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The Auberge du Soleil Story What began as a fine California-French restaurant created by Claude Rouas, a leading San Francisco restaurateur, has evolved into one of America's most sought-after small luxury hotels and a perennial recipient of the hospitality industry's highest honors. Auberge du Soleil opened in 1981 as Napa Valley's first fine-dining restaurant and the vision of French-born Rouas, who sought to recreate the sun-drenched ambiance of Provence in the California wine country. Perched on the slope of Rutherford Hill overlooking Napa Valley, the Auberge quickly gained recognition as one of the leading restaurants in Northern California, not only for its superb cuisine but also its spectacular views of the valley below. In 1985, responding to guest demand, Rouas and partner Robert Harmon opened the inn, a collection of sun- and earth-toned cottages housing 50 rooms and suites, each with French doors opening out to a terrace and sweeping views of olive groves and the vine-studded valley. The Auberge's French-accented California style and soft-spoken luxury echo the character of Napa Valley, a place to savor the bounty of fine food and wine and immerse oneself in an exquisite natural setting. Since the inn's opening, guests have been drawn to the Auberge for its privacy, tranquility and unmistakable romance. With a sophisticated new design and acclaimed new chef, the restaurant continues to win international recognition. The inn also recently introduced Spa du Soleil, a retreat modeled after a centuries-old monastery. With its fountains, private gardens and outdoor soaking pools, the spa provides a physical and emotional barrier from the outside world, offering a setting for peaceful rejuvenation. Romance and all that it entails -- escape, total privacy, and the intimacy of having a beautiful spot to share -- is an important part of the allure of Auberge du Soleil. Guests agree that a stay at the Auberge is a complete experience, with equally superb components that complement one another: understated service, fine cuisine and atmosphere.
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