Louis Vuitton hires star chef Arnaud Donckele
At White 1921 in Saint Tropez, the menu includes the likes of Tarte Tropézienne with LV Monogram, sushi made with Camargue rice, and their renowned John Dory; as important, however, is their impressive wine cellar.
Hidden between the Vieux Port and the Place des Lices is the Hotel White 1921. After Michelin-starred chef Mory Sacko cooked in the restaurant at the white classicist villa, which opened as a hotel by Louis Vuitton about ten years ago, Arnaud Donckele and pastry chef Maxime Frédéric were hired for this year’s season.
Donckele, head chef of the restaurant La Vague d’Or at the Cheval Blanc St-Tropez, and Frédéric, manager of the Louis Vuitton Café and the Chocolaterie of the LV Dream exhibition in Paris, are not only gastronomic colleagues but also friends. Apart from their common roots in Normandy, they have long shared a common vision of gastronomy that focuses on taste, simplicity and authenticity.
“Like the artisans who demonstrate their skills in the Maison’s workshops, Arnaud Donckele and Maxime Frédéric are committed to celebrating traditional craftsmanship, both in the kitchen and in the restaurant,” reads a statement from Louis Vuitton.
AUTHENTIC CULINARY JOURNEY
Culinary temptations await as early as 3pm: sweet snacks are served, ranging from desserts to pralines and of course the Tarte Tropézienne, the famous delicate brioche with orange blossom flavour and a crispy coating with the Maison’s monogram, which contrasts with the pleasant coolness of a sorbet ice cream scoop.
In the evening, the culinary journey continues with a modern menu consisting exclusively of regional ingredients. For example, there is sushi prepared with Camargue rice, accompanied by a ceviche of sea bream, St Peter’s fish and other delights from sustainable fisheries that are locally sourced. Whether it's mackerel, sardines and Genoese prawns, or artichokes, aubergines, hazelnuts and beefsteak tomatoes grown by Provençal gardeners, and harvested the same morning, the preparation is simple and precise to bring out the natural flavours of the ingredients. The entire region – both land and sea – is at the heart of these culinary creations.
The cellar is also worth a look, containing a large selection from the LVMH group with rarities such as Moët & Chandon Champagne vintage 1921, and valuables from Ruinart, Dom Pérignon and Veuve Clicquot.
AN OASIS IN WHITE AND BLUE
The design of the interior is – how could it be otherwise – inspired by the aesthetics of the world of Louis Vuitton, and picks up on the blue and white tile pattern of the new resort collection, By The Pool. This pattern is echoed in various elements, from the tableware to the upholstery at the bar in the garden. The Maison relies on natural materials such as stone, wood and ceramics, which are intended to emphasise the brand’s values in terms of its connection with nature. In addition, isolated elements from the Objets Nomades collection shine through.
