The first Louis Vuitton restaurant in China has Italian chef Leonardo Zambrino at the helm. Stints in prestigious kitchens in Asia and Europe have helped shape his vision – sophisticated European cuisine incorporating Sichuan flavour profiles. The five- and eight-course tasting menus feature season-driven dishes such as an ode to mushrooms, presenting Yunnan's mushrooms in ingenious forms, with contrasting textures, flavours and temperatures.