Aubergine at L'Auberge Carmel
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"2 Michelin stars 2025 Easygoing luxury and refinement strike a harmonious note within L’Auberge Carmel, where every element seems designed to delight. Chef Justin Cogley balances classic technique with a sleek, modern aesthetic, and his cooking captures a sense of place that feels wholly his own. Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye, as in a surprising "cabbage" taco filled with shallot jam, Madeira-braised treviso, Kaluga queen caviar and cabbage chips. The hits keep coming, like the rice roulade with Dungeness crab finished in a white dashi and butter sauce or the triple-seared dry-aged ribeye brushed in wagyu XO. Fabulously accommodating sommeliers are ever present to help navigate a wine list of real distinction."
@nchavotier
"Tucked within the elegant walls of L'Auberge Carmel, a historic Relais & Châteaux property just steps from the Pacific in Carmel-by-the-Sea, Aubergine offers a deeply personal and poetic expression of California's bounty. At the helm is Executive Chef-Director Justin Cogley, a former international figure skater turned culinary visionary. His dishes reflect a life of global discovery, informed by markets across Asia, Europe, and Australia-and defined by precision, restraint, and reverence for the finest seasonal ingredients. The restaurant's eight-course tasting menu, served five nights a week, is a constantly evolving narrative of land and sea. Each course is layered with intent— creativity and purity in harmonious dialogue. "Each plate has a purpose," says Cogley, who might present a single ingredient in three distinct forms, each with its own voice. Recent highlights include oyster with yuzu emulsion and cucumber gelée, an artichoke tart paired with white anchovy, honeycomb and mint, uni delicately layered with sweet soy and potato, and tomato served with lemon thyme and caviar. Dishes like shiro dashi with fava beans, shoots and lobster, or ribeye with kohlrabi and sunflower miso reveal the refined contrast and balance that define Cogley's cuisine. Pastry chef Yulanda Santos brings the meal to a close with desserts that echo the same clarity and finesse-strawberry crémeux with pistachios and olive oil cake, and a rich chocolate brownie with marshmallow fluft and cocoa nilos, to name a tew. A curated 3,500-bottle wine cellar rounds out the experience, with renowned and undiscovered labels from Monterey County, France, and beyond. Optional wine pairings are available to complement each course. Aubergine is more than a fine dining destination-it is a celebration of craftsmanship, curiosity, and California's terroir, set in a serene coastal haven where thoughtful detail meets timeless elegance."
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"Bonne adresse, créatif sans excès"
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"On a run before sunset, I spotted my dream house 🥰"
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"In an intimate dining space within the tiny L’Auberge hotel, award-winning chef Justin Cogley and pastry chef Yulanda Santos serve innovative and artful dishes for a whimsical nightly tasting menu ($185) focused on seasonal coastal cuisine. Expect eight to ten courses that range from a single turnip baked in salted dough and served with nori in a hollowed-out ciabatta bun, to a Monterey Bay Abalone finished with caviar and fine strands of hand-foraged seaweed and potato. Wine pairings will complement your meal and more than double the price of your ticket; save your pennies for this unexpected culinary stunner. Reservations recommended. "
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"We went there for Xmas dinner, 200$ / pers, very good but very expensive for what it was. Ask the price of menu before going."
@ccourcol10
"Pas testé mais c’est un excellent restaurant..."
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"https://www.bloomberg.com/news/features/2018-08-29/california-highway-1-road-trip-where-to-eat-in-big-sur-and-more "
@jnuremberg19
"$175 tasting menu. combines local ingredients in unexpected ways: A Morro Bay oyster w caviar has a hit of sea water; abalone w lobster pure"
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"Food and wine best new chef. "
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