Le Petit Chef at the Fairmont Hotel launched a unique dining experience.
Chicago does n’t miss dining selection . But every now and then one restaurant zigs off into a risky direction while everyone is zagging . Currently , that’sLe Petit Chef at the Fairmont Hotel . The animated pop - up dining experience is combining technology , fine art , story , and food to bring in to life-time a “ little chef ” who wows buffet car with a impulsive culinary tale from antiquity to the nowadays — on their dining table .
I did n’t know what to expect when I wait on the dinner , but my mamma was in Ithiel Town and odd to examine something new . I ’ve seen tech elements like virtual reality incorporated into the hospitality industriousness with lackluster solution . arithmetic mean are high with the hope of being transported into an experience that reminds us the time to come is at our fingertip , but small - quality images and clunky first - gen technical school often reminds us that we ’ve still got a longsighted way to go .
The experience began with educational activity to hush up your phone and take any personal core from the table and a recognition toSkullmapping , the company behind the projection mapping technical school diners were about to experience . From there ( through projected images ) the mesa transformed into a prep post , complete with potatoes boil on a cooktop , salt and pepper shakers , and Lycopersicon esculentum and carrots on a cutting board , next to a chef ’s knife . A minuscule stage appear to enclose us to our guide for the evening : le petit chef .
Courtesy of Le Petit Chef at the Fairmont Hotel
The five - course repast began with the tarradiddle of the tomato ’s journey , debunk beliefs that it ’s an Italian intersection ( due to its close association to Italian culinary art ) and foreground its Romance American roots . The scene was complete with a refreshment of Hernán Cortés arriving in Tenochtitlan of the Aztec empire and massacre its multitude ( which candidly could have come with a initiation warning ) . It was an impressive preview of what lay ahead . When the story stop , servers waiting in the wings promptly place plate of pickled tomato slivers serve on a seam of whipped feta , dark-green tea gel , and baby herb in front of every dining car .
For the next track , the chef takes diners through the history of artistic production . Citing the works of Salvador Dali , René Magritte , Andy Warhol , and Marcel Duchamp as his divine guidance for the endless pursuit of reinvent his work and sustain up with trend . The chef has an existential crisis when the bantam acoustic projection says diners sense his food has become too “ artsy fartsy , ” and it ’s time to go back to the basics . The work of Wassily Kandinsky , one of Russia ’s most famed painters , is enter with soft jazz music as a denture of carrots pinch with quinoa granola , mandarins , and pesto sits on a bed of greens . Three more course are served in a similar dash ( with the choice to pair all five courses with a unlike French wine ) .
All tell , this was one of the most delightful dining experience I ’ve had in a farseeing time . You should note that if you have a modest group and the dinner is sell - out you might have to share a table with strangers since the dinner tables are all four - top or bigger . And orior to the date of my reservation , I received multiple reminder asking me to be immediate and arrive 15 minutes before my scheduled time of 6 promethium . No more than 10 minutes after 6 Prime Minister , the lights dim , a public eye shined on each plate and a voice filled the way in surround phone .
Courtesy of Le Petit Chef at the Fairmont Hotel
The soda water - up runnel through the remainder of 2023 , every Thursday through Saturday with dining options at 6 pm and 8:15 pm . Tickets are $ 130 per person . More info : https://www.fairmontchicago.com / le - petit - chef/.
Courtesy of Le Petit Chef at the Fairmont Hotel
