Arnaud Donckele and Maxime Frédéric's Michelin-starred restaurant returns to Saint-Tropez with an international menu and a design inspired by the art of travel.

For the third consecutive summer, the restaurant will be located at the White 1921 hotel, just steps from the Louis Vuitton boutique in Saint-Tropez.

This edition marks a new milestone for the project, as it is recognized by the 2025 Michelin Guide with a star. This consolidation of its culinary offering establishes it as a highlight of the season on the French Riviera.

Donckele, a Michelin-starred chef, and Frédéric, a renowned pastry chef, have collaborated on various projects linked to the maison for years. This time, they present a seasonal menu, available throughout the day, that focuses on Mediterranean and Provençal flavors with international influences. Dishes such as blue lobster with shiso sauce or Wagyu beef in aromatic broth exemplify the cultural fusion that defines their cuisine.

The experience is not limited to taste. The restaurant's environment has been carefully designed to reflect the Louis Vuitton aesthetic. Limoges porcelain tableware bearing the iconic monogram, rattan furniture, and handcrafted macramé accents come together to create a setting that is both summery and sophisticated.

Elements from the "Objets Nomades" collection, such as the Bell Lamps by Edward Barber and Jay Osgerby or the Lantern PM by Zanellato/Bortotto, complete the space, which combines art, functionality, and design.

This project is part of Louis Vuitton's expansion into the hospitality industry, which began in 2020 with the opening of its first gastronomic space in Osaka. Since then, the brand has established an international network known as the Louis Vuitton Culinary Community. Chefs from around the world collaborate with Donckele and Frédéric to develop creative culinary creations.

The seasonal installation in Saint-Tropez highlights the brand's commitment to culinary excellence and its ability to reinterpret its DNA — travel, design, and savoir-faire — in new formats.