Auberge du Soleil has been one of the most distinguished properties of Napa Valley in California for around three decades. Restaurateur Claude Rouas started off with a restaurant which today has developed into a spa and boutique inn influenced by the style of soft Mediterranean luxury.
French-born Claude Rouas had a vision of re-creating the ambience and style of Provence in Napa Valley. The location at the hillside of Rutherford Hill with breathtaking views of America’s most famous wine valley was ideal for creating what today is one of the most exclusive properties in the region.
We can highly recommend dining al-fresco at the impressive terrace weather permitting. The view you have of the surrounding vineyards from the slope where the restaurant is based is amazing and it is even more perfect if you are having your dinner at sunset. There are 120 seats to choose from. Most of the seats outside and those inside by the windows offer some of the best views in the region.
Executive Chef Robert Curry’s Mediterranean cuisine tastes fresh and healthy, and is made of the surrounding fantastic produce of which most is organic. Some of the Chef’s signature dishes are the white corn soup with rock shrimp and chervil oil; seared ono with wakame, tempura maitake, glazed pork belly, and dashi; and liberty farm duck with figs, hearts of palm, fennel, arugula, and port beet sauce.
Chef Curry’s cuisine comes served with perfect beverage pairings by Wine Director Kris Margerum who has access to one of the best wine cellars in the region. It will be almost impossible to not satisfy you when it comes to the wine selections which are impressive, indeed.
The service offered is of top quality, but the atmosphere in the dining room is a bit anonymous and recommendable would be some fewer seats to create a more intimate ambience. There is a fierce competition of many great restaurants in Napa Valley, but Auberge du Soleil is a good choice if you do not mind the price tag and like to enjoy some southern French luxury in the United States.
Written by Andy