Louis Vuitton's first American kitchen sits on the fourth floor of the Fifth Avenue flagship, a library jewel-box of six hundred books built in partnership with Stephen Starr of Le Coucou and Pastis. The concept is "luxury snacking" — French savoir-faire, guided by chefs Arnaud Donckele and Maxime Frédéric, made playful and accessible: truffle eggs à la coque, a croque pressed with white ham and black truffle, scallop soufflé under caviar, and entremets monogrammed in ganache. The cocktails run to champagne and a chocolate Negroni. It is exactly as on-brand as it sounds — fashion and fine dining collapsed into one quatrefoil-stamped experience — and far more fun than a store café has any right to be.