Fashion, luxury snacking and casual fine dining at Louis Vuitton in Milan

The new Louis Vuitton flagship store in Via Montenapoleone pays homage to the most authentic soul of Milan, its artisan tradition and Lombard architectural heritage. In years of presence in the capital of Italian fashion, the Maison has been able to combine the elegance of French savoir-faire with the refinement of local craftsmanship, in a combination that has generated a creative force capable of inspiring the world of luxury. The recent renovation of the spaces in Via Montenapoleone reflects this deep bond between Louis Vuitton and Italy, a relationship that is renewed today also through the collaboration with the Cerea family. This partnership translates into a new gastronomic proposal in the heart of the fashion district. The architectural project, designed by Peter Marino, harmoniously integrates fashion, accessories, table art, a café and a restaurant.

Da Vittorio Café Louis Vuitton
A new outpost of Italian haute cuisine comes to life where the central courtyard of Palazzo Taverna once stood. Accessible both from Via Montenapoleone and from inside the store, this space stands out for its unusual elegance for the urban context: it is reminiscent of a villa in the green Brianza. A glass roof transforms the courtyard into a jardin d'hiver, loosely inspired by an image by Cecil Beaton. The floor, made of stones that fade from white to black, reproduces a drawing by Martin Kline. The restored walls have brought to light original arches, enhanced by perspectives that accentuate their depth.

All furniture is made in Lombard artisan workshops, with hand-painted fabrics. Vegetation is an integral part of the experience: light plants such as ferns and ornamental asparagus move at the slightest breath of air, while laurels and royal palms offer privacy and a touch of exoticism. The green terracotta vases are of exclusive design and the entire botanical layout is signed by the Milanese landscape architect Marco Bay.

The culinary proposal, curated by Chicco and Bobo Cerea, is based on a concept of "luxury snacking": generous, simple and light dishes. The interplay between Italian cuisine and French elegance, enhanced by the comparison with chefs such as Arnaud Donckele and Maxime Frédéric, reflects the cultural identity shared by Louis Vuitton. The menu expresses a perfect balance between territory and internationality: ranging from a symbolic toast with three types of tomato, mozzarella and pesto, to a waffle with king crab, carpaccio with wheat flakes, up to a surprising range of eggs: scrambled, poached, salmon and caviar, served with potato mousse and apple compote. The desserts, which have already become iconic, include a vanilla triptych, hazelnut entremets (also in a dark version) and a fruit charlotte with tonka bean. Fresh herbal teas , loose and available all day round, complete the experience.

DaV by Da Vittorio Louis Vuitton
The DaV restaurant, located at the iconic address of Via Bagutta 1, was born in a historic building linked to the culinary memory of the Milanese. The entrance, designed by the famous Portaluppi, introduces a space with a contemporary architectural language, lively and full of character. The atmosphere plays on intense colors, capable of breaking the formality of the street. A work by Katherine Bernhardt depicting the Pink Panther with pizza and Nike gives irony to a sophisticated context. Details such as the chairs by Carlo De Carli, the iroko panels worked as Monogram leather and the starry parquet made from reclaimed wood, make the environment unique. All the elements of the table come from the new Constellation line by Louis Vuitton, in orange and pink shades.

With 44 seats spread over two levels, the restaurant promotes a concept of Casual Fine Dining, which invites sharing and discovery. The appetizers, served in the center of the table, evoke the conviviality of Venetian bacari. Only Italian dishes, but always with a Vuitton touch: ossobuco with yellow risotto is presented with rice shaped in the shape of a Monogram flower, as well as vegetables and fruit take on iconic shapes. Seasonality is central, as is the quality of raw materials: eggs come from free-range hens, tomatoes vary with the seasons, butter comes from Bergamo's mountain huts (in the province of Bergamo, where Vittorio Cerea and his wife Bruna's first business was born in 1966).

The chefs, led by Edoardo Tizzanini and supported by Davide Galbiati, work under the supervision of Chicco and Bobo Cerea, who approve every change to the menu. The reception in the room is taken care of by Luigi Valentini, spokesman for the hospitality of the Cerea family. Here, Italian warmth meets the timeless elegance of Louis Vuitton, resulting in a dining experience that goes far beyond the traditional restaurant concept.

Curated by Nicole Villa

Avion Luxury Magazine

Text source and photos: Da Vittorio Press

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