AMERICA’S TOP-RATED

RESTAURANTS & CHEFS 2008
 These restaurants were selected by John Mariani as America’s Top 20 Restaurants 2008
(not in order of preference). The content of this overview was written by the editorial
staff of the Chefs In America Awards Foundation.

 

SAMPLE MENU

 

 

First Course

 

Hamachi Sashimi, Poached Farm Egg, Bean Sprouts, Enoki Mushroom, Ponzu

 

Fairy Tale Pumpkin Soup, Fromage Blanc, Glazed Chestnuts

 

Second Course

 

Atlantic Cod, Manila Clams, Braised Escarole, Chorizo, Pimentón Nage

 

Wild Mushroom Risotto, Hearts of Palm, Mâche, Thyme Jus

 

Main Course

 

Local Lamb, Fingerling Potatoes, Dates, Picholine Olives, Moroccan Sauce

 

Liberty Farm Duck, Verjus Poached Quince, Fennel, Mizuna, Apple Cider Sauce

 

Prime New York Beef, Boulangère Potatoes, Bacon, Wild Mushrooms, Brussel Sprouts

 

Pancetta Wrapped Venison Tournedos, Sweet Potato Pureé, Huckleberry Sauce

 

 

AUBERGE DU SOLEIL

RESTAURANT
One of the first great Wine Country establishments, the restaurant at Auberge du Soleil pays tribute to its legacy with both an award winning menu and wine list. Their culinary staff’s inspired cuisine reflects the natural diversity and rich ingredients of Napa Valley and draws from regional produce, accented with Mediterranean flavors. Sommelier Kris Margerum’s wine list, the largest and most extensive in the valley, showcases the very best from neighboring vineyards.  

The Restaurant at Auberge du Soleil features rich interiors and panoramic views of olive groves, vineyards and sunsets.

CHEF ROBERT CURRY
 Executive Chef Robert Curry welcomes guests with beautifully prepared wine country cuisine. Curry has brought his own fan base to the Auberge, having spent six years as Executive Chef at nearby Domaine Chandon.

Most recently, he was Executive Chef across the valley at the Wine Spectator Greystone Restaurant at the Culinary Institute of America. A native of Los Angeles, Curry began his career working with Wolfgang Puck at Ma Cuisine and later with Michel Richard and Alain Giraud at Citrus. After traveling the world and training with Alain Ducasse, Michel Rostang and
other renowned Chefs, he was lured to Napa Valley, where he established a reputation as one of the wine country’s finest.

 

 

Restaurant:              AUBERGE DU SOLEIL

Chef:                          Robert Curry

Reservations:         707.963.1121

Address:                   180 Rutherford Hill Road
                                    Rutherford, CA  94573

Web:                          www.aubergedusoleil.com

Cuisine:                    Napa Regional Mediterranean