Summary
- Louis Vuitton opened the Arnaud Donckele & Maxime Frédéric restaurant in Saint-Tropez for the third consecutive year.
- The restaurant returns with a new award Michelin star.
Arnaud Donckele and Maxime Frédéric in Louis Vuitton The restaurant opened a shop in White 1921 in 1921 Saint-Tropez for the third consecutive year. However, this time, the restaurant in Boogie is back with the newly acquired Michelin star.
Chef Arnaud Donckele and Chef Pâtissier Maxime Frédéric have launched a seasonal menu guided by three pillars: international food, disruptive dishes and cultural meals. The chefs are all from Normandy, and they have a special emphasis on French and Mediterranean cuisine, but the international flavor contributes to the menu’s piece-by-piece mindset. The top rated dishes include Sibei Beef, which is served with experienced soups, as well as grilled blue lobster, grilled blue dragon lobster with shiso fusion sauce.
The Louis Vuitton restaurant offers a variety of nods to the core identity of the giant French core, including suitcase-shaped side tables, monogram-inspired cutlery from the “Art de la Table Collection” collection, and even desserts modeled on the signature shapes and patterns of the label. The Alfresco dining area is filled with white and blue sofas surrounded by lush greenery, decorated with logomanic flowers.
Arnaud Donckele & Maxime Frédéric of Louis Vuitton restaurant is now open in 1921 at the White Hotel in Saint-Tropez, France, and bookings are available on the brand’s website. Check it out in the restaurant in the gallery above.
