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Aubergine at L'Auberge Carmel

Meals at the 12-table Aubergine begin with Champagne and an amuse bouche and proceed through an odyssey of full-flavored courses that are not much larger. Specialties: A version of Tournedos Rossini, in which medallions of beef filet with truffles and Madeira are served with an all-American touch of short rib in a four-bite course.

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Photo by Ted Morrison
Photo by Deborah Jones
Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee