And, for its latest iteration, the restaurant comes with a new accolade: a freshly awarded Michelin star, revealed in the 2025 guide. Armed with one of the highest culinary awards in the world, Arnaud Donckele & Maxime Frédéric at Louis Vuitton continues to showcase the multi-faceted identity of the LV world.
Part of the international Louis Vuitton Culinary Community, which was founded in 2020, the restaurant acts as the culinary embodiment of the esteemed French fashion house and finds its home inside the elegant White 1921 Saint-Tropez hotel.
Chef
Born into Normandy’s farming community, chef Arnaud Donckele has long been involved in the culinary fold. Classically trained, he has experience working under some of France’s finest culinary minds, including Alain Ducasse at Le Louis XV and Plaza Athenee, and Lasserre under Jean-Louis Nomicos.
In 2004, he took the head chef role at Cheval Blanc Saint Tropez (then known as La Résidence de la Pinède), leading the kitchens of the celebrated La Vague d’Or restaurant. In 2010, the restaurant received two Michelin stars; in 2013, a third star was duly awarded.
In 2019, Donckele brought Maxime Frédéric into the Cheval Blanc fold, bringing with him experience as sous chef to pastry wizard Cedric Grolet and as pastry chef at George V. Frédéric reimagined the hotel’s entire pastry offering, and as a result was brought on to support Donckele’s new venture with Louis Vuitton.
The two chefs have become long-term collaborators – not just on their namesake Louis Vuitton restaurant, but also as mentors to young chefs as part of the Louis Vuitton Culinary Community.
Arnaud Donckele & Maxime Frédéric at Louis Vuitton’s menu follows three core pillars: international dishes, disruptive dishes and cultural dishes, coming together to invoke a sense of travel via fine dining.
The main focus is on French and Mediterranean flavors, but international influence creeps through – all through a lens of regional ingredients.
Rich Wagyu beef is wrapped up in an aromatic bouillon sauce, while grilled bluetail lobster is enlivened with shiso. Those with a sweet tooth will leave happy too: chef Frédéric’s sweet dishes include indulgent hazelnut meringue and fresh lemon sorbet.
Interiors
This is an LV-branded restaurant, so style comes as a given. Evoking a distinct sense of seaside chic, the alfresco dining area is decked in shades of white and blue, with lush greenery and flashes of terracotta orange.
Subtle but definite nods to Louis Vuitton branding hide at every corner, from the trunk-style side table units and the geometric floral reminiscent of the LV monogram, to the Constellation Collection tableware.
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