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 virtuoso skills as a chef and now your thirst for knowledge has you parched and seeking the finest of dining. You have probably heard of my voyages around the world as well.

As I explained before, the life of a world-famous chef can be difficult – all the autographs to sign and such large pens I must hold to do it! Sometimes you need a vacation to return to living well. In French we say ‘mangez bien” – meaning also ‘eat well’. Conincidence? I think not.

I must admit, I am only one little chef and my endless travels, impassioned searches for tales of taste, and the gastronomic gallantry I display in the kitchen catch up with me, vous connaissez? But I must maintain my high level (stop laughing) of artistry, ami! To keep things fresh, hip and happening I must always be on the go – moving to another place, conquering another menu, maybe even … taking a break here and there (dare I say it). So, I am to take a sabbatical of love from “In the Footsteps of Marco Polo” …

But, set to return to the ONE, the ONLY Johannesburg!

For a small person, I get a lot done and while I was soaking up the African sun and atmosphere – I have to keep cooking and storytelling (or I will lose mon esprit) – I have created Le Petit Chef Au Naturel – an opportunity to go back to simple fare done with panache – salad, seafood, steak – in short (stop laughing), I have created a serious menu with French flair. We tear ourselves away (for a moment) from the allure of the exotique and the spices of the orient to indulge in classic delicacies made with passion and skill … as we say, it will be the crème de la crème of dining experiences!

I have only just arrived in the luxurious opulence of Eagle Canyon, and I know that our experience here (that’s tu et moi, ami) is going to be unprecedented  and indulgent. Je ne sais pas how things will turn out in the end, but I have brought my pour le dramatique along and rest assured your experience will contain everything I love: mystery … atmosphere. It is what I bring to the table, if you pardon the pun.

 

Je suis Le Petit Chef.  Bon appetite, mon ami. 

“An experience to be remembered”

Book now 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 spacious venue provides ample room for social distancing while you enjoy 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 …

Meet the magnifique staff at

Le Petit Chef : Au Naturel

with thanks to

Le Petit Details

Every superhero has an origin story and here is mine.

 

I was born in Marseilles, France. Beautiful town. I knew I was destined for a life in the kitchen and I must admit, I perfected French cooking. It was my raison d’être. But I became too good, so I decided I needed to escape my French life and learn of the world, and so I made my own way in the world – travelling from the shores of the Mediterranean to the remote inland steppes of Asia in search of the perfect combinations of food. I have been doing this for many years and now, now it is time for the world’s fanciest chef to take a breather, and return to all things simple – all things au naturel.

This does not mean that I will be cooking naked, non (as if you should be so lucky, wink wink) but that I will return to my cooking roots – dishes that are simple, yet timelessly delicious when crafted by the world’s greatest chef (me). Salad, crustacean, chicken, barbeque – all foods that are not too exotic, but whose recipes have been perfected. Because cuisine may not only be memorable for the stories that are behind its creation, but also for the memories and love of life experienced entre-nous when we eat it together.

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 Pongracz MCC. 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 Boschendal Wines, their 1685 premium collection to be exact, to share my dining tables.

A meal is an experience – restaurants would not exist were it not so.

 

Virginia Woolf once said that “one cannot think well, love well or sleep well if one has not dined well” – what a Brit knows about dining well is another question, but her quote is quite correct, my friends! Dining well is to live well and love well. And 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 – or maybe if you’re lucky, to rouler une pelle!

Tables of six are your offerings, with a maximum of 48 guests per show. If you are truly the non-friendly type, (and belong in Paris, no doubt), you will desire to assemble six 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. Like food, the best experiences in life are shared, so turn strangers into friends and share the memories together. This does not mean we disrespect the necessary health protocols. I do absolument everything in life at the same standard that I prepare food (which if I say so myself, is quite high). We follow social distancing and sanitizing rules to the letter. The only thing predictable about your experience with me and my team is that your health and safety is 100% assured!

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 ambiance. I have trained my staff meticulously. Everything that will be placed before you is both local and fresh, ensuring only the finest makes it to the table – I have partnered with the finest suppliers and the most skilled staff to amuse your bouche in a brand new way. After a night with me, your bellies will be full and your eyes will be twinkling – with every bite and sight radiating the authenticity for which I am known. I show you how to create a sumptuous meal while delighting your taste buds and bringing together people from all walks of life under the banner of delicious food.

