Qu’est-ce que c’est?
You are here because you have heard of me, Le Petit Chef.
You have read about me, heard whispers on the wind of my voyages through lands untold and now your thirst for knowledge has you parched and seeking an adventure of your own. A quest for cuisine, if you will.
I am a chef and I am pocket-sized for convenience. The title (Le Petit Chef) is cryptic and misleading, I know, but what can I say? I love mystery. Atmosphere. Je ne sais pas. It is what I bring to the table, if you pardon the pun.
I have travelled the world in search of a story. No, not a story. The story. The story to put all others to shame. My journey in search of a story has taken me to unfathomable places. I have travelled in the footsteps of Marco Polo, the intrepid Italian traveller who made his way through terra incognita, traversing Asia’s glory. (Not to be confused, please, with the shrieking Marco Polo game played by swimming children in the middle of summer. That is not adventure. That is noise.)
There are no mountains I will not climb (including yours), no beasts I will not fight and no oceans I will not swim if a story awaits me there. I am a seeker of tales of taste, of gastronomic gallantry, of an experience rather than a meal. This is my reputation. This is my legacy. For it is not the size of the chef that counts, but the skill of his knives, the freshness of his ingredients and the fire that fuels the flames of his passion.
Je suis Le Petit Chef. Bon appetite, mon ami.
Salut Honeydew!
Where better to take a break and share a simple palate with my fans than in the fair Honeydew, named (most probably) after the light, refreshing fruit. It is a place of transformation, where rock quarries become luxurious golf estates, and unused plots become high rise deluxe hotels. It is a place after my own heart, for after all, what do I do but transform simple ingredients into mind-blowing memories?
My team and I have set up shop at the boutique Blueberry Hill Hotel balancing your need, mon ami, for convenience and luxury. Here, the spectacular venue offers you city and mountain views, the best of dining, and the finest service all in custom style and comfort.
This cosmopolitan suburbia shall be my home for the time being.
But how long will I be here?
Who can tell?
Until I am whisked elsewhere to settle the ever-beating restlessness of my adventurous heart and to satisfy the desires of my taste for life. If you must, let us call this a ‘pop-up’ – which is not a remark on my height, but is instead an indication of permanence – which is to say, I have none. I am like the aroma of la boulangerie – there, and gone, leaving only a memory of a taste, a scent of reminiscence. For life is not simply about food, but is about the memories that surround such delicious flavours – you must not simply feel full after a meal, but feel content, loved and merry! So come and join me on Blueberry Hill, where I plan to use my culinary artistry to make the moon stand still …
From left: Lebohang Mofokeng (Senior Manager), Lloyd Thipe (MC), , Linda Mnyandu (Branch Manager)
Why South Africa?
Because my dear friends Lebohang Mofokeng (Show Manager), Lloyd Thipe (MC) & Linda Mnyandu (Branch Manager) invited me.
I will explain the story when I see you, but it involves a BBQ (or is it a “braai”?) gone awry and an ill-fated tourist visit to the other “little foot” in Maropeng …
You must understand…The space in my passport is running out. London, Berlin, Stockholm, Toronto, Nashville, Cairo, Marrakesh, Istanbul. Shanghai, Abu Dhabi, Dubai, LA, Johannesburg (twice), Cape Town and uMhlanga (twice). There are more, but I cannot see the names for the number of stamps that fill the pages. After my debut in the Southern Hemisphere in Sandton, I have decided to keep exploring the magnifique land that you locals call Mzansi by embracing the Cradle of Humankind. I wish to share the Le Petit Chef story, In the Footsteps of Marco Polo, and can think of no better place than where life itself began.
You know, mon amis, we have a lot in common. Your World Heritage Site, on the highveld, exposed for all to see, and hosts some of the most magnificent attractions in Gauteng … watching, waiting eyes are always upon you. As Le Petit Chef, I have a lot of experience with a similar kind of … celebrity, and do you know what I say? “Fortune favours the bold!” So come and let us kindred spirits embark on this journey together, and at the end we will both be a little more FAMOUS!
