GILES EDWARDS OF LA TÊTE
‘focusing on the ingredient’
When you are welcomed into the stark restaurant you will immediately be inspired by the sense of pride that emanates from owner and chef Giles Edwards, the small team hard at play in the kitchen, and those serving and explaining the dishes.
Here it is all about the produce, there is not much to distract the diner away from the white walls, linen and monogrammed plates. Originally opened under the trailblazing banner of ‘nose-to-tail’, it is now about wholesome and whole use of all ingredients. The menu is designed daily in response to what is fresh and available, “So organic,” says Giles proudly. Expect dishes like a fish sandwich, hake deep-fried in batter or the ever-popular mussels. One of the first adopters of ABALOBI, Giles, with brother and co-owner James, has moved from the initial meat focus to embrace fresh produce grown and foraged close by. They care about their staff and suppliers, the backbone of the business. “It is not a recipe-based business, but heart-based.” La Tête, meaning head in French, is ahead of their game.
“For a restaurant to really exist, to be really sustainable, both the restaurant and chef need to be local and viable. You cannot fly produce from around the world when you have this quality of ingredients on your doorstep.”
Address: 17 Bree Street, Cape Town, 8000
Contact: 021 418 1299