D I N E W I S E WITH ROSIE PADILLA Auberge Du Soleil P erched high above the Silverado Trail, Auberge du Soleil feels less like a restaurant and more like a quiet exhale. Tucked in the hills of Rutherford, the Michelin-starred destination offers sweeping views of Napa Valley — endless rows of vineyards, golden light and a sunset that practically steals the show before the first course even arrives. We were lucky enough to enjoy a glass of wine at The Bar before sitting down for a thoughtfully curated four-course meal. Long regarded as one of Wine Country’s premier dining experiences, Auberge blends refined French technique with California sensibility, all while weaving in global influences that keep the menu feeling fresh and unexpected. It’s the kind of place where the setting establishes the tone, but the food more than lives up to it. The dining room leans understated and elegant, allowing the landscape to do much of the talking. Floor- to-ceiling windows frame the valley, while soft lighting and crisp table settings create an atmosphere that feels both intimate and quietly luxurious. Our table, set just beside the fireplace, added a cozy layer to the evening. What truly elevated the experience was the impeccable hospitality from beginning to end. Each course arrived with seamless timing, accompanied by carefully considered wine pairings that enhanced the nuances of every dish. The team at Auberge strikes a delicate balance that defines truly great hospitality. The menu shifts seasonally, but on this visit, the progression leaned into bright, layered flavors with subtle nods to Asian and Mediterranean influences. The meal began with a chilled Maine lobster, delicately paired with green curry, mango, snap peas and kaffir lime. The dish was equally refreshing and complex — the sweetness of the lobster and mango playing against the aromatic heat of the curry, all lifted by citrusy brightness. It was complemented by a 2023 Sauvignon Blanc from Angelo Owens in the Russian River Valley, whose crisp acidity and vibrant citrus notes mirrored the dish’s freshness while cutting cleanly through its richness. Next came the yellowfin tuna, served alongside grilled little gems, herb tahini, fingerling potatoes and Taggiasca olives. The tuna was pristine, its clean flavor enhanced by the smoky char of the greens and the richness of the tahini. A 2021 Grenache from Gallica’s Rossi Ranch in Sonoma Valley brought a soft, fruit-forward contrast,
Perched above the valley, Auberge du Soleil pairs refined technique with a setting that’s just as memorable as the meal itself.
Japanese Wagyu A5
48 NorthBaybiz
March | April 2026
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