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The California chef on the art of Champagne pairing.

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  • Issue 45

The California chef on the art of Champagne pairing.

Justin Cogley is executive chef at the nine-table restaurant Aubergine at L’Auberge Carmel. When he’s not cooking up Michelin-starred tasting menus that celebrate California’s seasonal bounty, he spends his time running along the scenic Pacific coast in Carmel-by-the-Sea. His sporty nature goes back to his days as a professional ice skater, which, he says, got him used to “being on his feet all day.” A long-time Champagne aficionado, Cogley has been selected by Krug to create a rice-themed recipe for


This story is from Kinfolk Issue Forty-Five

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