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Jonathan Mbiriyamveka Lifestyle Writer
A chef’s table at Meikles Hotel is an experience quite unlike any other culinary treat, and I have been fortunate to have attended quite a number of them over the years.
The chef’s table is a special arrangement in which guests are invited to sample dishes of the restaurant menu, but instead of being seated within the restaurant, the guests have the unusual perspective of the kitchen from which to do this – with all the hustle and bustle of the kitchen and the excitement of being close to the preparation of a range of exquisite dishes.

The most recent chef’s table was the one called to mark the reopening of La Fontaine Grillroom after its refurbishment during the renovation and refashioning of the whole North Wing within Meikles Hotel. I joined other journalists, members of the diplomatic corps and top Meikles customers in being treated to a seven-course set menu which featured dishes now appearing on the a la carte menu available to diners in this most upmarket of restaurants.

Meikles Hotel has undertaken a total renovation of its North Wing, including all bedrooms and suites, banqueting rooms and the exclusive Club facility, which offers a range of additional benefits to guests staying at the hotel.

Within the context of this refurbishment was a dramatic change for La Fontaine, which will on December 8 this year celebrate its 55th anniversary.

The restaurant was opened when the wing was first built – then known as the East Wing, because the old Meikles was still fully operational, west of this where ZB Life Towers now stands. It was named after the fountains in Africa Unity Square, over which diners in the restaurant look. Since that time it has become one of Harare’s most distinguished restaurants and over the years has undergone changes to suit the dynamics of hospitality and tourism.

The recent change has seen fitments of new carpets and curtains, extensive fitments of mirrors, a new bandstand for the entertainers who perform within the restaurant during the year and repainting and recovering of the chairs.

Along with this has come a brand new menu, devised by Meikles’ development chef, Rory Lumsden, who is tasked by general manager Tinashe Munjoma and executive chef Chris Gonzo with innovation and value addition, as well as ensuring that La Fontaine’s menu is among the best in Zimbabwe.

Just as important has been the change to the La Fontaine kitchen, which was completely gutted and fully refurbished, including installation of some extremely interesting and modern cooking and cleaning equipment.

It must now be a sheer delight for the team of chefs and cooks to work here, preparing meals that are tasty, appealing and visually impactful.

Our chef’s table of 10 people was hosted by Munjoma, marketing manager Judith Mukahanana and sales manager Debbie Jaure. We sampled some delightful wines to accompany the food, off the restaurant’s award-winning wine list.

And we went through a colourful and delightful selection of dishes: a tomato and herb soup, blue cheese mousse, rabbit, salmon and then, as the main course, roast lamb. This was followed by a chocolate fondant and a cheese board with coffee.

The meal was excellent and the service superlative. La Fontaine is known for its high standards and with the work being done by Chef Rory it will continue to develop its reputation for stylish dishes that satisfy any palate and give a feeling of thorough enjoyment of a true feast for the eye and tongue.

During the week-long event from October 21 to 26 the restaurant presented a special opportunity for diners to enjoy something similar: a set menu featuring items selected from the main a la carte menu at US$30 per person. Alternatively, diners simply selected dishes of their own choice from the a la carte menu, and the evenings were filled with music as different musical talents came down each evening to provide dinner and dance music, among them Summer Breeze, Mande Snyman (who specialises in country, soft rock and pop music) and jazz-easy listening duo Tony Palmer and Mike Freeman. This was a treat similar to the one I enjoyed and will be an experience to remember.