– Le Petit Chef Master Chef –
Exclusively at Park Hyatt Saigon

– Le Petit Chef Master Chef –
Exclusively at Park Hyatt Saigon

 

Park Hyatt Saigon

Immerse in a magical setting of sights, sounds, scents, and tastes with the next chapter of Le Petit Chef, a brand-new edition where you can learn how to be a great chef yourself while following the footsteps of Le Petit Chef in his culinary journey.

Le Petit Chef Around the world

HOW TO BECOME THE WORLD’s GREATEST CHEF?

Prepare yourself to be delightfully immersed into a continuous 3D-projected tale paired with sophisticated themed music, table patterns, props and decorations along each chapter of the new story. In this new 5-course dining show, our tiny clumsy chef from France will be sharing all his knowledge, his top secrets, to make your dishes taste incredible. Diner will also accompany with Le Petit Chef and "cook" their dishes right on the table. 

Using cutting-edge 3D Mapping Technology, diners will be able to follow the smallest chef in the world on his culinary adventures. Guests can choose between two different menus: «Business Class» and «First Class» (premium). Kids and vegetarian/ vegan menus are also available. Kids below 8 years of age are not encouraged to attend.

We follow social distancing guidelines and offer private sessions!

Email: [email protected]  /  Tel.: (+84) 28 3520 2359

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ABOUT LE PETIT CHEF
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BUSINESS CLASS MENU

VND 2,950,000++


Tomato
Heirloom tomato, yellowfin tuna, cashew, basil sorbet

***
Hokkaido scallops
Cauliflower purée, black garlic, port wine, golden raisins
 
***
Roasted chicken breast
Potato purée, spring onions, wild mushroom sauce, red sorrel

***
Iberico pork pluma
Green asparagus, parmesan cheese, Taggiasca olive dressing, amaranth

***
Dessert
Strawberry, lime, basil, white chocolate
 

 


BUSINESS CLASS MENU + Wine Pairing

VND 4,450,000++

Tomato
Heirloom tomato, yellowfin tuna, cashew, basil sorbet
*** Bisol Bel Star Prosecco, Glera – Veneto, Italy ***


Hokkaido scallops
Cauliflower purée, black garlic, port wine, golden raisins
*** Pascal Jolivet "Attitude" – Sauvignon Blanc, Loire Valley, France ***
 

Roasted Chicken Breast
Potato puree, spring onions, wild mushroom sauce, red sorrel
*** Louis Latour "La Chanfleure" Chablis – Chardonnay, Burgundy, France ***
 

Iberico pork pluma
Green asparagus, parmesan cheese, Taggiasca olive dressing, amaranth
*** Les Albizzias – Grenache/ Syrah/ Mourvedre, Cotes du Rhone, Rhone Valley, France ***
 

Dessert
Strawberry, lime, basil, white chocolate
*** Haut Charmes Sauternes – Sauvignon Blanc/ Semillion, Sauternes, Bordeaux, France ***

 


FIRST CLASS MENU

VND 4,290,000++

Tomato
Heirloom tomato, Canadian lobster, cashew, basil sorbet

***

Hokkaido scallops
Imperial caviar, cauliflower purée, black garlic, port wine, golden raisins

***

Roasted Duck Breast
Potato purée, spring onions, wild mushroom sauce, red sorrel

***

Wagyu beef striploin
Green asparagus, parmesan cheese, Taggiasca olive dressing, amaranth

***

Dessert
Strawberry, lime, basil, white chocolate

 


FIRST CLASS MENU + Wine Pairing

VND 6,790,000++

Tomato
Heirloom tomato, Canadian lobster, cashew, basil sorbet
*** Moet & Chandon Imperial Brut NV – Champagne, France ***


Hokkaido scallops
Imperial caviar, cauliflower purée, black garlic, port wine, golden raisins
*** Louis Latour "La Chanfleure" Chablis – Chardonnay, Burgundy, France ***


Roasted Duck Breast
Potato purée, spring onions, wild mushroom sauce, red sorrel
*** Whispering Angel, Rosé - Grenache/ Cinsault, Côtes de Provence, France ***


