The introduction of General Manager Sujeet Kumar* into the Chaîne coincided with the Bailliage’s dinner hosted at Neo Kitchen, Hilton Bengaluru Embassy Manyata Business Park, featuring the internationally acclaimed Le Petit Chef immersive dining experience.

The evening offered members a truly distinctive celebration of gastronomy and entertainment, where cutting-edge technology, imaginative storytelling and refined cuisine came together to create an unforgettable dining experience. Reflecting the Chaîne’s commitment to culinary excellence and innovation, the event transformed a traditional dinner into a captivating theatrical journey.

A culinary performance unlike any other
As members took their seats, the dining table became a stage. Through immersive 3D projection mapping, the world’s smallest chef appeared to spring to life on each plate, embarking on a whimsical culinary adventure that unfolded course by course. The imaginative storytelling added a unique theatrical dimension to the evening, creating moments of wonder, delight and conversation throughout the dinner.

The culinary journey commenced with an elegant olive tapenade cheese trilogy, featuring burrata, feta, ricotta, black olives and rocket leaves. A rich and flavourful Seafood and leek bisque showcasing shrimp, squid, pomfret, smoked salmon, mussels, clams and sesame grissini followed.

The main courses continued the experience with a beautifully executed Truffle chicken ballotine, served with pommes purée, morel mushrooms and black truffle. The evening’s signature Lobster tail Thermidor followed accompanied by asparagus and parsley cream sauce. The dinner concluded on a distinctly local note with a delightful Coconut and jaggery crème brûlée, which brought together French technique and Indian flavours in a refined finale.

An elegant wine pairing
Complementing the cuisine was a thoughtfully curated wine programme presented by Tetrad Beverages. Members enjoyed the crisp and refreshing Early Dark Chardonnay IGP Sud Ouest, the fruit-forward Early Dark Cabernet-Merlot IGP Sud Ouest, and the structured La Trinité Sainte-Émilion Contrôlée.

Hospitality and fellowship
Beyond the culinary spectacle, the evening embodied the fellowship and camaraderie that define the Chaîne des Rôtisseurs. Members gathered to share their passion for gastronomy, wine, travel and hospitality while experiencing one of Bengaluru's most innovative dining concepts.

The impeccable execution by the Hilton Bengaluru Embassy Manyata Business Park team ensured that every aspect of the evening unfolded seamlessly. Special appreciation is extended to Sujeet Kumar, Head of Food and Beverage, Saikat Saha and their dedicated team for curating and delivering an experience that balanced creativity, hospitality and culinary excellence in equal measure.

As the final projections faded and the last course was enjoyed, members unanimously agreed that whilst Le Petit Chef may be the world’s smallest chef, he undoubtedly left one of the biggest impressions!

Vive la Chaîne

Aslam Gafoor
Chancelier

Le Petit Chef Dinner Experience
Neo Kitchen, Hilton Bengaluru
Embassy Manyata Business Park
Block A, Hotel Building-1, Hebbal,
Outer Ring Road, Nagawara
Bengaluru 560045

Tel: +91 636 110 4821
Web: www.hiltonsatmanyatabengaluru.com/le-petite-chef

* Ed: see separate feature article on Sujeet Kumar