Auberge Hotel in Carmel California

If you are looking for hotels in Carmel California that have a French flair, you will probably enjoy staying at L'Auberge. This Carmel Valley hotel was built in 1929. Recently it was renovated in August of 2004. David Fink, who had previously worked at the famous Bouchee restaurant, had restored the property so that it resembled the European style of architecture. His goal was to create a "village in the woods" mood to his Carmel Valley hotel. Fink was also the long term general manager of the Highlands Inn in Carmel. Because of this, he has a deep understanding of how to manage hotels in Carmel. Fink also helped launch the Masters of Food & Wine annual event which put California dining on the map. Today, the Auberge is one of the most popular hotels in Carmel.

The incredibly spacious rooms and oversized bathrooms at this Carmel Valley hotel come with, would you believe, heated floors! No more cold feet when you have to get up in the middle of a cool California evening. The accommodations show an intricate attention to detail that is characteristic of French décor and architecture. The rooms have French windows and elegant antique doorknobs.

When you visit the beautiful town of Carmel California, you probably want your Carmel lodging accommodations to be as lovely as the town you are visiting. Look no further! The Carmel lodging accommodations at the Auberge form a perfect harmony with the essence of Carmel. The rooms feature original black and white photography by Helmut Horn. Down bedding and luxurious linens cover the comfortable designer beds. If you've never experienced LCD flat screen television, you can watch it in your room at L'Auberge. Guest robes, a mini-bar and twice-daily maid service makes L'Auberge the perfect Carmel Valley hotel. Although you will surely love your room, let's talk about the excellent restaurant!

If you have been searching for Carmel lodging accommodations that also feature fine French dining, the Restaurant at L'Auberge Carmel is the highlight of this beautiful Carmel Valley hotel. Since there are only twelve tables in the restaurant, Chef Walter Manzke of Bouchee loves to focus individually on each patron. The prix-fixe menu takes the diner on a culinary trip around the world. The multi-course, small bite menu takes you from France, to Mexico, to Japan, or wherever Mr. Manzke feels like taking you. Just to make it more interesting, these international selections have a touch of contemporary California cuisine. A wine cellar has been built underneath the Auberge Hotel's landscaped courtyard. Needless to say, excellent California wines are served with your dinner. Given that the cellar has a 5,000 bottle collection, you are sure to have many choices.

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