Chef Harald Bresselschmidt – Placing Cape Town in the Culinary Map

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The place where Aubergine Restaurant is now located is not just any place in Cape Town. It was once the home of Sir John Clyde, the first Chief Justice of Cape. In those days, Sir Clyde’s property did not just extend a few yards away from the house. His estate actually embraced several hectares of land surrounding his house. Sir Clyde was not just any Cape’s historical figure. He is actually one of the most prominent figures in the history of the place. He was the Chief Justice and he was also the head of Cape’s “ton.”mIt goes without saying that his house definitely has a character of its own.

Although the building was renovated to match the more contemporary décor of Aubergine, the old house’s charming character remains. It is a perfect match to the kind of dishes offered by the restaurant’s chef and owner Harald Bresselschmidt.

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Chef Harald Bresselschmidt knows what he has accomplished, and he has accomplished a lot. He has managed to win the 96^th spot in El Pellegrino World’s 100 Best Restaurants list. That’s a great accomplishment, and he has definitely earned it. He is known for his never-ending pursuit of culinary excellence. He never fails to ensure that everything that comes of his kitchen is of the best quality. He makes sure that Aubergine offers impeccable service and a wide selection of the finest wines.

Many food critics, eager to taste his creations, have found their way into Aubergine. Often, they would leave satisfied and satiated. Indeed, the restaurant has received countless accolades for the culinary skills of its chef Harald Bresselschmidt. But does he rest on his laurels? Definitely not! In truth, he always endeavors to come up with exciting dishes to top his previous ones.

As a restaurateur, he has also been able to successfully offer an exceptionally Cape Town dining experience. With the restaurant’s historical setting but contemporary design, it is completely warm, welcoming and relaxing. This perfectly reflects the character of the chef himself. In truth, Chef Harald Bresselschmidt’s accomplishment is not just Aubergine. He should be also be given due credit for his role in taking Rhebokskloof Wine Estate Gastronomy Bosman at Cape Town’s Grand Roche Hotel. His pride and joy, however, remains to be Aubergine.

As a chef, no one can question his impeccable culinary skills and timing. He draws inspiration from many things including the work of Raymond Blanc. He ensures that he offers innovative dishes at all times. His creativity is boundless, and Aubergine diners are bound to benefit from this.

Image Credit Bouillabaisse

Image Credit Aubergine

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