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The luxury brand’s new culinary space -opened on November 15- revolves around a library with shelves that dazzle with more than 600 different references. That collision between culture, fashion and gastronomy stimulates the experience offered by its first U.S. café, installed on the fourth floor of the brand’s Manhattan flagship.
The trendy café, reflecting its current avant-garde direction, features a creative menu curated by local talents Christophe Bellanca and Mary George, and guided by French chefs Arnaud Donckele and Maxime Frederic; who have been collaborating with the house since the opening of Café Louis Vuitton in St. Tropez.
The dining room has an interior design inspired by French design, fused with the Maison’s representative codes and its traveling spirit. It features warm and neutral tones, on which contrast an infinity of books by collaborators such as Stephen Sprouse and Jeff Koons, as well as international creators such as Rem Koolhaas.
A culinary journey through the Maison
The gastronomic proposal of the café, served on fine Limoges porcelain, features some of Maxime Frédéric’s extraordinary pastry creations such as the ‘Noisette Entremet’. Those who want to opt for the savory section will be able to travel through local dishes with Mediterranean and French nods, such as lobster ravioli, truffled eggs ‘á la coque’ made French-style with brioche, filet mignon de boeuf or scallop soufflé.
The dessert menu also represents the brand in essence, with three types of entremets, the multi-layered dessert usually served after the cheese plate in France. Each of the flavors -vanilla, hazelnut and chocolate- is apparently a Louis Vuitton signature.
