L'Auberge Carmel

Please visit our New Blog!

2011-07-25T12:53:00.001-07:00

Thank you for reading our blog. Information on L'Auberge Carmel and Aubergine can now be found at our new blog for Mirabel Hotel and Restaurant Group.

mirabelgroup.com/blog/

Spring 2011 Newsletter Contest Winner!

2011-05-23T21:17:00.001-07:00

Congratulations to Joleen Alfalahi from Irmo , SC for correctly answering the contest question in our Spring 2011 newsletter. Ms. Alfalahi answered the question, "From what century are the furnishings at Hotel Les Mars?" The answer, 17th and 18th century furnishings. With this answer she is the winner of a one night stay at Hotel Les Mars! Congratulations again Joleen Alfalahi!
We look forward to seeing you soon!

Chateau Rayas Luncheon 05/28/11

2011-05-17T11:27:00.001-07:00

Since the 1880s, the Reynaud family has been growing grapes and making wine in the heart of France’s southern Rhone Valley. Chef Justin Cogley and Pastry Chef Ron Mendoza have especially created a beautiful five-course luncheon, hosted by Wine Director Thomas Perez and featuring a selection of wines from this historic chateau.
Limited seats are available for this special luncheon. Reservations are required and may be made by telephoning 831 624 8578 or booked via email at reservations@laubergecarmel.com.
A special Memorial Day Weekend three-night package is available including two seats at the Chateau Rayas luncheon, deluxe accommodations for three nights with breakfast each morning, and a special welcome amenity. Prices start at $1925, excluding hotel occupancy tax.

Click here for menu and wine selections

Saturday, May 28, 2011
Reception 12:30 pm · Luncheon 1:00 pm
$220* per person

*plus service fee and tax.

Summer-By-The-Sea Package At L’Auberge

2011-05-11T14:08:00.001-07:00

Summer-by-the-Sea

The cool skies of Carmel Bay await this summer in Carmel-by-the-Sea. Long considered the refuge of travelers escaping the heat, the morning fogs, bright days and silent evenings nurture a particular sense of relaxation. The charm and comfort afforded by L’Auberge Carmel is the perfect complement to this sublime experience. Rates begin at $295* and include:

Luxury accommodations in thoughtfully appointed guest room
French country-style breakfast for two
Preferred seating at award-winning Aubergine Restaurant (see menu here)

Special Incentive! Reserve your stay prior to May 31 for travel from June 1 - 15 and receive a $50 dining credit towards dinner at Aubergine restaurant and two “Oro Blanco” cocktails.
Call now for room availability, rates and more information at 831 624 8578 or email reservations@laubergecarmel.com.

*Based on double occupancy, subject to availability, Sunday through Thursday through June 30, 2011. Additional service fees and taxes apply. Excludes holidays and special events.

May Cooking Classes at Aubergine

2011-05-10T11:37:00.000-07:00

Limited to 10 people, participants will work in the kitchen of Aubergine directly with Chef de Cuisine Justin Cogley in the Cooking Classes or with Executive Pastry Chef Ron Mendoza in the Pastry Classes as each chef teaches a variety of essential cooking techniques and use of ingredients, professional knowledge that can turn an ordinary dish into a real star.

Classes take place from 11:30 a.m. - 1:30 p.m. The cost is $100 per person, per class, plus service fee and tax. Classes are scheduled on consecutive days so participants may book overnight accommodations at L’Auberge Carmel at a special seasonal rate that includes breakfast. Reservations are required and may be made by calling 831-622-5909.

Wednesdays Savory
May 18 - All About the Egg
June 22 - Out of the Garden
September 21 - Sauce Boot Camp
October 19 - Working with Shellfish
November 16 - Wonderful World of Tubers

Thursdays Sweet
May 19 - All About the Eggwhite
Meringues & Souffles
June 23 - Uses of Mousses
September 22 - Pate a Choux & You
October 20 - Proof is in the Pudding
November 17 - The Great Crepe Escape

Mother’s Day Brunch Photo Recap 05/08/11

2011-05-10T11:32:00.001-07:00

Here are a few photos from our Mother’s Day Brunch at Aubergine!

The Buffet!

French Toast

Breads and Pastries

Smoked Salmon, asparagus, citrus

Warm crepes, strawberries, rose ice cream

Wagyu beef, pomme puree, herb butter

Spiced donuts and catalan cream

It was a great brunch, hope to see you at the next one!!

Food for Thought Dinner–Peas Recap! 05/03/11

2011-05-04T11:51:00.001-07:00

We had a wonderful turnout for the first of this series of dinners featuring a different ingredient. May’s theme ingredient was Peas. Here is a photo sampling of the dishes served!

Amuse- Pea cake, freeze dried peas, pea shoots

First course – Twice shelled peas, bone marrow custard, pickled onion, smoked char roe

Second Course – English Peas, lobster, crab, mussels, borage

Third Course – Fava beans and shoots, manchego, roasted pork loin

Final Course – Sweet Pea cremeux, yogurt, white chocolate

This was a fantastic, fun meal! Hope to see you at June’s Food for Thought Dinner where the featured ingredient will be, Stone Fruits : Plums, nectarines, cherries, apricots.

Call 831 624 8578 for reservations!

LaGrange Grand Cru Wine Dinner Recap! 04/30/11

2011-05-04T11:41:00.001-07:00

We have a few photos so you can sample some of the

wonderful dishes Chef Justin Cogley created!

Amuse - Foie Gras Torchon

Beef, bone marrow, black garlic

Salmon, peas

Quail stuffed with foie gras, morels

Photos of Easter Brunch 04/24/11

2011-05-04T11:17:00.001-07:00

Here is a sampling of some of the dishes served at our Easter Brunch!

The Dining Room

Muscovado Brioche

Burrata, arugula, lemon

Beets, marcona almonds, manchego

Foie gras torchon, peas, radish

Caramelia profiterol

Chocolate gateau

Meyer lemon tart, jasmine, white chocolate

The weather was fantastic and the brunch was even better!!

Pine Cone Article on Chef Justin Cogley!

2011-04-30T18:58:00.000-07:00

There is a write-up in the Carmel Pine Cone on
Chef Justin Cogley'sCooking Class!
Click on the following link
http://www.pineconearchive.com/110429PCA.pdf
and scroll to page 17A for the article!

Chateau Rayas Luncheon 05/28

2011-04-27T10:16:00.001-07:00

Chateau Rayas Luncheon - May 28

Since the 1880s, the Reynaud family has been growing grapes and making wine in the heart of the southern Rhone Valley. We invite you to join us for a special five-course luncheon hosted by wine director Thomas Perez featuring a selection of wines from this historic French appellation.
The cost is $220 per person, plus service fee and tax. Reservations are required and may be made by telephoning 831-624-8578 or booking through OpenTable.com.
A special Memorial Day Weekend three-night package is available including two seats at the Chateau Rayas luncheon, deluxe accommodations for three nights with breakfast each morning, and a special welcome amenity. Prices start at $1925, excluding hotel occupancy tax.

1st course
2000 RAYAS Blanc
1996 RAYAS Blanc
Sweetbreads, white asparagus, brioche
~
2nd course
1999 RAYAS Rouge
turbot, marrow, red oak, potato
~
3rd course
1997 RAYAS Rouge
morel, foie gras, garlic
~
4th course
1996 RAYAS Rouge
1994 RAYAS Rouge
quail, boudin, onion, coriander
~
5th course
1993 RAYAS Rouge
St. felician

Food For Thought Dinner 05/03

2011-04-27T10:01:00.001-07:00

“Food for Thought” Monthly Dinner Series

The metamorphosis of Aubergine continues under the collaboration of new chef Justin Cogley, pastry chef Ron Mendoza and wine director Thomas Perez with the launch of their new monthly “Food for Thought” dinner series. Each of the four-course “Food for Thought” dinners will focus on one key seasonal ingredient.
On Tuesday, May 3, the first of the series’ four-course food and wine dinners will feature Peas; favas, sugar snaps and pea shoots. While the pea is botanically a fruit, it is considered to be a vegetable in cooking and can also be classified as a legume. Chefs Cogley and Mendoza will have the perfect challenge in creating a menu from this versatile seasonal ingredient as will wine director Thomas Perez in selecting wines to accompany their dishes.
All dinners will take place the first Tuesday of each month. The price is $75 per person including wine, plus service fee and tax.
All inclusive overnight packages are available including two seats at dinner, deluxe accommodations with breakfast the next morning at a special rate of $475, excluding hotel occupancy tax.
“Food for Thought” dinners are scheduled on Tuesdays:
May 3 - Peas: favas, sugar snaps, pea shoots
June 7 - Stone Fruits: plums, nectarines, cherries, apricots
July 5 - Corn
August 2 - Berries
September 6 - Heirloom Tomatoes
October 4 - Potatoes
November 1 - Wild Mushrooms
December 6 - Tree Fruits: apples, pears, quince, persimmon
*Due to weather/availability the featured ingredients are subject to change.
Reservations are required and may be made by telephoning 831-624-8578 or booking through OpenTable.com.

Mother’s Day at Aubergine

2011-04-27T09:59:00.001-07:00

Celebrate Mother’s Day with a delightful Brunch presentation. Chef Justin Cogley creates a wonderful way to enjoy Mother’s Day combining the variety of a buffet with the pleasures of table service. Indulge in an array of delicious amuse bouches, hors d’oeuvres and appetizers while your menu order is prepared for service at your table.
Pastry chef Ron Mendoza will prepare an exquisite selection of desserts and pastries to finish a most satisfying Mother’s Day dining experience.
Seating will be available in the Aubergine dining room, the wine cellar or al fresco in the flower-filled courtyard from 11:00 a.m. - 2:00 p.m. The cost is $75 for adults and $32 for children under 12, plus service fee and tax. Reservations are recommended and may be made by telephoning 831-624-8578 or booking through OpenTable.com.

Seafood 101 Photos!

2011-04-21T16:36:00.001-07:00

Chef Justin Cogley held his first cooking class yesterday

and we were lucky enough to get a few pictures!

Next months class is on May 18 and is “All about the Egg”!

These classes fill up quickly so call 831 622 5909 for details and reservations!

Dining Credit With Your Stay!

2011-04-19T18:07:00.001-07:00

By Invitation Only

L’Auberge Carmel - Relais & Châteaux
$100 Dining Credit at Aubergine restaurant

Receive $100 credit off your room bill when you dine at Aubergine restaurant during your stay at L’Auberge Carmel. Chef Justin Cogley has been receiving praise and critical acclaim for his exciting new seasonal menus and Pastry Chef Ron Mendoza’s desserts continue to amaze. Your stay will include:

Luxury accommodations in thoughtfully appointed guest room
French country-style breakfast for two
Preferred seating at award-winning Aubergine restaurant

Plus walks on the beach, fog in the moonlight, the smell of pine and sea air in the beautiful village of Carmel-by-the-Sea. Call now for room availability, rates and more information at 831 624 8578 or email reservations@laubergecarmel.com.

*Based on double occupancy, subject to availability through the month of June, 2011. Credit is non-transferable and has no cash value. Additional service fees and taxes may apply. Excludes holidays and special events. Not valid with other packages and promotions.

L’Auberge Carmel “Stress Reliever”

2011-04-13T20:19:00.001-07:00

L’Auberge Carmel - Relais & Châteaux
“Stress Reliever”

The only thing worse than filing your taxes is filling your gas tank. So to encourage your visit, L’Auberge Carmel will take $50 off your bill and will pay the taxes on your room. That’s right, we’ll chip in for the gas and take the occupancy tax off your bill. In these stressful times, it’s important to take a little time to relax and indulge. Here’s what will help;

Luxury accommodations in thoughtfully appointed guest room
French country-style breakfast for two
Preferred seating at award-winning Aubergine Restaurant

*Based on double occupancy, subject to availability through the month of June, 2011 for reservations booked prior to April 30, 2011. Additional service fees and taxes may apply. Excludes holidays and special events.

2011-04-01T11:21:00.000-07:00

Aubergine Chef's Justin and Ron will be participating again in this year's
Comics for Kids event to support the Monterey County Boys and Girls Club.
The event will is held at Pebble Beach in the Grand Tent and features
Craig Ferguson as this years host. Its a wonderful event for a wonderful cause.
Take a moment and read about the event and lend your support if you can.

When: Saturday, April 16, 2011 - Doors open at 5:30pm
Where: Pebble Beach Food & Wine Grand Tasting Tent
(Equestrian Center at Portola Road and Stevenson Drive)
Ticket Price: $300 per person ($165 tax deductible)
Make your reservation today, space is limited!

For preferred seating, see the "Friends Table" option on the reservation form.

Now in its 18^th year, the Boys & Girls Clubs of Monterey County is proud to announce its annual Comics for Kids Auction to be held on Saturday, April 16, 2011 presented by Coastal Luxury Management in the Pebble Beach Food & Wine Grand Tasting Tent. We are so pleased that we will be holding the event once again in this luxurious venue.

