Le Petit Chef Kenya: An immersive dining experience + mini haul

Join me for a fun and immersive weekend in Nairobi! In this vlog, I’m taking you along for the 3D projection dining experience at Le Petit Chef Kenya, followed by a relaxing reset at home featuring a luxury perfume haul and unboxing (Nishane & Lancôme favorites ✨). Don’t forget to like, leave a comment with your favorite scent, and subscribe for more lifestyle, dining, and travel vlogs! ⏱️ TIMESTAMPS: 0:00 - Introduction & Weekend Vibes 02:15 - Le Petit Chef 3D Dining Experience 08:30 - Weekend Run & Yoga Reset 12:45 - Luxury Perfume Unboxing & Haul 18:20 - Outro & Final Thoughts 📲 CONNECT WITH ME: • Instagram: @agnette8 • TikTok: @agnette08 #LePetitChef #NairobiVlog #WeekendVlog #LuxuryPerfume #TheWanderingWakili Ingredients Pie crust: 2 refrigerated or Homemade Pie Crust 9-inch crustsApples: 3.5 pounds firm, crisp apples like Granny Smith and Honeycrisp, peeled and sliced thinSugar: ½ cup light brown sugar and 2 tablespoons granulated sugarSpices: 1 teaspoon ground cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and a pinch of clovesThickener: 2 tablespoons cornstarchFlavor: 1.5 teaspoons fresh lemon juice and ½ teaspoon lemon zestFinish: 2 tablespoons unsalted butter (cut into small pieces) and 1 beaten egg for the wash Instructions Preheat and Prep: Heat your oven to 425°F (220°C). Peel, core, and slice your apples into ¼-inch thick wedges. Toss Filling: In a large bowl, mix the sliced apples with brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, lemon juice, and lemon zest until coated. Assemble Bottom Crust: Fit one pie crust into a 9-inch pie plate. Add the apple filling, packing down gently to reduce gaps, and dot the top with pieces of butter. Add Top Crust: Place the second crust over the top. Crimp or seal the edges together and cut small slits in the top crust for steam to vent (or make a lattice weave). Brush with the beaten egg wash. Bake: Bake at 425°F for 20 minutes, then lower the temperature to 375°F (or 350°F) and bake for another 40 to 50 minutes until the crust is golden and the filling bubbles. Cool: Let the pie cool completely on a wire rack for at least 2 to 4 hours so the juices thicken before slicing.