In the evolving dialogue between fashion and gastronomy, luxury brands are redefining how they connect with audiences. Beyond runways and ateliers, maisons now create culinary destinations that embody their spirit of refinement and culture. With Seoul as its newest stage, Louis Vuitton invites guests to experience a union of design, flavor, and artistry—an extension of the maison’s heritage, reimagined through the lens of contemporary dining.
Everybody may be getting into fashion, but fashion today is finding its way into food. Global luxury houses are steadily expanding into the culinary world, creating cafés and restaurants that extend their brand identity and deepen customer engagement. Prada Caffè in London, Café Dior in Thailand, and Gucci Osteria in Florence are just a few striking examples.
Most recently, Louis Vuitton unveiled its latest culinary destination, Le Café Louis Vuitton, housed within the iconic Maison Louis Vuitton Seoul and framed by a striking façade envisioned by Frank Gehry. With earlier projects already established in Paris, New York, Tokyo, Milan, and Bangkok, the Seoul opening marks the newest step in the maison’s growing global gastronomic journey.
Architecture Meets Gastronomy
Drawing inspiration from 18th-century Korean architecture, Frank Gehry’s striking design provides a dramatic stage for Maison Louis Vuitton Seoul. Behind the sculptural glass façade, an elegant and immersive atmosphere unfolds, inviting guests into a culinary journey where refinement meets the art of living.
At the heart of the restaurant, a dome-shaped bookshelf displays culinary publications personally selected by Chef Anthony Yoon – who leads the café’s culinary direction – alongside Louis Vuitton’s iconic travel and lifestyle titles. The result is a seamless dialogue between gastronomy and the maison’s timeless, signature aesthetic.
Korean Nuance, French Art de Vivre
More than a dining experience, the menu at Le Café Louis Vuitton unfolds as a dialogue between sweet and savory, weaving Korean-inspired flavors into the maison’s signature creations from Saint-Tropez and Paris.
Among the highlights are beef mandu (dumplings), priced at 48,000 won ($35), a yuzu Caesar salad with Eclipse chicken for 40,000 won, and a pear Charlotte dessert for 29,000 won. Each dish reflects both precision and playfulness, balancing local nuances with global flair.
Tea time invites a more leisurely indulgence. In the afternoon, the café transforms into a setting for refined tea service, where delicate pastries and refreshing drinks create a graceful interlude—a symphony of flavors and textures.
The Masterminds Behind the Menu
At the helm of the kitchen is Chef Anthony Yoon, the newest member of the Louis Vuitton Culinary Community. Drawing on his Korean heritage and international experience, he crafts a menu shaped by cross-cultural dialogue and contemporary sensibility. His vision is further enriched by the mentorship of Chef Arnaud Donckele, renowned for his three Michelin stars, and Pastry Chef Maxime Frédéric, celebrated for his artistry in French patisserie.
