Le Petit Chef is an immersive, multi-sensory dining experience ideal for families with children. I’ve always wanted to bring my boys to experience this in person rather than just through reels and TikTok. Finally, we got to experience it during the best season so far, Season 3: How to Become the World’s Greatest Chef. It was educational, the food was quite good, and the bonding experience was truly memorable. But is it worth it?
ABOUT LE PETIT CHEF
LE PETIT CHEF MANILA
Conceived in 2015 in the cultural heart of Marseille, France, this immersive culinary experience revolutionized dining with its centerpiece, the charming Le Petit Chef. Utilizing 3D projection mapping, it combines captivating flavor narratives with stunning visual theatrics projected onto the tabletop, accompanied by themed music and props to ignite the imagination. An exquisite menu, often aligned with the season’s storyline, enhances the visual feast.
Grand Hyatt Manila, 8th Avenue corner, 35th St, Taguig, Bonifacio Globe City
Dinner Time 6:00pm to 8:00pm 
manila.grand@hyatt.com
(+632) 8838 1234
https://lepetitchef.com/manila
∞ @lepetitchefmanila
For this season, the dining experience has been relocated to the ground floor, with 3D projectors embedded in the ceiling. It now has a larger capacity of 22, featuring tables configured for 4, 6, and 8 guests, with enough space between tables for privacy and to provide performance space for the host.
LE GRAND CHEF MENU PHP 7,500 net per person
LE PETIT CHEF KIDS MENU PHP 4,000 net per person (applicable to kid’s 12 years and below)
Beverage Menu: Wines, Spirits, Beer | Juice, Coffee, Tea
You can choose the kids’ menu, although my 9-year-old, Yugi, appreciated the adult menu more. The kids’ menu should be suitable for the younger children.
The World’s Smallest Chef will guide you through food history, walk you through design inspirations, share the secrets to becoming the best chef, and conclude with an interactive test where you can create your own dessert.
FIRST COURSE
I learned a lot about the history of tomatoes, which originated in Peru and spread to Europe, eventually becoming a staple and popularized in Italian cuisine.
ITALIAN BURRATA
marinated cherry tomato, parmesan crumble basil oil, tomato sorbet
It’s best to taste each component separately first and then combine them to fully appreciate the flavors. The tomato sorbet was refreshingly good, and the burrata had a soft, runny middle that was best enjoyed with a bit of tomato and sorbet.
It is served with bread so you can wipe the sauces off the plate.
SECOND COURSE
The next course is our favorite because it includes a lesson on design philosophies, and the seared salmon was delicious. Each table is served with an artist’s palette, and the food is presented on a plate with splashes of colorful sauces.
PAN-SEARED SCOTTISH SALMON
buttered asparagus, beetroot basil, lemon, pepper emulsions
The salmon is cooked to a juicy medium, with the skin seared to a crisp, imparting smoky flavors. It was enjoyable to eat with a bit of beets, asparagus, and various sauces to choose from.
THIRD COURSE
The third course takes you back to how Le Petit Chef became a chef, sharing the secret ingredient to his success.
Like in Season 1, the chef provides the story of how the chicken roulade is prepared, and you get to enjoy the actual dish. (For perspective, Season 2 focused on the chef’s travel inspirations rather than the creation of the dishes.)
FRENCH CORN-FED CHICKEN ROULADE
porcini mushrooms, trufle mushroom purée, roasted chicken jus
It was satisfying to eat a little bit of chicken, a little bit of mushroom, and bits of chicken skin, although it was the boys’ least favorite dish.
FOURTH COURSE
The main highlight of the meal never fails to impress—a generous portion of steak and a large prawn. You enjoy it while the animated wine bottle, carrots, avocado, and ice cream vibe and sway, adding to the delightful experience
SURF & TURF
Australiao grass-ted beef tenderloin black peppercorn brandy sauce
Grilled king prawn, garlic butter fondant potate, glazed carrot, french beans
Order it medium-cooked to best enjoy the steak, which is served with carrots, beans, steak sauce, and a king prawn. It was served deliciously hot, with everything cooked just right. Sarap nito, making the price worth it. Pair it with a glass of red wine to savor every bite of the steak.
FIFTH COURSE
Yes, the kids (and kids-at-heart) were excited to create their own designs and even got the chance to torch them to their liking. This interactive dessert was a fitting culmination of the experience, providing a satisfying finish.
Before you start with dessert, Le Petit Chef gives a special greeting to birthday celebrants.
LE PETIT CHEF GRAND DESSERT
strawberry shortcake, italian meringue red fruit couls, chocolate pearls fresh strawberries
I loved seeing how everyone was excited about decorating and torching their own mushroom cake dessert and then enjoying it. It was not too sweet, with a good strawberry flavor highlight.
Congratulations to all the little chefs! You graduate with a certificate and a bang!
FINAL THOUGHTS
Yes, it was definitely worth it and a memorable bonding experience with the kids. You get to see who might have the tendency to become a chef while learning a lot during the 5-course meal. It’s best to schedule this for your kid’s or special someone’s birthday celebration.
Unlike in previous seasons, the main dishes here featured high-quality ingredients and were well worth the price, with substantial portions of burrata, seared salmon, and surf & turf steak with a king prawn. The interactive dessert at the end was a fitting climax to the engaging dining experience.
Final tips:
1. You get two chances to win the Le Petit Chef plushies, so listen carefully and raise your hand.
2. The experience starts promptly at 6 PM. Plan to arrive at the Grand Hyatt by 5:30 PM.
3. Plan your family photos during course #2 or course #4 for an interesting table setting and food backdrop.
LE PETIT CHEF MANILAGrand Hyatt Manila, 8th Avenue corner, 35th St, Taguig, Bonifacio Globe City Dinner Time 6:00pm to 8:00pm manila.grand@hyatt.com (+632) 8838 1234 https://lepetitchef.com/manila
∞ @lepetitchefmanila
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights.
P.S. The table for 8 with a TV backdrop is the best table. Don’t forget to take a photo with the TV backdrop and the bookshelves behind you.
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