QATAR. Louis Vuitton has dubbed the newly opened Louis Vuitton Lounge by Yannick Alléno at Hamad International Airport (HIA) an alignment with the house’s travel heritage while bolstering its ongoing culinary explorations.
As reported, the restaurant-lounge was opened on 22 May on the top level of the Louis Vuitton duplex in association with Qatar Duty Free. The elegant, expansive space is open to Qatar Airways Gold and Platinum Privilege Club members and Louis Vuitton VIPs.
The new space marks an ongoing collaboration between the three-star Michelin chef and the French Maison.
Designed as a destination for travellers to dine and relax ahead of their departures, the lounge is open 24/7 and accessible from the Al Mourjan Business Lounge – The Garden at the HIA expansion opened last November.
Visitors enter a contemporary, tropical setting bathed in soft light where emblematic Louis Vuitton elements such as stacked trunks are surrounded by lush greenery with atelier oï’s colourful Quetzal bird creations overhead.
Seating arrangements are interspersed with the Maison’s designer edition pieces including India Mahdavi low tables, Paola Lenti high tables and Costela armchairs by Martin Eisler.
Objets Nomades (Louis Vuitton’s collection of travel-inspired furniture and objects made in collaboration with internationally renowned designers) include the Cosmic Table by Raw Edges and Bell Lamps by Edward Barber and Jay Osgerby. Twist glasses by Studio Louis Vuitton stand out as part of the Maison’s art de la table universe.
Yannick Alléno has developed a ‘multilingual’ concept for the restaurant designed to satisfy and delight a wide range of visitors through all times of the day.
The world-renowned chef’s Alléno Paris at the Pavillon Ledoyen and Le 1947 à Cheval Blanc in Courchevel have both received three Michelin stars. In Doha he took a contemporary approach to the expansive menu by proposing specialties that highlight local ingredients, French favourites and international fare, along with dishes that recognise various palettes and dietary needs.
From breakfast through brunch, Parisian viennoiseries and local baked goods are complemented by hot sandwiches and eggs, smoked fish platters, caviar and indulgent pastries.
At all hours, visitors can choose from lighter fare or starters and mains that represent Alléno’s cuisine, such as langoustine carpaccio with geranium essence, confit lamb shoulder flavoured 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.
“The menu is complex because, above all, it should please everyone,” Alléno said.
The power of four: Destination Doha assumes a new dimension A Trinity-plus (or quaternity) collaboration if you like – airport, retailer, brand and Chef – is born. |
Extending beyond the retail below, the new lounge underscores Louis Vuitton’s five-store presence in Doha.
“Amidst the airy natural ambiance and artful expressions of flight, the space provides an elevated experience, whether to calm, nourish or recharge those in transit,” the brand said.
Equally, the space offers a new platform for Alléno to bring his culinary expertise to more people – locally and around the world.
“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,” he said. ✈
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining. Please email Kristyn@MoodieDavittReport.com to subscribe.
The company also hosts The Airport Food & Beverage (FAB) + Hospitality Conference & Awards, which will take place on 12-13 September in Bangkok, Thailand after a four-year COVID-driven absence. Notably, FAB’s remit has been extended this year to feature wider airport hospitality services, including hotels and lounges.
For all partnership, speaker, content and other enquiries please contact Jeannie Wong, The Moodie Davitt Report Asia Bureau Chief and Head of Marketing & Events at Jeannie@MoodieDavittReport.com