From left: Lloyd Thipe (Maitre D), Lebohang Mofokeng, Linda Mnyandu
Magnifique “Show Crew”
Le Petit Chef loves to wine and dine, but without his incredible cast he would not be able to shine!
Gratuity is certainly NOT mandatory – it is totally at the mercy of the guest’s discretion.
Due to the fact that our staff work on the event ‘mise en plus’ for at least 3 hours prior to show start | 2 hours post performance and are expected to deliver service of a superior standard to the norm – with 1 waiter allocated per 4 guests (Michelin Star standards), it would be amiss on our side not to express the expectation of a merci beaucoup that does not just reflect their bar service.
You are more than welcome to tip or not tip any value that you feel is deserving – the tips are shared amongst the entire team.
Our incredible staff will welcome any and all contributions – none are too ‘small’!
Click below to book now!
Space is limited!
Le Petit Details
Every superhero has an origins story and here is mine.
I was born in Marseilles, France. Beautiful town. I knew I was destined for a life in the kitchen but my attempts failed – my flavours were too French, too similar to everything else. I was in despair until I read the work of Marco Polo, le grand Italian explorer. I decided I needed to escape my French life and learn of the world, and so I followed in his footsteps (many steps per footstep for me, regrettably) and followed the Silk Route. I have been buried in the sands of Arabia, been doused with the colours of India, shivered in the peaks of the Himalayas and even narrowly avoided death-by-dragon in China.
You will follow this journey with me, Le Petit Chef. Known to some as the world’s smallest chef, I will guide you through my voyages while preparing your six course taste extravaganza. Your senses will travel with me along the Silk Road, leaving no spice untasted. I will regale you with anecdotes and show you the challenges and wonders of the East as you open your storybook and glide away with me to a place of memory and wonder. You will have the option of adding a wine pairing to your six course dining experience beginning with a complimentary LPC snap, crackle and pop’ Signature Cocktail, selected by the finest sommeliers the country has to offer, all specially chosen to complement the dishes served.
A meal is an experience – restaurants would not exist were it not so.
The mark of lovers is to share a dish, to feed one another, no? I therefore urge you to come in pairs, if only to gaze in disbelief at the person beside you as my show unfurls.
Tables of eight, twelve or sixteen are your offerings, with a maximum of 60 guests per show. If you are truly the non-friendly type, (and belong in Paris, no doubt), you will desire assembling eight guests to monopolise a full table. Do as you wish, but be warned… some of my secrets will require collaboration with the guest beside you. The best experiences in life are shared, so turn strangers into friends and share the memories together.
If you wish to know the exact particulars of your meal, I suggest you call your local takeaway and consume something fried while watching reruns of bad sitcoms. That is not what I do. I do indulgence and ambience. I have trained my staff meticulously. I have sourced everything I place before you from its country of origin, ensuring only the finest makes it to the table. After a night with me, you will have been around the world in a matter of hours, with every bite and sight radiating the authenticity for which I am known. I show you my life story while delighting your taste buds.
Allow me to showcase my talents as I prepare for you this elegant multiple-course meal, and show you how cooking is really done. And – since we are in South Africa, where la vin parfait is more important than the blood that flows in our veins (I wish we could prioritise like this in France) – you will have the option of adding a wine pairing to your dining experience beginning with a complimentary glass of Krone Borealis Brut Bubbles. In my country, we say “la vie est trop courte pour boire du mauvaise vin” – life is too short to drink bad wine. That is why I have partnered with Spier Wines, their 1685 premium collection to be exact, to share my dining tables.
I can attempt to describe the digital experience in words, but words are words and they are not enough. There is technology involved – heavily – such as 3-D projection mapping and augmented reality. As I explain and show you my journey, you will be privileged to watch me in action. I am quite dashing. Your table will transform as we move across the globe with projections of patterns conveying the experience of the countries I journeyed through. It is thus an engagement with every single one of your senses, which is why “dinner and a show” is a tragic description, reminiscent of washed-up cabaret singers and microwaved onion soup. Ugh. “Immersive dining experience that combines cutting-edge 3D technology, visual artistry, theatrical storytelling, fresh ingredients, unique flavours, sounds, tastes and, of course, ME” sounds closer to the truth. But again… words do not do it justice.
