REVIEW: LE PETIT CHEF
By TATTON & THOMPSON
As part of our range of dining experiences, for the past few weeks TT Liquor has been playing host to Dinner Time Story’s Le Petit Chef, collaborating with the virtual virtuoso to create an unforgettable bespoke food and drinks menu.
Utilising cutting-edge 3D mapping technology and advanced storytelling techniques, guests have been guided on an immersive and multi-sensory journey down the Silk Road – following in the fabled footsteps of legendary adventurer Marco Polo from the port of Marseilles, through the deserts of Arabia, the plains of India, the peaks of the Himalayas, and ending up in China.
Attendees were invited through the doors of our specialist liquor store on Kingsland Road and guided upstairs to our versatile West Wing dining space, which was decked out for the occasion with a extensive banqueting table. It was also rigged wall-to-wall with specialised projectors and hi-tech place mats, both of which together are tasked with bringing the magic of the evening to life on attendees’ plates.
What followed was a uniquely innovative dining experience. Each of the six courses of the two-hour sitting are expertly choreographed, with each guest being provided for by their very own miniature personal chef, who is constantly busy taking diners along on his immersive culinary adventure.
Nadine Beshir, producer at Dinner Time Story, said: “The mood, music, table, patterns, props and decorations all change with the chapters of the story to immerse the diner into one continuous 3D projected tale. As most of our guests said: it cannot be explained, you must try it!”
Although it is tempting to believe that this is just a tech-heavy gimmick, the 3D projection didn’t relegate the food to the position of mere sideshow – the thought and care that went into planning and carrying out the ambitious menu was evident on guests’ plates.
In line with the distinct flavours of the regions featured in Marco Polo’s journey, there were seared scallops and red mullet from Western France, a trio of smoked aubergine caviar, Lamb tagine croquette, and chicken kebbeh from the Middle East; butter chicken and a mind-boggling cauliflower panna cotta from India; caramelised honey and ginger duck breast from China; a refreshing pink grapefruit and lychee sorbet; and caramelised saffron and cardamom rice pudding to round things off in sweet and fragrant fashion.
As always, we were responsible for the beverages, working closely with the chefs and curating bespoke drinks pairings to compliment the varied flavour profiles of each course.
There was ‘Le Chat Noir’ – made up of gin, Lillet Blanc, Henry Bardouin Pastis, fresh lime juice, syrup and tarragon – to accompany the Gallic starter course; the ‘Maghrebi TT’ – a hybrid of gin, spicy honey syrup, lemon verbena tea & mint – for diners to dip as they traversed the Middle East; a Pineapple Mango cobbler for attendees to enjoy as they reached the Indian leg of their voyage; and a ‘Sgroppino’ consisting of vodka, lemon sorbet and sparkling wine to round off the evening with a refreshing alcoholic zing.
Afterwards, appetites satisfied and childish wonder induced, attendees were invited downstairs for the perfect post-dinner refreshments in our atmospheric Cellar Bar.
Have you missed out so far? Le Petit Chef’s residency is continuing right on into the New Year so there’s plenty of opportunity to book yourselves in.
Check out the link below for full booking information and availability. Alternatively, have an explore of our website, or sign up to our newsletter, to discover what other dining experiences we have on offer.BACK TO MAGAZINE