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Louis Vuitton explores the culinary realm with its latest gastronomic venture by Yannick Alleno

As the confluence of fashion and food is rising and dominating almost every sphere of the luxury industry, Louis Vuitton collaborates with three-star Michelin chef Yannick Alleno to present its extravagant airport lounge-turned-restaurant.

Louis Vuitton Doha Airport Lounge

Another example of ‘high fashion meets high cuisine’ is the Louis Vuitton Lounge by Yannick Alléno, in association with Qatar Duty Free, at Hamad International Airport, Doha. The French luxury giant first dipped their toes into the culinary world back in 2020 with the first ever Louis Vuitton café in Japan.

This new innovative location, which debuted on May 22, 2023, represents the ongoing collaboration between the three-star Michelin chef and the French maison. The trend is certainly no stranger to other visionary fashion houses like Gucci and Prada.

Louis Vuitton Doha Airport Lounge

Much like what creativity is to food, traveling is to Louis Vuitton, serving as the key source of inspiration as the fashion house moved forward, whether through a magnificent advertising campaign shot in a far-off location or the simple act of one of the head designers taking inspiration from an incredible journey. Hark back to the first Louis Vuitton piece, a simple yet classic trunk reimagined in a more durable and stylish manner, to see why it is not surprising that the brand chose an unvarying airport lounge for its latest venture into the gourmet market.

The idea behind this destination is for travelers to dine and relax ahead of their departures. The lounge-cum-restaurant aligns with Louis Vuitton’s travel heritage while bolstering its ongoing culinary explorations.

Louis Vuitton Doha Airport Lounge

The lounge will be open all the time and is accessible from the Al Mourjan Business lounge to serve exquisite hot dishes, cold pastries, and rich coffees.

The brand’s deep love of travel dominates the interior of the eatery with a tropical setting and signature Louis Vuitton trunks, encircled by lush greenery and colorful Quetzal bird creations overhead. Lavished with designer edition pieces, including India Mahdavi low tables, Paola Lenti high tables, Costela armchairs by Martin Eisler, the entire space is a vibrant feast. Each element intrinsically reflects the spirit of traveling. The Cosmic Table by Raw Edges and Bell Lamps by Edward Barber and Jay Osgerby from Objets Nomades, another travel inspired collection, outshines all the other furniture.

Louis Vuitton Doha Airport Lounge

For the chef, this collaboration offers a new platform to spread his cuisine to more people, both locally and globally. He shares, “Louis Vuitton is a collaborator of the highest quality. They have a modern and precise sense of luxury, an excellence that comes through in every detail.”

The glamorous airport lounge is elevated with Yannick Alléno’s specially developed “multilingual” concept that will satisfy and delight a wide range of visitors. The revered chef, whose Alléno Paris at the Pavillon Ledoyen and Le 1947 at Cheval Blanc in Courchevel both received three Michelin stars, took a contemporary approach to the extensive  menu specialties that highlight local ingredients, French classics, and international cuisine, as well as dishes that recognize different palates and dietary needs.

Louis Vuitton Doha Airport Lounge

The menu offers Parisian viennoiseries and local baked goods complemented by hot sandwiches and eggs, smoked fish platters, caviar and sweet pastries. Visitors can choose from lighter fare or starters and mains that represent Chef Alléno’s inspired cuisine such as langoustine carpaccio with geranium essence, confit lamb shoulder flavored with yuzu, and pilaf rice with dried fruit and spices.

Items can be enjoyed à la carte or experienced as a multi-course tasting menu. Before you dig into the food, marvel at the stunning vibrant twist glasses by Studio Louis Vuitton, a part of the Maison’s art de la table universe.

Louis Vuitton Doha Airport Lounge

“The menu is complex because, above all, it should please everyone,” says Chef Alléno, fittingly.

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