He's the smallest chef in the world and while he exists in a virtual world doesn't mean his creation cannot be savoured and tasted.
If there's one thing uniquely entertaining about the whole concept of Le Petit Chef, it is that it combines theatrics, entertainment and memorable dining in one.
Different media houses and select guests in Oman were treated to a first look and experience of the Le Petit Chef currently taking over at the Turkuaz restaurant in Al Bustan Palace — A Ritz-Carlton Hotel.
In the lobby, the glimmering chandeliers of the palace were a fitting welcoming committee to Turkuaz's strategically placed tables inside the restaurant's beautiful interior.
The Chef is about 6cm long but his cut-outs were the size of an 8-year-old kid. His photos are everywhere — from the photo wall outside the restaurant to select spots inside where one can either lounge on a chair or have photos taken on an especially customized Insta-wall platform.
A viral sensation
Le Petit Chef is but the size of your thumb and one thing is clear, he is proudly French. The concept of Le Petit Chef was hatched out in 2010 and upon his launching, he became a viral sensation crossing over to dozens of countries around the world including London and Dubai the years after.
He has visited Oman once but only for a limited period and the current partnership with Al Bustan Palace means that the chef is staying in the country at least until January of 2023 — enough time for a lot of people to check it out and understand what the whole concept is all about.
Since its launching, different countries made different customization to the concept. In the past, the chef only offers a four-course meal but in Oman, it offers five.
At the media event, guests were served the Premium package comprised of five courses that cost OMR 55. The first course was an appetizing burrata surrounded by heirloom tomato salad. It was followed by a bouillabaisse soup, an amazing dish that showcased different fresh catches from Oman's sea. A lobster thermidor — one of the most memorable for this writer, was the third course. The beef tenderloin, foie gras with truffle mashed potato, baby carrot, and broccolini with veal jus was served as the fourth course with the dinner wrapping up with an ample serving of golden spiced papaya creme Brulee with pineapple sorbet on top.
Requiring precision
The concept of Le Petit Chef starts with the clear instruction that in his virtual world, Le Petit Chef will prepare a dish. It was like watching a movie only that after the chef complete's his task, the real dish is served on your plate.
The five courses were broken down into five different video projections each with their unique settings. Throughout the meal, the chef is seen battling out a subterranean mammal, an aggressive squid, a challenging lobster, an annoying bee and eventually a fire-breathing dragon. These videos are accompanied by their unique mood, music and details.
The preparation was exhausting and while guests do not see the effort behind the scene it was easy to understand the precision that was needed to pull it off.
As guests watch the virtual chef prepare the food, real-life chefs were getting down to work to make the dishes come to life. This means that if the Little Chef completes the dish in 10 minutes, the actual chef should have the real dishes ready within that period.
Even the guests are given a certain time to complete each dish before moving to the next one. Overall, the dinner, with all its complexities, can last up to two hours.
How's the food?
It is apparent to everyone who has tried Le Petit Chef that the primary thing about the whole concept is entertainment. And without a doubt, the initial look has been a fun, entertaining one.
Some people are eager to know whether the food was worth it as there had been initial reviews that the food served is just so-so and nothing memorable.
For purpose of clarity, there is food that can be an acquired taste. For people who might have trouble understanding some European dishes, then it is understandable why the food is something that they can't enjoy.
For the media launching, the majority of the attendees are in agreement that the lobster thermidor was exceptional with Omani food influencers calling it something that will connect with Arabian and Omani tastes.
The burrata was an instant favourite for this writer and the accompanying salad elevated the dish even better. For the fourth course, the portion of the steak is definitely one that put into consideration what foodies in Oman are looking for — big and filling. But it was the beautifully done foie gras that has me hooked. If you love seafood, the bouillabaisse rightfully combined some fresh ingredients captured from the Oman sea and they merge perfectly well. As I am not a fan of creme brulee, I was thankful for the sorbet that was also a good pallet cleanser coming in the end.
Overall, it was a great dining experience, and with the touches of Ritz-Carlton and Al Bustan Palace, the seamlessness and flawlessness of the experience will definitely get better by the time that you go check it out for dining. It is an amazing addition to Oman's dining scene that definitely can use a few good, entertaining concepts.
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