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For the SS24 season, Louis Vuitton is reopening the pop-up restaurant that it sets up temporarily every summer at the White 1921 Hotel in Saint-Tropez, with a redesigned space and a revamped menu.
Located on the French Côte d’Azur, this enclave is just a stone’s throw from the brand’s shop, and is officially renamed this year as ‘Arnaud Donckele & Maxime Frédéric at Louis Vuitton‘; a reference to the culinary talents who run the menu, who took the reins of the restaurant last season to revamp its menu.
Donckele, who is the youngest chef ever to receive three Michelin stars, has based the approach on using local ingredients to create rustic yet creative dishes that reflect the Provençal region in which the restaurant is located. Menu options include a classic tomato trolley, prawns served with a verveine-scented sorbet and a roast chicken with herb vegetables and potato mousseline.
Frédéric, meanwhile, has masterfully reimagined a series of timeless French desserts such as a raspberry pavlova or an iced vacherin tart to complete the trendy dining experience.
In addition to the menu, the restaurant renews its aesthetics and design every year. For this edition, the blue tones of last season are replaced by orange -inspired by the tone of the LV By the Pool Resort collection- which dresses the seats, decoration and tableware. All sealed by the iconic LV monogram, along with floral details that wink at the brand’s identity.
