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the restaurant at L'Auberge Carmel
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Executive Chef Justin Cogley,
a Relais & Châteaux Grand Chef, and Executive Pastry Chef Ron Mendoza 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 two menus served nightly highlight the best ingredients of the season, enhanced by skillful technique and an eye toward varied textures and flavors. Desserts, masterfully prepared by Chef Mendoza, are irresistible complements to Cogley’s savory courses.
Diners are presented with two menu choices: either the Menu ($110 per person) with an additional option to sample artisan cheeses, or the Tasting Menu ($145 per person). The daily changing Tasting Menu 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 December 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs. In early 2014 Aubergine received Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Food & Wine magazine named Justin Cogley "Best New Chef" in 2013.
our menu
“the past can be changed by the future” - Yoshiki Hayashi
DRY AGED RIBEYE •
WHEY •
ABALONE •
BEET ROOT •
SMOKED AVOCADO •
BLACK TRUMPET
MEYER LEMON •
LAMB •
CULTURED CREAM •
PRESERVED SORREL •
CHOCOLATE •
SWEET POTATO
tasting menu • 145 dollars per person
sommelier’s wine pairing • 110 dollars per person
reserve wine pairing • 175 dollars per person
tasting menu is offered for your entire table
Reservations
Dinner served daily 6:00 - 9:30 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: Melissa Welles mw@melissawellespr.com
Recent Press Highlights
Aubergine chef Justin Cogley forages for flavors in Monterey Bay by Meredith May, SF Chronicle, November 29, 2014
Day Trip: Refined Weekend Escape to Carmel at Aubergine & L'Auberge by Virginia Miller, Zagat, June 30, 2014
Eat More Flowers by Alex Van Buren, Yahoo Food, April 23, 2014
Aubergine awarded #16 of Top US Restaurants, Opinionated About Dining, March 31, 2014
Justin Cogley of Aubergine talks coastal cuisine and discovery by Paolo Lucchesi, Inside Scoop SF, March 20, 2014
Food & Wine
Justin Cogley: Best New Chef 2013
James Beard Foundation
The 2014 Restaurant and Chef Award Semifinalists:
Best Chef: West - Justin Cogley
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.
Under the direction of Chef Cogley and his team Aubergine has enjoyed substantial acclaim. In December 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs. In early 2014 Aubergine received Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Food & Wine magazine named Justin Cogley "Best New Chef" in 2013.
Ron Mendoza
Ron Mendoza is the Executive Pastry Chef for Aubergine and its sister properties Cantinetta Luca and Salumeria Luca. Formerly of Patina, Sona, and Boule in Los Angeles and the prestigious The French Laundry in Yountville, Chef Mendoza brings years of training and experience to his position; this is his third position at a Relais & Châteaux property.
Mendoza began his culinary career at the California School of Culinary Arts in Pasadena, CA. Upon graduating he began working at Joachim Splichal’s Patina Restaurant, where he began rigorous pastry training under Michelle Myers. His successful relationship with both David and Michelle Myers continued when they asked him to help open their acclaimed restaurant, Sona. He helped them open Boule Patisserie in Los Angeles as the director of operations, overseeing the launch of one of the city’s most highly regarded specialty pastry shops. It was at this time that Mendoza was recognized as a “Rising Star” by StarChefs.com.
In 2006 he accepted the position of Pastry Sous Chef at the famed French Laundry in Yountville, California. While there he immersed himself in the Thomas Keller culture, where he cultivated a quest for perfection and a passionate respect for ingredients.
In the fall of 2007 Mendoza moved to Carmel to join the award-winning team at L’Auberge Carmel and Aubergine. Mendoza’s style is creative, using techniques both modern and classical and strives for balance in flavors and textures.
Nathaniel MUÑOZ
Nathaniel has been a steward of wine and service along California's Central Coast for nearly 15 years. He has captured the sense of hospitality and raw beauty that pervades these communities while cultivating promising relationships along the way.
Nathaniel approached finer service at Seagrass Restaurant in Santa Barbara, owned and operated by Mitchel Sjervin. He honed his palate under John Locke, Wine Director at Soif Wine Bar & Restaurant in Santa Cruz. Nathaniel also established a service focused culture with the esoteric wines of Randall Grahm at Le Cigare Volant.
Love for food and wine is shown in his unshakeable enthusiasm. Nathaniel loves being on the floor during service, interacting with his guests as he is always focused on the guests' needs.
In 2012, he earned his Introductory & Certified Sommelier certifications through the Court of Master Sommeliers. In 2013, Nathaniel joined the ranks as the Restaurant Director at Aubergine. His attention to detail and passion for wine has made him a wonderful candidate in creating the steps of service, crafting a coastal cuisine focused wine program and overseeing day-to-day operations here at Aubergine.
In 2014, Aubergine was awarded Forbes Travel Guide 5 Star Rating. Nathaniel was also appointed as Chef Sommelier of Relais & Chateaux GourmetFest 2014. Ultimately, Nathaniel aligns his passion for creating memorable guest experiences with having "The Heart of a Servant", the core value of David Fink, owner Mirabel Hotel & Restaurant Group.
special events
Monte Verde at Seventh
Carmel-by-the-Sea, California, 93921
For more information please visit laubergecarmel.com