The French Laundry
Restaurant of a Grand Chef Relais & Châteaux in the country
Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film Ratatouille. You may not get a chance to taste it in his restaurant “The French Laundry” but the revisited ratatouille served at the end of the film is his invention. At the heart of Napa Valley, this chef, who also wows New York with his Per Se restaurant, has created one of the best tables in California. Working closely with Chef de Cuisine Timothy Hollingsworth and the best producers in the region, he and his team concoct voluntarily minimalist dishes, where products such as oysters and truffles are savoured in a series of scripted mouthfuls. The idea behind this “sequencing” of the meal is to multiply the surprises, in a restaurant that renews its menu… every day. Don’t be surprised by the freshness that bursts in your mouth: the herbs and vegetables are straight from the garden. ...Read more
United States, Yountville

Meadowood Napa Valley
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
In the heart of Napa Valley, one of the most prestigious wine-producing areas in the United States, Meadowood invites you to embark on a unique tasting journey in the company of the estate’s very own wine educator, a master sommelier who loves to share his passion. With his guidance, guests may enhance their knowledge and enjoyment of wine while relaxing on the estate or through private tours and tastings at legendary wineries. For dining, The Restaurant at Meadowood is one of the best in the region under the direction of starred Chef Christopher Kostow. In the cosy lodges, guest rooms or suites with decks and views of the fairways or the forested hillsides – everything comes together to ensure sweet dreams. ...Read more
United States, St. Helena

Gary Danko
Restaurant of a Grand Chef Relais & Châteaux in town
Roast quail stuffed with morels, leeks and pine nuts, steamed shellfish with a Thai curry, seared sea scallops with Spring vegetables… The cuisine of Gary Danko, the ambassador of contemporary American fine dining, draws on culinary traditions from around the world. Using seasonings from Asia and India, he adds a pinch of audacity to his French-style precision and technique. The results are sublime, and balanced, often showcasing strictly seasonal flavours such as his foie gras served with cherries in spring and roast figs in autumn. The food is pure sophistication, to be savoured in an intimate and welcoming ambiance - taupe walls enhanced by modern paintings - in one of San Francisco’s trendiest districts. ...Read more
United States, San Francisco

Auberge du Soleil
Hotel and restaurant in a vineyard
At the heart of the cabernet-sauvignon, merlot and chardonnay vines of Napa Valley, the French restaurateur Claude Rouas has created a discreet and elegant hotel hidden amongst a grove of olive trees that evoke his love of Provence in the South of France. A handful of houses perched on the hillside offer spacious “maisons” with private terraces where aged French oak floors, colourful chenille fabrics, abstract paintings and fireplaces create an air of romance. The Mediterranean-inspired cuisine features the very best of the region. The spa, which also draws its cue from the land, proposes treatments based on grapes, olives, herbs, flowers, mud and minerals. The 15,000 bottles in the wine cellar promise an oenophile’s journey to the wine heaven as you watch the sun setting on the horizon. ...Read more
United States, Rutherford