Arnaud Donckele & Maxime Frédéric at Louis Vuitton

Located in the courtyard of a building that once housed the village doctors and is now the White 1921 Saint-Tropez hotel, this seasonal, open-air restaurant is further testament to the talent of the Arnaud Donckele/Maxime Frédéric duo, here in association with the luxury brand, the monogram of which is emblazoned on everything down to the desserts. The ingredients are chosen with the same rigour as at La Vague d'Or, and presented in delicate, generous dishes (red mullet, bottarga, vegetable rouille with orange wine) enhanced by the robust sauces and jus. The delicate desserts – such as peach and almond ice cream, flavoured with marigold – always exude the same freshness.

What makes it distinct

• A Louis Vuitton restaurant in Saint-Tropez: a fashion-house setting with a seasonal dining room at White 1921 on Place des Lices.
• Terrace-only, summer-season energy: open-air service and a Riviera rhythm.
• House-design details at the table: Limoges porcelain from the Constellation tableware collection, with Monogram-flower motifs.

Signature Ingredients

• Rock red mullet: a local Mediterranean favourite, treated with a fine-dining sauce-led approach.
• Bottarga: saline depth, used as a seasoning and lift.
• Orange wine: worked into a vegetable rouille, pushing bitterness and perfume.
• Peach and almond: a clean, summery dessert pairing, often perfumed with tagetes.

A seasonal, open-air restaurant in the courtyard of the White 1921 hotel on Place des Lices, with Mediterranean cooking led by Arnaud Donckele and Maxime Frédéric. The plates lean generous and sunlit, anchored by punchy sauces and concentrated juices, with desserts kept bright and cooling.