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Del Mar, Calif.- Culinary creativity continues to flow from the kitchen at L’Auberge Del Mar with the introduction of a new dessert menu that pairs classic favorites with the kitchen’s signature modern and playful style. The approachable, yet innovative menu of sweets is featured in the acclaimed KITCHEN 1540 restaurant, as well as the Living Room Bar, a popular evening venue for after dinner drinks and desserts.


The creation of the new dessert menu was a collaborative effort led by Chef de Cuisine Jon Bautista, a San Diego native who previously honed his skills in the kitchens of Roy’s restaurants, Alinea in Chicago and iNK Los Angeles. Working with Executive Chef Scott Thomas Dolbee and the other restaurant cooks, Bautista designed a menu inspired by the favorite flavors and desserts of his peers and hotel staff.


“I think I asked nearly everyone in the hotel about their favorite desserts,” says Bautista. “From there, it was a lot of trial and error. We’d come up with something, taste it, then tweak it until it was perfect.”

In the end, four sumptuous desserts made the cut: Frozen Yuzu Lime Pie with Lime Sugar and Nori Cookie; Red Velvet Cake with Vanilla Beet, Flexible Chocolate and Cocoa Nibs; Tres Leches

with Coconut Macaroon, White Chocolate Powder, Pickled Blueberries and Frozen Milk;  and Carrot Cake with Candied Pecans, Carrot Sorbet and Cream Cheese Frosting. With each dish, Bautista kept the flavor integrity of the classic original, but enhanced the dessert experience through both visual appeal and by varying textures, temperatures and aromas on the plate.

“For the guest, it’s not what’s in the menu descriptions, but rather the little touches that they can taste and feel, which make the experience both exciting and delicious,” says Bautista. For example, the Japanese inspired yuzu pie features an accompanying nori cookie. To create the cookie, the chefs freeze nori sheets in liquid nitrogen and then grind it into powder to mix in a vanilla flavored cookie. The cookies go on top of the frozen pie with floral finger-lime cells that literally pop in the mouth like lime caviar. Use of ground Thai Long pepper in the coconut macaroons of the Tres Leches dessert is another good example. The pepper adds a deeper dimension to the dish and is pleasing to the palate. According to Bautista, the dessert menu is a natural progression of a meal in KITCHEN 1540 in large part because it is the same kitchen staff conceiving and producing both menus.

“There’s not one guy or girl that only does pastry at the hotel, so there’s a lot of love behind every menu,” says Bautista. “Our sauté cook starts his day by making yuzu lime pie before he goes into fabricating fish for dinner service. The raw bar cook makes nori cookies before shucking oysters in preparation for happy hour. Our lead cook pickles blueberries in red wine and honey before roasting lamb bones for sauce. To us, it’s about cooking and developing food that people enjoy eating whether it’s sweet or savory. That translates into something delicious on a plate.”

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About L’Auberge Del Mar

Located in the heart of the coastal Southern California village Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean offering a resort experience reminiscent of a private seaside estate. This intimate hotel, presents 121 guest rooms and suites, refreshing dining options, a full service beach house-style 5,000-square-foot spa, a private path for easy beach access, tennis courts, a 24-hour fitness center and a peaceful pool area with leisure and whirl pools. An array of dining and drink selections includes the award-winning KITCHEN 1540, Coastline for waterfront al fresco dining, the lively poolside Bleu Bar for libations and nibbles and The Living Room Bar, a hub for socializing and people watching, serving handcrafted cocktails and tasty appetizers. For more information, please visit



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The options are many and the food is always fresh. Whether you dine in our award-winning signature restaurant KITCHEN 1540, take in the fresh ocean breezes on Coastline, kick back poolside at Bleu Bar, or stay cozied up in your guest room, Executive Chef Nathan Lingle and his culinary team will deliver a fresh and authentic experience showcasing local produce and sustainable seafood.

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