Eating at LUKE DALE ROBERTS X THE SAXON Reminds me of Filippo Marinetti’s resolution in his 1932 ‘The Futurist Cookbook’ that "Futurist cooking will be free of the old obsessions with volume and weight and will have as one of its principles the abolition of pastasciutta. Pastasciutta, however agreeable to the palate, is a passéist food because it makes people heavy, brutish, deludes them into thinking it is nutritious, makes them skeptical, slow, pessimistic”. Change for ‘pasta’ for ‘fine dining’ and it is clear that LDR is adamant to live up to Marinetti’s premise (and I quote again from the same book) that "The Futurist culinary revolution … has the lofty, noble and universally expedient aim of changing radically the eating habits of our race, strengthening it, dynamizing it and spiritualizing it with brand-new food combinations in which experiment, intelligence and imagination will economically take the place of quantity, banality, repetition and expense”. He must have completely missed the fact that this book was an elaborate and provocative joke intended to rile the Italian public – from a self-confessed Fascist to boot.
What’s not so funny is that we just put down close to R5,000 (OK, a steal for overseas guests @ $375) for a meal prepared by a team that thinks it is perfectly acceptable to run a food lab that shows no regard for the actual dining experience, and where emotions are at their peak once the plate has left the pass.
It beats me that so many cognoscenti (read ‘comped&039; groupies) think he is at the pinnacle of the culinary scene in South Africa, whilst we have true super stars like @chriserasmus and @restaurantmosaicatorient who EVERY time create amazing meals where the ingredients and diners are at the centre of attention and who delight in the pleasure of their guests.
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