L'Auberge Carmel

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. The intimate 12-table Aubergine restaurant features an underground wine cellar that was constructed beneath the inn's courtyard to house the restaurant's 5,500 bottle collection. The wine list features great wines from around the world but especially wines from Monterey County