The evening will begin with sumptuous hors d’oeuvres accompanied by fine wines, all showcasing the talents of our local chefs & wineries. During the reception, guests will be able to bid on a varied and unique selection of silent auction items. Stay tuned for a unique surprise regarding bidding on our silent auction items!

Leading into the beautifully decorated dining room, you will be presented with a scrumptious multi-course dinner, accompanied by musical performances by some of our most talented Club members. Enjoy our very famous live auction led by professional auctioneer Wil Shriner and featuring one-of-a kind items and travel packages. Entertainment for the evening will be provided by renowned comedian Craig Ferguson, a Scottish-American television host, stand-up comedian, writer, producer, director and actor, best known as the host of The Late Late Show with Craig Ferguson..

The evening will conclude with a post-reception you will not be able to resist - mouthwatering & gorgeous desserts!

Grand Cru Wine Dinner

2011-03-30T12:15:00.001-07:00

From the heart of the Medoc, Grand Cru classified Chateau Lagrange produces exceptional wines that exemplify great Saint Julien Bordeaux. In Margaux, Grand Cru classified Chateau d’Issan has been making celebrated wines since at least 1152.
Meet Matthieu Bordes, Assistant Winemaker, Chateau Lagrange for an extraordinary evening of food and wine. Chef de Cuisine Justin Cogley along with Executive Pastry Chef Ron Mendoza have especially created a beautiful menu befitting these spectacular wines, carefully selected by Wine Director Thomas Perez.

Les Arums de Lagrange 2009
Ivory Salmon
steamer clams, English peas, pigs’ feet

Chateau Lagrange 2002
Chateau d’Issan 2000
Whole Roasted Quail
foie gras, morels, spring onions

Chateau Lagrange 1995
Chateau d’Issan 1995
Dry-aged Strip Loin
bone marrow, black garlic

Chateau d’Issan 1985
Chateau Lagrange 1985
Artisan Cheese Selection
seasonal accompaniment

Sommelier Selection
Caramelia Mousse
cashew, milk, banana

*plus service fee and tax

Recent Press for Aubergine!

2011-03-30T12:04:00.001-07:00

There have been a couple of wonderful write-ups on Pastry Chef Ron Mendoza in the Monterey County Weekly and Carmel Pine Cone recently. Here is the link for the Monterey County Weekly article, http://www.montereycountyweekly.com/weblogs/edible-complex/2011/mar/30/aubergine-pastry-chef-competes-for-best-dessert-in/

And here is the link to the Carmel Pine Cone article, http://www.pineconearchive.com/110325PCA.pdf

Congratulations Chef Ron and Good Luck!

Easter Brunch!

2011-03-28T14:22:00.001-07:00

Chef Justin Cogley creates a wonderful way to enjoy Easter Sunday, combining the variety of a buffet with the pleasures of table service.
Not to be outdone, Pastry Chef Ron Mendoza has prepared an exquisite variety of desserts and pastries to finish an extraordinary dining experience.
Seating will be indoors or al fresco in the flower-filled courtyard. Treat your loved ones to this delightful presentation on Easter Sunday.

11:00 am - 2:00 pm, April 24
Adults $75* · Children $32*
View Menu

*Plus service fee and tax. Reservations required.

Celebrate Macaron Day With Us!

2011-03-17T16:45:00.001-07:00

March 20th is Macaron Day

Executive Pastry Chef Ron Mendoza of Aubergine at L’Auberge Carmel, Relais & Chateaux is proud to participate in this joyous and delicious celebration of the arrival of Spring, by providing sample giveaways together with his associates in places such as France, Belgium, Luxembourg and even as far away as Japan.

Boxes of 5 or 10 include a variety of the following flavors: Pistachio, Vanilla, Yuzu, Caramelia, Grapefruit, and can be purchased for $5 or $10

All Proceeds from sales related to this celebration at L’Auberge Carmel will be donated to the Red Cross in its current efforts to assist in the Japan crisis.

L’Auberge Carmel “Three Nights for Two”

2011-03-17T16:42:00.001-07:00

L’Auberge Carmel - Relais & Châteaux

“Three Nights for Two”

To welcome travelers to Carmel-by-the-Sea, L’Auberge Carmel, Relais & Châteaux is offering three nights for the price of two.

- Three nights in a thoughtfully appointed guest room
- French country-style breakfast for two
- Spa services available upon request
- Preferred seating at award-winning Aubergine Restaurant

Please call reservations for room availability, rates and more information at 831-624-8578.

*Based on double occupancy, subject to availability and valid through the month of April, 2011. Additional taxes, and service fees may apply. Full advance payment required. Excludes holidays and special events.

Introducing 2011 Cooking Classes

2011-03-14T16:57:00.001-07:00

Introducing

“In the Aubergine Kitchen” Cooking Classes

with Chefs Cogley and Mendoza

Food lovers and amateur chefs can indulge their pursuit of new cooking skills by being among the small group gathering in the kitchen at Aubergine. Taught by Chef de Cuisine Justin Cogley and Executive Pastry Chef Ron Mendoza, the innovative “In the Aubergine Kitchen” hands-on classes are a delicious opportunity to learn professional culinary techniques, make new friends and have a great time cooking.

Limited to 10 people, participants will work in the kitchen of Aubergine directly with each chef as he teaches a variety of essential cooking techniques and use of ingredients, professional knowledge that can turn an ordinary dish into a real star. Through the ongoing classes participants will learn how foods can be perfectly cooked with flavors that burst with freshness. Explore complex tastes, revisit classic techniques, discover new twists on classics and learn professional skills that elevate cooking at home.

“In the Aubergine Kitchen” cooking classes are scheduled on:

April 20 - Seafood 101 - Justin Cogley

April 21 - Macarons Not Macaroons - Ron Mendoza

May 18 - All About the Egg- Justin Cogley

May 19 - All About the Eggwhite-Meringues & Souffles - Ron Mendoza

June 22 - Out of the Garden - Justin Cogley

June 23 - Uses of Mousses - Ron Mendoza

September 21 - Sauce Boot Camp - Justin Cogley

September 22 - Pate a Choux & You - Ron Mendoza

October 19 - Working with Shellfish - Justin Cogley

October 20 - Proof is in the Pudding - Ron Mendoza

November 16 - Wonderful World of Tubers - Justin Cogley

November 17 - The Great Crepe Escape - Ron Mendoza

Classes take place from 11:30 a.m. - 1:30 p.m. and are limited to 10 people. The cost is $100 per person, plus tax and service fee. Classes are scheduled on consecutive days so participants may book overnight accommodations at L’Auberge Carmel at a special seasonal cooking class rate that includes breakfast. Reservations are required and may be made by calling 831-622-5909.

seasons change

2011-03-11T23:12:00.000-08:00

This won't be on the tasting menu for long. Gone are the days of black truffles and chanterelles for the year.
Pomme puree with ossau-iraty (sheep's milk cheese from the French Pyrenees), crispy pig tail, chanterelles, black truffle, and onion blossoms.

ocean trout

2011-03-10T19:01:00.000-08:00

The ocean trout is seasoned with salt, oil, and herbs and cooked sous vide at a very low temperature for about 40 minutes. It may appear raw as the color still has a wonderful transparency due to the low temperature cooking, but there is no moisture lost and the fish maintains a wonderful fattiness.
The trout is paired with braised mustard seeds, radishes, and the trout's skin crisped into a chip.

De Ville en Village

2011-03-09T12:45:00.001-08:00

Experience the best of two world-class destinations in one unforgettable trip with the “De Ville en Village” offer. From quaint Carmel-by-the-Sea to the charming town of Healdsburg in the Sonoma Wine Country, it’s a romantic getaway of luxury, beauty and discovery.
A warm welcome awaits you in Carmel-by-the-Sea at L’Auberge Carmel, a Relais & Chateaux member hotel. Spend two days relaxing and enjoying the rich ambiance of this seaside village. A short stroll and you’re on the famous white-sand Carmel Beach while nearby are 17 Mile Drive, scenic Highway One and Big Sur. Your two-night stay includes a four-course dinner for two at Aubergine, the hotel’s award-winning restaurant, and a French country breakfast each morning.
Then, north to Sonoma County and Hotel Les Mars located in the town of Healdsburg, one of the most sought-after destinations in the wine country. There you’ll explore the beautiful countryside, surrounding vineyards and wineries. Your two-night stay at Hotel Les Mars includes a French continental breakfast each morning, a cheese and wine reception each afternoon, two signature, in-room spa treatments and a wine tasting at Chalk Hill Estate.
Altogether the “De Ville en Village” offer includes:

At L’Auberge Carmel:
- Two nights accommodations at L’Auberge Carmel
- Four-course dinner for two at award-winning Aubergine
- French country-style breakfast for two each morning
At Hotel Les Mars:
- Two nights accommodations at Hotel Les Mars, Healdsburg
- French continental breakfast for two in your room each morning
- Cheese and wine reception each afternoon
- Two 60-minute, in-room spa treatments at Hotel Les Mars
- Wine tasting for two at Chalk Hill Estate

Available through December 2011, seasonal rates for the “De Ville en Village” offer range from $2350 - $3150, subject to availability. For reservations or further information, telephone 831-622-5909, or email reservations@mirabelgroup.com.

This offer includes nightly hotel service fees and excludes beverages with dinner and hotel occupancy tax. Offer is subject to availability.

Celebrate Spring! At L’Auberge Carmel

2011-03-03T20:02:00.001-08:00

L'Auberge Carmel, Relais & Châteaux
Celebrate Spring!
Offering $275.00 for Mid- Week Travelers

Join us at L’Auberge Carmel as we usher in the Spring season with our “Celebrate Spring” offer available Sunday – Thursday, through April 30, 2011 that includes the following:

$275 per night stay in thoughtfully appointed queen guest room
preferred seating at award-winning Aubergine Restaurant
upgrade upon arrival based on availability
daily French country style breakfast for two

Rate is subject to availability and valid Sunday through Thursday only. Limited availability. Additional taxes and resort fees apply. Offer applies to new reservations and not valid with other promotions or packages.

For further information about L’Auberge Carmel or to view other special package offers please visit our website http://www.laubergecarmel.com/, telephone 831-624-8578.

Monterey Herald Martini write-up!

2011-03-02T13:32:00.001-08:00

There is a nice write up in the Monterey Herald today
on out new Martini Menu!
Click here to read the full article,
http://www.montereyherald.com/food/ci_17518166?nclick_check=1
Photos of the drinks can be found on our Facebook page,
http://www.facebook.com/pages/Aubergine/124421724293177
or
http://www.facebook.com/mirabelgroup
Enjoy!

Aubergine Valentine’s Day 2011 Recap

2011-02-17T10:32:00.001-08:00

As a homage to Valentine’s Day, we assembled 14 aphrodisiac ingredients and challenged Chef de Cuisine Justin Cogley and Pastry Chef Ron Mendoza to create a culinary adventure of the senses.

Banana, dungeness crab, coconut, cilantro

Vanilla Bean, lobster, fine herbes, pearl onion

Carrot, garden herbs, miso

Black Garlic, bay scallop, squid ink, peppercress

Marcona Almond, risotto, chervil, red wine

Fennel, loup de mer, meyer lemon

Pine Nut, lamb loin, black trumpet

Mustard, ocean trout, breakfast radish, smoked roe

Perigord Truffle, braised short rib

Pineapple, lime, tapioca, Avocado, mint

cream cheese, Nutmeg, carrot, Coriander

Chocolate, passion fruit, Coffee, condensed milk

L’Auberge Three Nights for Two

2011-02-09T11:02:00.001-08:00

L’Auberge Carmel - Relais & Châteaux
“Three Nights for Two”

To welcome our winter travelers to Carmel-by-the-Sea, L’Auberge Carmel, Relais & Châteaux is offering a special offer to stay three nights for the price of two.

- Three nights in a thoughtfully appointed guest room
- French country-style breakfast for two
- Spa services available upon request
- Preferred seating at award-winning Aubergine Restaurant

Please call reservations for room availability, rates and more information at 831-624-8578.

*Based on double occupancy, subject to availability and valid through the month of February, 2011. Additional taxes, resort and service fees may apply. Full advance payment required. Excludes holidays and special events. Offer is based on published rates and averaged over the three day stay.

Call 831 624 8578 for more details and reservations

Valentine’s At L’Auberge Carmel

2011-02-04T11:36:00.001-08:00

What notes could strike the chord of love better than fresh sea air, a luxuriously comfortable room, delicious food, the charm of Carmel-by-the-Sea. The L’Auberge Carmel “Love Potion” two night package includes everything to create a truly memorable getaway, including;

• luxuriously appointed queen guest room accommodations starting at $1350*
• welcome split of Champagne upon arrival
• Valentine’s Day Aphrodisiac Dinner for Two with Wine Pairings at Aubergine
• daily European-style breakfast for two
• complimentary valet parking

Chef de Cuisine Justin Cogley, Executive Pastry Chef Ron Mendoza and Wine Director Thomas Perez have conspired to bring you an absolutely stimulating evening of sumptuous dishes, brilliant wines and decadent desserts all themed around history’s most aphrodisiacal foods and ingredients. For the full menu, visit http://www.laubergecarmel.com/specialevents.php#vday

*Inclusive of hotel service fees. Excludes hotel occupancy tax. Valid any two nights, Feb. 11-14.

