This Novel Dining Concept Will Bring the "Smallest Chef in the World" to Your Plate
Hailing from Belgium, Le Petit Chef is coming to BGC!
(SPOT.ph) We're at a point where we can dine out not just for the practical reason of sating our hunger. Going out to eat is a whole event in itself—and more than the food, aspects like the interiors, your dining companions, and other facets of your environment can also impact your enjoyment of the meal. Some take this idea to the next level by incorporating one-of-a-kind theatrics or forms of presentation—for example, you've got hibachi restaurants where chefs perform various tricks while grilling up meat. One real standout dining experience from Belgium is dubbed Le Petit Chef, where a small animated chef is projected onto your plate and "cooks" your food right in front of you. Soon you'll be able to try that out right here in Manila, as Le Petit Chef will be heading to our side of globe—specifically at Grand Hyatt Manila—very soon!
Also read: 10 Best Tasting Menus in Manila Right Now
Belgium's Le Petit Chef is coming to Manila:
At just six centimeters tall, Le Petit Chef is officially hailed the "Smallest Chef in the World" that comes to life via 3D projection mapping, right onto your plate. You can thank the folks of Belgian company Skullmapping—officially dubbed the chef's "parents"—for making him a reality, and apart from the eye-popping visuals you can expect themed music, props, and of course, great food!
The concept will be heading over to the Veranda Room of Grand Hyatt's The Peak starting March 1, as a recurring series of "shows" that can accommodate 16 people max per session. This happens at dinner time, from Tuesdays to Saturdays with two shows per night—the first being from 6 to 8 p.m. and the second being from 8:30 to 10:30 p.m. Note that you'll have to be at the venue at least 30 minutes before the show.
Prices start at P5,800 for the six-course Classic Menu, which features dishes like the Italian Burrata with tart-sweet accompaniments like pickled radish and 15-year aged balsamic vinegar; the Bouillabaisse with premium seafood like seabass, U.S. scallops, and tiger prawns; the Smoked Chicken Foie Gras Ballotine that's made earthy with mushrooms and tarragon; the Char-grilled Australian Beef Tenderloin with partners that include a potato galette and brandy pepper sauce; a "sweet treat" of Mascarpone Creme Brulee; and the show-stopping finale that is the Homemade Baked Alaska for dessert. The Premium Menu (P6,300) switches up the Australian beef tenderloin for Australian Wagyu beef tenderloin in the steak course, while the First Class Menu (P6,800) also swaps the tiger prawns for lobster tails in the bouillabaisse course if you're in a real #TreatYoSelf kinda mood.
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this strange new world.