Winey and Cheesey » L’Auberge News

Enjoy a romantic evening of love this Valentine’s Day!

Winey and Cheesey — Wed, 25 Jan 2012 10:09:24 +0000

Come for a Lover’s Valentine’s Day Dinner

Tuesday Feb. 14th 2012

Come Stay at our Virginia Inn For a Romantic Evening of Love

Bring your Sweetheart, We’ll do the Rest.

A Rose for each Valentine Couple & a box of Gourmet Housemade Truffles…

An elegant, romantic setting…

An intimate Dinner for Two…

An evening to remember…

What better way to say “I Love You”

Dinner seating from 6pm – 9pm

3 Course Prefixe $64.00 / person

5 Course Prefixe $88.00/ person

A Lover’s Dinner for 2 $195.00

5 NIGHTS of ROMANCE

Stay at least one night from Feb 10th thru Feb 14th

Choose any available room or suite at our romantic Virginia B&B and

Receive Complimentary ~

Flameless Candles
Silk Rose Petals
Chocolate Covered Strawberries
A Bottle of Champagne

All in your room when you return from dining at our romantic French restaurant in Northern Virginia!

(A $138.00 Value) FREE

Call 1.540.837.1375

VALENTINE’S DAY MENU

WINE SPECIALS

RED

ST ESTEPHE, CHATEAU MEYNEY, 1998

145.00

WHITE

CHARDONNAY, RED SHOULDER RANCH,

SHAFER, NAPA, 2003

89.00

ARTISAN CHEESE

Housemade Pear and Raisin Chutney Tapenade,

Balsamic Reduction & Crostinis

3 Pieces 16.00

5 Pieces 24.00

IRISH DUBLINER

Sharp with Notes of Hay, Light Creaminess, Sweet Finish

FOURME D’A MBERT

Cow’s Milk, Creamy, Butter, Smooth Texture and Full Taste

BRILLAT SAVARIN AFFINÉ

Soft Ripened, Cow Milk, Luscious, Crusty, Faintly Sour

LE BEFFROI MIMOLETTE FRANÇAISE

Hard Cow’s Milk, Hazelnut Flavors, Intensely Fruity

PETIT BASQUE

Medium-Firm with a Pungent Smell and a

Mild Flavored Sheep’s Milk

LOVERS MENU FOR 2

FIRST COURSE

NANTUCKET OYSTERS

Champagne Vinegar, Tomato-Horseradish, Ginger-Sriracha

SECOND COURSE

MAINE DIVER SCALLOPS

Braised Endive, Kumquat Confit, Sage

THIRD COURSE

HUDSON VALLEY DUCK CONSUMME

Duck Confit Ravioli, Slow Cooked Egg, Leeks

FOURTH COURSE

CARNAROLI RICE RISOTTO

Wild Foraged Mushrooms, Shaved Black Truffle

FIFTH COURSE

SNAKE RIVER WAGYU BEEF CULOTTE

Hudson Valley Foie Gras, Cabernet Reduction

DESSERT

PASSIONFRUIT BRULEE

195 Per Couple

Wine Pairing Additional 62 per Person

Service Non Compris

Six Course Tasting Menu and Three Course Menu

In Same Party Is Not Recommended

LES ENTRÉES

Three or Five Course Menu : Please Choose One

SLOW COOKED VEAL CHEEKS

Farro Risotto, Parmesan & Local Squash

RABBIT TERRINE

Pickled Shallots, Turnips, Wisteria Greens,

Glazed Kohlrabi, Cider Mustard Dressing

CREAM OF THREE ONION SOUP

Beer Cippolinis, Roast Gruyere Tuile,

House Cured Crispy Pork, Garlic Brioche Croutons

MIXED GREENS & ROQUETTE SALAD

Shaved & Marinated Vegetables, Aged Blue Cheese, Honey~Truffle Vinaigrette

LA DEUXIEME SUITE

Five Course Menu : Please Choose One

BEET SALAD

Yuzu Gelée, Bacon, Pistachio, Goat Cheese

HOUSE~MADE CRAB RAVIOLI

Pumpkin Purée, Red Onion Marmelade, Sauce Américaine

FOIE GRAS TERRINE

Quince, Almond, Candied Lemon

TROU NORMAND

Five Course Menu

PEAR COMPOTE, PEAR SORBET, BITTER LEMON SODA

VIANDES ET POISSONS

Three or Five Course Menu : Please Choose One

DAY BOAT RED GROUPER

Cauliflower, Wild Mushrooms, Capers,

Brown Butter Emulsion

ROASTED SQUAB

Coffee Scented Macomber Turnip,

Glazed Chestnuts, Brussel Sprouts

BLACK BARLEY

Wild Foraged Mushrooms, Vegetables,

Truffle Vinaigrette

KUROBUTA PORK BELLY

Lentils, Glazed Salsify, Celery Root,

Pomegranate, Royal Trumpets

PAN~SEARED TILE FISH

Black Trumpet Mushrooms, Roasted

Spaghetti Squash, Red Wine Shellfish Sauce

WAGYU BEEF CULOTTE

Mustard Greens, Pistachio Butter,

Beer Braised Onions

Three Course Menu (Includes Amuse Bouche and Dessert, After Dinner Treat) 64 per Person