Kosta Brown Dinner Recap 02/01/2011

2011-02-02T10:08:00.001-08:00

Here is a photo recap of the Kosta Brown Wine Dinner at Aubergine on 02/01/2011

The Nights Menu and Table Settings

Foie Gras Huckleberry Peppercress

Squab Leg Hazelnut

Kumomoto Oyster Cavier

Lobster Croquette

Line-Caught Turbot, Black Trumpet Mushrooms, Pearl Onions

Suckling Pig, Caramelized Onions, Pickled Mustard Seeds

Braised Wagyu Short Rib, Beet, Pumpernickel

Epoisses, Cranberry, Brioche

Mignardises

Green Cardamom Macaron

Red Berry Tea Truffle

Coconut Macaroon

Passion Fruit Marshmallow

Thank you Chef Justin, Pastry Chef Ron and Wine Director Thomas! It was wonderful!

Valentine’s Day at Aubergine

2011-02-01T15:28:00.001-08:00

Love… Food… Desire
Monday, February 14, 2011
5:30-10:00 pm
Four course menu $110
$220 with wine pairing

Chef de Cuisine Justin Cogley, along with Executive Pastry Chef Ron Mendoza and Wine Director Thomas Perez have conspired to enhance the romance and desire this Valentine’s Day with an absolutely stimulating evening of sumptuous dishes, brilliant wines and decadent desserts all themed around history’s most aphrodisiacal foods and ingredients. For the full menu, click here.

Romantic Overnight Package Available
Call for details.

Prices are exclusive of 20% service fee and tax

Welcome our New Chef!

2011-02-01T15:27:00.001-08:00

Justin Cogley
Chef de Cuisine

Justin Cogley was appointed as chef de cuisine of Aubergine restaurant in January 2011. In his position Cogley oversees Aubergine and all of L’Auberge Carmel’s culinary programs.

Cogley comes to Carmel from Chicago, Illinois. For more than four years he worked at critically acclaimed Charlie Trotter's Restaurant, the last two of which he was chef de cuisine, responsible for the entire culinary staff, menu creation, special events and instructing the culinary team in all duties. Most recently he was the executive sous chef at the Elysian Hotel in Chicago, where he was instrumental in opening the new hotel’s kitchens.

“If I had to describe my food, I would say each plate has a purpose. My goal is to inspire guests to enjoy a broader combination of flavors and textures, foods that pair well with wines. A diner may discover a vegetable prepared three ways on his plate, but each of the flavors will be unique and pure. My style of cooking is based upon the philosophy of not masking ingredients,” states Cogley.

Prior to his career as a chef, Cogley was a professional figure skater performing in ice shows worldwide with “Disney on Ice”. Traveling and touring with the show for four years in Asia, Australia and Europe Cogley was exposed to new flavors, cultures, food markets and international techniques. These culinary experiences confirmed his passion for food, travel and good wines. When he returned to the United States he enrolled at the Western Culinary Institute, graduating with top honors while cooking at select restaurants in Portland, Oregon before joining the team at Charlie Trotters Restaurant in 2005.

Kosta Browne Wine Dinner

2011-01-06T17:51:00.001-08:00

Dan Kosta and Michael Browne began making wine together in 1997, starting with a half-ton of Pinot Noir that they purchased with tip money from their day jobs. Today Kosta Browne wines are regarded as some of the most intense and flavorful in the market, vineyard designated from select sites in the Russian River, Sonoma Coast and Santa Lucia Highlands appellations. Meet Dan Kosta and enjoy a four-course menu by Aubergine's Chef Justin Cogley and Wine Director, Thomas Perez especially prepared for these spectacular and impossible-to-find wines.

1ST COURSE
2007 Sonoma Coast - Pinot Noir
2008 Gap's Crown Vineyard - Pinot Noir - Sonoma Coast
2ND COURSE
2005 Rosella's Vineyard - Pinot Noir - Santa Lucia Highlands
2007 Garys' Vineyard Pinot Noir - Santa Lucia Highlands
3RD COURSE
2006 Keefer Ranch Vineyard - Pinot Noir - Russian River Valley
2004 Kanzler Vineyard Pinot Noir - Sonoma Coast
4TH COURSE
2005 Amber Ridge Vineyard - Syrah - Russian River Valley

Tuesday, February 1st, 2011
Reception at 6:30 pm · Dinner at 7:00 pm
Seating is limited
$190 per person
plus tax and service

Enjoy the Kosta Browne Dinner, then stroll through the courtyard to your luxurious guestroom.
$695
Includes dinner, accommodations and complimentary breakfast for two.

Based on double occupancy. Excludes all taxes and gratuities. 72-hour cancellation policy for wine dinner.
7 day cancellation policy for L’Auberge Carmel.

Happy New Year!

2010-12-31T20:16:00.001-08:00

Wishing you a New Year filled with

good health, happiness, prosperity and adventure.

Happy New Year!

New Year’s Eve

2010-12-28T11:00:00.001-08:00

Still haven’t made your New Year’s Eve plans?

Look no further!

Whether you are in the Napa Valley or

Camel we have you covered!

Check out our Events tab on our Facebook page for details!

http://www.facebook.com/MirabelGroup

Merry Christmas!

2010-12-24T22:48:00.001-08:00

With heartfelt wishes from our Staff to you,

we wish you a very Merry Christmas.

Carmel Winter by-the-Sea Offer

2010-12-22T10:51:00.001-08:00

L'Auberge , Relais & Chateaux – Carmel Winter by-the-Sea
Offering $275.00 for Mid- Week Travelers

Throughout the holiday season, the village of Carmel by-the-Sea twinkles with thousands of white lights. It's a memorable time to visit. Take advantage of our midweek winter stay during Carmel’s most festive time of year. Rates beginning at $275 per night are available November 1, 2010 through February 28, 2011, and valid Sunday through Thursday. Your stay includes:

Overnight accommodations in a thoughtfully appointed queen guest room
Nightly turndown service with special treats
French country-style breakfast for two
House-made, natural fresh fruit essence water at check-in
upgrade upon arrival based on availability

*Rate is subject to availability and valid Sunday through Thursday only. Additional taxes and resort fees apply. Excludes holidays and special events. Rates subject to availability. Blackout dates may apply. This rate is non-commissionable.
For further information about L'Auberge Carmel or to view other special package offers please visit our web site www.laubergecarmel.com, telephone 831-624-8578.

Conde Nast Traveler - Gold List - January 2010
Travel & Leisure - Top 500 World's Best Hotels List - January 2010
Conde Nast Traveler - Readers' Choice Awards - "#11 Best Small Hotel in the U.S.” - November 2009
Conde Nast Traveler - Readers’ Choice Awards - “#31 Best Hotel in the U.S.” - November 2008
Gayot.com - "Top 10 New Restaurants in U.S." - November 2008
Travel & Leisure - Top 500 World's Best Hotels List - January 2008
Conde Nast Traveler - Gold List - January 2008
Conde Nast Traveler - Readers’ Choice Awards "#29 Hotel in the United States" - November 2007
Conde Nast Johansens - Awards for Excellence - "Most Excellent Small Hotel in USA" - February 2007
Conde Nast Traveler - Gold List - January 2007
Travel & Leisure - World's Best Hotel List - January 2007
Conde Nast Traveler - Readers’ Choice Awards "#37 Best Hotel in the U.S." - November 2006
Gourmet - #20 "America's Top 50 Restaurants" - October 2006
Travel & Leisure - #22 hotel in the "Top 100 in the Continental U.S. and Canada" - August 2006
Conde Nast Traveler - Gold List - January 2006
Conde Nast Traveler - Readers' Choice Awards "#42 Best Hotel in the U.S." - November 2005
Robb Report - 17th annual “Best of the Best Restaurants” selection - June 2005
Bon Appetit - Best of the Year, Restaurant Hot Seat - January 2005

Welcome Hotel Les Mars!

2010-12-03T19:08:00.001-08:00

The Holiday’s in Carmel

2010-11-30T11:30:00.001-08:00

Christmas Eve Dinner at Aubergine

December 24

Join us for a luxurious and festive holiday menu with all the trimmings as can

be created only by the Aubergine culinary team.

Four-course menu with choices in each category
$105 per person
$75 wine pairing
Seating from 5:30 p.m. - 10:00 p.m

Christmas Eve at Cantinetta Luca

December 24

In addition to signature dishes and the full menu, on Christmas Eve

chef Jason Balestrieri’s special holiday dishes will be Livornese

Fishermen’s Stew and house made Budino di Pannettone for dessert.

Seating from 5:00 p.m. - 9:30 p.m.

Christmas Day Dinner at Aubergine

December 25

We invite you to celebrate the joy of Christmas at Aubergine where

the culinary team will prepare a four-course menu using the finest

seasonal ingredients and exceptional presentation for your holiday

dining pleasure.

Four-course menu with choices in each category
$105 per person,
$75 wine pairing
Seating from 5:30 p.m. - 10:00 p.m.

New Year’s Eve at Aubergine

December 31

At Aubergine, the New Year celebration is intimate, personal and refined.

Join us and let our extraordinary staff help you ring in 2011 with an

exquisite menu and elegant service.

Four-course tasting menu
5:30 p.m. - 6:30 p.m. first seating
$105 per person
$75 wine pairing
Eight-course grand tasting menu
9:00 p.m. - 9:30 p.m. with Midnight
Champagne Toast
$175 per person · $150 wine pairing

New Year’s Eve at Cantinetta Luca

December 31

Ring in the New Year with an Italian flair in the convivial atmosphere

of Cantinetta Luca. Chef Jason Balestrieri and team will prepare a

selection of special offerings in addition to the full menu.

Seating from 5:00 p.m. - 9:30 p.m.

For reservations please telephone the restaurant

or hotel directly or email reservations@mirabelgroup.com

Cantinetta Luca 831 625 6500

Aubergine 831 624 8578

All prices listed exclude service fee and tax.

Thanksgiving at Aubergine

2010-10-27T12:57:00.001-07:00

The traditional turkey dinner taken to new dimensions.
An exceptional four-course menu, offering choices in every course.

$105 per person
Seatings from 4:00 p.m. - 10:00 p.m.

*exclusive of tax and gratuity

Roads to Romance Package

2010-10-22T19:36:00.001-07:00

"Roads to Romance" Package
Combines Two Unforgettable Destinations: Carmel and the Napa Valley
Experience the best of two world-class destinations in one unforgettable trip: quaint Carmel-by-the-Sea and the charming wine country town of Yountville in the Napa Valley.

Altogether the "Roads to Romance" offer includes:

Two nights accommodations at L'Auberge Carmel
Welcome amenity upon arrival
Four-course dinner for two at award-winning Aubergine, excluding beverages, tax and gratuity
Nightly turndown with special treat
French country-style breakfast for two each morning
Two nights accommodations at Hotel Luca, Yountville, Napa Valley
Dinner for two at Cantinetta Piero, excluding beverages, tax, and gratuity
Country-style breakfast for two each morning
Two 50-minute spa treatments of your choice at Luca Spa

Available October 2010 through December 2011, seasonal rates for the "Roads to Romance" offer range from $1729 - $2269 for Sunday - Wednesday arrivals. Weekend packages are slightly higher with rates ranging from $1879 - $2529.

Click here to read full details.

707 944 8080 to reserve.

Wine Collectors Package thru Dec. 2010

2010-10-22T19:31:00.001-07:00

"Wine Collector's Package"
Pelerin Wines - Santa Lucia Highlands Appellation
Luxurious accommodations, dinner in an award-winning restaurant and a gift box of exceptional wines to take home—the "Wine Collector's Package" created by L'Auberge Carmel, Aubergine restaurant and Pelerin Wines brings it all together for food and wine enthusiasts. The offer includes:

One night stay in a thoughtfully appointed king guest room
House-made, natural fresh fruit essence water at check-in
Four-course prix fixe dinner for two at critically acclaimed Aubergine restaurant, recently named #20 best restaurant in the USA by Gourmet magazine
Pelerin Wines Gift Box featuring three specially selected wines.
2007 Pelerin Wines - White Rhone Blend - Les Tournesols
2006 Pelerin Wines - Pinot Nor - Cuveé St. Vincent
2004 Pelerin Wines - Syrah - Les Violettes - Paraiso Vineyard
Nightly turndown service with special treats
European style breakfast for two
Package prices start at: $695,* offer valid Sunday - Thursday until December 30, 2010 excluding holidays and special events. Price does not include taxes, gratuities or service fee. Weekend packages are available upon request.

