The chef at Brasserie De Roode Leeuw is a culinary scammer

At the beginning of this year I was with a music friend in Leipzig. They brew salty acid Gose beer very well there, but otherwise it is not a grand culinary destination. To save us a disappointment, we were just kicked in the largest tourist trap: the basement where Goethe himself would have often drunk a beer – in a huge food shed we ate our schnitzel and schwinshaxe with Knödel between the Faustian merchandise. I still think we have made the right decision. We were on time for the opera at least.

We had considered eating in our hotel. They had a crazy concept with projections, where an animation story takes place with a small chef who prepares your food on your plate. German craziness, we thought, and paid little attention to it.

Back in the Netherlands I accidentally found out that this was not on its own. ‘Le Petit Chef’ is Big News! The concept is really running all over the world. In 88 cities! From Dubai and Sydney to Jakarta and from Baku and Kuala Lumpur to Toronto and the Seychelles. And so Leipzig. Tagline: Immersive Theater and Dining Combined. Since last year, this concept has also been running at Brasserie De Roode Leeuw in Amsterdam.

Upster covered tables for four are beamers with four lenses that project the same animation on and around each plate. In the latest edition – ‘Le Petit Chef: And Friends’ – chefs from four different countries compete against each other. The cliché figures introduce themselves in Brabbel accents-a busty lady with a spicy character and 28 names (Spain), a thick mustache chef who sings operetta (Italy), Le Petit Chef (France) and a bare spill leg with Samurai-Bandana (Japan). One by one they get to work. They grate, knead, mix, grill pressure on and next to your plate – all just out of focus. In the end there is a dish, then the projector goes out and the waiter puts down a sign, which looks like it in large lines.

That all sounds like a fun children’s attraction. And that’s it. Moos Broekaert (5 years old) had a great evening. He laughed at the bullfight on his plate, where the bull always clashes against the edge (that the Spanish chef is then making Italian pesto, he saw that through the fingers). For the pig that digs up a truffle (by the way, his ravioli was not filled with truffle monkeys, but with the pig itself). And especially for Le Petit Chef himself, who falls into the sauce.

His just not cold tomato soup liked it (« It really tastes like tomato! ») And he was particularly very pleased with the Cuisson of his tenderloin. I quote: « Apart from the vegetables … wow wow! How could they have made this? » He was very impressed by the ‘smoke’ that rolled from the dry ice on which the dessert was served. And as far as he is concerned, the Japanese chef has won twice and translations – because he made the dessert.

Fair is fair, the soup does indeed taste like tomato

Keep in mind: here is an overexcited child of five, who was allowed to go to ‘Dad his work’ for the first time and is still being asked for his opinion. But, to be honest, the soup does indeed taste like tomato, the pasta itself is not even so bad, the fries are rustic and crispy and the tournedos can be eaten through a straw. To that extent I can follow him well (#prouddaddy).

However, I did not tell one thing: it is not meant for children at all! It is a tourist staircase that mainly aims for adults. Even during the 17 -hour shift there are three couples that are just rock hard. And the worst thing is: you pay for this joke – are you? – no less than 120 euros per person.

One hundred and twenty euros. For a salad, a plate of ravioli, steak fries and a dessert. It’s not a joke! Everyone gets exactly the same, at the same time. Vegetarian is possible – then you get beet instead of steak. But the chef still prepares meat for you, because the animation remains the same. And then you have literally not drunk a drop. That is nothing more or less than shameless, culinary scam.

Of course I had the same 36 red flags in advance as you. Of course I could count that this would not be worth the money. But if you knowingly and know the money, I have the decency to pretend to have done a bit of your best.

Here someone has been shaking uncleaned, pre -cut Slamelange directly from the bag on a plate. A dash of olive oil and a squeeze lemon is the least you can expect. Heated ‘truffle’ ravioli under a crazy cheese sauce. KiloKnaller steak with aqueous Bechamel under a lobble sheet. The pointed pepper was allowed to wave to the heat lamp. And then that beet: rubbery, loose, tasteless, if the skin of an thawed ice mummy (that’s how I imagine). Really: how could they have made this? It is so clear that it is only to do the margin here. Downright embarrassing.

The only way to make a visit to Le Petit Chef is somewhat worth making the money: bringing your child and spending even more money (70 euros for a children’s menu). Every minute, every second intense enjoying that priceless, radiant happy cobbler. Make and cherish memories. Squeeze your buttocks together when checking. And never come back after that.

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