Where Tools meet theatre
Oui Chef x La Colombe
Oui Chef x La Colombe
What happens when culinary performance meets fine design? This partnership celebrates the precision, playfulness, and sensory drama that define both La Colombe’s dishes and Oui Chef’s tools.
La Colombe is often cited as South Africa’s finest dining destination, led by executive chef James Gaag and head chef Keanen Jaftha. Together, their team crafts elegant, contemporary cuisine rooted in classical French technique and subtly infused with Asian influences - a combination that has earned the restaurant consistent acclaim both locally and internationally.
guest-curated
Bread & Butter Ritual
Despite its flawless execution of a multi-course tasting menu, the experience remains playful, interactive, and engaging - with tableside theatrics adding a layer of delight.
Even the bread course becomes an experience, elevated into a fully customisable, tableside ritual. Guests select their own ingredients to create a one-of-a-kind “bread and butter” moment - though that phrase hardly captures the inventiveness of what’s delivered.
Tweezers & Table-side theatre
The Charcuterie Trolleys
One of the most talked-about highlights, the charcuterie trolleys (yes, plural) that glide from table to table with an irresistible spread of house-made delicacies: gravlax, vegetarian chorizo, and South Africa’s beloved biltong, all served using La Colombe-branded gold Oui Chef tweezers.
Each is paired with a cleverly disguised, flawlessly sculpted mousse or butter - unexpected, refined, and full of character.
The signature dish
The Tinned Tuna
Then comes Tinned Tuna - but not as you know it. A signature La Colombe dish since day one, it has evolved into a theatrical moment in its own right. A sealed tin is presented with quiet ceremony. Guests peel back the lid to reveal an intricate, artful assembly inside - always met with surprise and delight.
No cutlery is required (or allowed!)
Namibian Crab
No cutlery is required (or allowed!) to enjoy the Namibian Crab, Game Fish, Nahm Jim with Madagascan Caviar - it’s strictly a pick it up and eat it affair but rest assured it has been assembled using the finest of utensils.
Final flourish with liquid vapour magic
The Nitrogen Lollipop
Another unforgettable moment is the palate cleanser lollipop, prepared in a flourish of cold vapour atop a cube of liquid nitrogen. It’s a kind of culinary sleight-of-hand - surprising, refreshing, and just a little bit magical. A moment of pure wonder, crafted with the help of a Oui Chef palette knife and tweezers.
