The entry for La Tête in the CCN article went as follows:
““Brothers Giles and James Edwards are behind this new French bistro which is all about nose-to-tail eating.
Situated in Cape Town's increasingly popular Bree Street restaurant landscape, part of their goal is to get diners to embrace otherwise unfamiliar parts of the animal.
It's no surprise that Giles worked for years with the godfather of nose-to-tail chefs, Fergus Henderson, at London's peerless St John restaurant.
The menu changes daily but will include plates such as crispy pig tails.”
Giles Edwards, Chef Patron at La Tête, commented; “It’s great to get such recognition so early on from a media organisation with CNN’s reach and influence. We’ve already had international visitors flocking in, and going away happy and satisfied with what we do. Our style of cooking seems to have hit the spot.”
He added that the locals are also discovering and enjoying his nose-to-tail cuisine. “We’ve had a great response from locals. Our food is simple, the freshness and honest flavours are paramount in each dish.”
Before opening La Tête, Giles ran a pop-up called Salt Cellar, in Woodstock.
Opening Hours: Lunch - Tuesday to Friday 12pm-2.30pm / Dinner - Tuesday to Saturday 6pm-11pm
Address: 17 Bree Street, Cape Town, 8001. Tel: 021 418 1299
