Finish Lines are Just the Beginning at L’Auberge Del Mar
When the daily racing is done, the many premiere attractions of Del Mar, including L’Auberge Del Mar, await. Opened in 1910, the Stratford Inn, on the site of today’s property, attracted silent film stars, who spoke eloquently about its serenity and proximity to the beach. In 1927, the landmark became the Hotel Del Mar and was closely tied to the draw of Crosby’s new Del Mar Race Track.
During WWII, the inn welcomed soldiers and their families and, when peace returned, the hotel did as well. In 1969, the old property was razed and the Inn L’Auberge built in 1989. Six years ago, L’Auberge Del Mar opened after a $26-million renovation on 5.2 lushly landscaped acres.
“Celebrating 25 years in Del Mar, L’Auberge Del Mar has been the cornerstone of this community. Our hotel embraces the location of Del Mar through its stylish yet relaxed design and ambiance, and our exceptional dining venues are favorites among the residents,” says Michael J. Slosser, vice president and managing director, L’Auberge Del Mar. Nearby are the magnificent Torrey Pines Preserve, with the rarest pine in the world; world-famous SeaWorld; and the many museums and attractions of Balboa Park, including the San Diego Zoo.
For sure, L’Auberge Del Mar is coastal estate rather than hotel, a friend’s home on the ocean, with a front entry that opens right to the sights, sounds and smells of the ocean. “The emphasis was on the ‘sense of place’ that was created in the living room with the nano doors opening to the ocean view and fresh air,” says Bob Harter, L’Auberge Del Mar sales and marketing director. He explains that the Newport Beach office of Barclay Butera Interior Design created spaces for a warm “residential” environment that guests are always noting on their evaluations.
They’re also talking about Chef Fortune’s KITCHEN 1540 (the street address of L’Auberge), combining Modern American with an upscale Southern influence from his past, while supporting sustainability and local farmers and their products. Stylistically inspired by the work of New York architect Andre Kikoski, the restaurant serves breakfast, lunch and dinner daily in a décor of chic sophistication.
These dinner enticements include his signature shrimp and grits, with organic heirloom grains and a roasted corn and chorizo crème. “I wooed my wife with this dish,” he says, smiling. Also: Cold-smoked trout and organic beets, with Steelhead saltwater trout cured in salt, brown sugar, bay leaves, zest and juniper, then cold smoked with skin on, with picked greens of flat leaf parsley, hearts of fire and micro citrus mix and a whipped cheese made from Point Reyes Blue cheese and crème fraiche.
Before or after any meal, make sure you make an appointment with the spa therapists at their delicious retreat. Designed by Cary Collier of Blu Spas Inc., the 5,000-sq.-ft. Spa L’Auberge has a beach cottage spirit, connecting it thematically with the laid-back sophistication of the hotel.
Using organic and vegan product lines, as well as exotic plant extracts, she and her team have assembled a group of ocean-inspired treatments. To celebrate the new fall season, Spa L’Auberge has also debuted race-inspired treatments. Choose, for example, the Daily Double, a choice of two 25-minute express spa services, or the Exacta, including a Mint Julep Scrub made of Bourbon Bubbler full-body scrub comprising Kentucky Whiskey and brown sugar, which stimulates and renews dull and dry skin. Just introduced, too, are Spa Rituals incorporating healing practices from cultures around the world, like the Hamman Ritual and Moroccanoil Head to Toe.
