With summer in full swing it’s time to put those luscious gardens and orchards to use!



We have been bitten by the “bug” here at L’Auberge Provençale, and have introduced a new Mid-Week Special!!

Feeling Lucky? Spin the Wheel and take your chances at Room Roulette!

The Rules:
Cross your fingers and Request the Premier Room or Elegant Suite of your choice for only $185.00 a night, When making a Dinner Reservation in our Nationally Acclaimed Restaurant or Ordering an In Room Gourmet Repast

The Odds:
You are guaranteed beautiful overnight accommodations
Including our Signature Gourmet Breakfast

The Catch:
You won’t know till check in which of our beautiful Premier Rooms or Elegant Suites you’ll end up with!

Valid: July 18th – August 26th, 2010

Sunday-Thursdays

Not valid on holiday weekends.
Cannot be used with any other offers or discounts.
Taxes, beverages, alcohol, and gratuities not included.
Meals, taxes and other add-ons not included. This discount is for accommodations only.

L’Auberge Provençale EARNS FODOR’S CHOICE 2010 DISTINCTION

FROM FODOR’S TRAVEL

White Post, Virginia – June 24, 2010 – L’Auberge Provençale has been recognized by Fodor’s Travel, the foremost name in travel publishing, as a 2010 Fodor’s Choice selection. This distinction represents a remarkable achievement and recognizes L’Auberge Provençale as a leader in its field for service, quality, and value in the 2010 year.

Since 1988, Fodor’s Travel has been awarding the Fodor’s Choice distinction to only the very best hotels, restaurants and attractions around the world. Every year, Fodor’s writers’ experience, examine and evaluate thousands of hotels, restaurants and attractions in their travels across the globe. While every business included in a Fodor’s guide is deemed worth a traveler’s time, only fifteen percent of those selections are awarded the very highest, Fodor’s Choice designation by Fodor’s editors.

“From hidden-away restaurants to can’t-miss museums, Fodor’s Choice selections recognize the top sights, properties, and experiences our editors and updaters have found in their travels,” says Fodor’s publisher Tim Jarrell. “These places are the best of the best, providing a remarkable experience in their price range or category.”

As a 2010 Fodor’s Choice recipient L’Auberge Provençale receives special recognition in the current Fodor’s guidebook to this region and on Fodors.com.

Assistant Innkeeper, Erin King stated “As always, we are thrilled to be among the selected few to receive the Fodor’s Choice award for 2010. Our adage at L’Auberge Provençale is that we’re a place where ‘expectations are quietly met.’ Our guest are cultivated, well traveled and count on a restful stay with exceptional service and quality. Receiving the Fodor’s Choice award is a wonderful way to be acknowledged for the effort and pride we take in our work.”

About L’Auberge Provençale:

L’Auberge Provençale in White Post, Virginia, just an hour from Washington D.C., is set amid lush gardens on the rolling pastures of the Blue Ridge Mountains, in the heart of Virginia Hunt Country. L’Auberge Provençale presents the feeling of an exquisite, quintessential French Country Inn, instantly transporting you to the South of France. With 14 Guest rooms, each adorned with its own private baths, including six with wood burning fireplaces. Each premier guest room and elegant suite is tastefully and individually decorated with European and Victorian antiques that were hand selected by Innkeeper, Celeste Borel, during her many travels overseas.

Every meal at L’Auberge Provençale is considered a special occasion. Set among three different dining rooms, each with its own unique and delightful décor; L’Auberge Provençale offers the ideal setting for a quiet and romantic 5-course dinner or cheerful gourmet breakfast. The rich aroma of cooking and baking that drifts from the kitchen, through the Main Manor House is a delightful attraction. Menus are planned around locally available game, which is bought from neighboring farms as often as possible.  Innkeeper and Executive Chef, Alain Borel grows many of the vegetables and herbs himself, with seeds purchased in France. Over fifty fruit trees also under his care, and are a further extension of his pantry, used daily for creating homemade breads for breakfast, pastries for dessert, jams, chutneys and many other culinary delights. The multi-course breakfast at L’Auberge is particularly memorable and may include elegant, Baked Local Apples stuffed with Grape Chutney topped with a warm Vanilla Crème Anglaise, Organic Poached Hen Eggs or Eiderdowns with house made Chicken Sausage; there are local Shiitake Mushrooms, sprinkled over thinly sliced breast of Duck or New York Strip, and it wouldn’t be breakfast without the Applewood Smoked Bacon. Dinner guests indulge in either a savory three-course meal, a five-course meal, or a six-course prix-fixe with wine pairings. Selections may include Smoked Salmon and Beluga Caviar Crêpes or Foie Gras with Truffles, and an elaborate dessert, such as the classic Chocolate Mousse Trio, a tasting of Coffee Reduction, Coffee Tuille and Cocoa Nibs. Dinner is accompanied well by a carefully chosen vintage from the Inn’s extensive and award winning wine cellar.

