Le Petit Chef (Invited)

Friday, January 04, 2019 Sharon Halim 0 Comments

Le Petit Chef is the creation of Belgian creative agency Skullmapping. It's a unique virtual reality experience, leads by "The World Tiniest Chef". They use 3D rendering and projection mapping technology to present a feast in a whimsical fashion. It has been a success with foodies all over the world; London, Toronto, Berlin, Dubai, Stockholm,,Nashville, Istanbul, Cologne and very big in China. Hosted on over 30 restaurants, 10.000 guest  ranging from three to six course meal. In Australia, Interactive Dinner has the exclusive rights to Le Petit Chef and they choose Melbourne for it's first city.  Cardigan Place Cellar at Albert Park hosted the intimate 8 people per session event.

I'm a big fan of the Le Petit Chef since I saw their video online years a go. They are in Dubai back then and I never get a chance to chase them cause they move around a lot. Never thought 2018 would be the year that finally it arrived in Melbourne. One of my bucket list checked. I was contacted by Veronica Fil from Mr Harry's Marketing Department to experience Le Petit Chef first hand.

Started with my choice of welcome drink; Yuzu Sake which I love so much and the bartender noticed, he even jokes around with me whether I want to carry the bottle up to the dining room up stairs. Then we start with complimentary bread and butter.

The dining experience starts with the light dim and the journey of Le Petit Chef began. Get your mobile phones ready cause the whole experience is totally Instagrammable but don't forget to enjoy it cause it definitely put a smile on your face. Many on their previous pop ups also bring their children. When the video stops, the meal is presented and light turns on, time to eat. Starters; Porcini mushroom broth poured over a bed of enoki mushrooms, fennel fronds, poached mussels, calamari, octopus, cured kingfish accompanied by 2018 Blind Corner " Blanc", Chenic Blanc/Sauvignon Blanc, Quindalup WA.





The food it’s made by ex-Lรปmรฉ chef Kirra Parsons and it follows the journey of Le Petit Chef. While setting up the whole experience takes 2 months, everything has to be on the exact position otherwise in won't work. Special plates with special heights and many more put into detail. Main; Cape Grim (TAS) grass fed scotch fillet, a stout glaze, hasselback potato, kale, broccolini accompanied by 2017 Ministry of Clouds, Tempranillo/Grenache, McLaren, Vale SA. Mine melts in your mouth nicely but my husband plate lack of fat so there's definitely inconsistency.




While each restaurant is permitted to create their own menu, it must follow the story of the chef as the guideline .The team did mention that they want the dish to have more resemblances with the video, not just somewhat similar ingredients. I do understand that cause I want it that way. They did say it requires more planning in advance and they would make it that way for future events. Another thing I would add is also I expect the food to be more complex in flavours since it is classified as fine dining. Desserts; Caramelized milk parfait rolled in crushed wafer biscuits, fresh strawberries, chocolate glaze accompanied by 2017 Huia, Botrytis Riesling, Marlborough NZ.







Melbourne experience has started since end of November,  running every Wednesday through Sunday with 6pm and 8pm sessions each night. Possibly run until end of February so better be quick and book a session. The price starting at $190, book here.

Score:
Cardigan Pl. Cellars Menu, Reviews, Photos, Location and Info - Zomato



Cardigan Cellars
+6139686 2999
67 Cardigan Pl
Albert Park VIC 3206
http://cardiganplacecellars.org/
http://lepetitchef.com/
https://www.facebook.com/cardiganplacecellars/
https://www.facebook.com/lepetitchefAU/

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