L’Auberge de Sedona in Arizona and a Recipe for Apple Pie Cocktail


Tucked away at the bottom of a hillside below the bustling main street of Sedona, we found one of our best travel surprises on our recent trip to Arizona, L’Auberge de Sedona.  Located in a park-like setting along the the banks of Oak Creek, this luxury intimate resort has a microclimate all its own.  With just a short drop in elevation, the property’s lush green grasses and cooler environment have a bit of a mountain feel, yet it is just minutes away from the majestic Red Rocks and Sonoran Desert.

L'Auberge de Sedona

L’Auberge de Sedona

L’Auberge de Sedona is consistently ranked as one of the top hotels and resorts in the United States and the world by Condé Nast Traveler and Travel & Leisure.  In addition, to the property’s accolades, their highly acclaimed L’Auberge Restaurant on Oak Creek is a AAA Four Diamond Award Winner and was named “One of the Top Ten Restaurants in the Southwest” by Condé Nast Traveler.  They have also received the Wine Spectator’s “Award of Excellence” for 22 consecutive years.

View of the main building

View of the main building and restaurant

Views of the property

Views of the property

Other properties that we visited in Arizona had a Southwest theme and adobe-style casitas, but L’Auberge was unique in its feel and design.  They offer individual wood cottages that are either nestled along the creek in a shaded valley setting or more contemporary rooms located at a higher elevation on the hillside with stunning views of the Red Rocks.  They also offer lodge accommodations.  Decorated in soothing natural tones, the rooms feature plush linens and upscale amenities.  Some of the cottages and rooms have fireplaces for those chilly winter evenings at Sedona’s 4,500 foot elevation and outdoor showers to refresh and cool guests down from sightseeing in town or at Oak Creek Canyon during the hot summer months.

The exterior of one of the cottages

* The exterior of one of the cottages

Interior of the cottage

* Interior of one of the cottages with a fireplace

Some of the cottages feature outdoor showers

* Outdoor showers are featured in several of the cottages

Some of the cottages situated on the hillside offer views of the Red Rocks

* Some of the cottages situated on the hillside offer stunning views of the Red Rocks

Relaxation and renewal are two things we came away with from our two-night stay.  While there is plenty to do in the surrounding area, you will be inclined to stay on-property and enjoy what it has to offer.  The atmosphere is soothing and tranquil with the babbling creek, shaded wooded grounds, and cooler temperatures.  There are also complimentary daily activities to keep you busy, such as the morning duck feeding by the creekside, stargazing in the evenings, photography walks, morning yoga classes, and wellness talks one evening a week. A trip to the spa is an indulgence you won’t want to miss, particularly if you are there to de-stress.  One of their signature treatments, Sedona Dreams, thoroughly completed the entire relaxation experience.

Relax outdoors by the fire pits

Relax outdoors by the fire pits

Take a walk around the property to de-stress

Take a walk around the beautiful grounds

We saw a number of weddings during our visit

An romantic setting for a wedding – we saw several couples tie the knot during our visit

Take time to enjoy a signature treatment at the spa

Enjoy a signature treatment at the spa

While L’Auberge is known for its resort and spa, it is also a destination for fine dining.  Executive Chef Rochelle Daniel’s cuisine is highly regarded, innovative, and seasonally focused.  Chef Rochelle is committed to sourcing from local and regional producers and farmers and she only uses sustainable seafood at L’Auberge Restaurant on Oak Creek.  In addition, with four distinct seasons in Sedona, she is able to forage some ingredients on the property’s eleven acres.

Executive Chef Rochelle Daniel

* Executive Chef Rochelle Daniel

Entrance to L'Auberge on Oak Creek

Entrance to L’Auberge Restaurant & Wine Bar on Oak Creek

We toured the grounds with Chef Rochelle to learn more about L’Auberge and the seasonal harvests.  From February to April, they are able to grow strawberries.  From May to July there are trees filled with apricots, plums, and nectarines.  There are also wild blackberries, perfect for summertime desserts.  Pear and apple trees bloom late summer and into early fall ushering in cooler weather and giving inspiration for the fall menu with indulgent dishes like Wrapped Pork Tenderloin with Apple Cider Demi, Cinnamon Parsnip Apple Puree, Whole Grain Mustard, Ham Hocks, and Tempura Fried Compressed Smoked Apples.

