Since 2020, the culinary establishment nestled within the White 1921 hotel has caused a sensation among the jet-setters — thanks to the creative partnership between Chef Jean Imbert and Pharrell Williams. Two years later, Louis Vuitton took over and opened the very first Louis Vuitton restaurant. And now, the gem in the prestigious Place des Lices is helmed by none other than Arnaud Donckele and Maxime Frédéric.

If you are a culinary snob, chances are you have heard about Arnaud Donckele and Maxime Frédéric. One of the greatest chefs in recent years, Donckele has scored a hat-trick barely six months after his reign at the Plénitudeat Cheval Blanc Paris — the second time a chef has accomplished such an incredible feat in the past 30 years. Meanwhile, Maxime Frédéric has struck gold at a mere 33 years of age after being crowned best pastry chef of the year in 2022 by the Gault & Millau guide.

This Autumn, Louis Vuitton is ready to treat its guests with its culinary brilliance curated by the gastronomic marvels. Expect an embarrassment of riches to choose from, from delicate brioche adorned with the iconic Louis Vuitton Monogram motif to sushi served beside a palate-whetting ceviche made of fresh produce from local, eco-friendly fishing to international cuisine that proffers a melting pot of gastronomic experience — truffle-stuffed Italian zitone pasta, finely-flavoured shrimp tartare and Moroccan-spiced lamb chops to name a few.

Palatable delights aside, the décor itself is a draw. Inspired by Louis Vuitton’s “By The Pool” resort collection, the eatery is bedecked in a blue-and-white tile pattern, a recurring motif on tableware and furniture. Further instilling summer aesthetic are pieces from the Objets Nomades collection, including the Zanellato/Bortotto Lanterns and the Origami Flowers by atelier oï.