Auberge du Soleil: A Culinary Legacy in an Unmatched Setting

#travel #luxury #Sonoma #California #resort #spa

“This French-inspired, adults-only hotel is 4.7 miles from downtown St. Helena and 12.6 miles from Las Posadas State Forest”–Paul Ebeling

For me and for many, the name Auberge du Soleil is synonymous with wine country cuisine. Founded in Y 1981 by visionary French restaurateur, Claude Rouas, as Napa Valley’s 1st fine-dining establishment, The Restaurant has maintained its legacy as a “must experience” culinary destination for more than 40 yrs. Executive Chef, Robert Curry, sources the freshest ingredients from local purveyors, harvested at their peak of flavor, to create delicious dishes that showcase the region’s best seasonal ingredients.

Robert Curry has served as Executive Chef at Auberge du Soleil since Y 2005, overseeing the culinary program at The Restaurant, Bistro & Bar and Private Dining. His extensive experience in the traditions of California and French cuisine inspire the menus at Auberge du Soleil. Curry began his culinary career in his native Los Angeles at Ma Cuisine and Wolfgang Puck. He received his degree from the Culinary Institute of America, Hyde Park, and after graduation, was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his 3-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the 2-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California and made a name for himself among Northern California food lovers during his 8 yrs at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Exceptional outdoor dining. Luxurious residential-style accommodations. Website

Have a prosperous week, the Chaos is over!