The café reopens this summer to offer a unique Mediterranean feast under the direction of Donckele and pastry chef Maxime Frédéric.

This summer, Louis Vuitton celebrated the reopening of its Saint-Tropez restaurant at the Hotel White 1921 by Arnauld Donckele, the youngest chef to be awarded three stars by the Michelin Guide, when he was chef at La Vague d'Or at the Hotel Cheval Blanc St-Tropez.

He also received three Michelin stars just one year after opening Plénitude at the Cheval Blanc Paris. The chef is known for creating dishes that celebrate the flavors of France.

Maxime Frédéric is the executive chef at Café Louis Vuitton. Both share an approach to gastronomy based on the use of seasonal ingredients and local producers. A cooking style that combines tradition, technique and creativity.

Some of the main dishes: Shrimp tartare and Moroccan spiced lamb chops; artichoke, eggplant and sea bream ceviche. Desserts: orange blossom flavored brioche with a crunchy layer bearing the KV monogram; or a Dolce Vita cup that combines the flavors of three ice creams.

In addition to enjoying the flavors of the French Riviera, guests will also experience the LV By The Pool summer collection.

In the summer of 2022, chef Mory Sacko will be at the helm, using materials such as stone, wood and ceramics to add seasonal touches.