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When you dine at Aubergine, the Restaurant at L’Auberge Carmel, you can expect to be treated to little edible gifts from the time to arrive until your departure. Our chef’s tasting menu began with a little fizzing glass of shiso, pomegranate and green tea welcome soda. Next came a golden sliver of a chicken-flavored rice chip daubed with seafood emulsion and a tiny green oyster leaf. The following course was briny and tart mussel frost in an abalone shell. After these initial tastes at the Forbes Travel Guide Five-Star restaurant, it was time for the actual amuse bouche: raw milk custard crowned with sea urchin, octopus, salmon roe and tiny beach mustard blossoms. The end of the meal at Aubergine brings a few sweet gifts as well, but surely you don’t want us to spoil the surprise. Just rest assured you’ll enjoy it.