learned the ropes at Gourmand Prunier in Paris, an experience that opened the door to top restaurants. He worked at Michel Guérard's Pré Eugénie in Eugénie-les-Bains, Alain Ducasse's Le Louis Quenches in Monaco, and Le Plaza Athénée in Paris, before quickly becoming Chef Jean-Louis Nomikos's right-hand man at La Serre, also in Paris. Years of culinary training, honing his skills, achieving high standards, and passionate pursuit of authentic ingredients, have finally led him to distinguish himself and lead the kitchens of Cheval Blanc Saint-Tropez and Cheval Blanc Paris.


About Chef Pastry Chef Maxime Frédéric
This young chef pastry chef from Normandy won the "Pastry Chef & Pastry Chef of the Year" award in the prestigious restaurant guide Gault & Millau 2022. This 32-year-old culinary genius has worked in a number of renowned restaurants and was one of the earliest to shine a spotlight on conscious agriculture. In October 2019, he started as sous chef under Cedric Grolet at Le Meurice. After serving as chef pastry chef at the three-star Michelin restaurant of the luxury hotel George V, he joined Arnaud Doncker's staff at Cheval Blanc Paris, where he had the monumental task of creating the entire sweets menu each season for the hotel's three restaurants: Plénitude, Le Tou Paris and L'Angosteria. His illustrious reputation is built on his knowledge of the perfect ingredients – particularly wheat and flour – that transform pastries and baked goods into truly evocative experiences, every time.