Gaggan Anand will be the chef of Louis Vuitton's first gourmet restaurant in Southeast Asia, featuring a wide menu with more inclusive prices than expected.
The news
For many, Louis Vuitton is synonymous with absolute elegance, two iconic letters to wear. But how many actually know its true story? Tied to a strong entrepreneurial and adventurous spirit, the maison debuted precisely 170 years ago when a young apprentice of trunk maker Monsieur Marecha realized his concept of travel trunks. And indeed, the journey continues briskly today. Remembering and celebrating the very essence of the brand, chef-patron Gaggan Anand, winner of the award for the best Asian restaurant for four consecutive years, has indeed given life to his new high dining format and luxury experience right in the lavish two-story Louis Vuitton store at Gaysorn Amarin in Bangkok.
According to luxurylaunches.com, Gaggan at Louis Vuitton restaurant marks the French brand's first foray into the Southeast Asian dining sector. However, this gastronomic space will not only be a place to eat but also an exhibition gallery and a café, celebrating the history and heritage of Louis Vuitton. At the entrance, a display of historic trunks welcomes guests, while the interior, adorned with Draga & Aurel resin structures, Monogram flower lamps, and fringed curtains, creates a sophisticated and welcoming atmosphere. Ten tables made of Italian marble pave the way for an authentic culinary journey, with dishes that highlight the sweet, sour, salty, and spicy flavors from around the world in a single gastronomic escapade.
One of the most emblematic is undoubtedly the "Yoghurt Explosion," adorned for the occasion with the Louis Vuitton monogram. However, despite the refined atmosphere, the restaurant maintains a relaxed and playful vibe, as demonstrated by the "Lick It Up" dish, which encourages diners to lick the plate to experience it without inhibitions. The restaurant offers an eight-course lunch for around $110 and a 17-course dinner for $220. Gaggan Anand, known for his innovative and bold culinary style, initially expressed doubts about collaborating with a brand so strongly associated with fashion. However, the creative influence of the late artistic director Virgil Abloh later inspired Anand, making him feel part of the LV world through his oversized creations.
In an exclusive interview, the chef stated, "I don't wear high fashion, and I don't look good in elegant suits. But I started buying a lot of LV pieces when Virgil Abloh took over and started making oversized shirts, much more comfortable." With the Louis Vuitton restaurant in Bangkok, Anand not only embraced the challenge but also elevated the gastronomic experience to a new level of depth, offering a culinary journey that perfectly reflects the essence of luxury and adventure, distinctive elements of the Louis Vuitton brand.
