August 4, 2004—CARMEL, CA–David Fink, proprietor of Carmel’s highly praised and successful Bouchée restaurant has opened Carmel’s newest luxury inn and restaurant, L’Auberge Carmel, after completing a year long renovation of the classic inn formerly known as the Sundial Lodge.
It is ideally located in the heart of Carmel, one block from Ocean Avenue on Monte Verde Street at Seventh and a pleasant four block walk to famous Carmel Beach.

The inn was originally built in 1929, commissioned by one of early Carmel’s most colorful figures, Allen Knight. His ideas were realized by noted San Francisco architect Albert Farr. Farr was also the architect for “Glen Allyn” in Sonoma County, the first home of Jack London. The construction work was done by Carmel’s master-builder Michael J. Murphy. The collaboration resulted in a three story wood frame and stucco building that captured the aesthetic sense of Carmel as a village in the forest. The inn’s European style architecture focuses around a classic brick courtyard and upper floor rooms offer a peek of Carmel Bay.

Kathleen Fink, David Fink’s wife and business partner was responsible for the interior design of the inn, as well as design of Bouchée. The restoration at L’Auberge Carmel reconfigured all of the 20 guest rooms, the entrance, and landscaping. The restaurant was completely rebuilt as well, including a full redesign and reconstruction of the kitchen and construction of a 4-5,000 bottle wine cellar under the Inn’s brick courtyard. Throughout, the ambiance of the inn and restaurant is luxurious and romantic. Colors are comprised of warm, rich jewel tones. The new decor accents the quaint charm of the original old-world style architecture of coved plaster walls, French windows and antique doorknobs. Individually designed enlarged bath areas have radiant floor heating, some with soaking tubs, hand-hammered copper sinks and fine toiletries. Guest room walls feature original black and white photography by Helmut Horn, and offer comfortably furnished seating areas. Luxurious designer beds are topped with romantic linens and cozy down bedding. L’Auberge Carmel is one of the village by the sea’s few full service inns offering guests valet parking, room service and highly personalized guest services.

The Restaurant at L’Auberge Carmel is the newest endeavor for executive chef Walter Manzke of Bouchée. “With the success of Bouchée, I’m well aware that people will have high expectations from the new restaurant,” states Manzke. “Because it is so small - only 12 tables - we plan on taking the dining experience to a high level. We would hope that guests would come to stay at L’Auberge Carmel specifically for the cuisine.”

L’Auberge Carmel is a labor of love for long time hospitality industry veteran Fink. Formerly general manager of Highlands Inn, Fink was cofounder of the Masters of Food & Wine, and general manager of the Lodge at Pebble Beach. Manzke, formerly executive chef of Patina in Los Angeles, worked for six years with Joachim Splichal and developed his career in some of the world’s best kitchens including those of chefs Alain Ducasse in Monte Carlo and Ferran Adria at El Bulli in Spain. Thomas Perez, former assistant sommelier at Bernardus Lodge, is the restaurant’s sommelier.
The wine collection feature wines from Monterey County, California, France and great wines from the rest of the wine world, all stored in the specially built underground wine cellar under the inn’s brick courtyard.

Rates at L’Auberge Carmel will range from $250-450 per night and include breakfast for two. Travelers interested in booking future reservations or for further information may telephone 831-624-8578. The inn’s web site is currently under construction, www.laubergecarmel.com.