Le Petit Chef – Sheraton Grande Menu Bangkok Thailand

 Le Petit Chef offers an innovative dining experience that features 3D mapping technology and delicious culinary delights. An innovative dining experience was recently introduced to guests at the Sheraton Grande Bangkok hotel in Bangkok, Thailand. During the Le Petit Chef experience, a small chef nicknamed Le Petit Chef is projected onto the table.

 On a culinary journey, the chef guides diners through different regions of the world. As the projection changes, the dishes on the table change to match the region being explored. It is possible to make diners feel as though they are really in the explored regions of the world through the use of smells and sound effects.

 It creates a seamless and unique dining experience when projections and dishes are perfectly synchronized. There are a variety of dishes available at Le Petit Chef at Sheraton Grande Bangkok, including French, Italian, and Thai cuisine. The hotel’s chefs prepare each dish using the freshest ingredients.

There are also vegetarian and halal options on the menu. You can also tour the hotel’s kitchen and meet the chefs behind the hotel’s delicious dishes as part of the Le Petit Chef experience. If you’re visiting Sheraton Grande Bangkok, take advantage of this distinctive and innovative dining experience.

 It is truly an unforgettable dining experience paired with 3D projection technology and delicious food. Skull mapping, a Belgian company, created this experience that is 100% original and patented. This unique dining experience combines technology, the culinary arts, and entertainment.

Le Petit Chef at Sheraton Grande Bangkok offers a truly unique and memorable dining experience, combining technology, culinary arts, and entertainment to create a memorable dining experience. You must try this restaurant to have an unforgettable dining experience in Bangkok.

Price range per person THB 2,600 – THB 3,70

Opening hours

DaysTiming
Sunday6:30PM-11:30PM
Monday6:30PM-11PM
Tuesday6:30PM-11:30PM
Wednesday6:30PM-11:30PM
Thursday6:30PM-11:30PM
Friday6:30PM-11:30PM
Saturday6:30PM-11:30PM
LE PETIT CHEF MENU 2,400 THB ++ per person (food only)
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “Bouillabaisse”
Main
Duck leg slow roasted with tamarind, blue crab in salted egg foam, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom, and mandarin sherbet
LE GRANDE CHEF MENU (3,000 THB ++ per person (food only))
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “Bouillabaisse”
Main
Duck leg slow roasted with tamarind, blue crab in salted egg foam, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom, and mandarin sherbet
LE PETIT CHEF KIDS MENU(2,000 THB ++ per person (food only))
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Butternut squash soup with bread crouton
Main
Roasted chicken breast, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom
LE GRANDE CHAMPAGNE CHEF MENU (3,700 THB ++ per person)
(this menu includes a glass of Champagne)
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “Bouillabaisse”
Main
Duck leg slow roasted with tamarind, blue crab in salted egg foam, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom, and mandarin sherbet
LE LUXURY CHEF – PRIVATE MENU 8 PAX+ (THB 3,600++ /pax, food only)
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “bouillabaisse”
Main 1
Boston half lobster, gratinated with mornay sauce
Intermezzo
Mango sorbet, coconut milk foam, peanuts and chocolate ginger sauce
Main 2
Duck leg slow roasted with tamarind in red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom and mandarin sherbet
LE LUXURY CHEF – PRIVATE MENU 8 PAX+ (4,000 THB ++ per person (food only))
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, sturia caviar, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “Bouillabaisse”
Main 1
Boston half lobster, gratinated with mornay sauce
Intermezzo
Mango sorbet, coconut milk foam, peanuts and chocolate ginger sauce
Main 2
Duck leg slow roasted with tamarind, blue crab in salted egg foam, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom and mandarin sherbet
DELUXE CHAMPAGNE CHEF – PRIVATE MENU 8 PAX+ (4,500 THB ++ per person)
(this menu includes a glass of Champagne)
Amuse bouche
Hokkaido scallop Mieng Kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Tom yum “bouillabaisse”
Main 1
Boston half lobster, gratinated with mornay sauce
Intermezzo
Mango sorbet, coconut milk foam, peanuts and chocolate ginger sauce
Main 2
Duck leg slow roasted with tamarind, blue crab in salted egg foam red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom and mandarin sherbet
DELUXE CHEF VEGETARIAN MENU (3,200 THB ++ /pax, food onl)
Amuse bouche
Beetroot tartare, aioli sauce
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Butternut squash soup with bread crouton
Main 1
Potato gnocchi, cherry tomatoes and mozzarella sorrentina sauce
Intermezzo
Mango sorbet, coconut milk foam, peanuts and chocolate ginger sauce
Main 2
Carnaroli rice, parmigiano reggiano seasonal mushroom risotto and black truffle
Dessert
Rice pudding brulee with saffron, cardamom, and mandarin sherbet
DELUXE CHEF KIDS MENU (2,400 THB++ per child (food only))
Amuse bouche
Hokkaido scallop mieng kam
Appetizer
Buffalo milk mozzarella, heirloom cherry tomatoes, mango and arugula leaves
Soup
Butternut squash soup with bread crouton
Main 1
Potato gnocchi, cherry tomatoes and mozzarella sorrentina sauce
Intermezzo
sorbet, coconut milk foam, peanuts and chocolate ginger sauce
Main 2
Roasted chicken breast, red curry sauce
Dessert
Rice pudding brûlée with saffron, cardamom and mandarin sherbet

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