Louis Vuitton’s Michelin-Starred Restaurant Returns to Saint-Tropez in Style

For a third dazzling season, the Arnaud Donckele & Maxime Frédéric at Louis Vuitton restaurant returns to the White 1921 Saint-Tropez, bringing haute couture to the plate – just a two-minute stroll from the Maison’s boutique. This summer’s edition arrives with even more sparkle, freshly adorned with a Michelin star in the 2025 guide.

Longtime collaborators and Normandy natives, chef Arnaud Donckele and pâtissier Maxime Frédéric fuse global inspirations into a menu that’s anything but ordinary. Think Mediterranean lightness meets international flair, served with a side of the unexpected. From a grilled blue lobster elevated by shiso-infused sauce to a delicate Wagyu in aromatic bouillon, each dish takes you on a journey – an edible expression of Louis Vuitton’s Art of Travel.

Served at lunch, tea time, or dinner, the experience unfolds in a breezy, sun-kissed setting. Natural macramé details, rattan furniture, and Louis Vuitton’s ‘Art de la Table’ collection – the crockery, crafted from fine Limoges porcelain and adorned with takes on Louis Vuitton’s signature Monogram Flower, similar to the designs featured throughout the 2025 Women’s Resort Collection – set a scene that’s as elegant as the food itself.

Inside, design aficionados will spot the Maison’s Objets Nomades: Edward Barber & Jay Osgerby’s glowing ‘Bell Lamps’ and Zanellato/Bortotto’s woven-leather lanterns, fresh from their Milan Design Week debut.

Since Louis Vuitton’s hospitality foray in 2020, its Culinary Community has become a global network of artistry and flavour, guided by Donckele and Frédéric. As Frédéric puts it, “We align with Louis Vuitton’s spirit while giving chefs room to shine.”

At White 1921 this season, they do just that: bon voyage – and bon appétit.