Vuitton has reopened its summer restaurant in Saint-Tropez, underlining the luxury label’s increasing investment in culinary experiences.

Located at the plush White 1921 Hotel near the House’s historical store, the restaurant reopens today with an updated menu served on the latest colorful Louis Vuitton tableware collection.

Last year, Vuitton’s Saint-Tropez restaurant was awarded a Michelin star, thanks to its updated Mediterranean fare—from marbled tomatoes and ravioli filled with girolles to roasted fowl with a fine velouté or brill meunière prepared with seaweed and citrus.

The reopening also marks this summer’s return of hyper-mediatic chefs Arnaud Donckele and Maxime Frédéric to Vuitton in Saint-Tropez. Donckele and Frédéric first connected with Vuitton’s parent company, LVMH, at the conglomerate’s five-star hotel in the French capital, Cheval Blanc Paris—most notably at Plénitude, the hotel’s three-star restaurant.

In Saint-Tropez, Vuitton’s restaurant is situated on the famed Place des Lices, site of the resort port’s renowned Provençal market each Tuesday and Saturday.

Beyond Saint-Tropez, Donckele and Frédéric play leading roles in developing the Louis Vuitton Culinary Community, mentoring emerging local talents around the world who, as Members, contribute to the Louis Vuitton luxury snacking vision.

Vuitton now boasts eateries in Milan, Tokyo, Osaka and Bangkok, each overseen by chefs within the Culinary Community. Vuitton cafés have also sprung up in Paris, New York, Bangkok, Japan, Chengdu and soon in Shanghai and Seoul. In effect, the Saint-Tropez restaurant is designed to trumpet Vuitton’s longer-term vision of extending the House’s concept of excellence and savoir-faire to hospitality around the world.

“We are dedicated to bringing customers a relaxed Louis Vuitton culinary experience—whether in Saint-Tropez or any other destination around the world,” said Donckele.

Added Frédéric, “The Culinary Community allows us to align the Louis Vuitton hospitality offering while still encouraging the chefs to flourish according to their own skills and creativity.”

The Saint-Tropez space blends a bright floral pattern similar to a motif seen in LV’s 2025 Women’s Resort collection, designed in a geometric pattern that reinterprets the Monogram Flowers and made in extra-white Limoges porcelain. The ambiance is enhanced with reinterpreted Objets Nomades pieces such as the Mini Bell Lamps designed by Barber & Osgerby and Zanellato/Bortotto’s lamps enclosed within interwoven leather.

Mixing seasonal and regionally sourced ingredients, the menu merges Mediterranean, French and global cuisines—from Wagyu beef in an aromatic bouillon to grilled bluetail lobster with a shiso-infused sauce to sole amidst locally grown herbs and flowers.

May the dining begin.