This is the first post from your hosts, Winey and Cheesey!  After much debate and input from our friends and guests we have finally arrived at the name of our blog. “Winey and Cheesey”. In future blogs we hope to bring the characters of Winey and Cheesey to life for the amusement of our guests.  For now just let it be said we always need a little cheese with that whine..did I spell that right?  

  People often ask us what is the best time to visit L’Auberge Provencale, in the beautiful Shenandoah Valley.  Well, for the DC foodies, summer just has to be the answer!  Our flower gardens are lush and beautiful with heavy peonies and heady roses.  The fruit trees have bloomed and the baby fruits are benefiting from the sunshine and warmth.  Chef Alain’s vegetable garden is already producing a bounty of herbs, French breakfast radishes, lovage, sorrel, swiss chard and a variety of lettuce.  The late frost almost killed off the delicate, but they seem to be making a comeback and are trying to beat out the weeds for their stake in the ground. What can be better than produce from garden to plate?  Chef de Cuisine, Scott Meyer is utilizing all of the gardens produce in our current menus.  And lest we forget, our pastry chef Todd has just added the most moist devils food chocolate cake paired with rose petal ice cream (of course from heritage roses in our gardens) to our dessert menu.  It is simply the most luscious combination ever and so, so Provencale.

Chef in the garden