Click here to read more about Pelerin Wines.

831 624 8578 to reserve.

Winter-by-the-Sea Hotel Offer

2010-10-22T19:27:00.001-07:00

"Winter-by-the-Sea" Special Offer
Throughout the holiday season, the village of Carmel by-the-Sea twinkles with thousands of white lights. It's a memorable time to visit. Take advantage of our midweek winter stay during Carmel's most festive time of year. Rates beginning at $275 per night are available November 1, 2010 through February 28, 2011, and valid Sunday through Thursday. Your stay includes:

Overnight accommodations in a thoughtfully appointed queen guest room
Nightly turndown service with special treats
French country-style breakfast for two
House-made, natural fresh fruit essence water at check-in
upgrade upon arrival based on availability

*Additional taxes and service fees apply. Excludes holidays and special events. Blackout dates may apply.

831 624 8578 to reserve.

Cantinetta Luca Sunday Night Dinners!

2010-10-22T17:36:00.001-07:00

In Italy, Sunday night dinner is a family affair with everyone sharing

food, laughter and conversation around the table. Executive Chef

Jason Balestrieri recreates this convivial atmosphere with two

prezzo fisso offerings that change every Sunday*.

Three Courses
Antipasti, Secondi, Dolcetto
with two glasses of wine
$39 per person**
Four Courses
Antipasti, Primi, Secondi, Dolcetto
with two glasses of wine
$49 per person**

*excludes holidays

**Plus tax & gratuity

Winter by-The-Sea Room Offer

2010-10-19T12:25:00.001-07:00

L'Auberge , Relais & Chateaux – Carmel Winter by-the-Sea
Offering $275.00 for Mid- Week Travelers

Throughout the holiday season, the village of Carmel by-the-Sea twinkles with

thousands of white lights. It's a memorable time to visit. Take advantage of

our midweek winter stay during Carmel’s most festive time of year. Rates

beginning at $275 per night are available November 1, 2010 through

February 28, 2011, and valid Sunday through Thursday. Your stay includes:

Overnight accommodations in a thoughtfully appointed queen guest room
Nightly turndown service with special treats
French country-style breakfast for two
House-made, natural fresh fruit essence water at check-in
upgrade upon arrival based on availability

*Rate is subject to availability and valid Sunday through Thursday only.

Additional taxes and resort fees apply. Excludes holidays and special events.

Rates subject to availability. Blackout dates may apply.

This rate is non-commissionable.
For further information about L'Auberge Carmel

or to view other special package offers please visit our web site

http://www.laubergecarmel.com/ or telephone 831-624-8578.

Holiday Planning!

2010-10-08T18:56:00.001-07:00

Planning a holiday party, lunch or dinner?

Consider Mirabel for your plans!

We have properties in Carmel and the Napa Valley

to help you with your event.

For details and availability, email us at,

info@mirabelgroup.com

Harvest event photos!

2010-09-28T13:34:00.001-07:00

Take a look at the photos from this past weekends

Food & Wine Harvest Farm to Table event.

Just visit our Facebook page to see them!

http://www.facebook.com/MirabelGroup

Photos of the Four Chefs Tomato Dinner 2010

2010-09-21T13:13:00.001-07:00

Trio of Appetizers

BLT Appetizer

Tomato Water & Shrimp Shooter

Flatbread Tomato Fondant Goat Cheese

Clam & Tomato Hors D’Ouvres

Sepia Ceviche

Handmade Spaghetti

Crispy Pork Cheeks

Green Tomato Ice Cream

Thank you Chef’s Balestrieri, DiFonzo, Hane and Mendoza for such inventive and good food.

And many Thanks to Thomas Perez for the wonderful wine pairings!

Hope to see you there next year!

Join Our Chef’s this weekend for food & fun!

2010-09-20T21:11:00.001-07:00

From the Monterey County Weekly…

2010-09-15T21:23:00.001-07:00

Cantinetta Luca's Third Annual Heirloom Tomato Dinner

As the heirloom has become an institution, Swank Farms and its

third generation growers have become a favorite source for local chefs.

When it comes to great restaurants in Carmel, Cantinetta Luca and sister

establishment Aubergine have become reader favorites (and for very good reason).

And as anyone who has ventured into a wine dinner with Thomas Perez knows,

he is a perennial favorite for best wine director-by-the-sea.
So when they all get together, and throw in some of the best chefs from

David and Kathleen Fink's Mirabel Hotel & Restaurant Group—namely

Jason Balestrieri (Cantinetta Luca), Ron Mendoza (Mirabel), Craig DiFonzo

(Cantinetta Piero) and Randall Hane (Aubergine)—you're looking at one of

the favorite nights to be alive.
The $95 all-inclusive action starts with a tomato reception at 6:30pm. I could go on,

but a peek at the menu makes more sense. (Call 626-7880 lickety split like.)

Welcome Hors d’oeuvres
paired with 2005 L’Hereu de raventós I Blanc - Cava - Sant sadurni D’Anoia - Penedés - España
First Course
Tomato Gelée Cuttlefish Ceviche, Fennel, Yuzu Zest
by Randall Hane, Aubergine at L’Auberge Carmel
paired with 2007 Schlosskellerei Von Schubert - Maximin Grünhäuser - Riesling-Kabinett - Herrenberg - Ruwer -Germania
Second Course
Pasta e Pomodoro
Spaghetti, Tomato Crudo, Garlic, Mozzarella Cheese, Basil
by Craig DiFonzo, Cantinetta Piero, Yountville
paired with 2008 Torre Rosazza - Friulano - Colli Orientali del Friuli - Italia
Main Course
Guanciale di Maiale alla Milanese
Crispy Pork Cheeks, Heirloom Tomatoes, Rucola, Summer Truffle
by Jason Balestrieri, Cantinetta Luca, Carmel
paired with 2008 Kellerei Terlano - Lagrein Rosé - Alto-Adige - Italia
Dessert
Green Tomato Ice Cream
Tomato Conserve, White Chocolate, Herb Salad
by Ron Mendoza, Mirabel Restaurant Group, Carmel
paired with 2009 La Spinetta - Moscato D’Asti - Bricco Quaglia - Piemonte - Italia

Tomato Dinner! Join us 09/20!

2010-09-08T10:47:00.001-07:00

Jason Balestrieri
Executive Chef
Cantinetta Luca, Carmel
Randall Hane
Sous Chef, Aubergine,
at L’Auberge Carmel
Ron Mendoza
Executive Pastry Chef
MHRG, Carmel
Craig DiFonzo
Chef de Cuisine
Cantinetta Piero, Yountville

Join us, the chefs of the Mirabel Hotel & Restaurant Group for an evening of tomato
mania where every dish, including dessert, features this versatile and delicious fruit.

Welcome
Hors d’Oeuvres
2005 L’Hereu de raventós I

Blanc - Cava - Sant sadurni D’Anoia - Penedés – España

First Course
Tomato Gelée
Cuttlefish Ceviche, Fennel, Yuzu Zest
Randall Hane, Aubergine at L’Auberge Carmel
2007 Schlosskellerei Von Schubert - Maximin Grünhäuser - Riesling-Kabinett -
Herrenberg - Ruwer - Germania

Second Course
Pasta e Pomodoro
Spaghetti, Tomato Crudo, Garlic, Mozzarella Cheese, Basil
Craig DiFonzo, Cantinetta Piero, Yountville
2008 Torre Rosazza - Friulano - Colli Orientali del Friuli – Italia

Main Course
Guanciale di Maiale alla Milanese
Crispy Pork Cheeks, Heirloom Tomatoes, Rucola, Summer Truffle
Jason Balestrieri, Cantinetta Luca
2008 Kellerei Terlano - Lagrein Rosé - Alto-Adige - Italia

Dessert
Green Tomato Ice Cream
Tomato Conserve, White Chocolate, Herb Salad
Ron Mendoza, Mirabel Restaurant Group, Carmel
2009 La Spinetta - Moscato D’Asti - Bricco Quaglia - Piemonte - Italia

Join Our Chefs! Harvest Farm to Table Sept. 25 -26

2010-08-11T09:59:00.001-07:00

Four Chefs Heirloom Tomato Dinner 9/20

2010-07-30T16:58:00.001-07:00

Jason Balestrieri
Executive Chef
Cantinetta Luca, Carmel
Christophe Grosjean
Executive Chef
Aubergine, at L’Auberge Carmel
Ron Mendoza
Executive Pastry Chef
MHRG, Carmel
Craig DiFonzo
Chef de Cuisine
Cantinetta Pierro, Yountville

Join the chefs of the Mirabel Hotel & Restaurant Group for an evening of tomato mania where every dish, including dessert, features this versatile and delicious fruit.

Aubergine in the Monterey Herald

2010-07-29T12:51:00.001-07:00

Talented trio lift Aubergine to elite status

Tasting menu reflects rhythm of seasons, creative, playful genius of chef

The Monterey County Herald

The French call it degustation, meaning "a careful, appreciative tasting of various foods."

The idea hails from the father of modern cuisine Auguste Escoffier, who emphasized serving small, sampling portions of signature dishes in one sitting, often matching each course with a complementary wine.

American chef and tasting menu proponent Thomas Keller (The French Laundry) talks about "the law of diminishing returns," believing that by the fourth or fifth bite the diner is already bored — no matter how wonderful the initial impression.

Boredom is not on the menu at Aubergine in Carmel, where French-born chef Christophe Grosjean (culinary school in France at age 16, Michelin-star experience throughout France's distinctive regions, a Cal Stamenov disciple as chef de cuisine at Marinus in Carmel Valley in 2003) builds a daily tasting menu where fresh, local, natural ingredients shine. In fact, the soft-spoken Grosjean gives his well-sourced ingredients most of the credit at his intimate, 12-table restaurant inside the inn L'Auberge Carmel.

"I only give myself 30percent of the credit," he said modestly. "The other 70percent belongs to the food itself."

Grosjean's tasting menu (four items, $89, five items $110) is focused and simply described — watercress and oyster; cucumber and tuna; corn and lobster; bean and sweetbread. Guests may choose from the eclectic list, or simply have Grosjean prepare a personalized tasting menu. Wine pairings ($75, $95)

are available from wine director Thomas Perez, who orchestrates a 4,500-bottle cellar.

Aubergine does not neglect dessert, highlighting the works of pastry chef Ron Mendoza, who cut his teeth under noted Los Angeles chef-restaurateur Joachim Splichal and most recently was pastry sous chef for Keller at French Laundry.

Aubergine is the brainchild of restaurateur David Fink (Cantinetta Luca), whose latest venture under the Mirabel Group umbrella is Cantinetta Piero in Yountville, just down the street from The French Laundry. Fink's white-tablecloth approach in Carmel has drawn rave reviews. Among its honors, Aubergine was named in Gourmet magazine's "America's Top 50 Restaurants" list, and last year gayot.com placed it in their "Top 10 New Restaurants in the U.S."

HE SAID

We've all been brainwashed to believe that a meal is not acceptable unless our plate is piled high with an oversized protein, a starch and a vegetable.

In my book, an entrée is usually nothing more than a good appetizer gone bad. A tasting menu provides the discerning diner with several leisurely courses, all modestly portioned and elegantly presented.

I can hear the naysayers now, armed with that sensible people-are-starving-in-Africa argument — the cry that this type of elegant, pricey dining is objectionable on so many levels, especially considering the tenor of our times.

I won't defend my actions on this night, as I willingly and enthusiastically ate well past the point of gluttony. Smack the gavel. I'm guilty. But before you haul me away to the gallows, have Chef Grosjean stop by for my last meal. The man is a genius, with the sheer ability to excite your mind, satisfy your appetite and pique your curiosity.

His food is fresh, flavorful and accessible. You know what you are eating and don't need a tutorial in how to eat it. The food makes sense intellectually and emotionally, and induces moans, eye-rolls, smiles and brief moments of catatonic disbelief.

In "watercress and oyster," he takes a perfect Beausoleil oyster and "captures" it in a briny, licor-spiked gelee or aspic, tops it with Osetra caviar, and finishes the plate with a delicate watercress oil and cr me fra che; in "bean and sweetbread" he elevates the neglected offal into sheer brilliance, using decadent Iberico ham, chanterelle mushrooms and green beans as perfect character actors to the star.

Every dish was wide-ranging, adventurous and at times — like Mendoza's use of Pop Rocks and popcorn powder in different desserts — playful. And Perez has a keen palate and a disarming, comfortable demeanor.

If the Michelin guide ever dared to enter our county, Aubergine, with its talented triumvirate of Grosjean, Mendoza and Perez, would certainly be bestowed a star — along with Marinus at Bernardus Lodge. These two restaurants stand apart from the rest. Stamenov, Grosjean's former mentor at Marinus, should be appropriately proud — while peering worriedly over his shoulder.