L’Auberge Provençale takes to heart that it is located in the Lover’s State, by offering custom-built packages of Lovers’ Indulgences, which may include chocolate covered strawberries, a sprinkling of silk rose petals in your room while you’re at dinner, champagne with custom keepsake flutes or a custom message in a bottle. The French cuisine and well-tended grounds offer a romantic retreat from hectic city life. With L’Auberge Provençale being a short drive from Washington D.C., the American Heroes, Last Minute Getaway and Facebook Fans discounts have proven to be touchingly popular.

About Fodor’s Travel:

Fodor’s Travel, a division of Random House, Inc., is one of the world’s leading providers of travel information.  Covering over 300 destinations worldwide, Fodor’s guidebooks and Web site, Fodors.com, have provided the most up-to-date, accurate information for travelers for more than seventy years.  Written by a team of over 700 writers located around the globe, Fodor’s provides travelers with engagingly written, intelligently and accurately reported, and absolutely indispensable travel guidance.

First Course:

Sashimi of Dayboat Alaskan Halibut with Garden Cilantro, Lemongrass and Lime

Semillon-Sauvignon, Columbia Valley, Buty 2008

Second Course:

Housemade Tagliatelle with Local Morels, Garden Peas, Poached Maine Lobster and Sweet Pea Froth

Chardonnay Conner Lee Vineyard, Columbia Valley, Buty 2008

Third Course:

Slow Braised Fields of Athenry Pork Belly with a Tomato, Saffron and Lentil Ragout

Champoux Vineyard, Horse Heaven Hills, Buty 2007

Fourth Course:

Warm Spring Beef Tongue with Fresh Garden Tarragon, Braised Garden Radish and Aged Sherry

Achiote Grilled Painted Hills Terres Major with Charred Spring Onions and Savory Garlic Jus

Rediviva of the Stones, Walla Walla Valley, Buty 2007

Columbia Rediviva, Phinny Hill Vineyard Estate, Buty 2006

Dessert:

Strawberry Rhubarb Chutney Tart

with a Lemon/Thyme Ice Cream

Friday May 21st, 2010

6:00pm

$88 per person

Meet the Winemaker, Caleb Foster,

of Buty Winery in the Walla Walla Valley, Washington State

Enjoy pairings with seasonal cuisine,

from Chef de Cuisine, Scott Meyers.

Featuring the freshest ingredients from local farms

Wine Maker’s Dinner Menu

Caleb Foster

Winemaker of 19 vintages in Washington, New Zealand and South Africa, Caleb designs Buty wines with Nina as personal statements. International winemaking has taught him to stay true to Washington wine’s character of origin.

The Philosphy

Buty’s philosophy of winemaking reflects the old religious worldview of human growth from the body to mind to soul to spirit, called”the great nest of being.”  The all inclusive nest of being grows over time as we reach for the spiritual levels of life.  So, too, Buty Wines evolve including and expanding their quality at each stage of their development.  The wine’s development is a cumulative and artistic process.  Every stage of growth is equally important for a fine wine, starting with a great site developed into a vineyard, from fruit into wine, from cellared bottles to our enjoyment at a shared meal.  A great wine calls for complete attention as they expand the qualites present at every stage.

]]> http://www.laubergeprovencale.com/blog/2010/05/10/wine-makers-dinner/feed/ 0 http://www.laubergeprovencale.com/blog/2010/05/10/pastry-chef-todd-owen-competes-in-tlcs-chocolate-wars/ http://www.laubergeprovencale.com/blog/2010/05/10/pastry-chef-todd-owen-competes-in-tlcs-chocolate-wars/#comments Mon, 10 May 2010 18:45:15 +0000 Winey and Cheesey http://www.laubergeprovencale.com/blog/?p=317

Chocolate Wars

Premiers Monday May 10th
at 10:00pm

We invite you to help us cheer on our Pastry Chef, Todd Owen, as he competes in
Chocolate Wars!

Todd Owen, behind the scenes at L’Auberge Provencale

Todd’s Mother’s Day Pastillage


Best of Luck Todd!!

]]> http://www.laubergeprovencale.com/blog/2010/05/10/pastry-chef-todd-owen-competes-in-tlcs-chocolate-wars/feed/ 0 http://www.laubergeprovencale.com/blog/2009/11/27/finding-a-new-friend/ http://www.laubergeprovencale.com/blog/2009/11/27/finding-a-new-friend/#comments Fri, 27 Nov 2009 16:14:24 +0000 Winey and Cheesey http://www.laubergeprovencale.com/blog/?p=161

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!!