Aubergine at LAuberge Carmel, Relais Châteaux

The restaurant at LAuberge Carmel. Executive Chef Justin Cogley,. A Relais and Châteaux Grand Chef, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region. The past can be changed by the future - Yoshiki Hayashi. Kumamoto, caviar, sea water. Potato, soy, uni. Panna cotta, quinoa, pea. Dungeness crab, spinach, brown butter. Salmon, roe, shiro dashi. Abalone, cabbage, miso. Celery root, radicchio, spiced jus. Ribeye, herbs, crosnes. The menu 175.

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AUBERGINECARMEL.COM HISTORY

The web site auberginecarmel.com was first filed on May 23, 2008. It was updated on June 18, 2013. This site will go back on the market on May 22, 2017. It is now eight hundred and thirty-four weeks, twenty-seven days, fourteen minutes, and six seconds young.
REGISTERED
May
2008
UPDATED
June
2013
EXPIRED
May
2017

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16
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-1
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26
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LINKS TO AUBERGINECARMEL.COM

400 Degrees Gourmet Burgers Fries

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CONTACTS

LISA DIAS

LISA DIAS

PO BOX 221722

CARMEL, CALIFORNIA, 93922

UNITED STATES

STARTLOGIC

ERIC WHITE

10 CORPORATE DR., SUITE 300

BURLINGTON, MASSACHUSETTS, 01803

UNITED STATES

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SITE TITLE

Aubergine at LAuberge Carmel, Relais Châteaux

DESCRIPTION

The restaurant at LAuberge Carmel. Executive Chef Justin Cogley,. A Relais and Châteaux Grand Chef, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region. The past can be changed by the future - Yoshiki Hayashi. Kumamoto, caviar, sea water. Potato, soy, uni. Panna cotta, quinoa, pea. Dungeness crab, spinach, brown butter. Salmon, roe, shiro dashi. Abalone, cabbage, miso. Celery root, radicchio, spiced jus. Ribeye, herbs, crosnes. The menu 175.

PARSED CONTENT

The web site states the following, "Executive Chef Justin Cogley,." I noticed that the web page said " A Relais and Châteaux Grand Chef, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region." They also said " The past can be changed by the future - Yoshiki Hayashi. Kumamoto, caviar, sea water. Potato, soy, uni. Panna cotta, quinoa, pea. Dungeness crab, spinach, brown butter. Salmon, roe, shiro dashi. Abalone, cabbage, miso. Celery root, radicchio, spiced jus. Ribeye, herbs, crosnes."

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Aubergine Ink

One moment I was in a taxi with three of my favourite people, a slight champagne and good food buzz fizzing through the air as we joked and talked nonsense, the next moment I was yanked right back to sobriety and guilt. Guilt for the laughter just a moment before, guilt for not knowing, guilt for being on the other side of the world. The husband set out on a mission to distract and entertain me all day long. There was food, lots and lots of good food. Wednesday, June 27, 2012.

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