The sampling of Wagyu at Jory and house-made charcuterie and wine flight at Kings Inn Estate in wine country Oregon had us on a quest for equally, if not better, fine dining and wine pairings. Thankfully, Napa Valley was awaiting 489-miles south. With mbrace Plus concierge being a standard feature of our car, we sat back and enjoyed the ride and views (it snowed!) with peace of mind that we could call on mbrace to assist in finding and reserving a hotel room and making dinner reservations when we neared Napa Valley.
Lady Holiday Verified
we’ve stayed here and it meets are standards
Alas, even in a spaceship like the CLS 63 AMG, it took us all day and most of the evening to arrive at our wine country destination. We hit the mbrace button around 8PM. With such a late check-in and for just one night we requested an affordable, clean hotel close to a restaurant serving late. French country-inspired Maison Fleurie bed and breakfast is just a few doors down from Thomas Keller’s Bouchon, which serves classic French faire till 11pm—perfect!
A view of Mount Shasta
Bouchon Bistro, 6534 Washington St., Yountville, CA, 94599, 707.944.8037, bouchonbistro.com. To our disappointment, as we were driving out of Oregon we learned that we missed out on the sold out annual Oregon Truffle Festival (you can purchase tickets for next year’s festival, Jan. 24-26, 2014, here). Naturally, you can imagine what we were craving when we made it to our next stop. As our waiter placed two Moscow Mules on the table and before leaving us with a moment to review the menu he remarked, “Just to let you know, we have black truffles available tonight, which can be shaved on anything you please.” I have never seen such a heavy-handed shaving of this fragrant fungi mounted at least one-inch thick on a New York strip. Mr. devoured the gargantuan guilty pleasure, which satisfied his truffle fix for the next few months. Lady picked the moules au safran—Maine bouchot mussels steamed with white wine, mustard and saffron served with a sprinkle (in comparison to Mr.’s “shaving”) of black truffles. When it comes to French cuisine I doubt one can describe anything “light” unless they’re using it in decadence, such as fluffy, light, buttery croissants. In similar tone, the moules au saffron’s light, comforting seafood broth was the perfect base for truffle fries to be used in lieu of a spoon. Oh, thank heaven for the French.