Le Petit Chef: 3D Dining Experience

The CIA at Copia is excited to be the first to bring a truly innovative 3D culinary experience to the Napa Valley and West Coast.

Join us for a two-hour journey, where you will be transported to the Silk Road traveled by the legendary Marco Polo. Throughout your voyage, you’ll discover vibrant sights, sounds, scents and tastes inspired by his travels, along with unexpected flavors that will captivate the senses.

As you follow along Marco Polo’s footsteps with Le Petit Chef™, you’ll feast on a spice trail inspired six-course dinner prepared by our creative team of CIA chefs led by Chef Todd Meyerhofer.

Le Petit Chef 3D Dining Experience at Copia is a one-of-a-kind dining experience featuring cutting-edge 3D technology and visual storytelling by the world-renowned artists of Skullmapping™ and TableMation™.

Presented to sold-out audiences around the world, and available now at The CIA at Copia!

Le Petit Chef 3D Dining Experience at Copia
This immersive adventure is just one of the many food and wine experiences brought to you by The Culinary Institute of America at our “foodie wonderland,” The CIA at Copia.

Hours of Operation:

Thursday–Saturday; 6:30–8 p.m.

Pricing:*

Six-Course Menu: $140
With Optional Wine Pairing: $190
*Pricing includes tax and tip.

  • Menu
    Course 1 Amuse Marseille

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

    Course 2 Arabia

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

    Course 3 India

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

    Course 4 Himalaya

    Citrus Sorbet and Yogurt
     

    Course 5 China

    Duck Two Ways:
    Roasted Breast
    Braised Thigh in Red Bean Paste
    greens with garlic, maitake mushrooms
    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

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

    Course 3 India

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

    Course 4 Himalaya

    Citrus Sorbet and 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

 
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.