Aubergine

Easygoing luxury and refinement strike a harmonious note within L’Auberge Carmel, where every element seems designed to delight, down to the sumptuous cuisine of Chef Justin Cogley. Balancing classic technique with a sleek modern aesthetic, the menu wonderfully captures a sense of place. Each course features products of spectacular quality, prepared skillfully and painstakingly presented with an artistic eye, starting with first bites that arrive nestled in a sort of seascape jewel box, and culminating in a triple-seared dry-aged ribeye flanked by a spear of white asparagus gorgeously adorned with ribbons of green asparagus, edible flowers and pickled onion. To finish, a molten chocolate cake with seawater caramel arrives like a comforting old friend.