L’Auberge Carmel, a Relais & Châteaux property located in the heart of Carmel-by-the-Sea. The historic hotel, built in 1929, is an elegant, European-style property offering full-service guest services. Individually designed guest rooms feature the finest fabrics and linens and enlarged bath areas with radiant floor heating with impeccable service lead by General Manager Ramon Serrano.
The highlight of the hotel is its award-winning restaurant, Aubergine Executive Chef Justin Cogley, a Grand Chef Relais & Châteaux, 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, Relais & Châteaux in the heart of Carmel-by-the-Sea. Executive Chef Justin Cogley, a Grand Chef Relais & Châteaux, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region.
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.
Cantinetta Luca offers an authentic menu inspired by the traditional recipes of various regions of Italy featuring hand-crafted dishes using the finest Italian goods and locally sourced ingredients in a lively atmosphere. Executive Chef Aaron Rayor shares his love of Italian cuisine through handcrafted dishes prepared traditionally with a simple and rustic presentation.
Starting with treasured family recipes passed down through generations the menu specialties include a hearty selection of source verified premium meats, first hand selected then hand-cut on site, a wide array of anitipasti including house cured artisan salume, wood-oven baked pizza offered at lunch, housemade pastas and sauces, and whole roasted fish.
An authentic Italian deli, bakery and gourmet market featuring the pure Italian flavors you’ve come to know at Cantinetta Luca. The retail arm of Cantinetta Luca highlights Executive Chef Aaron Rayor's popular house made items, made fresh daily, including breads, pizza, pasta, sauces, pastries and gelato. The deli features made-to-order sandwiches and grilled paninis along with a wide selection of imported salumis and cheeses. In addition to house made items visitors can peruse our selection of imported dry pastas, extra virgin olive oils, barrel-aged Balsamic vinegars, wines, flours and condiments. Salumeria Luca offers a little something for everyone from a picnic lunch to a take-home dinner or the perfect ingredient for home chefs.
The Relais & Châteaux GourmetFest is a four day foodie extravaganza featuring an exclusive roster of Relais & Châteaux Chefs and wine estates. The international food and wine festival celebrated its first annual event in 2014 in the quaint village of Carmel-by-the-Sea. Events include an opening night welcome party, cooking demos, caviar and wine tastings, off-site tours combined with exciting lunches, featured chefs, world-class wine dinners, an exclusive rarities dinner and a closing seafood grill and champagne tasting.
TA mere 1.2 acres and planted in 2000 to 10 clones of pinot noir, including 777, 667, and swan clone own rooted, the vineyard is situated in mid Carmel Valley on a south facing hillside of up to 30 degree slope-The terraces reveal a terroir of clay and Carmel Valley Chalk, which imparts a wonderful minerality to the wine. There are 3 distinct blocks, the terraced hillside planted in a spacing of 8x4, the lower block of a planting of 6x4 and the guesthouse block in a spacing of 5x3. The dense planting on a single cordon, makes for very low yields and intense fruit quality. The climate is low region one, with warm days and very cool nights, so the growing season is extended, with hang time for the fruit of up to 120 days. Average harvest date is mid October.