The World's smallest chef is now cooking in Manila

THE PEPPER MILL - Pepper Teehankee - The Philippine Star
The World's smallest chef is now cooking in Manila
Grand Hyatt Manila’s executive chef Mark Hagan, director of marketing communications Inah Manalaysay, and general manager Gottfried Bogensperger.
Photos by Pepper Teehankee on a Leica C Digital Camera

I’ve been amused with the videos of this animated dinner that I have been seeing on social media for a while.  Le Petit Chef, the world’s smallest chef all the way from France, is currently serving in over 25 locations worldwide and has finally arrived in Manila!

Le Petit Chef is a unique dining experience exclusive to the Grand Hyatt Manila.  This two-hour, six-course dinner features an animated little chef preparing food for you at your table before your actual plated food is served. It is very amusing to be entertained by this tiny chef as he catches seafood for your bouillabaisse or gathers vegetables for your salad. Even your tablecloth design changes with each course!  You may consider this augmented reality but whatever it is, this experience is entertaining. The animation is projected from the ceiling and a live host makes the evening more delightful!

They have three menus to choose from: Classic, Premium, and First Class. Each set menu consists of an appetizer of Italian burrata with pickled radish, arugula leaves, pink grapefruit, eggplant puree, 15-year aged balsamic vinegar, and extra-virgin olive oil; a second course of bouillabaisse with grilled sea bass, US scallops, tiger prawns, mussels, saffron shellfish broth, croutons, and rouille (a thick Provencale sauce); a third course of Smoked Chicken Foie Gras Ballotine, mushrooms, and tarragon; a main course of Char-grilled Australian Beef Tenderloin with potato galette, broccoli purée, roasted carrots, and sesame seeds with brandy pepper sauce; plus two desserts: Mascarpone Crème Brûlée, berry compote, and rice pudding; and Homemade Baked Alaska with chocolate vanilla ice cream, Italian meringue, and raspberry sauce.

Max Gutierrez, Jessica Gutierrez, Tessa Prieto, Janine Gutierrez, Inah Manalaysay, Diego Gutierrez.

The three menus are basically the same but differ in price because of certain ingredients. The Premium menu is the Classic menu but the beef tenderloin is upgraded to char-grilled wagyu beef tenderloin with a marble scoring of 6++ and the brandy pepper sauce is changed to a brandy truffle sauce.

The First Class menu is the Premium menu upgrading the bouillabaisse by adding lobster and avruga caviar (which is sometimes herring roe or sometimes made with other fish and squid ink but without any fish roe). They have a kids’ menu as well and vegetarian/ pescatarian requests are accommodated.

The immersive dinner is served at The Peak of Grand Hyatt Manila so you can enjoy the breathtaking views of the Metro before or after your dinner.  Le Petit Chef is only available for dinner with a 6 p.m. and an 8 p.m. seating from Tuesdays to Saturdays only. There are only 16 places for each time slot (two tables each for four people and one table for eight people). If you are a group of eight, Grand Hyatt may be able to enclose your table by putting a partition giving some privacy, but your dinner will still start as scheduled, together with the other diners.

Please be considerate. Do go on time because, like a show or a plane ride, they will start or take off without you.  The dinner is a programmed show that will start simultaneously for all 16 diners.  If you arrive late, they will still serve the food you were not served but you’ll miss seeing how the very cute Le Petit Chef prepared your meal!

This is truly a dining experience for all ages that is worth trying out!

Italian burrata.

* * *

Check out https://lepetitchef.com/grand-hyatt-manila where you can also book a reservation. You may also call Grand Hyatt at 88381234. Book now as it is getting full fast!

Follow me on Instagram @pepperteehankee.


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