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 and the accompanying wine list is spectacular. 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.