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the restaurant at L'Auberge Carmel
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Executive Chef Justin Cogley,
a Relais & Châteaux Grand Chef, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region.
The award winning restaurant Aubergine is located at L’Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-the-Sea. Chef Cogley’s cuisine showcases the finest ingredients with a razor-sharp balance of deference and innovation. The menu served nightly highlights the best ingredients of the season, enhanced by skillful technique and an eye toward varied textures and flavors. Desserts, masterfully prepared by Chef Santos, are irresistible complements to Cogley’s savory courses.
The daily changing eight course Tasting Menu ($175 per person) is an of-the-moment celebration of seasonality and creativity.An impressive 2,500-bottle wine cellar offers renowned and undiscovered selections from famed wine regions around the world, with a particular focus on wines from Monterey County and France. For a supplement, course-by-course wine pairings are available to enhance your experience.
Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In 2016 & 2015 they were nominated for James Beard Foundation awards including Best Chef, West and Outstanding Service. 2016 & 2015 saw Aubergine earn Wine Spectator's Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World's Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.
our menu
“the past can be changed by the future” - Yoshiki Hayashi
pacific gold, caviar, sea water
foie, strawberry
tomato, char roe, gazpacho
halibut, shiso tempura
kohlrabi, viola, shiro dashi
abalone, cranberry bean
ribeye, donburi, matsutake
panna cotta, huckleberries
apple, frangipane, cinnamon
smoked chocolate, marshmallow, cocoa
the menu • 175 dollars per person
a twenty percent service charge will be added to each guest check
Executive Chef – Justin Cogley
Pastry Chef - Yulanda Santos
October 2018
Reservations
Dinner served daily 6:00 - 9:00 p.m.
Please call 831 624 8578 or book online using Open Table.
View Our Restaurant Reservation Policy Here
Learn More About Private Dining & Events
Purchase a Gift Certificate
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press & team
Press
Please Vist our Press Room at mirabelgroup.comIf you are on assignment and would like to stay at L'Auberge Carmel or dine at Aubergine, we would be pleased to assist with your press trip. For further information, photography or to answer questions, please contact: marketing@mirabelgroup.com
Recent Press Highlights
The 2016 JBF Restaurant & Chef Award Semifinalits: Best Chef West - Justin Cogley, Oustanding Service - Aubergine, James Beard Foundation, Februrary 17, 2016
Valrhona 2015 Chocolate Chief Competition (C3), Valrhona USA, January 13, 2016
BAY AREA LIFE: CARMEL-BY-THE-SEA IS THE PERFECT GETAWAY, ABC7 News, January 10, 2016
2015 James Beard Awards Semifinalists: Best Chef West: Justin Cogley, Oustanding Pastry Chef: Ron Mendoza and Outstanding Service: Aubergine, Feburary 18, 2015
Aubergine chef Justin Cogley forages for flavors in Monterey Bay by Meredith May, SF Chronicle, November 29, 2014
Food & Wine
Justin Cogley: Best New Chef 2013
James Beard Foundation
Two 2016 Restaurant and Chef
Award Semifinalists
RELAIS & CHATEAUX
Executive Chef Justin Cogley - Grand Chef
Justin Cogley
Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.
Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. As such, he was responsible for menu creation, special events, and extensive instruction and management of the culinary staff.
With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “If I had to describe my food,” Cogley says, “I would say each plate has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combination of flavors and textures. He may present a diner with a vegetable prepared three ways on his plate but Cogley says, “Each of the flavors will be unique and pure.”
Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s.
Cogley recently became an avid triathlete and long-distance runner and competed in numerous West Coast races. He also created a culinary event: Rediscovering Coastal Cuisine where he invites talented chefs from around the country to come together and collaborate on a twelve-course tasting menu that explores and celebrates the unique biodiversity of California’s Central Coast.
Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In 2015 & 2016 they were nominated for two James Beard Foundation awards including Best Chef, West and Outstanding Service. 2014 & 2015 saw Aubergine earn Wine Spectator’s Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World’s Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.
Yulanda Santos
After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.
Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California.
Originally from San Diego, the opportunity to be the Pastry Chef at Post Ranch Inn in Big Sur brought her from wine country back to the California coastline.
Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel. Her desserts are inspired by her surroundings and fresh produce from local farmers.
Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.
KI CHUNG
Born in Incheon, South Korea, Ki grew his love for cooking early on from his grandmother. He watched her in the kitchen making some of the many traditional dishes of Korea that were no longer practiced and was intrigued. The recipes were passed down from her mother who was one of the Chefs of the Korean Royal Court. After he moved to the Bay Area and because his parents were working full-time, he had to learn to make food at home at a very young age to feed himself and his siblings. He found himself in a kitchen at a Chinese restaurant owned by his girlfriend’s parents to start learning the fundamentals of his cooking career. After graduating from high school he persisted and was accepted as a stage at the legendary French Laundry in Yountville in order to strengthen his chances of being accepted to the best culinary school in the world, The Culinary Institute of America. Upon being accepted, he spent a year in New York learning the program during the weekday and traveling to Manhattan to stage every weekend in order to learn at the best restaurants that the city had to offer. His need for education after school lead him to multiple stints across the world such as Manresa, Benu, The Fat Duck, and Jean George. Upon graduating, Ki joined the team at Commis restaurant in Oakland in his hometown as a Chef de Partie. During his time at Commis, he heard of the team at Aubergine and their unique style of cooking that showcases the land and the sea. He then moved to the Monterey county and has been working with the team to keep cooking and increasing his knowledge of the beautiful bounty that this part of the world has to offer. Ki currently works as Chef de Cuisine at the restaurant working with Executive Chef Justin Cogley to further innovate and develop the work at Aubergine.
special events
Monte Verde at Seventh
Carmel-by-the-Sea, California, 93921
For more information please visit laubergecarmel.com