Napa's own slice of Provence

21 Tables

French-born San Francisco restaurateur Claude Rouas set out to create a Provence-like destination restaurant in Northern California with his 1981 fine dining room, Auberge du Soleil. Diners liked it so much they demanded overnight accommodations — and received them four years later. The seasonal French-California menu features artisanal ingredients and products from local farms, spotlighted in dishes such as tomato risotto with wild shrimp, white corn soup with Maine crab and roasted lamb with potato gnocchi. Don’t miss the local cheese selections for dessert. The six-course tasting menu comes with wines to match from the large, locally strong list. If you’re touring the valley by car, consider it for a lunch stop.