.....over Harald Bresselschmidt

Harald Bresselschimdt My culinary philosophy, passion and cuisine are an ongoing dialogue with my past, interactions with the present and aspirations for the future – these make my daily reality. Cooking demands humility, but with a touch of arrogance. To cook is to labour. As Gagnaire says, it is a repetitive task that is often arduous, sometimes thankless and occasionally hazardous. However, it is a source of joy and pleasure from creativity through inspiration. Creativity is born from authenticity, but is supported by tradition and experience. There is a fine line separating a creative dish from one that is over the top. For me, a successful dish is where no one flavour overwhelms the other, but co-exists harmoniously and complements each other. At Aubergine, ingredients come first. I hope that the honest use of prime South African products, enhanced by Oriental spices and cooking styles makes you appreciate the subtleties of the produce that I try to preserve. The compositions you will experience on your plate are a unique creation of beauty and deliciousness. The Degustation menu, as well as the Cape Seafood Menu, is reflections of our most recent creations to intrigue your taste buds. For an exciting voyage into my culinary universe, this menu is suggested for the entire table and is offered with the Sommelier’s choice of wine to complement each course. An extensive wine list featuring the finest Cape wine estates, rare local vintages and international wines from our maturation cellars is available. Cuisinier Harald Bresselschmidt originates from the Eifel near the Belgium border. He trained as a chef for eleven years in Germany, Holland, England, France and Switzerland before completing a Masters Gastronome & Cooking in Heidelberg. Harald arrived in South Africa in 1992 where he took on the position as Head Chef at Bosmans, Grande Roche Hotel in Paarl. Bosmans was voted Best Restaurant in South Africa for those two years in a row. Next, Harald returned to France for a year and was then lured back to South Africa to the wine estate at Rhebokskloof. Aubergine was launched in September 1996 and has been winning accolades ever since. Harald has cooked, by invitation, as guest chef in Sydney, Singapore, Germany and Canada.

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