Aubergine is a renowned fine-dining restaurant situated in a beautifully restored 1830s building that was home to the first Cheif Justice of the Cape, Sir John Wylde, nestled in the unassuming Gardens district of inner-city Cape Town. As guests step through the doors, they are greeted with exceptional care from the front-of-house staff, who warmly invite them into the refined dining space that strikes the perfect balance between sophistication and approachability.
Aubergine's timeless interiors have stood the test of time, virtually untouched since the restaurant first opened its doors 27 years ago. This has allowed owner Harald Bresselschmidt and his dedicated team to channel their energy and focus into crafting an extraordinary culinary experience. The menu showcases a diverse array of locally sourced and seasonal ingredients, expertly paired with a truly gargantuan wine list that is truly awe-inspiring, deserving of an exploration all on its own.
In this exclusive interview, we had the privilege of sitting down with Harald Bresselschmidt, the visionary owner of a renowned establishment. Harald's captivating journey into the culinary world finds its roots at his home on an idyllic dairy farm of Germany's pristine Eifel Region, where his deep appreciation for the land and passion for fresh produce first bloomed. Commencing his chef training in 1980, Harald embarked on a remarkable culinary odyssey in distinguished kitchens across Germany, the Netherlands, and various Michelin-starred restaurants in France, Switzerland, and London while earning a Masters in Gastronomy and Cooking,
In 1992, Harald's culinary adventure led him to South Africa, assuming the esteemed role of Head Chef at the Grande Roche Hotel in Paarl, before ultimately founding Aubergine in 1996. Today, we delve into the inspirations that have fueled Harald's culinary marvel, unveiling the essence of his exceptional journey.
SOPHRON: Aubergine is definitely a long-standing favourite among locals and international guests, how have you maintained such a consistent and remarkable standard for over 27 years?
HARALD: I had a vision and I knew where in the Cape Town restaurant scene I wanted to fit in – then I followed it and have consistently maintained my standards and quality day by day. For me, excellence in the execution and delivery of my menu is very important and I oversee all plates that leave the kitchen for the table. I still get a thrill to walk into Aubergine every day and while I still enjoy running my Restaurant, the challenges today are enormous compared to when I started all those years ago.
SOPHRON: The wine offering at Aubergine is truly expansive and ever-changing, what is your curation process?
HARALD: The key is that I only buy wines that suit my cuisine at Aubergine. I buy with both long- and short-term vision in mind. When I buy wine, I seek out terroir-driven, small-batch wines and cellar the white wines for 2-3 years and red wines for 3-5 years. I like my Winelist to have aged wines and I store and mature wines to cater for optimum experiences. I include a wide range of cultivars, from various regions and usually have an old-world benchmark. There is also a large collection of South African ‘Old Wines’ from the ’60s, ’70s and ’80s which create memories, especially for a celebratory birthday or anniversary vintages…. This has always been important for me and is appreciated by my regular local guests. In addition, we also buy current releases and ‘Natural’ wines many of which are made for immediate consumption nowadays. I spend at least 2 hours on wine on a daily basis.
We were very thrilled to win the ‘Best Winelist, Best Bubbles and Champagne list’ by Star Winelist award from Sweden. On the Aubergine website, guests often pre-select what they would like to drink with their meal.
SOPHRON: Which culinary invention that has come out of the kitchen in recent times best encapsulates the essence and food philosophy of Aubergine?
HARALD: Our philosophy and food is based on the best natural ingredients we can source. I prefer healthy foods prepared in a natural way with good marination and depth in flavours that complement the wine in the glass. My style is now more unique than ever as are my creations and combinations and that, together with regularly changing my menus, keeps our regulars' interest high.
SOPHRON: The service at Aubergine is unparalleled. How do you ensure that such an excellent and highly-personal service level is maintained?
HARALD: I only work with permanent staff who usually know the names of all our regular customers and we are always trying to pre-empt their needs on a daily basis. In addition, we have well-informed sommeliers on the floor to assist with wine choices.
SOPHRON: You are considered by many to be one of South Africa’s most compelling chefs. Where do you choose to eat out when you’re not hard at work in your own kitchen?
HARALD: I do not go out very often and prefer to meet friends privately, we cook ourselves and enjoy our wines. If we do go out it is usually somewhere with spicy ethnic food. Other than that I walk down the road to Fyn for Lunch or enjoy a Sunday Lunch at Salsify or Ellerman House.
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