As summer 2025 approaches, Louis Vuitton reopens its acclaimed restaurant in Saint-Tropez, emphasizing its dedication to culinary artistry through seasonal menus and luxurious tableware. This venue, situated in the White 1921 Hotel, is part of the Louis Vuitton Culinary Community, which promotes global gastronomic innovation led by chefs Arnaud Donckele and Maxime Frédéric. Since its inception, the restaurant has represented the brand's evolution in hospitality, merging fashion, food, and culture while allowing chefs to express their individuality. The reopening highlights Louis Vuitton's commitment to excellence in both artistry and dining experience.
"Saint-Tropez represents where it all began for us. The Culinary Community lets each chef thrive independently while upholding Louis Vuitton's high standards of care, creativity, and innovation."
"We're excited to welcome guests back this season and continue building on everything that makes this experience so extraordinary."
The restaurant marks a continued evolution of the brand's presence in the hospitality world, elevating not only fashion and travel, but also food."
The Culinary Community is a collective of chefs and artisans empowered by Donckele and Frédéric to lead and inspire new gastronomic frontiers globally.
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