Wagyu beef striploin
Green asparagus, parmesan cheese, Taggiasca olive dressing, amaranth
*** Chateau Pas de L'ane Saint Emillion Grand Cru – Cabernet Sauvignon/ Merlot, Bordeaux, France ***

Dessert
Strawberry, lime, basil, white chocolate
*** Haut Charmes Sauternes – Sauvignon Blanc/ Semillion, Bordeaux, France ***
 

 


VEGETARIAN MENU

VND 2,290,000++

Tomato
Heirloom tomato, tofu, cashew, basil sorbet

***

Roasted cauliflower
Cauliflower purée, black garlic, port wine, golden raisins

***

Risotto
Black truffle, wild mushroom, parmesan

***

Honey grilled eggplant
Sweetcorn, Taggiasca olive dressing, amaranth

***

Dessert
Strawberry, lime, basil, white chocolate
 

 


KIDS MENU

VND 1,490,000++

Tomato
Heirloom tomato, yellowfin tuna, cashew, basil sorbet

***

Hokkaido scallops
Cauliflower purée, black garlic, port wine, golden raisins

***

Roasted chicken breast
Potato purée, spring onions, wild mushroom sauce, red sorrel

***

Iberico pork pluma
Green asparagus, parmesan cheese, Taggiasca olive dressing, amaranth

***

Dessert
Strawberry, lime, basil, white chocolate

 

 




Business Class Wine Pairing

VND 1,500,000++


* Bisol Bel Star Prosecco, Glera – Veneto, Italy *

***
* Pascal Jolivet "Attitude", Sauvignon Blanc – Loire Valley, France *
 
***
* Louis Latour "Chablis La Chanfleure", Chardonnay – Burgundy, France *
 
***
* Les Albizzias Côtes-du-Rhône, Grenache / Syrah / Mourvedre – Rhone Valley, France *
 
***
* Haut Charmes Sauternes, Sauvignon Blanc / Semillion – Sauternes, Bordeaux, France *
 


First Class Wine Pairing

VND 2,500,000++


* Moet & Chandon Imperial Brut NV – Champagne, France *

***
* Louis Latour "Chablis La Chanfleure", Chardonnay – Burgundy, France *
 
***
* Whispering Angel, Rosé - Grenache/ Cinsault, Côtes de Provence, France *
 
***
* Chateau Pas de l'Ane "Saint-Émilion Grand Cru", Cabernet /Sauvignon / Merlot – Bordeaux, France *
 
***
* Haut Charmes Sauternes, Sauvignon Blanc / Semillion – Sauternes, Bordeaux, France *


Staycation

VND 5,100,000++

 

Le Petit Chef

 

Our Park Hyatt Saigon Staycation package includes:

  • Luxury limousine transfer one way within 6 kms of the hotel 
  • Breakfast for 2 persons at Opera Restaurant 
  • Early check-in 11:00 AM and late check-out 5:00 PM 
  • not available on Dec 24, 25, 30, 31, and Jan 1 

This Staycation Package does not include the 'Le Petit Chef 3' Show.
 

 


🎂 Celebration Cake (small)

VND 160,000++

 

 


Le Petit Chef is just 6 cm tall, and he will not grow any bigger. According to legend, he was born in April 2015 in Marseille, France. Enjoy an unforgettable experience with delightful dining and entertainment. By using a profound artistic knowledge, and combining it with the latest technology, his "parents" - the art directors of Skullmapping - tell stories with stunning bespoke visuals, such as “Le Petit Chef”. The technology they use is called 3D Projection Mapping. Promised! It will capture your imagination :)

Le Petit Chef

The show is paired with themed music, props, and an exquisite menu. A miniature chef to life on your dinner table, all through the magic of visual mapping. By mapping your dining table and the objects on it (e.g. your plates and cutlery), we are able to project a virtual story onto the tabletop. The 3D effect is often thought of as a hologram or a 3D projection. In fact the use of special optical techniques, length distortions from the right angle to produce the effect or illusion of 3D.

Park Hyatt Saigon

Địa chỉ: Số 2 Công Trường Lam Sơn, Quận 1, Thành phố Hồ Chí Minh (Sài Gòn), Việt Nam
Điện thoại: (+84) 28 3520 2359
Email: [email protected]

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