Arnaud Donckele & Maxime Frédéric at Louis Vuitton

Chefs Arnaud Donckele and Maxime Frédéric operate the venue in partnership with Louis Vuitton, a collaboration visible in playful details such as the brand’s monogram worked into the cutting of vegetables. The kitchen holds one Michelin star, and the guide highlights a cuisine of great finesse. The restaurant occupies the courtyard of the former village doctor’s house, now the White 1921 Saint‑Tropez hotel. The operation is seasonal and entirely al fresco, with terrace seating and a hotel‑courtyard ambience. The cuisine is Mediterranean and built on rigorously selected products, chosen with the same rigour as at La Vague d'Or. Plates are at once refined and generous, and dishes are elevated by powerful sauces and concentrated jus, illustrated by preparations of rouget de roche, poutargue and a vegetable rouille au vin d'orange. Desserts are delicate and very fresh. Specialities include rouget de roche, poutargue (bottarga) and a rouille végétale au vin d'orange. Dessert highlights include a peach‑and‑almond frozen coupe scented with tagetes.