{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Theatrical fine dining is flavour of the year for TripAdvisor' data-url='/boclips/videos/5c54d6c3d8eafeecae2062aa' data-video-url='/boclips/videos/5c54d6c3d8eafeecae2062aa' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTheatrical fine dining is flavour of the year for TripAdvisor\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4130800                            LEAD IN:              A Cape Town restaurant is celebrating becoming one of the top 10 fine dining restaurants on the review website TripAdvisor.               La...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4130800\u003cbr/\u003e              \u003cbr/\u003e              LEAD IN:\u003cbr/\u003e              A Cape Town restaurant is celebrating becoming one of the top 10 fine dining restaurants on the review website TripAdvisor. \u003cbr/\u003e              La Colombe prides itself on its experimental, creative cuisine, and even takes guests on a trip into an enchanted forest as part of their tasting menu.\u003cbr/\u003e              \u003cbr/\u003e              STORY-LINE:\u003cbr/\u003e              Guests are wowed with a futuristic-looking dish at La Colombe in Cape Town. This one features kalamansi sorbet, sake, pineapple and lemongrass. \u003cbr/\u003e              And now a selection that tests all five of your tasting senses - bitter, sweet, salty, sour and Umami. \u003cbr/\u003e              Back in the kitchen, chef proprietor Scot Kirton is hard at work. But if he and his 25 staff had any free time, they would be celebrating.\u003cbr/\u003e              La Colombe has recently taken seventh place in the list of Best Fine Dining Restaurants Worldwide on TripAdvisor.\u003cbr/\u003e              It's the only African restaurant in the top ten.\u003cbr/\u003e              \"Being voted as one of the top restaurants in the world by TripAdvisor, it's an incredible honour. It means the world to the team. We put in 14 to 16 hours a day here, every day. And just to be recognised for what we put in, it's incredible,\" he says.\u003cbr/\u003e              One of the 12 dishes on the set menu is quail and sweet corn chawanmushi.\u003cbr/\u003e              It includes corn veloute sauce and miso aubergine. \u003cbr/\u003e              Kirton says the cuisine at La Colombe is a fusion of different tastes. \u003cbr/\u003e              \"The cuisine at La Colombe, it's modern, French, exciting, hints of Asia. And very theatrical at the same time.\"\u003cbr/\u003e              There is only one sitting each for lunch and dinner at La Colombe restaurant.\u003cbr/\u003e              Diner Tyler Crowe describes the La Colombe experience.\u003cbr/\u003e              \"Versus coming to a traditional restaurant it feels like here you're coming more for the experience, you're coming for an experience, where it's, you're sitting down, they're taking you through this whole suite of flavours, course after course, with wine pairings. But at the same time there's an adventuresomeness to it with the combination of flavours that you don't see in a lot of other places,\" he says.\u003cbr/\u003e              La Colombe is located at the Silvermist organic vineyard and the restaurant serves several of the wines that are made here, such as the Silvermist Sauvignon Blanc.\u003cbr/\u003e              \"We carefully pair food and wine here at La Colombe. Each of the 12 dishes has a specially paired wine selected by our team. All wines are sources locally so as to showcase South African wine,\" says sommelier Joseph Dhafana. \u003cbr/\u003e              Back in the kitchen, La Colombe's head chef James Gaag is creating the restaurant's signature tuna dish.\u003cbr/\u003e              It consists of slightly seared local yellow fin tuna with a tartar sauce.\u003cbr/\u003e              Pickled ginger, coriander and avocado are further ingredients.\u003cbr/\u003e              \"One of the very first dishes we developed, which is our signature Tuna La Colombe. It comes in a sealed tuna can and that's all the description that's given to the guest as well. So basically, it's put down in front of the guest. The waiter then explains this is a signature dish, but that's all they'll tell them. And the game is then to open the can, identify the ingredients as best you can. And if you get stuck there's a list of ingredients on the back,\" he says.\u003cbr/\u003e              The tuna dish is not served at the patron's tables, but in the so-called \"enchanted garden\".\u003cbr/\u003e              Here the Mad Hatter from Lewis Carroll's Alice in Wonderland entertains the La Colombe visitors.\u003cbr/\u003e              Diner Rene Rohrs enjoys the theatrical element to the La Colombe experience.\u003cbr/\u003e              \"You're just taken on a wild ride. Every course is a surprise and it's delicious, and it fills you. And then you're taken to an enchanted forest where you're completely surprised. You have an experience like you haven't seen in any other restaurant. I frankly just wasn't expecting it at all. And it just kind of tickled me,\" she says.\u003cbr/\u003e              South African food critic Tessa Purdon says the thing that makes La Colombe stand out is the quality of service.\u003cbr/\u003e              \"The level of service is very high which I think is quite lacking across the board in South Africa. And they really take service very, very seriously. And obviously that impacts on any guest's experience. And it's something that you really remember at the end of the meal.\"\u003cbr/\u003e              But you'll need to plan ahead if you'd like to try out the La Colombe experience.\u003cbr/\u003e              There's a two to three month waiting list in the summer months.