Five Course Menu (Includes Amuse Bouche, Intermezzo, Dessert, and After Dinner Treat) 88 per Person

~ Service Non Compris

Great List of New Desserts at L’Auberge Provencale

Winey and Cheesey — Mon, 09 Jan 2012 17:59:08 +0000

We are currently featuring a great list of new desserts at L’Auberge Provencale. We’ve introduced some sweet-tooth and taste-bud-pleasing winners on the Dessert Menu at our French Restaurant in Northern Virginia!

Filo Cinnamon Apple Crisp Appletini Sorbet

Dried Apple Chips, Chateau Hallet Sauterne Sauce, Maple Cream

Flight of Sorbets

Strawberry, Pineapple, Kiwi, Cornucopia Tuile

Warm Clementine Maltaise

Spanish Clementines Grand Marnier Sabayon

Chocolate French Connection

Hazelnut Mousse, Chocolate Bête Noir, Mocha Sorbet,

Chambord Pot au Crème, Grand Marnier Ganache

Trio of Banana

Banana Bread Pudding with Armagnac Anglaise,

Banana Foster on Vanilla Cheese-cake,

Banana Cream Tart

We hope to see you soon at our Romantic Virginia B&B!

Our First Living Social Cooking Class a Success!

Winey and Cheesey — Fri, 23 Dec 2011 18:07:35 +0000

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.

Argentina Wine Tasting

Winey and Cheesey — Mon, 12 Sep 2011 09:15:28 +0000

Argentina Asado & Wine Tasting

SUNDAY SEPTEMBER 25, 2011

2PM- 6PM

Join Madame Celeste Borel, Senor Gonzales, and the Chefs of L’Auberge Provençale for an afternoon on the terrace…Traditional grilled meats and seafood will be served buffet style, while you sip bold and hearty Argentinian wine and enjoy one last summer day dining Al Fresco.

LIVE MUSIC BY THE J.N.G.’S

CALL TO RESERVE NOW, LIMITED SEATING

540.837.1375

$125 per Person

Includes Wine, Food, Tax, and Gratuity, Credit Card Required to Hold Reservation

$165 On ANY Premier Room or Suite

Valid only on stay Sunday, September 25, 2011

Includes Gourmet Breakfast for Two at our Shenandoah Valley Inn

Must attend wine tasting. Not valid with any other discount.

Check In 3:00pm Check Out 11:00am

Employee of the Month

Winey and Cheesey — Fri, 02 Sep 2011 20:24:18 +0000

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.”

Video Sneak Peak!

Winey and Cheesey — Sat, 16 Jul 2011 15:47:03 +0000

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.

“Taste of Provence” Wine Experience

Winey and Cheesey — Tue, 05 Jul 2011 17:55:05 +0000

It was a beautiful day on June 26^th – hot, humid and a chance of rain, typical of early summer days in the Shenandoah Valley. Thirty lucky guests joined us indoors at L’Auberge Provencale for a cool, leisurely lunch in our Sunny Peach Dining Room. The ambiance was reminiscent of all that is Southern France and the essence that is Provence.

The “Taste of Provence” wasn’t merely just another wine dinner – it was a Wine Experience. Guests dined around round tables, adorned in crisp cream linens and fresh garden flowers picked that afternoon. Rosemary bread and fresh baked French Baguettes were drenched in our house-infused Garlic and Herb Olive Oil. Our guests embarked on the traditions and customs hidden behind Provençale Cuisine; great conversation, food and wine!