But yes, if all else fails, do it for your Instagram aesthetic.
As for, as the English say, “the damage?” It shouldn’t be too bad because you are in time for our LAUNCH SPECIAL!
Early Bird Pricing (plus a complementary worm, I joke of course): R1295.00 pp. This will increase to R1395.00 pp.
This can change at any time so don’t wait – BOOK NOW!
This is an experience to be remembered. It is not a ‘quick night out’. It is an occasion for the adventurers who reject monotony, who dare to be different and who laugh in the face of the mundane. Ha ha! This is for those who are eager for enchantment. The aficionados of the foodie-scene. This is date night on steroids. This is the special occasion you have been waiting for. This is unlike anything you have seen before or will ever see again. Word spreads. Guests return, two, three, four times. And my time here is short for there are other places I have not yet travelled to and they need my magic too.
By the way – if this is indeed a special occasion, drop me a note at info@dinnertimestories.co.za and I will ask my team if we can arrange something special for you, like a birthday message or…perhaps…a very important question you’ve been meaning to ask?
Book now!
To avoid disappointment
Honeydew Manor & Blueberry Hill Hotel
I have decided to make my temporary kitchen in the bustling metropolis of Honeydew, where I found my thrill on Blueberry Hill …
Honeydew is fantastique because it has a little of everything (like me). To one side you have city scapes with high rise buildings and lights that twinkle throughout the night. This thriving cosmopolitan centre is surrounded by quiet, sleepy suburbs, including the renowned Eagle Canyon Golf Estate, where residences are interspersed between golf course and nature conservation projects. On the other side, these surroundings are occasionally broken by the beautiful sights of natural mountains. You would never say that such beauty was born from an abandoned quarry and squalid land – but here it is, city, suburbia and nature – all in one! Could there be a more perfect setting for the one and only Le Petit Chef to revive the classics, and transform the simple into something c’est magnifique? Non, there is not.
However, you must not simply ‘come and go’, as they say. Why not take advantage of the place where the moon stands still and create night of new experiences? If you linger at Blueberry Hill Hotel, you never know – your dreams might just come true … The choice is yours: instead of flinging your tired jacket over a chair at the end of the day, get glammed up and show me your sexy at our classy venue; swap your reheated leftovers (bleh) for culinary masterpieces; exchange your escapist series reruns for true, dazzling entertainment! Is it even a choice mon ami?
If you are single and ready to mingle (or not, I do not judge), Blueberry Hill Hotel is offering a SPECIAL SINGLE B&B RATE of R1500.00. If you are coupled up, a SPECIAL COUPLE B&B RATE of R1900.00 per room.
Enjoy the wine pairing, indulge to your hearts’ content and fall into the fluffy pillows of the Blueberry Hill Hotel, sleep in and then enjoy the exquisite facilities. Perhaps I will even see you in the roof-top swimming pool. This body takes upkeep, and is trop beau not to share, you know.
BOOK NOW and receive a SHOW DISCOUNT on all accommodation!
Skullmapping’s Le Petit Chef brought to life by
Meet the Magicians
While my life and background may be an open book to many of you (I like all my fans to feel like they really know me, after all), I have entrusted my recipes and techniques to a mysterious and motley crew who will each make their mark on the table top with one of my famous dishes. I oversee all of the cooking and creating in my kitchen, but what many of you may not know is that I am also a nurturing mentor who likes to use his theatre to showcase the talents of my team and their individual strengths.
Chef Kelly Nonjinge.
Le Other, Taller Chef
Who would I dare trust to cook at my right hand? It is THE ONE and THE ONLY Chef Kelly Nqobani Nonjinge who will assist me in creating your tastebud thrill atop Blueberry Hill … but ‘who is this mystery man?’, you ask in piqued whispers amongst yourselves – ah, it is a great story, not unlike my own.