This dining method is not for the meek or, perhaps, the socially conscious, and the evening can stretch into a bum-numbing four hours. But it should be experienced at least once. It's that epic.

SHE SAID

For the majority of us — the vast majority — Aubergine is a very special occasion place. If you're looking for a night out that will linger in your memory for a very long time, this is it.

The inn is old and darling and situated in a quiet residential block of Monte Verde. The bathrooms are candlelit, and servers wear white gloves and replace your soiled napkin with silver tongs. You're greeted by name the instant you set foot on the threshold. It's very quiet here, with everyone speaking in hushed, confidential tones in this intimate room. Eventually, you get past the feeling you're being watched (which you are, unobtrusively, and for purposes of anticipating your every need), but only when the food begins to arrive, and then you're just lost in the experience of eating it.

At some point, anyone who's ever dined here has had to have wondered: Is this food, or is it art? For every plate is beautiful — like a tiny still life. We opt for a special tasting menu designed by the chef, with wine carefully selected, poured and discussed with each course. You linger over every bite, each of which is absolutely delightful: the perfect morsel of poached lobster with a delicate breath of white corn espuma; a tiny, smoky potato to accompany tender red abalone; a small mold of foie gras with the silky texture of butter and tiny wedges of plum. You must pace yourself, in spite of the small portions-they add up, and it's hard to refrain from licking the plates.

Perez has a genteel presence, describing each wine — many out of the ordinary, including his own label Kristi-Lynn (a delectable Pinot Noir served with seared squab breast, red onion consommé and something divine called foie gras "cromesquit.")

Nights out like these are rare indeed — there's no doubt about it. Is it worth $150 per person for this kind of experience? It's enough to make you cut your Starbucks budget, I tell you. If that's not a compelling reason to give up your lattes, I don't know what is.

Mike Hale and Melissa Snyder approach their reviews from a couple's perspective. All visits are made anonymously.

Comment at mmtablefortwo@comcast.net.

GO!

Monterey Herald article on Wine Director Thomas Perez

2010-06-16T16:08:00.001-07:00

Thomas Perez crossed the border a war-torn child and grew into a well-aged man

By MIKE HALE
Herald Food Writer

Thomas Perez is wine director for Aubergine and Cantinetta Luca in... (SPECIAL TO THE HERALD)

At night the war always crept back into his head, and he would awake in sweat-soaked sheets, trying to shake those familiar images of death.

Yet suddenly, not long ago, the nightmares stopped, with his own wine aging in the bottle and a child on the way. Only then did Thomas Perez sleep through the night. The man, now content and successful in his adopted country, finally outran his childhood.

To truly understand Perez, wine director for Aubergine and Cantinetta Luca in Carmel, and winemaker for his own Kristi-Lynn label, one needs to look beyond the Italian suits, the Latin locks and the Carmel charm. Go back to 1984, when two humble farmers in El Salvador sent their 13-year-old son Tomás to America to escape the civil war that was tearing apart their country.

Since the age of 9, Perez had lived in fear as the military-led government fought a bloody, 12-year battle against the left-wing guerrillas, a brutality that would ultimately claim 75,000 lives.

"The war started so fast and intensely that there was no time for training," said Perez, now 39, recalling his formative years growing up in La Union, in southern El Salvador. "They gave you a gun to shoot and you were ready. The most recurrent dreams were of either myself or my parents being kidnapped — or my family being murdered or disappearing."

In those days, people often disappeared. If they ever returned, they came home in pieces, a grisly reminder of war and intimidation. Human heads adorned fence posts, and death became routine. In the countryside, security forces tortured and killed campesinos, shooting up their houses and burning their crops.

Simple, honest people like the Perezes, unsure of which side to live for, or die for, found themselves attending rallies for both. Confusion and fear paralyzed the populace.

So they sent their son away, with a 14-day visa and a scrap of paper scribbled with an address in Mexicali, Mexico, where he met a woman, a coyote, who drove the boy all the way to Pacific Grove to live with his much-older brother, who had already fled the war.

Tomás was now Thomas, and his new life had begun.

A privileged world

"What do you think, Tommy?" asked a dapper man in a dark suit, who had carefully poured 10 reds from Bordeaux before asking his young charge to taste and deliver his assessment.

It was 1989, and Thomas Perez, a young busser at the prestigious Pacific's Edge restaurant at Highland's Inn in Carmel, had stepped into a whole new world.

"I was captivated," he said. "But I didn't know much about wine, and I didn't know how to describe it. I was overwhelmed."

He froze, but pointed to his four favorites (four grand cru labels, and the four most expensive and noteworthy).

He was 18, brown-skinned, and spoke little English — and he dared to step out from the back of the kitchen into a world of rich, white folk who sipped and swirled and spoke in an eloquent, poetic manner about wine.

But he had developed a thirst, and on that day it became his life's quest to quench it.

Altogether, Perez worked 10 years at Highlands Inn, as a busser, a breakfast waiter and finally, unbelievably, as sommelier. He worked at 10 of the annual Masters of Food & Wine events, an extravaganza featuring the world's top chefs and vintners. "The influence and opportunity to learn was unbelievable," he said.

The dapper man in the suit was Mark Jensen, then the wine director at Highlands Inn.

"Tommy always had big infectious smile, and I loved his work ethic," said Jensen, now the wine director at Bernardus Lodge in Carmel Valley. "He learned to trust himself and let the wine speak to him. He has a tremendous palate."

Encouraged by Jensen and David Fink, then the general manager at Highlands, in 1998 Perez abruptly decided to empty his meager savings account and leave for Europe to complete his wine education.

The call to his parents didn't go well.

"'You're going to quit working?' my mom asked (which I did)," said Perez. "'You're going to spend your life savings?' (which I did), 'and drink wine for a month?' (which I did).

"She didn't understand that I was following my dream."

Fink understood. "I always saw this passion and drive in him," he said. "He's got this beautiful heart that is meant to be around people. It's the heart of a servant."

Of course, a servant means something else entirely to his mother. Señora Perez does not understand the tailored suits, the $100 bottles of wine, that insatiable American desire to claim the best of everything.

"It is extremely difficult for them to grasp the life I lead today," Perez said of his parents, who still make their home in La Union. "These are two completely different worlds we are living in. The hard part is, that world will always be a part of me, but they have no piece of the world I live in and have created."

Determined to succeed

It was never easy, creating this world. He lived with his brother, 15 years his senior, but really he raised himself. Somehow he got himself up every morning, attended school and learned English.

"Life gives you choices," he said. "I could have gotten into trouble, but I was determined to succeed."

After his tour through Europe, he joined Jensen at Bernardus, then a new, upscale resort determined to make a culinary impact with its restaurant, Marinus, and local winery. Perez started as head waiter before quickly becoming a sommelier.

And, finally, after 16 years working in this country, he became an American citizen.

But again he grew impatient, and in 2001 abruptly quit his job, sold his growing wine collection and left for Spain to attend the Escuela Superior de Enologia del Pais Vasco, where he received his masters in oenology and viticulture. "I wanted to go to school in a European country because of the history of winemaking there," he said. "I wanted to learn it all."

While attending school, he made time to work the harvest in 2002 with Jean Francois at Domaine Coche-Dury in Meursault, France, and in 2003 with Fidel Fernandez at Bodegas Luis Cañas Villanueva de Alava, Spain.

In 2004 he returned to the Peninsula, where Fink was waiting with a job offer to run the wine program at his newly opened L'Auberge Carmel.

Fink knew he had something special in Perez, now a worldly wine scholar with an impeccable palate.

Two dreams remained — starting a family and making his own wine. He fell in love with Kristi Markwalker, a server at Fink's third Carmel restaurant, Cantinetta Luca, and they married in 2007. Two sons followed.

Fink's brother Jeff makes wine in Santa Barbara County under the Tantara label, and David Fink directed Perez there. Perez took the science of winemaking to heart, tasting berries from single vineyards throughout the Central Coast, finding just the right blend for his signature Pinot Noir, the most elegant and temperamental of Burgundian grapes.

His first vintage was 2006. Today, Pacific's Edge, among other restaurants, carries Kristi-Lynn's two labels — Sebastian and Phoenix, named after his two sons.

"It's so rare in our world that you have a sommelier who completes the circle of wine," said Fink. "There are hardly any sommeliers in the world who are also winemakers, enologists."

A contented life

The nightmares have stopped, and now Perez can almost look upon his violently shattered youth as a blessing.

"At that time I had no future. Not knowing if I would make it on my own as a 13-year-old traveling through a civil war and across a border, my parents gathered their strength and courage and said goodbye."

He's now content. "I love serving people, and I love teaching people. I'm satisfied where I am in life."

He owes his parents everything, yet longs for them to share his contentment.

"I would love for them to see and understand where the road they faithfully allowed me take has led me," he said. "I hope they know it was all worth it."

Thomas Perez
·Age: 39
·Born: La Union, El Salvador
·Married to: Kristi Perez; two sons, Sebastian and Phoenix
·Occupation: Wine director for Mirabel Hotel and Restaurant Group, responsible for all wine and spirits service at each property, including Aubergine and Cantinetta Luca in Carmel and Cantinetta Piero in Yountville; winemaker under the Kristi-Lynn label.
·Winemaking philosophy: Classic winemaking techniques and aging in finest French oak barrels concentrate the fruit's flavors and intensity, producing a wine of elegance and power.
·Wine-drinking philosophy: "I think wine is a gift from Mother Nature made naturally by the actions of yeast and bacterias. Yes, it is an alcholic bevearge, but in my mind wine is more like food, and is also good for your health if consumed in moderation (and don't forget to share with friends!)"
·Personal favorite food-wine pairing: "Scottish wild grouse terrine with Pink Moscato. It might seem silly, but the terrine being thick and rich, needs something light, fresh and vibrant to cleanse your palette. It's delicious."
·Contact: www.kristilynnwine.com.

Roads to Romance – Carmel to Napa

2010-06-10T16:51:00.001-07:00

Experience the best of two world-class destinations in one unforgettable trip: quaint Carmel-by-the-Sea and the charming wine country town of Yountville in the Napa Valley with the new “Roads to Romance” offer.
A warm welcome awaits awaits you in Carmel-by-the-Sea at L’Auberge Carmel, a Relais & Chateaux member hotel. Spend two days relaxing and enjoying the rich ambiance of this seaside village. A short stroll and your on the famous white-sand Carmel Beach or Ocean Avenue , while nearby are 17 Mile Drive , scenic Highway One and Big Sur. The two-night stay includes prix fixe dinner for two at Aubergine, the hotel’s award-winning restaurant, and a French country breakfast each morning.
Then, north to the Napa Valley and Hotel Luca located in the town of Yountville , one of the most sought-after destinations in the wine country, There you’ll explore the beautiful countryside, surrounding vineyards and wineries. The two-night stay at Hotel Luca includes dinner for two at Cantinetta Piero, the hotel’s signature restaurant, a country breakfast each morning and two personalized signature spa treatments at Luca Spa.

Altogether the “Roads to Romance” offer includes:
- Two nights accommodations at L’Auberge Carmel
- Welcome amenity upon arrival
- Four-course dinner for two at award-winning Aubergine, excluding beverages, tax and gratuity
- Nightly turndown with special treat
- French country-style breakfast for two each morning
- Two nights accommodations at Hotel Luca,Yountville, Napa Valley
- Dinner for two at Cantinetta Piero, excluding beverages, tax, and gratuity
- Country-style breakfast for two each morning
- Two 60-minute spa treatments of your choice at Luca Spa

Available through December 2010, seasonal rates for the “Roads to Romance” offer range from $1729 - $2529, subject to availability. For reservations or further information, telephone 831-622-5907, or email reservations@mirabelgroup.com.

This offer excludes holidays and special events. The hotel stays may be booked in any order. A two night minimum applies Friday and Saturday at each property. The offer does not include beverages, service fees, taxes or gratuities.

L’Auberge Carmel Summer-by-the-Sea

2010-06-09T10:42:00.001-07:00

L'Auberge Carmel, Relais & Chateaux - Summer-by-the-Sea
Starting at $295.00 for Mid- Week Travelers

To welcome our summer travelers to Carmel in the month of July, we have created a special "L'Auberge Carmel Summer-by-the Sea" offer available Sunday -Thursday from July 6 through July 31, 2010 that includes the following:

- Rates start at $295 per night stay in thoughtfully appointed queen guest room
- welcome amenity upon arrival
- preferred seating at Aubergine, recently voted “Top 10 new restaurant in the US” by Gayot.com
-house-made, natural fresh fruit essence water at check-in
- nightly turndown service with special treats
- daily French country style breakfast for two
Rate is subject to availability and valid Sunday through Thursday only and must be booked in the month of June, 2010. Limited availability. Additional taxes and resort fees apply.
For further information about L'Auberge Carmel or to view other special package offers please visit our web site http://www.laubergecarmel.com/, telephone 831-624-8578.

