The Runner-Up

Touted last year as one of CCM® 's ultimate Gourmet Getaways, L'Auberge Carmel and the tiny Aubergine restaurant with Chef Christophe Grosjean at the helm is one of the Central Coast's true gems. With menus that celebrate flavor and form, each beautiful offering represents the passion this charming French chef has for his craft. His entries for the competition were like works of art, and the judges all sat and stared for a few minutes before disturbing the mini-masterpieces, with smiles of satisfaction that only this Ultimate Chef runner-up could inspire.

Chef Christophe Grosjean
Aubergine at L'Auberge
Monte Verde at Seventh, Carmel-by-the-Sea
(831) 624-8578
www.laubergecarmel.com

HOW HE SCORED ~ Judges' Notes

The Qualifying Round

Earning more "perfect scores" than any other chef in the qualifying round of competition, Chef Christophe Grosjean was clearly playing to win. A favorite was his red abalone "almond" dish.

Judges' notes:
Judges were impressed by the "highly unique use of ingredients" and appreciated the fact that the "abalone was perfectly prepared" and that it was "actually tender enough to not overwhelm the exquisite green garlic risotto." The artistic merit of the dish also earned high praise from the judges. One described it as a "beautiful bright presentation that resembles the radiance of the ocean, with the white bed of salt, the beautiful shell, and the toasted almond milk as the delicate sea foam. Beautiful!"

And as if the judges weren't already convinced, Chef Grosjean sealed the deal with his pistachio dessert. But while judges were generous with their points, they were very stingy with their notes. Apparently, the chef's exquisite final course left our judges utterly speechless. The following is all that was articulated about this remarkable dish.

Judges' notes:
"Overall--wow! The limequat zest and lemon curd added a nice hit. Pistachio ice cream was strong yet balanced. Very exciting food!"

The Cook-off

Chef Christophe Grosjean started out strong with his top-scoring first course, instantly grabbing the attention of the judges.

Judges' notes:
Judges were impressed by the way he pulled off a dish that was "very complex, but subtle as well." They recognized the "multilayered almond flavors utilizing different aspects of the almond profile" and praised the chef and the dish for the way "his masterful technique really shined though." They also agreed upon the creativity of the dish. "Love this. Unlike anything I've ever tasted." One judge described the dish by saying, "The freshness of the asparagus and delicate bites of scallop in a perfectly seasoned and silky smooth Marcona emulsion is heavenly. Love the contrast with the light, sweet, and fizzy drink--elegant, yet playful at the same time." Another judge called it "genius" and gave it a perfect score. Check out CCM® 's Recipe Directory for Chef Grosjean's Orgeat Martini and other great recipes from the competition.

Throughout the evening, one dish after another, judges awarded rave reviews for artistry, technique, and refinement, not to mention flavor.

Judges' notes:
In reference to the Sea Bass, one judge noted "this artistic chef is amazing," while also noting that the "almond oil poached fish was perfect." Two judges commented on the incorporation of the nuts into the dish, with one mentioning "It's interesting to have the texture of the nuts separate from the fish," and another commenting on the originality of "not crusting the fish as you often see." In reference to the sauce, one judge thought it was "a lovely acidic complement to fish and quenelle of nuts," while another agreed that use of vinegar was "unusual and successful."

Chef Grosjean received bonus points for "presenting a menu that transition[s] perfectly from one elegant dish to another" in his Hickory Smoked Almond-Crusted Squab, which was praised as "luxurious" and an "exquisite dish with perfect combinations of flavors, perfectly cooked, and a creative use of almonds." Another judge agreed that it was "the nicest variation on an almond crust I've ever seen," referring to the way the almond crust was wrapped around the squab. "Delicious."

Check out our exclusive photos of Chef Christophe Grosjean and the dishes he prepared for the 2009 Ultimate Chef Central Coast Cook-off.