The team continues to reach out with events and classes to draw locals as well as visitors to the Peninsula. Be sure and visit their blog often or sign up for tweets about local specials.
Coming up are a couple cooking classes:
Hands-on Pastry Classes with Ron Mendoza
Award-winning Executive Pastry Chef Ron Mendoza
continues with his highly regarded, hands-on sessions
teaching professional pastry techniques.
Wednesday, January 20 - Apple Struedel
Wednesday, February 17 - Chocolate Truffles & Fudge
11:30 am - 1:30 pm
$100* per person
Hands-on Cooking Classes with Christophe Grosjean
Executive Chef Christophe Grosjean will again lead a small group exploring
professional cooking techniques in his very popular hands-on sessions
in the kitchen of Aubergine.
Thursday, January 21 - Mushrooms
Thursday, February 18 - Braising
11:30 am - 1:30 pm
$100* per person
*Per class, plus tax and gratuity. Class size limited so reservation required.
Built in 1929, the European-style luxury hotel is located just four blocks from famous Carmel Beach and an easy stroll to the village's numerous art galleries, shops and restaurants. Major renovations have transformed the hotel's 20 guest rooms, entrance and landscaped courtyard into a romantic Carmel setting.
Luxuriously romantic, the Carmel hotel was created for adults to relax, rejuvenate and nurture relationships—the perfect Carmel escape getaway. The interior decor of the guest rooms is rich and pleasing, warm jewel tones accenting the quaint charm of the architecture. Individually designed guest rooms feature the finest fabrics and linens, enlarged bath areas with radiant floor heating, many with soaking tubs. It is one of Carmel’s few full service luxury hotels offering valet parking, room service and highly personalized guest services.
All accommodations include a sumptuous French country breakfast.
Monte Verde at Seventh
Carmel by the Sea, CA
Telephone 831 624 8578
Executive Chef Christophe Grosjean's cooking philosophy is built on spontaneity. With farmers delivering products daily to the Aubergine kitchen, Christophe and his team focus on making the most of these natural, fresh products. The ingredients are the stars of his menu. Options abound on the Aubergine menu.
Diners have the opportunity to create their own three, four or five course menu by choosing from a variety of dishes progressive in flavors. Or, guests may ask the chef to create an exclusive tasting menu, whereby a diner's only decision is to trust Christophe and his kitchen team as they guide guests through a gastronomic journey. Each course may be ordered with or without a selected wine pairing.
The intimate 12-table Aubergine restaurant features an underground wine cellar that was constructed beneath the inn's courtyard to house the restaurant's 4,500 bottle collection. The wine list features great wines from around the world but especially wines from Monterey County, California and France. The restaurant is open seven days a week from 6:00 - 9:30 pm.
Almost immediately upon opening, the hotel and restaurant received critical acclaim from national magazines. The restaurant was featured in the January 2005 issue of Bon Appetit, as "Best of the Year. Restaurant Hot Seat". Robb Report's 17th annual "Best of the Best" June 2005 issue selected L'Auberge Carmel as one of the new best dining destinations in the United States. Gourmet magazine named the restaurant #20 “America’s Top 50 Restaurants” in 2006. In January 2005, Conde Nast Traveler's Readers Poll selected L'Auberge Carmel as the #42 best hotel in the United States, and the magazine's January 2006, 2007 and 2008 issue listed the hotel on its prestigious Gold List. Travel & Leisure magazine added the hotel to its “World’s Best List” in 2007 & 2008. Most recently Aubergine was selected as one of the "Top 10 New Restaurants in the U.S." by gayot.com, November 2008.
To learn more or to make reservations, visit
www.laubergecarmel.com
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