Like me, resident Chef Kelly Nonjinge has ventured far from his origins in Zimbabwe in his pursuit for culinary prowess. A true son of the earth, Chef Kelly sets out on each voyage equipped with only ingredients of the finest quality and his mighty battle sword: creativity. Like the terrain he has travelled to join us in Johannesburg, the culinary landscape is ever changing, but Chef Kelly has faced this mighty beast head-on, constantly evolving in the kitchen and grounding himself in profound respect for food’s natural flavour (STOP with the table salt already!).
Before finding himself alongside me, Executive Chef Kelly bravely climbed each rung of the gastronomy ladder, working in kitchens that weren’t his own, always searching for freedom, more joie de vie. In 2009, there was an interlude in this search as he shed the shackles of the franchise for his very own kitchen at Beacon Island Resort. And then it all started ami, the media and the paparazzi just following him everywhere wanting to know what he is cooking and who he is cooking for ALL THE TIME. Maybe he is tired of it and that’s why he has come to work with me – so I can distract the press with my greatness while he does the cooking! Hah! I underestimated the sneakiness.
Chef Kelly describes himself as being ‘born with a wooden spoon in his hand’, which is good because he will need it soon mon ami. His experience spans a lifetime, and his passion skims the bed of the sea … Let me say this: after all of his travels, battles and talent, I see a lot of myself in him – even though I may not be quite as tall (but who needs height, meh). There is nobody else I would trust to wear the chef whites alongside me for this experience!
Chef Kelly Nonjinge.
Click below to book now!
Space is limited!
Corporate
I understand. You love your business.
You value your employees and your customers.
Without them, there is no you, oui?
To show your appreciation or perhaps to announce an incentive, please contact info@dinnertimestories.co.za or and they will set you up with a bespoke interpretation of my show. Additional entertainment can be organised, various aspects customised to suit your brand… Dream it and my team will make it a reality. If you are not so dreamy, tell us regardless and we will handle the rest.
Le Petit Chef Du Maison
I want to take you home. Ah ha, no, you will never fit inside my cottage. No. I want you to keep enjoying my show, no matter how far away you are by coming to my other homes – I am a celebrity, you see, with many abodes.
You have been to my show and I took your breath away. You say to your friends, “Ah, if only you could see him but the show is sold out!” Do not weep, mon ami. I am anything but sedentary. I have enjoyed Southern Africa so much that my shows have expanded! Perhaps you have visited my Le Petit Chef Au Naturel show. If you’re interested in a more relaxing evening of traditional fare for you to mangez bien! Or if you were so impressed by my Marco Polo experience, you can see me once more in my NEW show “How To Be The World’s Greatest Chef”! I am certain to entertain and excite you and your friends no matter which show you choose and what beautiful location you visit. Let’s make it a night to remember.
Contact info@dinnertimestories.co.za or info@lepetitchef.co.za so the taller ones can make the arrangements.
Thank You
It is no easy task to traverse the oceans and continents, even when the pursuit is as noble as assisting a friend hailing from afrique du sud. As such, I extend my thanks to Paul Rouessart and 100% EVENT, who not only is clever at rhyming but is also an events management company the likes of which I have never encountered. Merci beaucoup to Blueberry Hill Hotel, I am excited for our culinary journey together I wish to thank my creators, Filip Sterckx, Antoon Verbeeck and the Skullmapping Team. This now begins to feel like le Academy Awards which never recognise French brilliance in cinema. Where was I? Oui. Thank you to Dudley Evershed from AV Staging Works for the technical instillation, Lynne Groenewald from RubyRed Creative for the design, Ivor Moolman from implifi for the website, ooh-la-la and thank you to Tayla Blaire & Eyren Wolfe-Coote, who have painstakingly translated and edited what I have to say in order to make it palatable (ah ha).
Paul Rouessart
Filip Sterckx
Antoon Verbeeck