Food

THIS SPRING FOOD OUT-FRESHES FRESH NOW

Snap peas, Suckling pig, Summer truffle, Roasted chicken jus. Courtesy of Aubergine.

Courtesy of Aubergine. Snap peas, Suckling pig, Summer truffle, Roasted chicken jus.

It’s time to shift our tastebuds to spring things. And as we pull off our layers and lighten up, we’re excited about what new taste sensations may lie in wait for us.

Blueberries surrounded by their natural environment. Inspired by Chef René Redzepi, Noma, Copenhagen, Denmark.

Chef Justin Cogley embraces spring with fresh genius each year at Aubergine, the award-winning restaurant at L’Auberge Carmel, in California.

Asparagus, its juice,Oil of Wild Ginger.

The daily changing 8-course Tasting Menu advances as the season rolls out. Like Asparagus & Wild Ginger Oil.

Asparagus dipped in smoked salmon cream, Monterey King Salmon.

Then asparagus move on to pair with house smoked salmon cream and Monterey King Salmon, with little jewels of salmon caviar and dill blossoms.

Onions in a Vegetable Patch Spring onions, Flowers, Cocoa, Lemon Verbena Mousse.

Cogley’s style blends tradition with creativity for a deeply unique sophisticated repertoire. He obsesses over the quality of every ingredient.

Halibut with Spinach and Borage flowers

Fresh cucumber-flavored borage blossoms crown this spring dish of silken fleshed steamed halibut in a jade green pool of spinach.

Fava beans, Asparagus, Morels, Pea shoots, Saffron

Young tender textures, emerging flavors all play together on Cogley’s plates. Sometimes, he is inspired to prepare a vegetable 3 ways, with each flavor unique. Sometimes he’ll just go wild and create a wonton soup with strawberries.

Amuse Bouche

Cogley was named Best New Chef by Food & Wine Magazine. Aubergine is frequently on Top critics lists. It’s at the top of our Spring Wish List.

Pomelo, Abinao, St. Germain, Crispy Chocolate

Read more about Beautiful Spring, as it relates to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact including 10 Incredibly Beautiful New Books About Spring and The Magic of Spring Thaw Now.

Terroir naturelle - Foie gras, Ras el Hanout, Tabbouleh, Madagascar Chocolate.

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Courtesy of Aubergine. Wonton Soup.

IMAGE CREDITS:

Image: Courtesy of Aubergine. Snap peas, Suckling pig, Summer truffle, Roasted chicken jus.
Image: Courtesy of Aubergine. Blueberries surrounded by their natural environment. Inspired by Chef René Redzepi, Noma, Copenhagen, Denmark.
Image: Courtesy of Aubergine. Asparagus, its juice,Oil of Wild Ginger.
Image: Courtesy of Aubergine. Asparagus dipped in smoked salmon cream, Monterey King Salmon.
Image: Courtesy of Aubergine. Onions in a Vegetable Patch Spring onions, Flowers, Cocoa, Lemon Verbena Mousse.
Image: Courtesy of Aubergine. Halibut with Spinach and Borage flowers.
Image: Courtesy of Aubergine. Fava beans, Asparagus, Morels, Pea shoots, Saffron.
Image: Courtesy of Aubergine. Amuse Bouche.
Image: Courtesy of Aubergine. Pomelo, Abinao, St. Germain, Crispy Chocolate.
Image: Courtesy of Aubergine. Terroir naturelle - Foie gras, Ras el Hanout, Tabbouleh, Madagascar Chocolate.
Image: by BN App - Download now!
Image: Courtesy of Aubergine. Wonton Soup.