The French Laundry
Restaurant of a Grand Chef Relais & Châteaux in the country
Grand Chef Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film “Ratatouille”. The revised ratatouille served at the end of the film is Keller’s invention. At the heart of Napa Valley, this chef, whose restaurant Per Se is among New York’s top culinary landmarks, has created one of the best restaurants in California. Working closely with fellow Grand Chef Timothy Hollingsworth, and the best producers in the region, Keller and his team concoct minimalist dishes. Products such as oysters and truffles are savoured in “sequenced meals” where in order to maximise surprises, no single ingredient is ever repeated in a meal. There is a new menu every day and the herbs and vegetables come straight from the kitchen 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 wine educator, who loves to share his passion. With his guidance, learn about and enjoy the local wine while relaxing on the estate or going on private tours and tastings at the legendary wineries in the area. The Restaurant at Meadowood is one of the best in the region, under the direction of Grand Chef Christopher Kostow. The sporting activities on the estate offer include golf, tennis, hiking, swimming and the property’s signature activity: croquet. In the cosy lodges, guest rooms or suites with decks and views of the fairways or the forested hillsides, everything comes together to create memories that will last a lifetime. ...Read more
United States, St. Helena

Gary Danko
Restaurant of a Grand Chef Relais & Châteaux in town
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. The buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar is one of many highlights. Danko only uses what’s in season. In the spring, sea scallops are served with asparagus-pea purée, and in the winter, they are paired with butternut squash purée and caramelized apples. The atmosphere is intimate and welcoming, modern paintings stand out against taupe walls, in the heart of one of San Francisco’s trendiest districts. ...Read more
United States, San Francisco

Auberge du Soleil
Hotel and restaurant in a vineyard
Between the Cabernet-sauvignon, Merlot and Chardonnay vines of Napa Valley, the French restaurateur Claude Rouas and his partner Robert Harmon have created an elegant hotel hidden amongst a grove of olive trees that evokes a love of Provence and the South of France. Stay in one of a handful of spacious “maisons” perched on the hillside overlooking the sculpture garden which features over 100 works by renowned artists. Each “maison” has a private terrace, chenille fabrics, abstract paintings and fireplaces, which create an air of romance. The Mediterranean-inspired cuisine features the very best of the region. The spa, which also draws on the land, offers treatments based on grapes, olives, herbs, flowers, mud and minerals. The 15,000 bottles in the wine cellar will transport wine connoisseurs to heaven, as they watch the sun setting on the horizon. ...Read more
United States, Rutherford

Quince Restaurant
Restaurant of a Grand Chef Relais & Châteaux in town
In the Jackson Square district, one of the oldest and most charming in San Francisco, a landmarked brick and timber building more than a century old is home to one of the finest gourmet restaurants in the city. Grand Chef Michael Tusk, who trained in Europe, produces Californian cuisine with Italian and French influences, and uses only fresh local ingredients produced by a carefully selected local network of small farmers and producers. The same care and attention is applied to the selection of wines suggested to accompany each dish. By the light of Murano chandeliers in elegant, Art Déco inspired surroundings, you can savor handmade orecchiette served with Santa Barbara sea urchin, paccino tomato and coastal sea beans; and suckling pig in diverse preparations with smoked porcini mushroom mousse, fava beans and truffle sauce. ...Read more
United States, San Francisco