Le Petit Chef™ in the Footsteps of Marco Polo

Ever dream of traveling to a distant land where you’ll be immersed in wonder, intrigue, and captivating new flavors? Now you can—right in downtown Napa!

The CIA at Copia, in collaboration with the world-renowned artists of Skullmapping™ and TableMation™, welcomes you to join us for Le Petit Chef in the Footsteps of Marco Polo, a revolutionary, awe-inspiring dining experience that will forever change the way you perceive food.

During this two-hour culinary journey, innovative 3D technology and six intriguing courses prepared by CIA chefs will accompany you as you travel along the legendary Silk Road. Throughout your voyage, you’ll discover vibrant sights, sounds, and scents inspired by Marco Polo’s travels, along with unexpected flavors that will captivate the senses.

The CIA at Copia is excited to be the first West Coast venue to offer this cutting-edge culinary experience, which has been presented to sold-out audiences around the world.

Don’t miss your chance to see Le Petit Chef in the Footsteps of Marco Polo, available for a limited time only! Book your reservation today!

Days of Service: Thursday, Friday, and Saturday

Time of service

  • Thursday: 6:30–8 p.m.
  • Friday and Saturday: 6–6:30 p.m. light reception; 6:30–8 p.m. dinner
Price: (vegetarian menu is the same price)
  • Thursday: $125
  • Friday and Satuday: $145
  • Optional wine pairing: $50
  • Menu
    Course 1 Amuse Marseille

    Tuna Nicoise Tart
    Duck Liver, Apple Butter, Brioche
    The Seville
     

    Course 2 Arabia

    Dates, Spiced Labneh, Candied Pistachios
    Hummus, Olive Oil, Naan
    Kofta Kebabs “Lamb Meatballs,” Raita
    Vegetable Tagine, Preserved Lemon Cous Cous
    Domaine Huet, Vouvray, Le Mont Demi-Sec, 2017
     

    Course 3 India

    Coconut Curry Shrimp, Vegetable Noodles
    Smith-Madrone, Spring Mountain, Riesling, 2014
     

    Course 4 Himalaya

    Tangelo Sorbet & Yogurt
     

    Course 5 China

    Duck Two Ways:
    Roasted Breast
    Braised Thigh in Red Bean Paste
    Greens with Garlic, Mushroom Broth
    Rivers-Marie, Sonoma Coast, Pinot Noir, 2017
     

    Course 6 Finale

    Saffron Cardamom Rice Pudding
    Kiralyudvar, Tokaji Aszu 6 Puttonyos, Hungary, 2007

  • Vegetarian Menu
    Course 1 Amuse Marseille

    Yellow Pepper Nicoise Tart
    Camembert, Apple Butter, Brioche
    The Seville
     

    Course 2 Arabia

    Dates, Spiced Labneh, Candied Pistachios
    Hummus, Olive Oil, Naan
    Falafel, Raita
    Vegetable Tagine, Preserved Lemon Cous Cous
    Domaine Huet, Vouvray, Le Mont Demi-Sec, 2017
     

    Course 3 India

    Eggplant Curry, Vegetable Noodles
    Joh. Jos. Prum, Mosel, Riesling Kabinett, Wehlener Sonnenuhr, 2016
     

    Course 4 Himalaya

    Tangelo Sorbet & Yogurt
     

    Course 5 China

    Whole Roasted Maitake Mushroom
    Greens with Garlic
    Soy Ginger Mushroom Broth
    Rivers-Marie, Sonoma Coast, Pinot Noir, 2017
     

    Course 6 Finale

    Saffron Cardamom Rice Pudding
    Kiralyudvar, Tokaji Aszu 6 Puttonyos, Hungary, 2007

Interested in booking Le Petit Chef for a private event? Contact us at [email protected].

 

About Skullmapping
Skullmapping is a Belgium-based artistic collective founded by Filip Sterckx, an award-winning filmmaker, and art gallery owner, Antoon Verbeeck. Utilizing innovative technology and their extensive artistic knowledge, they tell captivating stories with stunning, inventive visuals.

About TableMation
TableMation uses overhead projections to animate place settings at dinner services with clever forced-perspective visual effects and character animations.