Vegetable Dinner 06/03/2010

2010-06-07T10:34:00.001-07:00

On June 3rd Aubergine hosted its annual Vegetable Dinner.

Here are some photos of our Chef's creations!

Canapes Tomato & CucumberCorn & Lobster Swiss Chard & Chicken

Pea & Lamb

Red Fruit & Wild Flower

All dishes were paired with wines chosen by our Sommelier Thomas Perez.

The Chef’s and staff had a great time and hope all who attended did too!

Didn't know this event was happening?

Hope to see you at the next one!

June Cooking & Pastry Classes

2010-06-04T16:38:00.001-07:00

Hands-on Pastry
Classes with
Ron Mendoza

Award-winning Executive
Pastry Chef Ron Mendoza
continues with his highly
regarded, hands-on sessions
teaching professional pastry techniques.

Wednesday, June 9
Tarts

11:30 am - 1:30 pm
$100* per person

Hands-on Cooking
Classes with
Christophe Grosjean

Executive Chef Christophe
Grosjean will again lead a small group exploring professional cooking techniques in his very popular hands-on sessions
in the kitchen of Aubergine.

Thursday, June 10
Raw Food

11:30 am - 1:30 pm
$100* per person

*Per class, plus tax and gratuity. Reservations required

Spring Vegetable Dinner 06/03/10

2010-05-25T10:15:00.001-07:00

Ah, Springtime. The earth bursts with fresh flavors and good health. What better time to appreciate luscious vegetables, elevated to new heights by the creative hand of Executive Chef Christophe Grosjean with equally fabulous desserts by Executive Pastry Chef Ron Mendoza.

Thursday, June 3, 2010
$150* per person, including wine pairings selected by
Wine Director Thomas Perez.
Limited seating. Reception 6:30 pm, Dinner 7:00 pm

*Excludes taxes and gratuities

04/21/10 Pastry Cooking Class Recap

2010-04-26T23:03:00.001-07:00

Last Wednesday Pastry Chef Ron led his April class in making Macarons!

Here is the recipe and some photos of the students final product.

Macaron

150g almond flour

250g powdered sugar (10x)

90g egg whites

50g sugar

40g egg whites

Sift together the almond flour and 10x. Place in a large bowl.

In a mixer, begin to make a meringue with 90g of egg whites,

once the meringue becomes foamy, gradually add sugar.

Whip until thick and stiff.

If you are coloring meringue, add color now and whip to disperse.

Make a well in dry ingredients; add in 40g egg whites.

Add in a large dollop of meringue.

With a spatula, mix to make a soft paste.

Once a paste is made, fold in half of the meringue, folding gently.

Finish with remaining meringue.

Batter should be smooth and thick yet fall slightly.

Pipe to desired size. Leave to dry for 20 minutes.

Bake at 300F for 5 minutes, rotate tray and bake 5 more minutes.

For a slightly larger size, add 2-4 more minutes.

Fillings

Basic Ganache #1

400g cream

400g bitter chocolate

140g butter, soft

Warm chocolate until ¾ is melted.

Bring cream just to a boil. Pour a small amount of cream into chocolate, mix with a spatula. Add more cream and mix to make a thick and shiny cream. Finish with remaining cream. Add butter and mix. Pour into tray and let crystallize at room temperature.

Basic Ganache #2

300g cream

300g white chocolate

50g puree (various)

Same method as for basic ganache #1 substituting puree for butter

Be sure to sign up for May’s class! They fill up quickly!

Mother’s Day Her Way May 9, 2010

2010-04-16T20:07:00.001-07:00

Mother's Day Her Way at Aubergine, May 9
Indulge in an array of amazing amuse bouches, hors d'oeuvres and appetizers while your menu order is prepared for service at your table.

Executive Chef Christophe Grosjean has created an exciting new way to enjoy Mother's Day, combining the variety of a buffet with the pleasures of table service.

Not to be outdone, Executive Pastry Chef Ron Mendoza has prepared an exquisite variety of desserts and pastries to finish an extraordinary dining experience.

Seating will be indoors or al fresco in the flower-filled courtyard. Treat your loved ones to this delightful presentation.

11:30 am - 2:30 pm
Adults $65* - Children $32*
*Plus tax and gratuity. Reservations required.

StarChefs.com Farm Fresh Markets Feature

2010-04-07T13:08:00.001-07:00

Our Executive Pastry Chef Ron Mendoza is one of the featured Chefs in the StarChefs.com Farm Fresh Markets article online. Here is a link to the site:

http://tinyurl.com/yk55sj9

Chef Ron Mendoza
Carrot Cake with Cream Cheese Ice Cream, Cilantro Granita, and Baby Carrots
Pastry Chef Ron Mendoza formerly of Sona – Los Angeles, CA
Adapted by StarChefs.com
April 2010
Yield: 12 Servings

INGREDIENTS

Cream Cheese Ice Cream:
2 liters milk
400 grams cream
80 grams glucose
350 grams sugar
6 egg yolks
200 grams cream cheese

Cilantro Granita:
1 pound fresh cilantro, stems removed
Simple syrup

Pickled Baby Carrots:
1 cup rice wine vinegar
½ cup water
¼ cup sugar
1 vanilla bean
1 teaspoon coriander seeds
1 piece star anise
2 bunches baby carrots, various colors

Carrot Cake:
3 cups all-purpose flour
1 cup almond flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
1teaspoon ginger
½ teaspoon salt
5 eggs
3 cups sugar
1 pint vegetable oil
¾ cup crème fraiche
4 cups grated carrots

Soaking Syrup:
1 liter orange juice
500 grams sugar
1 liter orange juice
500 grams sugar
1 vanilla bean
3 sticks cinnamon, toasted

Blackberry Sauce:
2 pints blackberries
50 grams glucose
2 grams citric acid

To Assemble and Serve:
Micro cilantro

For the Cream Cheese Ice Cream:
Combine the milk, cream, glucose, and sugar in a large sauce pan over medium-high heat. Bring to a boil and temper in the egg yolks. Return the mixture to heat and cook until it forms a custard. Strain the mixture into a bowl and add the cream cheese, mixing well. Once the mixture has cooled, process in an ice cream machine. Freeze and reserve.

For the Cilantro Granita:
Blanch the cilantro in boiling water for 30 seconds. Submerge in ice water to stop the cooking and strain. Roughly chop the cilantro before adding it to a blender with just enough water to blend into a thick cilantro water; then blend until completely smooth and add simple syrup to taste. Mixture should not be very sweet. Pour this mixture into a shallow pan and freeze, scraping with a fork every hour until the mixture has the texture of shaved ice.

For the Pickled Baby Carrots:
Bring the rice wine vinegar, water, and sugar to a boil. Add more sugar or vinegar if desired; mixture should taste sour with a little sweetness. Remove the mixture from the heat, add the vanilla bean and spices, and steep for 30 minutes. Meanwhile, slice the baby carrots very thin with a mandolin. Return the pickling liquid to a boil, strain, and pour over the carrots. Let sit at room temperature for about 1 hour. Reserve.

For the Carrot Cake:
Preheat the oven to 350°F. Sift the flours, baking powder, baking soda, and seasonings and set aside. In another bowl, whisk the eggs until frothy. In a large mixer, cream the sugar with the oil. Add the eggs, crème fraiche, and carrots. Fold in the dry ingredients and pour this mixture into a greased pan. Bake for 20 to 25 minutes or until golden and the cake pulls from the side of the pan. Cool and reserve.

For the Soaking Syrup:
Combine all of the ingredients in a saucepan over high heat. Bring to a boil. Remove the mixture from the heat to steep until cool. Reserve.

For the Blackberry Sauce:
In a blender, combine three-quarters of the blackberries with the glucose and citric acid and blend until smooth. Strain this mixture and chill. Reserve this and remaining blackberries.

To Assemble and Serve:

Cut the cooled carrot cake into individual portions and dip them in the soaking syrup. Place cakes in a warm oven for about 5 minutes. Meanwhile, arrange blackberries and blackberry sauce on the plates. Place the carrot cake off-center on the plate. Top the cake with pickled carrots (about 6 slices per serving). Place a spoonful of granita next to the cake and top with a scoop of cream cheese ice cream. Garnish with micro cilantro.

Comics for Kids Re-cap

2010-03-30T01:01:00.001-07:00

Carrot & Foie Gras Terrine Canape

200 Plates waiting for soup!

Chef Christophe pours the soup!

Finished soup!

Chef Christophe in the event kitchen.

Chef’s in action!

Pastry Chef Ron’s contribution.

Kid’s putting on a show!

It was a great event. Hope you can make it next year!

03/24/10 Pastry Class Recap

2010-03-25T18:59:00.001-07:00

Executive Pastry Chef Ron Mendoza just led another successful Pastry Cooking Class!

This months class was on Breakfast Pastries.

The Recipes:

Breakfast Pastries Class March 24, 2010

Brioche

10g dry instant yeast

70g warm milk

5 eggs

500g flour

60g sugar

15g salt

265g butter, room temperature

Warm milk; add yeast and mix, set aside.

Combine flour, sugar, and salt in mixing bowl. Mix on low speed.

Add eggs to milk mixture, blend. Add to dry ingredients in mixing bowl.

Increase speed to medium, mix for about 5 minutes until the dough forms a ball around dough hook.

Add butter piece by piece, only adding more butter when previous amount is fully incorporated into dough. When all the butter is added, place dough in covered container and cool in fridge.

Cinnamon Smear

300g butter

300g brown sugar

30g corn syrup

45g flour

30g cinnamon

Vanilla extract

4 eggs

Combine butter, brown sugar, and corn syrup in mixer with a paddle. Mix until smooth.

Add flour and cinnamon. Add vanilla (if using) and eggs one by one. Mix until creamy.

Set aside. Refrigerate for up to 1 week.

Almond Cream

250g butter, room temperature

250g sugar

250g eggs (5)

250g almond flour

40g flour

Butterscotch Sauce

240g brown sugar

227g butter

116g cream

Juice of half of lemon

Pinch of salt

Bring brown sugar and butter to a boil and cook for 1 minute. Add cream and mix. Add lemon juice and salt. Remove from heat and reserve.

Basic Scone

335g flour

6g salt

12g baking powder

36g sugar

144g butter, room temperature

1 egg

1 yolk

180g cream

150g fruit or nut filling

In a large bowl, combine flour, salt, baking powder, and sugar. Mix

In a separate container, combine egg, yolk, and cream.

Add butter to dry ingredients; rub with fingers until all of the dough resembles coarse meal.

Make a well and add in cream mixture, using a fork, combine dough until a wet, sticky mass is formed.

Add in fruit or nuts.

Bake at 325-350F until golden around the edges.

Getting Ready for Class

Cinnamon Rolls

Breakfast Pastry

Doughnuts

Spring Events at L’Auberge Carmel

2010-03-25T18:22:00.001-07:00

Farm-to-Table Dinner - March 19
From the ocean right outside our door, the nearby fields and streams, hen houses, barnyards and vineyards, join us for this special five-course locavore dinner as only executive chef Christophe Grosjean and pastry chef Ron Mendoza can create. $125 per person, including wine pairings selected by wine director Thomas Perez. Limited seating telephone 831-622-5907 for reservations soon.

Click here to view the menu

"Spring in Carmel-by-the-Sea" Package

To welcome travelers to the Springtime beauty of Carmel-by-the-Sea, L'Auberge Carmel is offering a special midweek rate available Sunday - Thursday through April 8, 2010. Rates begin at $265 per night. Your stay includes:

Overnight accommodations in a thoughtfully appointed queen guest room
Nightly turndown service with special treats
French country-style breakfast for two
House-made, natural fresh fruit essence water at check-in
Preferred seating at award-winning Aubergine restaurant

Please call reservations for room availability, 831-622-5907. Or click here to book now. Price does not include taxes, gratuities or resort fee.

Easter Brunch at Aubergine April 4
Indulge in an array of amazing amuse bouches, hors d’oeuvres and appetizers while your menu order is prepared for service at your table. Seating will be indoors or al fresco in the flower-filled courtyard. 11:30am-2:30pm, April 4. Adults $65. Children $32. Call reservations for more details 831-622-5907

Pelerin Wines "Wine Collector's Package"

The new “Wine Collector's Package” brings it all together for food and wine enthusiasts. Luxurious accommodations, dinner in award-winning Aubergine restaurant and a gift box of exceptional Pelerin Wines to take home. The offer includes a one-night stay, breakfast, a four-course prix fixe dinner for two• and Pelerin Wines gift box featuring three specially selected wines. Call for more package details at 831-622-5907 or visit http://r20.rs6.net/tn.jsp?et=1103206974902&s=16736&e=001j3gkT2nXXlx4VP5zQGVLUu0BjEVKa1rueNo4WDTMbWWjcpuu9Rl8fHRychX7goykI3a9-5r-k7LkeN2zds02C13B9Z_423jShw75E6C0ZZ_D4qEIa3bj4w==.

