The idea of “Romance” might make Winey & Cheesy Blush, however it’s what we are all about here at L’Auberge Provencale!

We are delighted to announce that L’Auberge Provencale has been selected as one of the Top Ten Most Romantic Inns in the country by iLoveInns.com

The inns selected are not just nominated for their beautiful locations and gracious hospitality, but also for countless other details that add elements of surprise and joy, and that give couples a memory of a lifetime.

As American Historic Inns President Deborah Sakach puts it, “This annual award recognizes world-class innkeepers who have created remarkable romantic environments for couples.” AHI searched the U.S. for the most romantic bed & breakfasts that invite lovers to relax and enjoy quality time with each other. Each inn has something special to offer; from countryside manors, waterfront beauties, an urban escape or secluded seaside estates. From over 19,000 Inns, the Top 10 Romantic Inns have been carefully selected for overall romantic attributes–scenic setting and location, interior beauty and design, subtle yet personable hospitality, pampering amenities and creative activities.  Each inn offers a variety of romantic offerings personalized for a truly one-of-a-kind experience.

Our guest raved, ravished and begged over the recipe for our Signature Housemade Granola!  With a little persuasion from our favorite duo, Winey & Cheesy, we are giving up the secret formula. No worries, if you’re not the gifted gourmet; we serve our Granola fresh every morning and have it available for sale in 12oz bags!

From the kitchen at L’Auberge Provencale to yours at home, we hope you enjoy!

Ingredients:
1 cup Vegetable Oil
1 cup Honey (or Maple Syrup)
1 cup Wheat Germ
2 tb. Vanilla Extract
1 tsp. Salt
7 cups Oats
3 cups Coarsely Chopped Nuts
2 cups Raisins, Cranberries & Currents

Directions:
-Combine Oil, Honey, Wheat Germ, Salt and Vanilla Extract in large bowl. Mix well.
-Add oats and nuts. Mix until combined.
-Bake at 375° until golden brown. Stir often.
-Stir in Raisins, Cranberries & Currents
-Allow to cool and serve!

Romantic Homes Magazine featured L’Auberge Provencale in their April 2010 issue.

The article, Country Comfort, highlights all of the small touches that make L’Auberge Provencale worthy of being your favorite romantic getaway. Winey and Cheesy thoroughly enjoyed this editorial; of course they like anything that has to do with fine food, wine and decor!

We hope you enjoy it as well.

This is the more fun friend of Bernadette

Winey and Cheesey tried to stop her, but there was something across the rode from our Villa La Campagnette which was just too fun!  Suddenly Bernadette disappeared!  After much agonizing searching and one day later we found that our little girl was now in prison! (metaphorically speaking).  I rushed to the rescue and sprung her loose from jail.  She is now happily frolicking in the snow with some of her buddies.

Bernadette frolicking in the Snow

Winey and Cheesy are taking all the credit for this idea; a wine tasting at  your favorite romantic restaurant.  We will have to admit, it’s a great concept!  Our first, of many, wine tastings took place today and was an instant hit!  Winey, Cheesy and the rest of the staff here at L’Auberge Provencale are delighted that our guest forged on though the snow, ice and slush to visit us on a perfect, sunny, Sunday afternoon.  With rolling hills and distant mountains covered dressed in snow, it’s the perfect backdrop for a day surrounded by good friends, delicious delicacies and to sample the finest of Burgundy’s.  Please stay tuned for our next tasting in March!

How exciting! Winey and Cheesy are ecstatic over all the press we’re getting here at L’Auberge Provencale!

They’re delighted and overwhelmed with the 11 page spread we got in Italian Home Décor Magazine published in Italy! The only problem is that Winey and Cheesy are fluent in French, not Italian!

As always, we would like to thank Jumping Rocks for their beautiful photography!

THE  THIRTEEN  TRADITIONAL

 DESSERTS OF  PROVENCE 

        In an old custom that has its origins in the farming region of France and dates back a couple of centuries, families served a different dessert on each of the twelve nights of Christmas.  The 13 desserts harken back to market days when farmers would buy and sell produce that always included a bakers dozen instead of twelve. 

            During the holidays, this tradition is part of the custom of L’Auberge Provençale.  We offer these desserts in our sitting room to all of our guests, whether in the afternoon, or after a sumptuous holiday feast. 

            The desserts included fresh and dried fruits, nuts, cakes, and confections.  In Provence, most of the ingredients were locally grown and plentiful. 

