Louis Vuitton returns with its star restaurant. It's an iconic place where taste meets style

If you’re planning a summer on the French Riviera, it’s worth booking a table in Saint-Tropez’s most fashionable garden. Louis Vuitton is once again inviting you to a feast – literally – serving haute cuisine in a classy, ​​tasteful and… monogrammed version.

In the heart of Saint-Tropez , in the tranquil courtyard of the White 1921 hotel, the seasonal Louis Vuitton pop-up is back. This is the third year the luxury fashion house has opened a summer restaurant here, but this season there’s more – a first-ever Michelin star and a new menu that flirts with Mediterranean cuisine but isn’t afraid to make global inroads.

Interior of the Louis Vouitton restaurant in St. Stropez/photo: press materials of the White 1921 Hotel

Behind the culinary magic are two masters: Arnaud Donckele, the youngest chef with three Michelin stars , and Maxime Frédéric – a visionary confectioner whose chocolate creations for Louis Vuitton have become a legend. Known for the Parisian Cheval Blanc, they return to Saint-Tropez to enchant the senses once again. Their philosophy? Luxury has taste and... a sense of humor.

This season's menu is a tribute to summer sensuality. Aromatic Wagyu beef broth, marbled tomatoes that melt in your mouth, ravioli with chanterelles, and grilled lobster tail served with a subtle shiso sauce - these are suggestions for those who like culinary discoveries with class. Sweet ending? Rhubarb vacherin, hazelnut meringues, lemon sorbet. Here, even the dessert has a monogram on it.

Main course from the Louis Vouitton restaurant in St. Stropez/photo: press materials of the White 1921 hotel

Everything is served on porcelain from the Constellation collection – delicate, yet decidedly luxurious, created from the highest quality Limoges.

LVrestaurant3.jpg

Atmosphere? Summery, joyful, immersed in colors and flowers inspired by the Resort 2025 collection . Lighting provided by delicate lamps from Edward Barber and Jay Osgerby and fairy-tale lanterns from Zanellato/Bortotto .

This culinary project by Louis Vuitton is not just a seasonal whim. Since its debut in Osaka in 2020, the brand has been consistently expanding its gastronomic map of the world – from London, through New York, to Doha. Everywhere, it focuses on talent, locality and original quality.

“ The Louis Vuitton Culinary Community allows us to develop our hospitality offering while maintaining the individual style of each chef,” says Frédéric. Donckele adds with a smile: “We want our guests to feel at ease, but always in the Louis Vuitton style – whether in Saint-Tropez or anywhere else.”

And you can feel it. Because in this restaurant luxury doesn't scream. It just tastes good.