Diners can help the chef 'pavement forage' for ingredients at this Cape Town restaurant
In what seems like a novel idea, diners can help chef Jocelyn Myers-Adams 'pavement forage' for ingredients for their meal at Camissa Brasserie in Cape Town.
Guests are welcome to join Jocelyn in her foraging quest, and then they can come back to the kitchen to help her cook what they found around the city.
Jocelyn is often accompanied by foraging expert Charles Standing as she heads out in search of indigenous products growing wildly, and says that an abundance of great ingredients can be found.
She claims that Cape Town is the best city in the world for foraging due to its proximity to the ocean. She picks items there like dune spinach, figs, sea vegetables, seaweed, urchins and limpets for her ingredients.
She says that her brasserie's aim is to ensure they make eat things from ingredients that can be found very close to the pavement in South Africa, and calls this process 'pavement foraging.'