Louis Vuitton’s first restaurant in China, The Hall by Louis Vuitton Chengdu, has introduced its latest seasonal menus under newly appointed Executive Chef Pier Davide Maiuri.
Located within the historic Guangdong Hall at Taikoo Li Chengdu, the restaurant holds one MICHELIN Star in the MICHELIN Guide Chengdu for both 2025 and 2026. Its food centres on contemporary European cooking, but with a deliberate connection to Sichuan ingredients and the wider food culture of Chengdu.
Maiuri, who was appointed Executive Chef in mid-2026 after working with The Hall since 2024, brings a particularly international perspective to that brief. Born in Tivoli near Rome, his career has taken him through Europe, North America, Asia and Australia, including time at Gaggan in Bangkok, L’Effervescence in Tokyo and Alinea in Chicago.
Before moving to China, he was Executive Chef at Luna Lu in Sydney, which earned a One Hat rating in The Australian Good Food Guide.
At The Hall, those different influences now meet in dishes that move between Italian references, French techniques and ingredients sourced from Sichuan and elsewhere in China.
Two tasting menus lead the new offering
The current dinner programme is built around two tasting menus.
The eight-course Le Voyage is priced at RMB 1,988 per guest, with an optional RMB 988 wine pairing. The shorter five-course Les Classiques costs RMB 1,488 per guest, with its wine pairing priced at RMB 688. An a la carte selection is also available.
Prices are subject to a 10% service charge.
Rather than simply adding Sichuan flavours to otherwise European dishes, several of Maiuri’s creations draw directly from places and dishes that have shaped his career.
The Fusilloni, Chickpeas, Sea Urchin, Smoked Eel, for example, starts with pasta e ceci, the Roman combination of pasta and chickpeas. The chickpea preparation incorporates guanciale, anchovies, olive oil and tomato before being paired with Dalian sea urchin, smoked eel foam, black lime and finger lime.
Another longstanding signature reflects Maiuri’s years in Bangkok. Scampi, Thai Green Curry, Celtuce, Ice Plant combines New Zealand scampi with green curry, coconut water gel and coconut foam. The dish has remained part of The Hall’s repertoire over the years, although its accompanying seasonal ingredients continue to change.
Sichuan ingredients meet European techniques
Sichuan and Chinese produce feature throughout the menu, sometimes in less obvious ways.
The Shio-koji Cuttlefish, Heart of Palm, Pil-Pil, Superior Oscietra Caviar uses caviar from Tianquan County in Sichuan alongside cuttlefish prepared two ways, pickled heart of palm, pil-pil sauce and a Shaoxing drunken chicken foam.
Meanwhile, New Zealand Black Abalone, Shiitake, Black Garlic, Sake Beurre Blanc pairs braised wild abalone with shiitake carpaccio and puree, black garlic and a sake beurre blanc.
Maiuri takes a more direct approach to a familiar Sichuan dish with “Sichuan Liangfen”, Snow Crab. Instead of the mung bean starch jelly traditionally associated with liangfen, chicken consomme is set into a soft jelly-like texture, seasoned with Sichuan chilli sauce and served with snow crab and crab consomme foam.
Elsewhere, Atlantic Brill, Corn, Sea Snails, Wasabi, Vermouth combines fish prepared a la meuniere with white glutinous corn from Yunnan, yellow sweetcorn, sea snails and semolina gnocchi.
For diners who prefer meat, the menu includes Australian Wagyu Beef Tenderloin, Yunnan Porcini, Sauce Perigueux, pairing M5 Rangers Valley beef with Yunnan porcini, lardo di Colonnata, black truffle, foie gras and Perigueux sauce.
The Huzhou Pigeon, Caramelised Shallot, Salsa Verde, Provencal Condiment, Kampot Pepper uses young pigeon from Zhejiang, dry-aged with spices for five days before being cooked whole and finished over the barbecue.
Regional flavours continue into dessert
Desserts follow the same approach of combining European pastry techniques with ingredients from the region.
Green Tea Espuma, White Chocolate Frozen Mousse, Bergamot Cream, White Chocolate Ice Cream is centred around Mengding Ganlu tea from Ya’an in Sichuan, with a bamboo-inspired pattern created using the Chinese diancha tea-whisking technique.
For something fruitier, Nougat Mousse, Nina Queen Sorbet, Shine Muscat Consomme brings together fresh grapes, grape gel and sorbet with a chilled grape consomme.
Afternoon tea gets its own Louis Vuitton treatment
Dinner is not the only way to experience The Hall.
Its afternoon Tea Time “Gourmand” is priced at RMB 1,188 for two people, with Champagne available for an additional RMB 168 per glass.
There is also a separate Luxury Snacks menu featuring recognisable Louis Vuitton motifs and more casual dishes.
Options include a Monogram Waffle with Romesco Cream and Sichuan Oscietra Caviar for RMB 338 and Monogram Baozi with Yunnan Morel Mushrooms, Caramelised Shallots and Hazelnut for RMB 288.
The menu also ventures into less conventional territory with a Chengdu Crab Roll filled with snow crab, Sichuan chilli sauce and peanuts, priced at RMB 388, and Croque Louis with ham, Comte and black truffle at RMB 428.
Even the drinks make room for local flavours. A Sichuan-inspired coffee combines dark chocolate, Sichuan pepper, cacao and milk foam, while Tokyo Iced Matcha provides another East Asian reference. Both are priced at RMB 98.
Chinese wines sit alongside European labels
The wine programme reflects The Hall’s broader approach to marrying international dining traditions with its Chinese setting.
European producers sit alongside an expanding selection of wines from China, including bottles from Yunnan, Xinjiang and Ningxia.
The restaurant’s wider beverage programme also includes four current signature cocktails. Peach Island combines gin, matcha, honey peach and Palo Santo, while the Yuzu Margarita pairs tequila and Pisco with yuzu and shiso.
Summer Breeze mixes rum, absinthe, white creme de cacao and bitter melon, while Berry Wonderland combines gin with raspberry, blackberry and rosemary. Signature and classic cocktails are priced at RMB 108.
Alcohol-free options are available at RMB 88.
Dining inside historic Guangdong Hall
Part of The Hall’s appeal is the contrast between its fashion-house identity and its historical surroundings.
The approximately 320-square-metre restaurant sits within Guangdong Hall, retaining features such as traditional carpentry and timber gates while introducing contemporary curved structures, artworks and pieces from Louis Vuitton’s Objets Nomades collection.
The dining room seats 28 guests, with a separate 28-seat afternoon tea room and private dining spaces for smaller groups.
The Hall welcomes guests aged five and above and operates from Tuesday to Sunday. Tea is served from 2pm to 6pm, followed by dinner from 6pm to 10.30pm.
The Hall by Louis Vuitton
1120b, No. 8 Shamao Street
Jinjiang District, Chengdu, China
Closed on Mondays
Images: The Hall by Louis Vuitton
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