A day in the life at La Tête, Cape Town
Cape Town is a foodie capital and in the last 10 years so many restaurants, cafés and bars have popped up in the CBD and winelands areas. So what is special about another restaurant on Bree street? Difference.
The restaurant is essentially undecorated and so is the food.
Simplicity, few ingredients and classic renderings of familiar comfort food is the last impression at this casual/not casual eatery.
La Tête translates as The Head so, you guessed it, Chef Giles Edwards focuses on nose-to-tail cooking. Waste not want not.
Cheaper, mostly-unused cuts of meat require longer or different cooking methods, and the result is presented in a minimalistic manner with just a trio or two of flavour combinations.
This way of eating is exciting because all the fancies are pared back and the skill of knowing the full potential of the ingredients shines through.
Dishes like crispy pig tails, sweetbreads with peas and bacon, fish sandwiches and madeleines baked to order (!) are rotated and replaced according to the seasonal availability of ingredients.
What I love about this chef is his hands-on approach to interpreting the tools of his trade. Giles is the chef on the pass, cooking your food. Giles is the guy who greets the supplier and chats about what is fresh today and what is coming up in the next few weeks. It’s ironic that food that is so basic and has no garnishes has become such a huge sensation among die-hard foodies in Cape Town. Let’s get back to basics.