The wines and food, paired perfectly with much thought and collaboration by L’Auberge Provençale’s Executive Chef, Jacob Jasinski, Madame Celeste Borel and Wine Consultant, Jason Bise of Country Vintner Distributors. Every taste was a delight to all the senses. In between the flights of fare, Jason Bise took time to educate the party on the riches behind each region we were visiting in our minds and palates. Highlights of the meal started with the Caramelized Onion Mushroom Tartlet next to a bed of Oysters in Sorrel, Caviar and Citrus. The second and third flights showed off Chef Jasinski’s talent for Duck Galantine, Petite Bouillabaisse, A Duet of Gazpacho, and not to overdo it, House Cured Duck Ham & Foie Gras Royale. Just when guests thought it couldn’t be topped, Chef Jasinski sent out Local Lamb Rack & Loin and Slow Cooked Culotte, which melted like butter in everyone’s mouth. The fifth and final flight ended the afternoon on a sweet note; showing off Citrus Crepes Suzette and Apricot Tart Tatin with cool serving of Nougat Ice Cream, a specialty of our Pastry Chef, Duane Copeland.

The company, food and wine told the perfect story of an afternoon dining delight in sun splashed hills of the Southern Region of Provence. We thank each of our guests who made the journey to Provence with us that Sunday afternoon in June. We look forward to our subsequent Wine Dinner next month.

Stay Tuned…

Our next Wine Dinner will be in August, 2011

Date & Time to follow

Featuring Wine Importer & Author, Roy Cloud

To Burgundy and Back Again: A Tale of Wine, France, and Brotherhood

Reviewed 5.0 out of 5.5 Stars on Amazon.com

Read the Editorial Reviews

The menu will feature wines handpicked from Roy’s book and travels through France.

Autographed books will be available for purchase.

A Taste of Provence in the Shenandoah Valley

Winey and Cheesey — Wed, 08 Jun 2011 19:14:26 +0000

Take a gastronomical journey through the sun-drenched Provence region of Southern France on June 26th from 2:00pm-5:00pm. Embark on the traditions and customs hidden behind Provençale Cuisine. Discover all that Provence offers, with an afternoon in the heart of the Shenandoah Valley. Join us at our Virginia Inn and Restaurant for our Taste of Provence, Wine Experience. Guests can look forward to the combination of superior food, wine and conversation, the cornerstone to the Provençale experience.

The menu will evoke the sun splashed hills of Provence through food and wine. Look forward to enjoying the regions specialties, through our use of local market, local farms and the flourishing gardens in our own backyard.

Come and savor flights of small plates featuring the best of the season. Premium wines from the popular Provence Region of Southern France will accompany and compliment every tantalizing taste. Wine Pairing hand selected by Madame Celeste Borel & Wine Consultant, Jason Bise from Country Vintner. Meet our new Executive Chef, Jacob Jasinski, former Master Cook of Joel Robuchon Restaurants!

Reserve a Table in Provence…

Seating is limited; please make your reservations well in advance for an experience to remember at L’Auberge Provençale. $125.00 per Person. Includes: wine tasting, tax & gratuities

Discover the Spirit of Virginia Wine Country

Winey and Cheesey — Wed, 25 May 2011 18:40:50 +0000

L’Auberge Provencale was thrilled to team up with Linden Vineyards last year on June 23^rd, 24^th & 30^th for Linden’s Annual Barrel Tasting. The talented culinary team at L’Auberge Provencale paired the cuisine to complement the latest wines available from Linden. The Kingfish stole the show and went outrageously well with Linden’s Sauvignon Blanc. No one could resist the Lamb chops as they sipped on the 2008 Hardscrabble Chardonnay. This amazing event drew in over 750 wine enthusiasts from the area who visited the winery over a three-day spree. Mother Nature was on our side and the weather was as good as it gets in the Shenandoah Valley. The food and wine was flowing as spirits ran high, and we were delighted to be able to take part in such an event.

If you missed the Barrel Tasting, but love Virginia wines, we invite you to visit our Virginia Inn and Restaurant and partake in one of our self guided or chauffeured wine tours. Our Virginia Wine Country Tours include other local vineyards and wineries including Delaplane, Three Fox, Veramar, Barrel Oak, Pearmund Cellars (who won the Governor’s Cup this year), Philip Carter, La Grange, Naked Mountain and so many more. All of these fantastic Virginia Wineries are just a quick ride from the inn. After your complimentary tasting certificates are used, head back to L’Auberge for our Prix Fixe 5 Course Menu or 6 Course Tasting Menu with our exceptionally selected wine pairings. Our wine pairings feature wines from not only the vines in the Shenandoah Valley and all around the world, but of course we pair the Kingfish with Linden’s Avenius Sauvignon Blanc. It’s that good!

If the barrel tasting sounded like your kind of event and you’re sorry you missed it, mark your calendar for a Special Wine Dinner at L’Auberge Provencale on June 26^th, hosted by Jason Bise from The Country Vintner. Call us for details!

L’Auberge Provencale Gift Certificate

Winey and Cheesey — Mon, 08 Nov 2010 17:23:25 +0000

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!

800.638.1702