This summer, Louis Vuitton hands over its restaurant at the White 1921 Hotel in Saint-Tropez to Michelin-starred chef Arnaud Donckele and pastry chef Maxime Frédéric.
Donckele, who also heads up the restaurant La Vague d’Or at Cheval Blanc St-Tropez, has created a new Mediterranean menu inspired by the local terroir, with fresh produce and sustainably-sourced seafood in the spotlight. The maison’s globe-trotting spirit is also seen in Italian and Moroccan-inspired flavors. Those looking for something sweet are in good hands with Frédéric, whose treats range from chocolate bars to a tarte tropézienne to famous soft brioche flavored with orange blossom.
The restaurant’s decor incorporates the whimsical azure tile pattern seen in Louis Vuitton’s resort collection, with natural accents like wood, stone, and ceramic in keeping with the riviera atmosphere.