 

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 create your meal, you will be privileged to watch me in 4k crystal clear action. Qui, mon ami you must see it all – I am quite dashing. Your table will transform as I prepare each course with projections of patterns conveying the way in which I have personally concocted your food. 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 and tastes” 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): R1195.00 pp.

AND if you are an Early Bird with a TABLE OF 6 you receive an additional discount of R25.00pp – an EXTRA R150 saved!

This will increase to R1295.00 pp. This can change at any time so don’t wait – BOOK NOW!

This is an experience to be remembered, NOT a ‘quick night out’.

It is an occasion for the true food lovers 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.

So, be quick. Book in advance. Spaces are limited.

By the way – if this is indeed a special occasion, drop me a note at info@lepetitchef.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?

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 R1150.00. If you are coupled up, a SPECIAL COUPLE B&B RATE of R 1350.00 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 is brought to life with the help of

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!

Kelly Nqobani Nonjinge​ – Executive Chef

Le Petit Chef in Southern Africa

 

I may be in Honeydew right now, but where else can I be found? Le Petit Chef is anything but predictable.

If you were amazed and astounded by the crowning creations of my cooking, the boisterousness of my baking and the marvels of my mise en place, I can understand that you’d like to see me again – many of my greatest fans do. It is good news for you that you can also see me traverse “In The Footsteps of Marco Polo”. If you are in the area, consider taking a trip around the world in a single evening! Or engage with my latest and learn “How To Become The World’s Greatest Chef”.

And now you are afraid, ‘how will we know Le Petit Chef, where you are, what you are doing and when you are going to be there?’ But I say to you mes amis spéciaux do these TWO things and you will never miss so much as a parmesan shaving:

  1. Follow my social media page – not only will you stay informed, but you will be delighted with something competitions and interesting facts about yours truly

2. Sign up for my ground-breaking newsletter Crème Bonjour which will keep you up to date on coming shows and exciting developments.

Corporate

 

I understand. You love your business.

You value your employees and your customers.

Without them, there is no you, oui?

 

When it comes to business, whether you are showing your appreciation or perhaps announcing an incentive, you’ll want for nothing at Blueberry Hill Hotel. Equipped with state-of-the-art technology, a business centre, business lounge, conference rooms and 2 flexible meeting spaces that inspire productivity that will allow your team to work up an appetite for my delicious food presentation. So, why not book a complete conference package with moi as the cherry on the top. To create a bespoke interpretation of my show, please contact Blueberry Hill Hotel. 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.

Special Occasions

 

We have too many special occasions these days. We commemorate everything from Chichi the Hamster’s birthday to the first time you ever watched the Netflix. But what if it is time for a truly special occasion? Family and friends are looking to you to pull out all the stops and create an event more memorable, more dazzling than even Chichi’s party.

Look no further….

Contact info@lepetitchef.co.za so that the taller ones can make the arrangements.

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! If you cannot see me in Jozi, perhaps you should visit my DinnerTimeStoriesSA show “Le Petit Chef : In the Footsteps of Marco Polo” and join me as we traverse the world along the famed Silk Route.

If you’re interested in a more refined evening of innovative fare for you to mangez bien! Or if you were so impressed by my Marco Polo and your Au Naturel experience, you can see more of me in my latest show – “How To Become 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@lepetitchef.co.za or info@dinnertimestories.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 had not encountered until this trip and my very own producer for this show. Merci beaucoup to the Blueberry Hill Hotel for their comfort and hospitality, Boschendal for their wine that is par excellence to my kitchen, and Pongracz MCC for your bubbles, as well as to HOT1027FM. 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 Jo-Anne Sudbury from Upstage for the technical, Lynne Groenewald (RubyRed Creativefor the design, Ivor Moolman (implifi) for the website, Patrick Federer (DigiScape) for the social media, Chris van Zyl and Focal Fusion Photography for the event photography, ooh-la-la and thank you to Tayla Blaire and 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 

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