Cooking Classes with Chefs Grosjean and Mendoza
Food lovers and amateur chefs can indulge their passion for cooking by being among the small group gathering in the kitchen at Aubergine with executive chef Christophe Grosjean and executive pastry chef Ron Mendoza as they continue their popular hands-on sessions. Participants will work in the kitchen of Aubergine directly with each chef as he teaches a variety of cooking techniques and use of ingredients, easy techniques that can turn an ordinary dish into a real star. Classes feature:
March 24 - Breakfast Pastries - Ron Mendoza
March 25 - Asparagus - Christophe Grosjean
April 21 - Cookies - Ron Mendoza
April 22 - Artichokes - Christophe Grosjean

Classes take place from 11:30 a.m. - 1:30 p.m. and are limited to 10 people. The cost is $100 per person, plus tax and service fee. Reservations are required and may be made by telephoning 831-622-5907

Monte Verde at Seventh Carmel-by-the-Sea Telephone: 831.624.8578 http://r20.rs6.net/tn.jsp?et=1103206974902&s=16736&e=001j3gkT2nXXlxBgq9ogJwJ_RlIesJgiPuwuLTLgHzXqmR8Tee4Rpjouyh9eas09SKKb0bLLAWSPLc5-45GS8fASJ_YcpJI6XeHq-InGBJ_qfKIdXBZMe1nRqYAdKeyge0y

News From The Winemaker

2010-03-22T12:20:00.001-07:00

Check out Men's Health Magazine online for more fabulous recommendations

by Thomas Perez. "To help you save a few bucks without looking like

a vino virgin, we turned to three of the nation's top wine experts

for their favorite wallet-friendly picks. Click through to find a bottle

that'll please your palate tonight."

http://r20.rs6.net/tn.jsp?et=1103193285255&s=362&e=001xeLCjdOvJ_J7i8149AJQMLkWRpJvGousm7hfLmTOvO4UseF5TkMixh0siDpvKBgBnydOb_WruFEM8jZSpkSQxFvm64t7-9k4ULafJJiw6a9fIsice7_lgRFe_f1RrF8Z_8MsUZDpEaJp2IEatNs-dzYRqLkIGdBTxgXdfeMhHEL4UrIwwxosuvEBfsdoDnXZ

Easter Un-Brunch 04/04/2010

2010-03-17T18:01:00.001-07:00

Indulge in an array of amazing amuse bouches, hors d’oeuvres and appetizers while your menu order is prepared for service at your table.

Executive Chef Christophe Grosjean has created
an exciting new way to enjoy Easter Sunday,
combining the variety of a buffet with the pleasures
of table service.
Not to be outdone, Executive Pastry Chef Ron
Mendoza has prepared an exquisite variety of
desserts and pastries to finish an extraordinary
dining experience.
Seating will be indoors or al fresco in the flower filled
courtyard. Treat your loved ones to this
delightful presentation.

11:30 am - 2:30 pm, April 4
Adults $65* · Children $32*

*Plus tax and gratuity. Reservations required.

Comics for Kids Event 03/27

2010-03-17T17:34:00.001-07:00

The Boys & Girls Clubs of Monterey County is proud to announce its 17th Annual Comics for Kids Auction featuring Jay Leno. This event will be held at the luxurious Pebble Beach Food & Wine Grand Tasting Tent on Saturday, March 27th, 2010.

Our Chef’s Christophe and Ron will be joining other local Chef’s to make this a memorable event.

This is an experience you don't want to miss! Make your reservation today! For directions please click here.

Wine of the Month March 2010

2010-03-11T23:14:00.001-08:00

2008 Orsolani Erbaluce di Caluso “La Rustìa” Piedmont, Italy

Grape. Erbaluce

A brilliant greenish yellow color, the nose of this wine reveals an intense aroma of pear, litchi, and honey followed by apples and peaches. On the palate, it is crisp and minerally yet delicate.

Food Pairing: White Truffle Risotto, something rich and salty

Farm-to-Table Dinner March 19

2010-03-11T22:42:00.001-08:00

Farm-to-Table Dinner - March 19
From the ocean right outside our door, the nearby fields and streams, hen houses, barnyards and vineyards, come the ingredients for this special five-course locavore dinner as only executive chef Christophe Grosjean and pastry chef Ron Mendoza can create. $125 per person, including wine pairings selected by wine director Thomas Perez. Limited seating telephone 831-622-5907 for reservations.

Cooking Classes

2010-03-11T22:39:00.001-08:00

March 24 - Breakfast Pastries

March 25 - Asparagus

April 21 - Cookies

April 22 - Artichoke

Perelin Wines “Wine Collectors Package”

2010-03-11T22:38:00.001-08:00

The new "Wine Collector's Package" brings it all together for food and wine enthusiasts. Luxurious accommodations, dinner in award-winning Aubergine restaurant and a gift box of exceptional Pelerin Wines to take home. The offer includes:
• One night stay in a thoughtfully appointed king guest room
• House-made, natural fresh fruit essence water at check-in
• Four-course prix fixe dinner with wine pairing for two at critically acclaimed Aubergine restaurant, named #20 best restaurant in the USA by Gourmet magazine
• Pelerin Wines gift box featuring three specially selected wines
• Nightly turndown service with special treats
• European style breakfast for two
• Package prices start at: $695, offer valid Sunday - Thursday until July 30, 2010 excluding holidays and special events. Price does not include taxes, gratuities or resort fee.

Click here to read more about Pelerin Wines

spring in carmel-by-the-sea package

2010-03-11T22:36:00.001-08:00

"Spring in Carmel-by-the-Sea" Package

To welcome travelers to the Springtime beauty of Carmel-by-the-Sea, L’Auberge Carmel is offering a special midweek rate available Sunday - Thursday through the end of April. Rates begin at $265 per night. Your stay includes:
· Overnight accommodations in a thoughtfully appointed queen guest room
. Nightly turndown service with special treats
. French country-style breakfast for two
. House-made, natural fresh fruit essence water at check-in
. Preferred seating at award-winning Aubergine restaurant
Please call reservations for room availability, 831-622-5907. Or click here to book now. Price does not include taxes, gratuities or resort fee.

Farmers Market 02/16/10

2010-02-19T12:44:00.000-08:00

Our Chef's left the kitchen and went to the local Farmers Market last Tuesday.

It's still winter so the selection is narrow but you can tell by the following

photos that spring is on the way!!

Fisherman’s Friend

2010-02-19T00:49:00.001-08:00

How wonderful it is when our purveyors (more like friends) stop by towards the end of service to bring us the days catch. After he was out all day in the great Pacific, he brought us some amazing sea urchin. The funny thing is that he had never even tried the sweet delicacy. Chef opened one up, cleaned it, dressed it with a little oil, lime juice, and sea salt and away they go. Ironic how chef’s are taught to taste everything, why don’t fisherman?

We’d like to have posted a picture of our fisherman friend but he must remain anonymous for his protection. We like to keep his products for ourselves. Thanks.

2010-02-17T13:41:00.000-08:00

The Weekly Wine Pick

Wine Director Thomas Perez has The Weekly Pick: Wine Picks by The Pros.

His choice a 2007 Reginato "Celestina" Rose of Malbec, Mendoza, Argentina!

To read the full review, go to

http://theweeklywinepick.com/catagory/the-weekly-pick/

Cooking Classes this week!

2010-02-16T17:57:00.000-08:00

It's that time again!

Cooking Classes at Aubergine!

Call 831 622 5907 for availability!

Valentine's Day Dinner Photos!!!

2010-02-16T17:12:00.000-08:00

Here are photo's of the food served for Valentine's Day!

Stay tuned for our next event!

Accolades for Exec. Pastry Chef Ron

2010-02-10T19:55:00.000-08:00

In 2009, Executive Pastry Chef Ron Mendoza won the PastryScoop.com Golden Scoop Award for Most Innovative Dessert. This month two magazines (Dessert Professional & Food Arts) have write-ups about his winning. Click on the photos below to enlarge and read!

Congratulations Chef Ron!

Dessert Professional

Food Arts

Opinionated About Dining 2010 Top Restaurants in the U.S.

2010-02-09T23:27:00.000-08:00

Congratulations Aubergine Restaurant for your incredible results in the

2010 U.S. Dining Guide!

#27 overall and #6 for Northern CA/Pacific Northwest!

Good Job!

Check out all results at

http://www.opinionatedaboutdining.com/Home.php

Made for Romance Valentine's Offers

2010-02-06T12:40:00.000-08:00

An aphrodisiacal evening of sumptuous dishes, brilliant wines and decadent desserts prepared by Cupid himself could not compare with the experience planned for Valentine's Day by Executive Chef Christophe Grosjean and Executive Pastry Chef Ron Mendoza.

Sunday, February 14, 2010

First Seating

5:30 pm - 6:30 pm

Five-Course Menu

$125* per person

Five-Course Menu with Wine Pairings

$220* per person

Second Seating

8:30 pm - Closing

Eight-Course Menu

$150* per person

Eight-Course Menu with Wine Pairings

$260* per person

For those in the mood to extend the celebration, L'Auberge Carmel has created a special

"Made for Romance" overnight offer that includes:

luxuriously appointed queen guest room accomodations starting at $415** per night
welcome split of Champagne upon arival
housemade, natural fresh fruit essence water at check-in
daily European-style breakfast for two
nightly turnedown service with a special decadent treat
complimentary valet parking
preferred seating in Aubergine restaurtant

*Plus tax and gratuity. Reservations required

**Two night minimum, plus hotel tax and service fee

7x7 Magazines Valentine's Day Hotel Guide: Swoon-worthy Deals

2010-02-06T12:18:00.000-08:00

There's one thing executive chef Christophe Grosjean does particularly well, and that's whip up an aphrodisical evening at his top-notch Aubergine restaurant, housed in Carmel's most elegant stay, L'Auberge. The "Made for Romance" deal includes one of two prix fixe menu options ($125 per person for a five-course menu, or $220 with wine pairings; or an eight-course meal for $150 per person, or $260 with wine pairings), a night in a queen guest room, welcome split of champagne, daily European-style breakfast for two and nightly turndown service with a sweet treat.

Pastry Chef Ron's Jan. Pastry Class!

2010-01-21T22:08:00.000-08:00

Here is a re-cap of Executive Pastry Chef Ron Mendoza's January pastry class. This class was on Strudel. He had the class hand pull and form the strudel dough. Below are pictures of the process and the final product. First though, the recipe;

Apple Strudel
3 Cups Bread Flour
2 Cups All Purpose Flour
Pinch of Salt
2 Eggs
1 oz. Olive Oil
12 oz. Warm Water

In a large bowl combine flours, salt and mix
In another bowl blend eggs and olive oil
Make a well in the flour mixture and pour in the egg mix
Pour warm water over the eggs and with a fork mix the ingridents to make a dough
Once there are no more dry ingredients visible, pour the contents out onto a clean work surface
Knead dough 10-12 minutes until very soft and smooth
Wrap dough and let rest for an hour or in the fridge for up to 12 hours
Pull to make a thin sheet

The pulled dough Brushing pulled dough with clarified butter
Filling dough

The finished product!

Many things can be the filling. Not just apples.

Toasted brioche crumbs, cherries, chocolate, raisins, walnuts.

Just make sure the ingredients are fairly dry!

Mushroom Dinner Recap!

2010-01-16T17:01:00.000-08:00

In case you weren't able to attend our Mushroom Dinner last night, we thought we would share it with you.

The Menu

The table setting at Aubergine

Reception goodies! Royal trumpet "sushi", foie gras, beet

Porcini "espuma", black truffle milkshake

Hedgehog gourere, sauce mornay

Wolf Ear Mushrooms

Wolf Ear & Scallop

Matzutake & Prawn

Big Sur Chanterelles

Chanterelle & Snail

Porcini & Duck

Candy Cap & Buddha Hand

Mignardise

Thanks to the Chef's Christophe Grosjean & Ron Mendoza, Wine Director Thomas Perez and all the restaurant staff for a fantastic evening!!!

Mushroom Dinner Tonight! Sneak Preview!

2010-01-15T11:22:00.000-08:00

A sneak preview from Pastry Chef Ron Mendoza!
Meringue mushrooms made with candy cap mushrooms and blis maple syrup.

Yummy!!! You don't want to miss this event!

Special Invitation to visit Hotel Luca

2010-01-15T11:18:00.000-08:00

Psst... Mushroom Dinner Dessert Spoiler

2010-01-11T18:34:00.001-08:00

Did you get the tweet last night from Executive Pastry Chef Ron Mendoza?

He gave some spoilers about his upcoming desserts for the

Mushroom Dinner on Jan. 15th.

If you missed it here is his tweet:

mushroom dinner dessert: candy cap pudding, blis maple syrup, milk chocolate, Maldon salt, meyer lemon......

This event will sell out.

Contact 831 624 8578

to reserve your space!

