Auberge specializes in countryside European comfort and a holistic epicurean experience from the dark chocolate covered almonds waiting for you in your room to a decadent breakfast of duck confit hash with slow-cooked farm eggs.

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There is no fumbling with wallets in the dark, no waiting for change and no need for lightning-quick mental math skills for calculating gratuity.

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The best part of the day was getting up at dawn and going down to the cool gray kitchen, the dark garden waiting at the door like some curious beast strayed in from the fields, a casual attentiveness in the coming light that seemed ready to include me, as it did everything else, in a soft, foreign stillness.

NEWYORKER: The Cold Outside