Just hitting the summer coast of Saint-Tropez, Louis Vuitton unveils a unique culinary experience. Continuing its expansion into luxury hospitality, Louis Vuitton reopens its Michelin-starred restaurant in a much-anticipated return that reflects the brand’s enduring commitment to culture and excellence.
This summer marks the revival of the celebrated collaboration between chef Arnaud Donckele and pastry chef Maxime Frédéric at the iconic Hotel White 192. Together, they usher in a new season of culinary artistry.
More than just a dining destination, Saint-Tropez holds symbolic significance as the birthplace of the Louis Vuitton Culinary Community. Each year, activations here go beyond fleeting experiences; they are crafted with purpose, aiming to immerse guests in lasting moments. This vision not only inspires gastronomic creativity but also nurtures emerging talent across the globe, embodying the House’s core values of innovation.
What to expect? A reimagined and curated offering of international and culturally rooted dishes that celebrate seasonal, locally sourced ingredients. From silky marbled tomatoes to roasted pheasant and turbot with mojardon, each dish becomes a journey in flavour evocative of Louis Vuitton’s goal to transport us through degustation.