            Raisins, dry figs, almonds, walnuts, hazelnuts, pears, apples, plums, Orliettes (lemon and orange with orange blossom water fried pastry), Fougasse (poppy seed and lemon Brioche), Nougat Blanc et Noir, Calissons D’Aix (Almond Paste with Pistachios) and 12^th night Cake make up all 12 of them. 

            All should be served with Buche de Noel. Although the rich and extravagant Buche de Noël was not probably added to the custom, until late in the 19^th century. 

          Winey and Cheesy are pretty excited about getting these desserts going.  However, the first step. is making the Vin D’Orange that will go with these desserts.    As it takes about a month to prepare, they figure they better get started.  Cheesy loves to share this job with all his wine lovers, and we love to share the following recipe with you.  Give it a try, and bring a splash of Provence to your holiday season.  We will be leaking a few other holiday recipes to our fans as well!  The Shenandoah Valley will become the inn place to be for the holidays. 

All should be served with Buche de Noel, in small bowls and platters around the centerpiece yule log.

VIN D’ORANGE 

        1 Bitter or Seville Orange

        1/2 Sweet Orange

        1 quart of Rose or White Wine

        5 TBSP Armagnac

        1/2 Lb. Sugar

        5 TBSP Sparkling Water

 

  Use only the skins of the Oranges.  Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month.  When ready, filter, chill and serve with the Thirteen Desserts of Provence.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Emu rambling down the driveway

With Thanksgiving over and Turkeys either pardoned or stuffed, Winey and Cheesey were suprised to see a  new neighbor!  From whence he came they do not know.  To where he is going we do not know.  But he certainly has made his presence known.  An Emu?  In White Post.  We’ve had our bears, deer, rabbits and squirrels and even a wild Turkey or two…this is the first Emu!  And beware Winey tells Cheesey, they can give you one swift kick!  We all wonder what Bernadette and Maurice might have to say!  Bed and Breakfast’s do attract the most interesting friends…

 

"Fred" the Frightening Pumpkin Completed

The 500 Pound Pumpkin before Todd's Carving

 

With the turning of every leaf, and a crisp breeze blowing by, we’re all starting to adjust to the cool autumn weather. Thoughts of warm days relaxing by the pool at Villa La Campagnette are a distant dream.  Winey and Cheesey are getting used to the cold weather, with only a few minor complaints.  Winey isn’t a fan of the cold weather and Cheesey is worried about field mice trying to work their way into the office.  Lucky for him Maurice is standing, ok sitting… or more likely laying by, to come to our rescue. 

With the pumpkin spice and apple cider scents filling the air, it’s hard for us to forget that the holidays are right around the bend.  One of Winey and Cheesey’s favorite, of course, is Halloween.  They say it’s because they get to spook the trick-or-treaters as they go skipping by. But we all know the real reason for their love of the haunted holiday; they have company out on the front lawn, jack-o-lanterns!  They love the grinning faces, and spooky eyes, and did we ever deliver this year!  Our Pastry Chef, Todd Owens, traded a 50  pound pumpkin (to be auctioned off for a children’s charity) for a massive pumpkin weighing almost 500lbs.  Of course, to Todd’s dismay, a 500lb. pumpkin is not good enough for Winey and Cheesey. It needed to be carved as well!  Lucky for all of us, Todd’s a good sport and he’s on the front porch right now, elbow deep in pumpkin shavings!  Thanks Todd!  Winey and Cheesey, along with the rest of us, can’t wait to see the final product!  Until then, Todd’s requested we leave him alone, and Winey and Cheesey as far away as possible!!

Maurice "Chillin"

Maurice and Bernadette have made it through the dog days of summer and are both looking forward to cooler weather.  Cheesey is not  sure if they care about leaf watching, but they certainly care about the crisp mornings!  Maurice, the cat, is now waking up from a summer stupor and has been seen actually hunting (and still catching) little presents for the office.  Bernadette, the Bernese Mountain Dog, has spent much of the summer in the air conditioning but now is frisky and still puppy like.  With the drought we have experienced since the end of August, Winey and Cheesey, predict an early leaf change this year.  But there will be no guarantees of a certain date. 

 The menu is changing to fall with some scumptous free range veal three ways, local Lamb from Fields of Athenry, and local Larsons Rabbits.  We continue to get alot of our products locally, to ensure the best and freshest ingredients for our guests.  And that travels right through breakfast with our local farm fresh eggs.  A great time to come and dine!

While your hear enjoy the harvest of our local wineries, and great fall walking and hiking.  Did winey mention balloon rides?  They are the best right now.