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Cape Town, South Africa - 24 November 2017\u003cbr/\u003e              1. Pull out of dish in centre of table - Kalamansi sorbet, sake, pineapple and lemongrass\u003cbr/\u003e              2. Close of the La Colombe 'taste test' to stimulate the five taste senses - Bitter- espresso marshmallow / Sweet- white choc truffle / Salty- salted lime Madeline / Sour- sour cherry gummy / Umami- porcini truffle\u003cbr/\u003e              3. Close of Chef Proprietor Scot Kirton preparing a quail dish \u003cbr/\u003e              4. Pan of La Colombe restaurant kitchen \u003cbr/\u003e              5. Kirton slicing aubergine\u003cbr/\u003e              6. Aubergine cubes being deep fried\u003cbr/\u003e              7. SOUNDBITE (English) Scot Kirton, Chef Proprietor of La Colombe restaurant:\u003cbr/\u003e              \"Being voted as one of the top restaurants in the world by TripAdvisor, it's an incredible honour. It means the world to the team. We put in 14 to 16 hours a day here, every day. And just to be recognised for what we put in, it's incredible.\"\u003cbr/\u003e              8. Fried aubergine cubes being removed from pan\u003cbr/\u003e              9. Tilt down of Kirton frying food \u003cbr/\u003e              10. Fried aubergine being added to the quail dish\u003cbr/\u003e              11. SOUNDBITE (English) Scot Kirton, Chef-Patron of La Colombe restaurant:\u003cbr/\u003e              \"The cuisine at La Colombe, it's modern, French, exciting, hints of Asia. And very theatrical at the same time.\"\u003cbr/\u003e              12. Kirton putting finishing touches to his quail dish\u003cbr/\u003e              13. Zoom in to Kirton putting sauce into centre of quail dish \u003cbr/\u003e              14. Kirton handing over the quail dish to a waiter \u003cbr/\u003e              15. Waiter serving quail dish to patron Tyler Crowe \u003cbr/\u003e              16. SOUNDBITE (English) Tyler Crowe, patron:\u003cbr/\u003e              \"Versus coming to a traditional restaurant it feels like here you're coming more for the experience, you're coming for an experience, where it's, you're sitting down, they're taking you through this whole suite of flavours, course after course, with wine pairings. But at the same time there's an adventuresomeness to it with the combination of flavours that you don't see in a lot of other places.\"\u003cbr/\u003e              17. Slow zoom in to La Colombe restaurant with Silvermist vineyard in the foreground\u003cbr/\u003e              18. Silvermist Sauvignon Blanc wine being poured into a carafe \u003cbr/\u003e              19. La Colombe Sommelier Joseph Dhafana explaining wine to diners\u003cbr/\u003e              20. SOUNDBITE (Shona) Joseph Dhafana, La Colombe restaurant sommelier:\u003cbr/\u003e              \"We carefully pair food and wine here at La Colombe. Each of the 12 dishes has a specially paired wine selected by our team. All wines are sourced locally so as to showcase South African wine.\"\u003cbr/\u003e              21. Tilt down of head chef James Gaag preparing seared tuna\u003cbr/\u003e              22. Wide of Gaag making tuna dish\u003cbr/\u003e              23. Various of tuna dish being prepared\u003cbr/\u003e              24. SOUNDBITE (English) James Gaag, La Colombe Head Chef:\u003cbr/\u003e              \"One of the very first dishes we developed, which is our signature Tuna La Colombe. It comes in a sealed tuna can and that's all the description that's given to the guest as well. So basically, it's put down in front of the guest. The waiter then explains this is a signature dish, but that's all they'll tell them. And the game is then to open the can, identify the ingredients as best you can. And if you get stuck there's a list of ingredients on the back.\"\u003cbr/\u003e              25. The finishing touches are added to the La Colombe signature tuna dish\u003cbr/\u003e              26. Patrons enter the \"enchanted room\" at La Colombe restaurant\u003cbr/\u003e              27. Man dressed as Mad Hatter from Alice in Wonderland \u003cbr/\u003e              UPSOUND (English) \"Welcome to the enchanted forest, I am the Mad Hatter, but you're more than welcome to call me mad if you like, because I do think we should be the best of friends by the end of our little tea party.\"\u003cbr/\u003e              28. Mad Hatter offering food to La Colombe patrons\u003cbr/\u003e              29. Pull out of tuna dish being eaten by La Colombe patrons\u003cbr/\u003e              30. SOUNDBITE (English) Rene Rohrs, patron:\u003cbr/\u003e              \"You're just taken on a wild ride. Every course is a surprise and it's delicious, and it fills you. And then you're taken to an enchanted forest where you're completely surprised. You have an experience like you haven't seen in any other restaurant. I frankly just wasn't expecting it at all. And it just kind of tickled me.\"\u003cbr/\u003e              Cape Town, South Africa - 1 December 2017\u003cbr/\u003e              31. Food24 Editor Tessa Purdon at work at her office\u003cbr/\u003e              32. Cutaway Food24 web site\u003cbr/\u003e              33. SOUNDBITE (English) Tessa Purdon, Food24 Editor:\u003cbr/\u003e              \"The level of service is very high which I think is quite lacking across the board in South Africa. And they really take service very, very seriously. And obviously that impacts on any guest's experience. And it's something that you really remember at the end of the meal.\"\u003cbr/\u003e              Cape Town, South Africa, 24 November 2017\u003cbr/\u003e              34. Pan of La Colombe restaurant\u003cbr/\u003e              35. La Colombe waitress explaining a dish to diners\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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