Aubergine

Thanks to Mart for introducing Aubergine to us.  It is a beautiful restaurant and another option for fine dining.  Great food with great presentation.  Aubergine is relatively new as they just opened last December.   

Information from the Aubergine website:  www.aubergine.ph THE NAME “Aubergine” is the French word for “Eggplant” (Solanum melongena), a large, heavy vegetable, usually pear-shaped and dark-purple. A member of the potato family, eggplants are known worldwide, but are best part of Oriental, Middle Eastern and Balkan cooking. The eggplant is said to have originated in India, and was introduced to Spain by the Arabs in the 12th century. There, it was greatly favored it for its supposed aphrodisiac qualities; but in 16th century England and Italy, the eggplant was shunned and suspected of causing madness. Eggplants are not very nutritious, with only 1% protein and 3% carbohydrate, but they are low in calories and have no fat. The young, tender plants have the best flavor.

 

 

 

Great food and good company come alive with the right spirits! Aubergine’s extensive winelist includes only the best drinks from all over the world—from the vineyards of France, Italy, Spain, Germany, Austria, Switzerland, Australia, New Zealand, South Africa, Chile, and the USA—to complete your extraordinary dining experience.

 

 

 

THE KITCHEN 

 

THE FOUNDERS Since becoming friends and colleagues at the Hilton Osaka Japan in 1988 and at the Makati Shangri-la Hotel in 1993, Hansjorg Schallenberg and Norbert Gandler had shared the dream of putting up a culinary and hotel management school in the Philippines, to replicate the international standards and the traditional way by which they learned cooking in Europe. After years of pursuing separate career paths and building solid names and reputations in the hospitality industry, the two finally came together again in December 2002 to open ISCAHM Manila. Today, Schallenberg and Gandler are the school’s Director for Hotel Management, and Director for Culinary Arts and Pastry and Bakery Arts, respectively— educating a new generation of young hospitality professionals who will become the industry leaders of tomorrow.THE EXECUTIVE CHEF 

Aubergine promises to captivate with unique culinary creations courtesy of its new Executive Chef. After leaving Silversea Cruises in November 2007, Stefan Langenhan had planned to settle down in the Philippines. Instead, he found himself whisked into the Aubergine kitchen, where he brings his background as Executive Sous Chef and Executive Chef of various properties in Germany, Austria, and the USA. A highly-motivated chef, he looks forward to lead a team of culinary professionals and senior ISCAHM students in the preparation of world-class haute cuisine to satisfy Aubergine’s guests. 

 

The best cakes and pastries in town—and in the country—are in the Patisserie at Aubergine, courtesy of Filipino pastry chef, Ernie Babaran. After more than 25 years of being the most respected and highest paid Filipino pastry chef, Chef Ernie is “passing on his skills to future hopefuls” at ISCAHM. Experience the culinary magic behind the sweet treats that has impressed international hotel guests, award-giving bodies, and royalty; and make your birthdays, weddings, and other occasions simply extraordinary. 

 

 

Of course, Heart2Heart spotted the heart shaped chocolates at the pastry counter and just had to try them…. 

 

 

 

website of ISCAHM:  http://www.iscahm.com/index.cfm 

32nd and 5th Building 5th Avenue cor. 32nd Street Fort Bonifacio 1634 Taguig 

For reservations, e-mail the restaurant atdine@aubergine.ph or call [63] 02 856 9888.

 

 

PARKING:

1. Parking below 32nd and Fifth building behind HSBC
2. Open parking space across Bridgestone Tires building

 

 

 

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