The first Living Social Cooking Class at our Shenandoah Valley Bed and Breakfast was held Wednesday Dec 21.

The participants’ summary of the hands-on experience was “Perfect”, “Fabulous”, “What Fun”…

They enjoyed working hard at preparing:

-Roasted Squab

-Coffee Scented Macomber Turnips

-Glazed Chestnuts

-Brussel Sprouts

To the left you can see Chef Jacob Jananski tasting the fare prepared by guests at our Shenandoah Valley Restaurant.

L’AUBERGE PROVENCALE

EMPLOYEE OF THE MONTH

**** Vicky Starace ****

FROM: Summit, New Jersey

POSITION: Server at our Shenandoah Valley Bed and Breakfast

FAVORITE FOOD: Veal

FAVORITE COCKTAIL: Bombay and Tonic

ON DAYS OFF: Vicky loves to shop, cook, lunch with the ladies, and play with her black lab, Otto.

LIKES AND DISLIKES ABOUT VIRGINIA: “The area is so beautiful and completely different from where I grew up, but I miss the museums, theaters, and restaurants from city life.”

Maurice, our gluttonous Guard/Office Cat, recently made acquaintances with a wandering Garbage Pig. This swindling swine stumbled upon L’Auberge Provençale one day last June and has shown no intentions of leaving since.

On a sizzling hot day this July, in desperation for shelter from the sweltering summer sun, portly Maurice made a “shady” transaction with the newfound stranger. In exchange for his well-earned table scraps (we told you not to feed him…) Maurice received a handful of “Enchanting Provencale Seeds,” that the hideous hog ensured would hide our fat cat (and his hefty belly) from the summer heat.

Fearful that Celeste would find out he’d been coercing dinner guests on the patio for provisions, Maurice concealed his recent fortune in the flowerbed outside his humble abode. As Maurice dozed off in one of his daily catnaps, the magic seeds (nestled deep in the garden plot outside his air-conditioned office) began to grow and grow… and GROW.

Chilly from the cranked up AC, Maurice awoke and decided to relocate to a warmer location outside for his routine afternoon sunbath. Much to his dismay, he found a 20-foot sunflower stalk standing taller than the office itself and obscuring the sun from his favorite resting spot.

What is to become of Maurice, the Pig and the Sunflower?

Will his stout physic be able to scale the statuesque stalk?

Is there a giant castle hidden in the sky with magic harps and golden eggs?

Or will Celeste scold him for doing business with pungent pig?

To be continued… Fee-fi-fo-fum

It’s never a quiet day here at L’Auberge Provencale, there’s always another crazy project on the books! Our latest adventure (coming soon…) has been a year-long endeavor to design a video that captures the essence of our Virginia Bed and Breakfast and the full guest experience.

Produced, directed and edited by Madame Borel, no expense was spared to portray the full vision. The shoot started in February and wrapped in June; the seasons were captured at their worst and best.

We started with food, food and more food. Shot from the garden to the dining room, the film recreates the inner workings of the kitchen, the chefs and the talent that goes behind every plate and bedroom.

It doesn’t stop there! Celeste dragged the patient videographers all over the Shenandoah Valley to capture our guests’ favorite activities. From the shops in Middleburg, the Vineyards and Wineries in Delaplane, the Old Mill in Millwood, views from Skyline Drive and even an impromptu flying lesson with Alain in his airplane We’ve got it all on film! Please enjoy a sneak peak of pictures from our shoot and stay tuned for the final production to be posted later this summer.

Spring has sprung, summer is here and so are our fresh garden vegetables and herbs!

After the long cold winter and a wet rainy spring, we’re ready to serve the bounty of our gardens to our guests. The seedlings and sprouts have turned full bloom and our chefs are ecstatic to be able to use the crisp, garden-fresh delights.

Cultivated in our very own backyard, handpicked daily by our talented team of chefs and primed and groomed in our kitchen (the heart of the house) every piece of produce is not only a source of nourishment, but also a source of passion. Delivered for your dining delight every morning and evening, summer is the locavore’s dream, and the ideal time to visit the Shenandoah Valley.

Here at L’Auberge Provencale we take much pride in our green thumbs. Tended day after day with much love and care, our gardens and orchard provide gifts that keep giving and are the true inspiration behind our menus.

Salads of fresh harvested Garden Lettuce, Duck Galantine served with Orchard Cherries (pickled onsite), Mishima Ranch Wagyu Beef Culotte resting on a bed of Smoked Carrot Puree, a palate-pleasing presentation of Stewed Peppers and Zucchini Butter, or how about a Watermelon Mojito with Fresh Mint… it’s all blooming in our own backyard! If we don’t have it, one of the local farmers will. Look for Alain at the local farmers markets stocking up on local peaches and strawberries to be mixed with the splendors of our herb gardens and turned into jam for breakfast (don’t forget to take a jar of Provence home – our house-made jams and chutneys are available for sale!)

We summon you to treat yourself to our piece of Provence in the heart of the Shenandoah Valley, not only will you enjoy the freshest possible cuisine prepared by the area’s best chefs, but you will leave knowing you helped support the local economy and the environment.

Meet the Chefs…

A Day in the Kitchen at L’Auberge Provençale

With big changes on the horizon Alain & Celeste Borel have been busy over the last year, scouring the country for the best of the best!  This month we would like to introduce the talented masterminds behind each savory flavor and decadent aroma that immerses from the kitchen.

We proudly introduce our Culinary Team…

Christian Phernetton
Executive Chef

Hometown:

Boise, ID

Relocated to L’Auberge Provençale from:

Chicago, IL

Family:

Christian relocated to Virginia with girlfriend Tracey,

their dog, Coco and two friendly felines; Little Man and Jezebel

Previous Employment:

Old Town Brasserie , Chicago IL & Greenville Inn, Greenville ME

Favorite dish on the L’Auberge Provençale menu:

Stay tuned…

Every day there’s something new and exciting being added to the menu!

Christian and his culinary team are working hard to add their own touch to our already exquisite menu!

Kenneth Shultz
Sous Chef

Hometown:

Boston, MA

Relocated to L’Auberge Provençale from:

U.S. Virgin Islands, St. John

Family:

Married to Melissa Marie for years

Previous Employment:

Caneel Bay, St. John, 33 Restaurant & Lounge & No.9 Park, Boston, MA

Favorite dish on the L’Auberge Provençale menu:

They’re all packed with amazing flavor, hard to narrow it down!

Duane Copeland

Pastry Chef

Hometown:

Washington, DC

Relocated to L’Auberge Provençale from:

Virginia Beach, VA

Family:

Married to wife ,for  years.  Two young children, one girl, one boy!

Previous Employment:

Virginia Beach Oceanfront Hotel & Todd Jurich Bistro

Favorite dish on the L’Auberge Provençale menu:

Duane wouldn’t pick a favorite, and we don’t blame him.

How could you choose between Croissant Bread Pudding or a Valencia Orange Chocolate Mousse Torte?!!

…and are busy decorating!

We captured a photo of Dave collecting watercress from a nearby pond. In addition to all the fresh greens we collect from our garden, we like to use as much local vegetation as possible.