Louis Vuitton's The Hall Unveils a New Seasonal Menu

Not long ago, Louis Vuitton's first restaurant in China, "The Hall", welcomed its new executive chef, Leonardo Zambrino. After immersing himself in the local flavors of Chengdu and fusing them with his culinary expertise, the chef recently introduced a brand new seasonal menu.

Leonardo, raised and born in Italy, has had a passion for cooking since childhood and has received guidance from several world-renowned chefs throughout his culinary journey, with experience spanning Europe and Asia. Before coming to Chengdu, he worked with the Da Vittorio Shanghai culinary team.

Leonardo's diverse background allows him to bring a unique perspective to his culinary creations. With a foundation in Italian and French cuisine, he combines traditional and classic elements with a youthful aesthetic, creating a distinctive culinary style.

During his initial exploration of Chengdu, he delved into the local markets to understand the flavors of Sichuan, seeking interesting local ingredients. He then integrated these ingredients with refined French culinary techniques, resulting in two tasting menus: a five-course menu and an eleven-course menu. In the Mediterranean-style seasonal menu crafted for "The Hall", Leonardo aims to connect with diners through the stories behind his dishes and inspire their imaginations.