Since my wife and I had never stayed at a real bed and breakfast before we had no idea what to expect. Our hostess, Nancy Douglas, was very accommodating and helpful even though we had to arrive very late (11:00 pm) she said just to call when we were about an hour out and she would have the room ready for us with the door unlocked and to just check in in the morning. We did not know that the preparing of the room included warm homemade pastries, chilled sparkling wine and a beautifully appointed room. Since we are extremely early risers we did not avail ourselves of the breakfast available but I am sure it was amazing. We came for the French Crab Feast with Chef Adam Hoffman of Rovers Restaurant in Seattle. My wife uses a very apt word for our cooking/dining experience?awesome! The meal was spectacular in itself, but to have been a part of its creation was special indeed. Chef Hoffman allowed us to be as hands on as we wanted and guided us at every turn. We started with some of the most beautiful live locally caught crabs and ended with a meal to rival any restaurant anywhere at any price. Then there was the wine. Each person was asked to bring a bottle of his/her favorite wine (white in this case) to share with our small group, these were very special selections and were greatly enjoyed. All the while our hostess, Nancy, was there to make sure that we had the time of our lives. We plan to make this a favorite place to stay even if there is no class scheduled as the cost of the room is very comparable to that of a Marriott with so much more. If you plan to be in the Seattle area you can do no better than to stay at L?Auberge?.take the cooking class if it is available, you will not be disappointed. Jesse and Nancy Griffin, Walla Walla, WA
Pros: Unexpected amenities, gracious hostess
Cons: We live too far away to stay here every weekend
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