Le Petit Chef & Friends at The Dorian Hotel’s Bistro Novelle promises something different – tiny animated chefs projected onto your plate, guiding you through a four-course dinner. It sounds gimmicky, and honestly, I expected it to be. But this ambitious concept truly delivers something genuinely memorable.
The Setup
The restaurant seats 40 people per show. Animated chefs appear on your plate through 3D projection technology, each making one of the four courses. You watch them prepare their dishes as they compete for the golden chef’s hat, which diners vote on at the end of the performance.
I tried the classic menu and the vegetarian option, both priced at $129. This is their fourth menu, and the food surprised me—usually, when restaurants focus on the experience, the cuisine suffers, but that wasn’t the case here.
First Course: Marinated Heirloom Tomatoes with Manchego
Both the classic and vegetarian menus start the same way. Heirloom tomatoes arrive with aged Manchego cheese, Prosciutto di Parma on the classic version, and radish shavings for a bit of heat. Extra virgin olive oil, toasted pine nuts, and crispy crostini complete the plate.
The colours hit you first – deep red tomatoes against pale cheese and golden olive oil. Fresh and bright flavours dominate. The Manchego brings nutty richness without overwhelming the sweet acidity of the tomatoes. Pine nuts provide textural contrast alongside the crispy crostinis.
Second Course: Truffled Four Cheese Ravioli
This course gets more indulgent. The handmade ravioli are pillowy and filled with four cheeses, creating a creamy interior. Wild and local mushrooms surround them – these were my favourite part of the dish. White truffle oil, bright green romanesco, and porcini cream sauce finish it off.
You smell the truffle oil immediately. It’s noticeable but balanced, enhancing rather than dominating. The mushrooms provide earthy depth that grounds all that richness from the cheese and cream. The portion size hits the sweet spot – luxurious without leaving you uncomfortably full.
Third Course: Where Things Get Interesting
The two menus split here, and I found myself with a clear preference.
Classic: Steak Frites with Alberta Beef Tenderloin
Alberta beef tenderloin, cooked to medium-rare. It’s tender but not chewy and has that ideal pink centre. “Potato hay”—crispy julienne potatoes—comes alongside sautéed garlic greens and béarnaise sauce.
The steak shows proper technique, and the béarnaise provides the rich, buttery complement you’d expect. It’s a well-executed dish that showcases quality beef.
Vegetarian: Ratatouille
The vegetarian main course stole the show. Roasted eggplant, zucchini, and bell peppers are slow-cooked in crushed San Marzano tomatoes and finished with gremolata and grilled baguette slices.
A subtle spicy kick surprised me and elevated everything. The vegetables kept their individual textures while melding beautifully in the rich tomato base. Gremolata – lemon zest, garlic, and parsley – brightened the whole dish and prevented it from feeling heavy. It’s a perfect summer dish.
Fourth Course: Japanese Mont Blanc
The meal ends with green tea matcha cheesecake styled as a Mont Blanc. Don’t worry if matcha isn’t your thing—the flavour is present but not overwhelming.
It is an incredibly rich and creamy cheesecake with a distinctive matcha earthiness that contrasts with sweetness. The presentation is elegant, with the right-sized portion after three previous courses. I wish I’d ordered coffee – the slight bitterness would have paired perfectly with the dessert’s richness.
What Works and What Doesn’t
The visual experience draws you in, even as an adult. The crowd mixed couples on date nights with families celebrating occasions. A young birthday girl’s excitement throughout the evening was delightful to watch.
Two issues stand out, though. The projections are designed around the classic menu, which becomes obvious when you’re eating the vegetarian option. Since the main course differs most between menus, this disconnect is especially noticeable during the third course.
The children’s menu doesn’t align with the visual story at all. Kids watch the adult classic menu play out, which reduces the magic for families.
Final Thoughts
These technical issues aside, Le Petit Chef creates memorable experiences. The staff was genuinely friendly and attentive. Voting for your favourite course at the end adds a fun, interactive element.
Le Petit Chef targets special occasions at $129 per person plus 20% gratuity and taxes. It offers something unique for anniversaries, birthdays, or when you want something completely different.
I left satisfied and feeling like I’d seen a performance. Good food combined with innovative presentation creates an experience that goes beyond dinner out and sticks with you.
Rating: 4/5 Stars
Le Petit Chef & Friends is located at The Dorian Hotel’s Bistro Novelle, 525 5th Avenue SW. Shows run Wednesday through Sunday evenings. Reservations recommended.
