Slow cooked duck breast with fennel roasted in smoke oil, accompanied by a blood orange gel, a salad of trevisano, white and red chicory and a black truffle dressing. Hiding under the cloche are confit duck legs topped with a Japanese breadcrumb of tarragon and orange zest. PICTURE: Le Pont de la Tour
I was at Cattle Baron at The Pearls of Umhlanga recently. Going to restaurants is a major part of my job and it now takes something impressive to leave me surprised and interested in what chefs serve patrons at restaurants. I think chefs now get it too.

The continued pressure of Instagram on restaurants and chefs, is really something that intrigues me. I've spoken to a number of chefs and they all realise that the social network is a chance for them to get free advertising, showcasing their culinary skills. 

But it's also something that forces them to improve their skills on how their food is presented. 

So when I went to Cattle Baron, which is a franchise steakhouse, I wondered what the chef will present to us. Turns out I shouldn't have worried because the theatrics were there.

I find it so interesting that there's an increase in the theatrics of food and food theatre intrigues me. 

A fellow diner ordered a Chateaubriad, which is a 1kg fillet flambéed with brandy and served with mushroom sauce, béarnaise sauce and start options. Everyone gathered to see the waiter turn food into theatre... 


It made me think about other times chefs have used theatre to present their food and picked some of the coolest on social media and it seems chefs haven't met a blow torch they wouldn't use to give their creations an extra edge

#cremacatalana #barcelona #foodtheatre

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