AubergineA
Tasting Menu at the Fine Dining Restaurant at
L'Auberge Carmel
Editor's
Note: Chef Christophe Grosjean has since
left the restaurant.
|
|
Cauliflower mousse
|
Monterey Bay spot prawn
|
Our tasting
menu at restaurateur David Fink's
Aubergine at
L'Auberge Carmel was arranged as a series of
duets, harmoniously composed by chef Christophe
Grosjean. Two amuse bouches perked up the palate: the
first, a cauliflower mousse with Romanesco cabbage
and cumin seed; the second, a Monterey Bay spot prawn
with citrus vinaigrette and garden herbs.
|
|
Avocado & Maine Lobster
|
Potato & Oyster
|
In the dish
of Avocado & Maine Lobster, the crustacean was
served as a carpaccio with tangerine, avocado purée
and an artful tangle of frisée. Oyster potato ravioli
arrived dressed with crème fraîche, Noilly Prat and
Beausoleil oyster velouté. Aubergine's sommelier
selected a 2007 Abbazia di Novacella, Kerner, Alto
Adige, Italy and a 2006 King Estate Pinot Gris from
Oregon to complement each dish.
|
|
Cucumber & Sea Urchin
|
Endive
& Salmon
|
"Cucumber & Sea Urchin" appeared as a small glass
of Japanese cucumber, slow poached "rascasse" and
saffron gelée topped with sea urchin foam, while
yellow endive and citrus cured salmon were plated
side by side. A 2006 Brander, Sauvignon Blanc from
the Santa Ynez Valley was paired with both
courses.
|
|
Truffle & Egg
|
Cabbage & White Sea
Bass
|
The classic
pairing of Truffle & Egg was represented with
"tuber melanosporum," more commonly known as black
Périgord truffle, and a slow poached brown egg,
butterball potato and market greens. Sea bass was
perched atop "embeurrée de choux" (cabbage) with
bacon, foie gras and whole mustard grain jus.
Accompanying these dishes was a 2006 Chock Rock,
Chardonnay, Santa Lucia Highlands.
|
|
Quince & Foie Gras
|
Sunchoke
& Red Abalone
|
The richness
of the seared foie gras contrasted with its
accompaniments of quince purée and dried apricot. We
savored the dish with a 2005 Von Hovel, Riesling
Auslege "Scharzhofberger Riesling," Mosel, Germany.
Abalone sourced from nearby Monterey Bay was joined
by Jerusalem artichoke, a tangy white onion purée and
black truffle emulsion. The course was paired with a
2006 Francois Chidane, Vouvray, Loire Valley,
France.
|
|
Parsnip & Veal
|
Cardoon & Squab
|
While sipping
a 2005 Mastroberardino, Lacryma Christi del Vesuvio
Red, we enjoyed perfectly pink veal loin nestled
between parsnip gnocchi, Mousseron mushrooms and
Bloomsdale spinach. Cardoon & Squab was composed
of braised cardoon, brussel sprout, crispy leg, squab
breast and salmis jus, and complemented by a 2006
Tantara Winery, Pinot Noir "Solomon Hills Vineyard,"
Santa Maria Valley.
|
|
Carrot & Natural Beef
|
Turnip
& Hare
|
Roasted beef
filet, braised oxtail and a bone marrow "soufflé"
were served with spears of maroon and yellow carrots
and leeks and paired with a 2005 Sage Vineyards,
Meritage, Napa Valley. The dish of Turnip & Hare
featured braised shoulder and roasted loin with a
turnip glacé, truffle pasta and sauce civet. It was
accompanied by a 2005 Chateau de Bellevue, Lussac St.
Emilion Bordeaux.
|
|
Pre-Dessert
|
Dessert
|
The
pre-dessert prepared our palates for the sweeter
courses to follow.
|
|
Passion Fruit & Milk
Chocolate
|
Persimmon & Chocolate
|
Pastry chef
Ron Mendoza concluded the tasting menu with composed
desserts of milk chocolate ganache with passion fruit
pulp, meringue and shiso sorbet paired with MV
Chambers Rosewood, Muscat, Australia; and persimmon
cake, chocolate parfait and brown butter ice cream
complemented by a 2004 Spaetrot Gebeshuber, TBA,
Austria.
PBLS091709 |
(Updated:
11/05/10 BLS)
|
|