Touring the property with Chef Rochelle and Greg Hanes

Touring the property with Chef Rochelle and Greg Hanes

There are quite a few apple trees on the grounds of the property

There are quite a few apple trees on the grounds of the property

While the restaurant seats indoors during colder months, we highly recommend dining there in the warmer months to expereince a meal creekside.  It is quite romantic to have dinner by Oak Creek under the stars.  In fact, the entire property is very romantic.  Our evening was delightful as we enjoyed dishes such as Alaskan Halibut with Butternut Squash Ravioli, Oyster Mushrooms, and Baby Greens with Tomato Nage.  Chef Rochelle’s platings were like a work of art and the flavors of the dishes paired beautifully with the wine selections.  Not to be missed, be sure to save room for one of the gorgeous desserts created by Pastry Chef Marla Florez.

Creekside dining at L'Auberge

Creekside dining at L’Auberge

Chef Rochelle's beautiful dishes

* Chef Rochelle’s beautiful dishes from the summer menu

Desser tby Pastry Chef

* One of the dessert creations by Pastry Chef Marla Florez

Sunday Brunch at L’Auberge is a must.  A number of local chefs and other people we spoke to take part in this weekly event.  The gorgeous buffet and stunning food displays are the main attraction, but so is a beautiful afternoon spent dining by Oak Creek.  Apparently, many hours pass by while enjoying the food, conversation, and several Mimosas on a Sunday afternoon at this hidden gem in Sedona.

There were several room filled with the Sunday Brunch selections

There were several rooms filled with the Sunday Brunch selections

Seafood and shellfish

Seafood and shellfish display

Dessert table

The dessert offerings

Chef Rochelle has shared a recipe for a wintertime cocktail, Apple Pie Cocktail in a Jar.  When in season, she can harvest apples from the trees on property to create this popular drink that is served at the resort.  You can either use fresh apples or substitute apple cider for the recipe.  Paired with a version of homemade spiced bourbon and a little Bailey’s Vanilla liqueur, this is a very tasty adult libation. 🙂

If your travels take you to Arizona in the coming months, I hope you will take a look at the articles we have written from our trip last September.  We have one more recap article that will be published in the next few weeks.  From Tucson to Sedona and the Grand Canyon, Arizona was a real surprise and one of the best culinary adventures we had last year.  Depending on the type of vacation you are in search of (culinary, rejuvenation, or health and wellness), each property offers a unique experience in a very different environment.

On The Road to Arizona

Canyon Ranch – Tucson, Arizona

Four Seasons Resort – Scottsdale, Arizona

Enchantment Resort & Mii Amo Spa- Sedona, Arizona

Indigenous Foods of the Southwest – Original Native American Cuisine – Part 1

Indigenous Foods of the Southwest – Original Native American Cuisine – Part 2

Apple Pie Cocktail in a Jar

Executive Chef Rochelle Daniel offers two options for preparing this cocktail. If you have an abundance of apples, then you can make your own apple cider. Otherwise, use store-bought apple cider and reduce it. You will need 24 hours to make the spiced bourbon, so be sure to allow enough time to let the bourbon steep with the spices. You can make this ahead and keep in the refrigerator until serving time.


15 Fresh apples
3 sticks of cinnamon, divided
2 Clove bulbs, ground
1 allspice berry, ground
2 ounces Bailey’s Vanilla
8 ounces * Spiced Bourbon (recipe attached)


Core and slice apples into a large pot. Cover apples with water, add 2 cinnamon sticks and bring to a simmer for 2 hours, covered. When apples are soft, or fork tender, strain liquid and reserve for your apple cider. Discard cinnamon and apples. * Note – You can substitute 1 gallon of apple cider reduced by 3/4 to eliminate the process above.

Place 8 ounces of your favorite Bourbon into a jar with ground cloves, ground allspice, and cinnamon stick. Let steep for 24 hours and then pass through a strainer. Discard spices.

To assemble:
Combine spiced Bourbon, Bailey’s vanilla, and apple cider into a pitcher and mix with a wooden spoon. Pour into two 16 ounce Mason jars to store in fridge until ready to serve over ice with a lemon twist.

Executive Chef Rochelle Daniel
L’Auberge Restaurant on Oak Creek
L’Auberge de Sedona – Arizona

* These photographs are courtesy of L’Auberge de Sedona.

Disclosure – L’Auberge de Sedona provided a media package for our visit.  I was not asked to write any articles about my stay and have in no way been compensated.  The opinions expressed regarding our experience are my own.

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