Samuel Baskett explains Le Petit chef, London's smallest hologram cook

The operations manager at the London Cabaret Club describes Le Petit Chef – a tiny hologram cook which interacts with guests – to Caroline Baldwin

 

Tell me about Le Petit Chef

 

Le Petit Chef is a culinary experience that combines art, technology and French-inspired cuisine. It is the brainchild of Belgium company Skullmapping, which uses 3D projection mapping technology to project a hologram depicting the world’s smallest chef, measuring 6cm tall, which is bought to life on guests’ plates.

 

How did the London Cabaret Club begin offering Le Petit Chef?

 

Le Petit Chef made his first appearance in Marseille in 2015 and is currently at the London Cabaret Club thanks to a collaboration with 2Spicy Entertainment.

 

Our directors Evelina Girling and Doni Fierro have always been passionate about finding new and innovative dining experiences, and Le Petit Chef immediately captured their attention as it began to circulate on social media. The concept of combining art, technology and a dining experience resonated with them, as did the ability to offer a memorable experience to guests, which is at the heart of what we do at the London Cabaret Club. We started offering Le Petit Chef in April 2023. We can seat 44 guests and the price point starts at £59 for the Junior Chef experience, £119 for Le Petit Chef Classic and £149 for Le Grand Chef experience.

 

 

How does the Le Petit Chef show fit with the cabarets the club is famous for?

 

Le Petit Chef enabled us to transform areas of the venue that were underutilised. The space was previously used to seat guests for the main cabaret at 8.30pm for pre-show drinks, but now it is used to bring in additional revenue.

 

Le Petit Chef guests are also able to purchase an add-on to watch the cabaret show after their sitting (available Thursday-Saturday), which enables us to showcase the versatility of the business by offering two experiences in one night. We’ve also had a number of guests book separately for the cabaret as they want to experience the full dining experience on offer there too.

 

What technology do you use?

 

The room is fitted with projectors disguised as lamp shades that are positioned above each table, blending seamlessly into the restaurant. There’s little staff training needed and the entire experience runs at the press of a button. Timing is essential though – the front of house staff and the kitchen team have to work in perfect harmony together.

 

Give us a taste from the menu

 

No two venues that house Le Petit Chef around the world gives guests the same experience, and each venue has the creative licence to deliver the menu in their own style. Our head chef Burim Asllanaj’s menu takes guests to Marseille, with French-inspired dishes such as bouillabaisse and lobster risotto as part of a five-course dinner

 

How do you feel about incorporating technology into experiential dining?

 

It is always fascinating to see the progress we have made with technology and how that is creatively used to allow us to escape our realities. I’m a huge fan of making meaningful and lasting memories and I think the London Cabaret Club has achieved something incredible by being able to offer both traditional cabaret shows and experiences like Le Petit Chef which incorporate technology for guests under one roof.