Trois étoiles MICHELIN : une cuisine unique. Vaut le voyage !
La signature d’un très grand chef ! Produits d’exception, pureté et puissance des saveurs, équilibre des compositions : la cuisine est ici portée au rang d’art. Les assiettes, parfaitement abouties, s’érigent souvent en classiques.
Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos and the kaiseki-influenced cuisine. The menu begins memorably with a botanical landscape interspersed with impeccable first bites that introduce the central themes of the meal: impeccable ingredients, precise knife technique, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese clay pot) is also a trademark and transforms seafood and vegetables alike into true delicacies.