Located within the historic Guangdong Hall at Taikoo Li Chengdu, The Hall by Louis Vuitton, the Maison’s first restaurant in China and recipient of one MICHELIN Star in both 2025 and 2026, introduces its latest seasonal menus under newly appointed Executive Chef Pier Davide Maiuri. Born near Rome, Maiuri brings international experience from acclaimed kitchens including Gaggan in Bangkok, L’Effervescence in Tokyo and Alinea in Chicago. His contemporary European cooking combines Italian traditions and French techniques with ingredients and culinary influences from Sichuan and across China.
Guests can explore the eight-course Le Voyage (RMB 1,988) and five-course Les Classiques (RMB 1,488) tasting menus, alongside à la carte offerings. Highlights include Fusilloni with Chickpeas, Sea Urchin and Smoked Eel, inspired by Roman pasta e ceci; Scampi with Thai Green Curry, Celtuce and Ice Plant; and “Sichuan Liangfen” with Snow Crab, a contemporary interpretation of the local speciality. The Hall also offers Tea Time “Gourmand” (RMB 1,188 for two), complemented by luxury snacks such as Monogram Waffle with Sichuan Oscietra Caviar and Monogram Baozi with Yunnan Morel Mushrooms. An extensive wine collection featuring European estates and Chinese producers, together with signature cocktails and alcohol-free creations, completes the experience.