Kosta Browne Wine Dinner

2010-01-11T17:50:00.000-08:00

Kosta Browne Wine Dinner

Dan Kosta and Michael Browne bagan making wine together in 1997, starting with a half-ton of Pinot Noir that they purchased with tip money from their day jobs. Today Kosta Browne wines are regarded as some of the most intense and flavorful in the market, vineyard designated from select sites in the Russian River, Sonoma Coast and Santa Lucia Highlands appellations. Meet Dan Kosta and enjoy a four-course menu by Executive Chef Christophe Grosjean especially prepared for these spectacular and impossible-to-find wines.

2007 Russian River Valley Pinot Noir

2006 Garys' Vineyard Pinot Noir, Santa Lucia Highlands

2006 Rosella's Vineyard Pinot Noir, Santa Lucia Highlands

2005 Koplen Vineyard Pinot Noir, Russian River Valley

2004 Kanzler Vineyard Pinot Noir, Sonoma Coast

2005 Amber Ridge Vineyard Syrah, Russian River Valley

Friday, January 29th, 2010

Reception at 6:30 pm ~ Dinner at 7:00 pm

Seating is limited

$190 per person

plus tax and gratuity

L'Auberge Carmel Dining Package

Enjoy the Kosta Browne Dinner, then stroll through the courtyard to your luxurious guestroom.

$695

includes dinner and accomodations for two, and complimentary breakfast for two.

Telephone 831 624 8578

Monte Verde at Seventh, Carmel-by-the Sea

Based on double occupancy. Excludes all taxes, gratuity and service charge. 72-hour cancellation policy for L'Auberge Carmel

For The Love of Wild Mushrooms

2010-01-08T22:19:00.000-08:00

Wild Mushroom Dinner

Join Executive Chef Christophe Grosjean for a five course dinner

featuring the fabulous wild mushrooms of California with wine pairings

by Wine Director Thomas Perez.

This event will sell out!

Please call for Reservations at 831 624 8578

January 15, 2010

Reception 6:30pm ~ Dinner 7pm

$125 per person*

*prices are exclusive of tax and gratuity

Cooking & Pastry Classes

2010-01-06T20:17:00.000-08:00

Hands-on Pastry Classes with Ron Mendoza
Award-winning Executive Pastry Chef Ron Mendoza
continues with his highly regarded, hands-on sessions
teaching professional pastry techniques.
Wednesday, January 20 - Apple Struedel
Wednesday, February 17 - Chocolate Truffles & Fudge
11:30 am - 1:30 pm
$100* per person

Hands-on Cooking Classes with Christophe Grosjean
Executive Chef Christophe Grosjean will again lead a small group exploring

professional cooking techniques in his very popular hands-on sessions
in the kitchen of Aubergine.
Thursday, January 21 - Mushrooms
Thursday, February 18 - Braising
11:30 am - 1:30 pm
$100* per person

Monte Verde at Seventh

Carmel by the Sea, CA

Telephone 831 624 8578

*Per class, plus tax and gratuity. Class size limited so reservation required.

Travel Agent Promotion

2010-01-06T19:56:00.001-08:00

L'Auberge Carmel - Member Relais & Chateaux
Offering $179 Travel Agent Promotional Rate

To encourage you to visit Carmel this winter we have created a special "L'Auberge Carmel Winter-By-The-Sea" offer available only to travel professionals throughout the months of November, December and January that includes overnight accommodations, dinner and breakfast. We invite you to book your stay now. The complete package features:

- $179 per night stay in thoughtfully appointed queen guest room*
- one three-course dinner in award-winning Aubgerine restaurant ($69 value)*
- house-made, natural fresh fruit essence water at check-in
- nightly turndown service
- daily French country style breakfast for two

L'Auberge Carmel is the landmark for accommodations, dining and classic architecture in the heart of Carmel-by-the-Sea. Built in 1929, the European-style inn is located just four blocks from famous Carmel Beach and an easy stroll to the village's numerous art galleries, shops and restaurants. A complete renovation of the historic Inn was completed in August 2004, making L'Auberge Carmel one of the village by the sea's few full service inns offering guests valet parking, room service, a restaurant on premises, and highly personalized guest services.

*Rate does not include tax, gratuity or beverages and is subject to availability with blackout dates of 12/25/09- 1/3/10. This rate is non-commisionable.

To book your stay telephone 831-624-8578. For further information about L'Auberge Carmel or to view other special package offers please visit our web site
www.laubergecarmel.com.
-----------------------------------------------------------------------
Conde Nast Traveler - Readers' Choice Awards - "#11 Best Small Hotel in the U.S.” - November 2009
Conde Nast Traveler - Readers' Choice Awards - “#31 Best Hotel in the U.S.” - November 2008
Gayot.com - "Top 10 New Restaurants in U.S." - November 2008
Travel & Leisure - Top 500 World's Best Hotels List - January 2008
Conde Nast Traveler - Gold List - January 2008
Conde Nast Traveler - Readers' Choice Awards "#29 Hotel in the United States" - November 2007
Conde Nast Johansens - Awards for Excellence - "Most Excellent Small Hotel in USA" - February 2007
Conde Nast Traveler - Gold List - January 2007
Travel & Leisure - World's Best Hotel List - January 2007
Conde Nast Traveler - Readers' Choice Awards "#37 Best Hotel in the U.S." - November 2006
Gourmet - #20 "America's Top 50 Restaurants" - October 2006
Travel & Leisure - #22 hotel in the "Top 100 in the Continental U.S. and Canada" - August 2006
Conde Nast Traveler - Gold List - January 2006
Conde Nast Traveler - Readers' Choice Awards "#42 Best Hotel in the U.S." - November 2005
Robb Report - 17th annual “Best of the Best Restaurants” selection - June 2005
Bon Appetit - Best of the Year, Restaurant Hot Seat - January 2005

L'Auberge Carmel
Monte Verde at Seventh
Carmel, CA 93921
Telephone: 831.624.8578
www.laubergecarmel.com

2009-12-03T11:57:00.001-08:00

Christmas Eve Dinner at Aubergine
December 24
Join us for a luxurious and festive holiday menu with all the trimmings as can be created only by Christophe Grosjean and his team.
Four-course menu with choices in each category
$95 per person
$75 wine pairing
Seating from 5:30 p.m. - 10:00 p.m

Christmas Eve at Cantinetta Luca
December 24
In addition to signature dishes and the full menu, on Christmas Eve chef Jason Balestieri’s special holiday dishes will be Livornese Fishermen’s Stew and house made Pannettone Budino for dessert.
Seating from 5:00 p.m. - 9:30 p.m.

Christmas Day Dinner at Aubergine
December 25
We invite you to celebrate the joy of Christmas at Aubergine. Chef Christophe Grosjean and his team will prepare a four-course menu using the finest seasonal ingredients and exceptional presentation for your holiday dining pleasure.
Four-course menu with choices in each category
$95 per person,
$75 wine pairing
Seating from 5:30 - 10:00 p.m.

New Year’s Eve at Aubergine
December 31
Intimate, personal and refined are not words normally used to describe New Year’s Eve, but if the overwrought excitement of typical New Year festivities is not for you, the exquisite menu and premium service of Aubergine may be just what you had in mind.

Four-course tasting menu Eight-course grand tasting menu
5:30 p.m. - 6:30 p.m. first seating 9:00 - 9:30 p.m. with Midnight
$105 per person Champagne Toast
$75 wine pairing $175 per person · $150 wine pairing

New Year’s Eve at Cantinetta Luca
December 31
Ring in the New Year in the capable hands of the Cantinetta Luca staff. For the first time, on New Year’s Eve, Cantinetta Luca will have a supplemental Chef’s Menu in addition to the full à la carte menu.
Four-course chef’s menu
$75 per person
Seating from 5:00 p.m. - 10:00 p.m.

For reservations at either Aubergine or Cantinetta Luca
please telephone 831-622-5907 or email reservations@mirabelgroup.com

All prices listed exclude tax and gratuities.

2009-12-03T11:42:00.000-08:00

Throughout the holiday season, the village of Carmel-by-the-Sea twinkles with thousands of white lights. Start your holiday by planning a visit to quaint Carmel at its most festive time of year.

From December 1 through February 4, travelers can take advantage of a special stay two nights and the third night is free offer at L'Auberge Carmel. The stay includes:

Three nights accommodations in a thoughtfully appointed king guest room
House-made, natural fresh fruit essence water at check-in
Nightly turndown service with special treats
Preferred seating in critically acclaimed Aubergine restaurant
European style breakfast for two each morning

Call 831-622-5907 now to reserve your stay or visit www.laubergecarmel.com

Available Sunday through Thursday from December 1 through February 4, 2010. Excludes holidays and special events.
Taxes and service fees apply. Blackout dates apply.

Welcome to L'Auberge Carmel

2009-04-18T11:08:00.000-07:00

Welcome to L'Auberge Carmel

Welcome to L’Auberge Carmel and Aubergine Restaurant! I am proud to launch our new blog and our pages on Facebook and Twitter.

For years the hotel and restaurant at L’Auberge Carmel have served as a meeting place where our guests can mingle in a setting of luxury and relaxation. Now, through these internet sites, we hope to create an online community where everyone can be part of the L’Auberge Carmel family.
There is always something exciting happening in beautiful Carmel-by-the-Sea. At L’Auberge Carmel we are constantly thinking of new packages that combine the best service and accommodations, fun local activities and events, and exquisite dishes from our award-winning restaurant. Chef Christophe Grosjean and his team are innovators as well. Every day a new mouth-watering creation is coming out of the kitchen of Aubergine. Whether it’s the freshest vegetable at the local farmers’ market or the newest catch pulled from the Monterey Bay, you can learn about it here.
Of course, we can’t think of everything. That is why this online community is so important. This is not just another website, but rather a community for two-way communication. We invite you to share your anecdotes about Carmel-by-the-Sea. Tell us what you think about our newest packages and events. And let us know where we can improve.
Please keep checking back to see what’s new. Our concierges, chefs and sommeliers will all take part in sharing their knowledge and excitement about the very best of Carmel-by-the-Sea. So, relax and enjoy. And most importantly, welcome to the L’Auberge Carmel family!
Sincerely,
Emile Gourieux
Hotel General Manager

L'Auberge Carmel is a new landmark for dining,

accommodations and classic architecture in the heart of Carmel-by-the-Sea

Built in 1929, the European-style luxury hotel is located just four blocks from famous Carmel Beach and an easy stroll to the village's numerous art galleries, shops and restaurants. Major renovations have transformed the hotel's 20 guest rooms, entrance and landscaped courtyard into a romantic Carmel setting.

Luxuriously romantic, the Carmel hotel was created for adults to relax, rejuvenate and nurture relationships—the perfect Carmel escape getaway. The interior decor of the guest rooms is rich and pleasing, warm jewel tones accenting the quaint charm of the architecture. Individually designed guest rooms feature the finest fabrics and linens, enlarged bath areas with radiant floor heating, many with soaking tubs. It is one of Carmel’s few full service luxury hotels offering valet parking, room service and highly personalized guest services.

All accommodations include a sumptuous French country breakfast.

Aubergine Restaurant

Gayot.com named Aubergine "Top 10 New Restaurants in U.S", November 2008

Executive Chef Christophe Grosjean's cooking philosophy is built on spontaneity. With farmers delivering products daily to the Aubergine kitchen, Christophe and his team focus on making the most of these natural, fresh products. The ingredients are the stars of his menu. Options abound on the Aubergine menu.

Diners have the opportunity to create their own three, four or five course menu by choosing from a variety of dishes progressive in flavors. Or, guests may ask the chef to create an exclusive tasting menu, whereby a diner's only decision is to trust Christophe and his kitchen team as they guide guests through a gastronomic journey. Each course may be ordered with or without a selected wine pairing.

The intimate 12-table Aubergine restaurant features an underground wine cellar that was constructed beneath the inn's courtyard to house the restaurant's 4,500 bottle collection. The wine list features great wines from around the world but especially wines from Monterey County, California and France. The restaurant is open seven days a week from 6:00 - 9:30 pm.

Almost immediately upon opening, the hotel and restaurant received critical acclaim from national magazines. The restaurant was featured in the January 2005 issue of Bon Appetit, as "Best of the Year. Restaurant Hot Seat". Robb Report's 17th annual "Best of the Best" June 2005 issue selected L'Auberge Carmel as one of the new best dining destinations in the United States. Gourmet magazine named the restaurant #20 “America’s Top 50 Restaurants” in 2006. In January 2005, Conde Nast Traveler's Readers Poll selected L'Auberge Carmel as the #42 best hotel in the United States, and the magazine's January 2006, 2007 and 2008 issue listed the hotel on its prestigious Gold List. Travel & Leisure magazine added the hotel to its “World’s Best List” in 2007 & 2008. Most recently Aubergine was selected as one of the "Top 10 New Restaurants in the U.S." by gayot.com, November 2008.

To learn more or to make reservations, visit

www.laubergecarmel.com