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Andrew Harper Readers’ Choice – Full Report 2015

Andrew Harper readers have once again chosen their favorite hotels in the world and we are thrilled to be recognized for our outstanding efforts! 

Auberge du Soleil, Napa Valley, California

  • #1 ‘Top 20 Food & Wine Resort’
  • #4 ‘Top 20 United States Hideaways’
  • #4 ‘Top 20 Spa Resorts’
See the 2015 Readers’ Choice results here : https://www.andrewharper.com/readers-choice/ 
We stand amongst a very impressive group!

Sound Healing with Shannon Sahaja

Associates of Auberge du Soleil were able to participate in a Sound Healing session by Shannon Sahaja.  Sound has been utilized in various cultures for thousands of years as a tool for healing. This is a harmonic attunement, a sound healing for your physical, emotional and spiritual being.  The healing sounds are a rich and unique experience that will alter your consciousness in a wonderful way.  Sound helps create the pathway to this place of stillness the same as a mantra helps you to arrive at the still point of meditation.

Using sound as therapy can provide results for a variety of issues including;

  • Sleep disorders
  • Anxiety
  • Depression
  • Stress management
  • PTSD
  • Depression
  • Pain management

Our body, mind and spirit always want to be moving in a direction toward balance, yet we often have too much outer stimulus and noise and not enough time to dedicate to ourselves, which can prevent us from achieving a better state of harmony. Sound has a way of helping us get to the source of this inner peace we all desire.

sound healing1 sound healing2 sound healing3 sound healing4

Photos provided by:  Kimberly Jade DiVico



CATEGORIES: Events, General, Planet Auberge

Michelin-Starred Chefs, Jeremy Bearman and Robert Curry Delight at The Restaurant at Malliouhana

From:  Anguilla Card Holder Newsletter by Nori Evoy


Just when you thought it was wasn’t possible, the five-star restaurant at Malliouhana has outdone themselves yet again.

This past Friday night Executive Chef Jeremy Bearman teamed up with Executive Chef of sister property Auberge du Soleil, Robert Curry.

A culinary celebration of Anguilla, it was a farm to table dinner that honored the hard work that goes into farming in Anguilla… the hard work that allows the island’s chefs to do what would otherwise be impossible: create outstanding cuisine with fresh ingredients.

The evening started as the sun began to sink low in the sky, out on the breezy terrace overlooking none other than Meads Bay…

Fresh watermelon and guava cocktails…

Along with a variety of canapés, including…

– Pate foie blond
– Local conch beignets
– Crayfish and wakame tartlet
– Jerk spiced pork belly (between Johnny cakes!)
– Saltfish fritters
– Gaudaloupe melon topped with homemade burrata


This was just the beginning and the Chefs impressed right from the very start.


At twilight, beneath a bed of stars, Chefs Robert Curry and Jeremy Bearman set the stage, introducing the evening’s menu.

To start, chilled pea soup with crayfish, pancetta, tarragon and a drizzle of rye with a watermelon and spiny lobster salad. Topped with yuzu, the Asian flavors gently complemented the fresh chunks of lobster.


And then, out came the Johnny cakes…

“No meal in Anguilla is complete without Johnny cakes, of course,” Chef Jeremy Bearman laughed as the fluffy cakes were placed on the immaculately set table.

m6What followed?

Lamb ribeye encrusted with Moroccan spices, served with a smoked tropical fruit chutney, all smoked in-house.

Homemade goat Merguez and a Greek yogurt-based salad, mixed with fresh cucumber, mint and sugar beans. The cool yogurt lent a refreshing contrast to the spicier Merguez.


Braised callaloo, combined with saltfish, onion and even spinach as a side dish.

Chef Robert Curry here remarked on the impressive spinach grown in Anguilla, the leaves of which are far bigger here on-island and sweeter, too.

Even fungi was on that evening’s menu. Sweet cornmeal on the inside, gently fried on the outside, it was unexpectedly and exceptionally light and crisp.

Finally, Anguilla’s national dish…

Snapper with rice and peas.

Always with a creative twist, the snapper was served crispy, with tomato, peppers and onions. The rice and peas? Mixed with local bok choy and kimchi, providing a hint of Asian inspiration to the dish.


The tremendous meal was accented by Sommelier, Mr. Albert Lake’s two beautiful 2013 Napa Valley wines.
Rutherford Ranch Chardonnay
Rutherford Ranch Cabernet Sauvignon

No attention to detail was spared in creating the final course of the night, dessert.

Moist and light, Tres Leches cake was bathed in a bush tea milk (a staple here in Anguilla), topped with coconut and served with a cocoa stick sorbet.


Last, but certainly not least, a Rum Baba, filled with sweet banana cream and Pyrat rum, topped with local tropical fruits. It, too, had an accompanying sorbet, a chile sorbet.


A beautiful showcase of precisely what the team at the Restaurant at Malliouhana is capable of, one thing is for sure…

The dining experience is second to none.

It was another night for the books at The Restaurant at Malliouhana. Many thanks to Chefs Jeremy Bearman and Robert Curry, Sommelier Albert Lake and the team that makes it all possible.

CATEGORIES: Events, General

First Annual Pool Party

Join Auberge du Soleil for our First Annual Pool Party to kick off the summer in style.  Executive Chef Robert Curry will grill a few of his summer favorites using local, seasonal produce.  Some of the best local rosé wines, Casamigos Tequila and Mad Fritz microbrewery brews will be poured poolside to complement an array of Chef Tasting Stations.

 La Plage, Pool & Cabana at Auberge du Soleil

Friday, July 24, 2015
6pm – 8pm
$75 per person – in-house guests $50

"La Plage" Auberge du Soleil

Please call (707)967-3147 for more information or to make a reservation.

Space is limited.

CATEGORIES: Events, General

Mad Fritz now on Tap at the Auberge Bistro & Bar!

There is an old saying that ‘it takes a lot of beer to make great wines…’  Well, Nile Zacherle can attest to it!  After nearly 25 years of home brewing he decided to go pro and thus Mad Fritz Brewing was born.
We serve Niles’ ‘Wind and Sun’ golden ale on tap in the Bistro & Bar, and we are 1 of 3 places serving Niles’ beer.  The beer is poured into a Burgundy stem.  Nile also makes wine for David Arthur Vineyards and Montagna Napa Valley.  Niles uses a single variety barley and organic hops for Wind & Sun, then ferments in stainless steel and aged in 3rd use French oak Chardonnay barrels for about 1 to 2 months which gives the beer a subtle vinous character and oak tones.
Mad Fritz
Brewmaster, Nile Zacherle enjoying a glass of Wind and Sun at the Bistro & Bar



Our rendition of a Belgium Strong Ale with Saison styling offers the spicy notes derived from the yeast without late hop additions. We use a straight 2 row Rebel Micro Malted Copeland variety for the grain bill. This beer is fermented in stainless steel and is aged in 3rd use French oak Chardonnay barrels for about 1 to 2 months which gives the beer a subtle vinous character and oak tones. Our Golden will age beautifully for months and potentially years to come due to its low terminal gravity that also makes it crisp, lean and deceivingly potent.

CATEGORIES: Bistro & Bar, General

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