Louis Vuitton’s culinary ambitions are going global, and fashion’s elite chefs are leading the charge.
Since opening its first branded café and restaurant in 2020 at its flagship boutique in Osaka, Japan, Louis Vuitton has swiftly expanded its culinary presence worldwide, further solidifying its broader ambition to position itself as a cultural heavyweight beyond fashion.
Guiding this sophisticated operation are acclaimed chefs Arnaud Donckele and Maxime Frédéric, whose combined culinary expertise has already shaped Louis Vuitton’s dining experiences from Paris and Milan to Doha and Bangkok. One standout venue is the seasonal restaurant at Saint-Tropez’s White 1921 Hotel, celebrated for dishes such as Wagyu beef in aromatic bouillon and grilled bluetail lobster with shiso-infused sauce, which underscore the chefs’ innovative and meticulous approach.
Attention to design detail also extends beyond the plate. Each restaurant features the Constellation collection tableware, crafted in Limoges porcelain, complemented by atmospheric lighting from designers Edward Barber and Jay Osgerby. As Louis Vuitton continues to expand this elite culinary collective, each new outpost offers an immersive experience rooted in the brand’s signature fusion of luxury, craftsmanship, and contemporary culture.
