Experience the Revitalized Auberge du Soleil this Spring with an Impressive Redesign of its Michelin-Starred Restaurant and Bar. 

Nestled in California’s picturesque wine country lies a hidden gem that captures the Southern France’s essence and California’s laid-back spirit. Auberge du Soleil, an exclusive adults-only resort, offers a luxurious escape surrounded by breathtaking views, immersive spa experiences and delectable Michelin Star dining.

Seafood dishes paired with white wine. Photo: Auberge Resorts Collection.

Auberge du Soleil’s Restaurant and Bar remodel

Praised for its exquisite cuisine and awarded with a prestigious Michelin Star for 16 consecutive years, The Restaurant & Bar has solidified its status as a top dining destination. And this spring, it has taken its reputation even further by re-opening with a new look created by renowned San Francisco-based interior designer Suzanne Tucker. 

“Our goal with Auberge du Soleil is always to keep the design au courant while maintaining its evocative mood of the South of France – chic, stylish and sophisticated with a fresh, modern touch,” said Suzanne Tucker, resident designer and co-founder and principal at Tucker & Marks, San Francisco.

The same dedication and attention to detail went into the design of the menu at The Restaurant & Bar.

Dining room with impressive Napa Valley view. Photo: Auberge Resorts Collection.

The Menu

The menu offers an extensive range of appealing options from starters to desserts. During my visit, I enjoyed the Chef’s tasting menu, six artfully curated courses with an optional wine pairing.

The tasting menu blends the South of France with California Soul,” said Jeff Greene, General Manager of The Restaurant at Auberge du Soleil. “Our culinary experience is connected to the seasonality of the Napa Valley and surrounding regions. Executive Chef Robert Curry and Pastry Chef Paul Lemieux work directly with local farms and purveyors to curate all of our daily menus.”

(L-R) Pastry Chef Paul Lemieux and Executive Chef Robert Curry. Photo: Auberge Resorts Collection.

Their spring 2024 menu highlights include Hamachi Crudo with Santa Barbara Uni, Wolfe Ranch Quail, Seared Diver Scallop and Moroccan Spiced Lamb. Wine Director and Sommelier Kris Margerum thoughtfully selects a unique pairing for each course. 

Seared Diver Scallops. Photo: The Ingalls.

“Our menu is well thought out and designed to showcase the ingredients when they’re at their best, said Executive Chef Robert Curry. “The courses are in harmony with each other, with an intentional progression. Each dish flows into the next. It’s very experiential.”

When it comes to dessert, Chef Paul makes their chocolate on property. “He started shepherding this process several years ago after he had an opportunity to visit a cacao farm in Nicaragua,” said Chef Curry.

Chocolate dessert. Photo: Auberge Resorts Collection.

“Now he sources cacao from all over the world – Belize, Columbia, Madagascar, the Philippines – and we’ve invested in equipment to roast and refine small batch chocolate in our pastry kitchen.” The chocolate appears in their beautifully composed desserts that taste even sweeter when paired with a gorgeous Napa Valley view from the restaurant.

Restaurant patio with stunning Napa Valley view. Photo: Auberge Resorts Collection.

“I believe the new design really opens the space up to the outdoors, more than ever before. Our world class view is such a big part of the experience at Auberge du Soleil. We’re constantly refreshing here. It keeps things interesting for the guest and moves the whole property forward,” said Chef Curry.

Auberge du Soleil in Napa Valley. Photo: Auberge Resorts Collection.

Featured Design Elements for The Restaurant and Bar

– Custom-designed floor-to-ceiling steel-framed windows and French doors that flood the interiors of The Restaurant, The Bar and the Main House foyer with soft natural light and frame the expansive views

– Relocation of the bar to face outward toward the valley view, opening up the exterior walls to showcase the spectacular view

– Re-engineering the 20-foot high conical roof of The Bar to remove a center, floor-to-ceiling cedar tree trunk to create an open interior space

– Installation of a custom, nine-foot hand-forged iron spiral “corkscrew” chandelier in The Bar

– French white oak flooring throughout the space including a radiating sunburst pattern in The Bar

– Cielo quartzite bar top with blue-green and carmel veining, underscoring the natural color palette of the landscape

– Floating, uplit glass bar shelves backed by wall-lined pewter tea paper to reflect the sparkling glassware and bottles

Beautiful bar. Photo: Auberge Resorts Collection.

More spring enhancements that elevate dining experiences 

New Private Dining Experience in Le Salon: 

Located within a beautiful glass-enclosed wine cellar, Le Salon is an intimate space, perfect for those who appreciate the finer things in life. With a collection of 15,000 wines and luxurious dishes crafted by Executive Chef Curry, Le Salon is a haven for oenophiles, epicures and connoisseurs. 

New Alfresco Group Dining Experience: 

Imagine dining on delicious cuisine surrounded by an olive grove, with your closest friends and loved ones by your side. This is not just a dream but a reality at Auberge du Soleil’s new al fresco group dining experience. 

Le Jardin, situated in the property’s Olive Grove, provides the perfect setting for a magical evening of connection and indulgence. The curated seasonal menu is served family-style, adding an element of intimacy and closeness to the experience. And what’s a fantastic meal without exquisite wine pairings? Fear not, as the restaurant’s esteemed sommeliers have curated a list of top-notch wines to perfectly accompany your meal. 

Alfresco Group Dining Experience. Photo: Auberge Resorts Collection.

The Restaurant and Bar remodel is the latest in a series of significant enhancements to deliver exceptional guest experiences. Auberge du Soleil also unveiled new refinements this spring at The Spa and debuted other new experiences and programming.