Arnaud Donckele & Maxime Frédéric at Louis Vuitton.

Located in the courtyard of the White 1921 hotel on the Place des Lices, this seasonal collaboration between chef Arnaud Donckele and pastry chef Maxime Frédéric brings a high-fashion lens to Riviera dining. Housed in a former village doctor's residence, the space transitions from a sun-drenched lunch spot to an afternoon "goûter" destination and finally a refined dinner setting. The aesthetic is defined by Louis Vuitton’s "By The Pool" motifs—rotating through seasonal palettes of blue, orange, and pink—but the focus remains on the plate. Donckele’s savory menu highlights Mediterranean clarity through dishes like truffle-filled pasta and shrimp tartare, while Frédéric’s desserts, including the signature Saint-Tropez tart, anchor the experience. It is a polished, branded project that favors authentic local flavors over kitsch.