I recently stayed at L'Auberge, and had an opportunity to talk one-on-one with Executive Chef Rochelle Daniel. Chef Daniel, committed to using the highest quality ingredients in her kitchen, has taken it upon herself to not only source from local farms, but also grow and harvest a lot of her own produce on sight. Her current garden includes various fruit trees, herbs, juniper berries and lots of strawberries. With plans for expansion underway, Chef Daniel hopes to be growing a lot more of her own ingredients in the near future.
A typical day at L'Auberge can begin with an organized off-property run, duck feedings by the creek or complimentary yoga classes. Follow that with free coffee and scones in the lobby or sit down and enjoy a more filling breakfast while you listen to the babbling of Oak Creek. My favorite on the breakfast menu was the Prosciutto Scramble, three eggs scrambled with chopped prosciutto and ricotta cheese, served alongside baby red potatoes and your choice of bread. Extra moist from the ricotta and slightly salty from the prosciutto, it's been weeks and I'm still talking about these eggs.
After breakfast enjoy a leisurely walk around the property or maybe head up to the main road, where you will find everything Sedona has to offer at your fingertips. Be sure to head back to L'Auberge in time for a creek side lunch. There are quite a few quaint spots located throughout the property to enjoy a romantic lunch while also reacquainting yourself with nature.
After lunch spend some time on your terrace relaxing or head over to the L'Auberge spa. Offering private outdoor creek side spa treatments, the spa is an outdoor enthusiast's dream come true. The possibilities are endless, and before you know it will be time for dinner. Enjoy your meal under the stars at The L'Auberge Restaurant or reserve the private gazebo, an ivy covered pavilion appointed with an elegant chandelier, for something extra special.
L'Auberge offers a three or four course prix fixe dinner menu, with options to choose which courses you'd like to include. Having met with Chef Daniel earlier that day I had gotten a bit of insight on the evenings menu and decided to go with all her recommendations. I could tell from the first bite that she had not steered me wrong.
We started our meal with the Foie Torchon and the Tartar of Tenderloin. The Torchon was topped with peanut butter, oats and compressed strawberries. The texture reminded me of creamy butter with a complex sweet/savory taste. The Tartar was served with a fried egg and included a wonderful house made spicy grain mustard. There was also grilled foccacia on the plate, adding a nice crunch to the mix.
Our second course included a creamy roasted parsnip soup and an amazing strawberry salad. The soup was adorned with pieces of crispy pancetta and lobster and was very tasty. The salad was a combination of mixed greens, fresh strawberries, local ricotta cheese and thin slices of prosciutto, lightly dressed in a lemon vinaigrette.
Course number three included the delicately prepared snapper and the cured duck breast with roasted buckwheat and leeks in a roasted plum puree. Both were excellent though I favored the duck a little more.
Four courses is a lot, trust me on this one, we could easily have stopped at three but then we would've missed out on the delicious dessert offerings. We tasted both the Black Forest Cake and the Chocolate Moelleux and they were delicious. The Black Forest is more of a Baked Alaska with an ice cream center surrounded by chocolate genoise cake and a toasted meringue. My favorite was the Chocolate Moelleux which was a chocolate tort topped with a thin layer of raspberry glaze and gelato.
As we waddled along the creek, back to our cabin, I couldn't help but think how truly wonderful it is at L'Auberge. From the delicious food to the stellar accommodations and the friendly staff it was one of the best hotel experiences I've ever had, the only downside being it was over way to fast.
301 Little Lane
Sedona, Az 86336
French-inspired American Cuisine
Dinner: 3 courses for $69; 4 courses for $84
Lunch: Entrees range from $15 to $22
Breakfast: Entrees range from $10 to $22
The L'Auberge Restaurant at Oak Creek allows for guests to dine in the natural forested beauty of Sedona, under a canopy of cottonwood and sycamore trees alongside the creek.
The ever-changing seasonal menus highlight the best of locally grown harvests, including wild game and artisan cheeses in winter and fall and fresh vegetables and herbs in spring and summer.
This meal was provided complimentary. However, all opinions and comments are my own.