BGC eats: Le Petit Chef returns for another season of immersive dining

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The world's smallest chef is back for Manila for another season of Le Petit Chef, an immersive experience that combines fine dining with projection mapping technology.

This one-of-a-kind tabletop spectacle from Belgium, now on its fourth run, is once again hosted by Grand Hyatt Manila in Bonifacio Global City. Instead of continuing the previous season, it presents a new story that centers on a magical cookbook — we won't spoil the rest, but the two-hour show is an entertaining way to remind diners to be careful what they wish for. 

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It's hard not to compare Le Petit Chef with The Magic Table, another projection-mapped offering introduced by Grand Hyatt earlier this year. As to which one is better, it all depends on your preference: the former lets you watch the story unfold on the table as a spectator, while the latter is more interactive with puzzles and props.

BGC eats: The Magic Table at Grand Hyatt Manila serves dinner with a side of tricks

BGC eats: Le Petit Chef comes to Grand Hyatt Manila

Like in previous editions, Grand Hyatt made sure that the meal at Le Petit Chef delivers and keeps up with the vibrant animations. The season 4 menu (priced at P7,500 net per person) starts with the Magical Soup Kettle, a thick Parmesan soup served in a small pot that resembles a cauldron. 

The rest of the ingredients (crispy bacon, ricotta, truffle dust, and a cute little bottle of chive-infused oil) are served on the side, letting you add as much or as little as you like.

Handout  The poached Patagonian toothfish with citrus beurre blanc, textures of pumpkin, edamame, and herbs is a nice break after the rich soup, and is best enjoyed with the Le Petit Chef signature cocktails (particularly Frozen in Time which has vodka, aperol, cranberry, green apple, vermouth, and a Polaroid photo of you as a keepsake). 

Handout  Then it's back to flavor-packed indulgence with the grilled Wagyu tenderloin, served with braised oxtail, spinach, mushroom puree, and port wine jus. And once again, Le Petit Chef lets you play around with dessert as Candyland (vanilla mousse, brown butter financier, raspberry sorbet, gingerbread man, and chocolate soil) comes with a plate of colorful toppings. 

Handout If you're planning to dine with a vegan, there's a special menu (P6,500 net) that includes Coconut Cauliflower Soup, Miso-braised White Cabbage, Char-grilled Portobello Mushroom, and Vegan Brownie. 

A kid's menu (P4,000 net per person) is also available for those aged 12 and below with Parmesan Soup, Atlantic Salmon Katsu, Beef Lasagne, and Vanilla Mousse. Cocktails and mocktails are priced at P675 and P525 each, respectively. 

Le Petit Chef takes place at The Peak of Grand Hyatt Manila, located at 8th Avenue corner 35th Street in Bonifacio Global City, Taguig. To reserve a seat, click here.