What a day, Balloons, weddings, lots of SUN SHINE… We are having the typical Fall weekend at L’Auberge Provencale…

AN Intimate wedding looking over the valley behind L’Auberge… She was a happy person today!!!

Kitchen doing their thing...

Kitchen humming along delivering their gastronomical delights..

Get a reservation; come enjoy the goings on…

We are very proud to announce our new video for Fine Dining at L\’Auberge Provencale. Let us know what you think!

Hermitage Blanc, Belle Vineyards 1999

Recommended by our house sommelier, Christian Borel, this fantastic summer wine hails from Lamage village in Rhone Valley, France.  The vineyard itself is located just below Hermitage and is covered with limestone granite pebbles and vines over 20 years old, this gives Hermitage Blanc it’s unique flavor.

Crisp quince and honey citrus dominate this medium-bodied, richly fruity wine. A perfect summer wine to sip on the porch after a hot day or have with an elegant menu.

We are getting excited for our upcoming wine tasting on Sunday, August 21.

Presently Madame Celeste Borel and Chef Jacob are brewing up ideas for a phenomenal cuisine and wine selection and with Jason Bise from Country Vinter pairing a harmonizing wine medley for the ultimate tasting experience.

The L’Auberge Provençale crew is thrilled of meeting Author Roy Cloud and hearing of his stories from his new book “To Burgundy and Back Again: A Tale of Wine, France, and Brotherhood.” We are anticipating the arrival Roy’s book that he will autograph and give each attendee any day now.

We hope you’ll pencil in the magnificent afternoon awaiting you.

Journey of Wine, Gastronomy & Literature

Sunday, August 21, 2011

2:00 pm – 6:00 pm

Call now for reservations. Seating is limited.

800.638.172 | 540.837.1375

CHILLED CUCUMBER SOUP

 INGREDIENTS:

•4 Large Cucumbers: peeled, lightly salted, left to purge for 30 min, drain excess water

•1/2 Large White Onion •1 Qt. Non-Fat Plain Yogurt

•4 Garlic Cloves

•Handful of Fresh Mint

•1/2 Cup Extra Virgin Olive Oil

•Juice of 3 Whole Lemons

•1/2 Cup Buttermilk

•Salt & Pepper to Taste

DIRECTIONS:

 •Blend together in a blender: Cucumbers, Onion, Garlic Cloves •Place blended items in large mixing bowl •Mix in Yogurt, Olive Oil, Lemon Juice, Buttermilk •Salt & Pepper to Taste •Chill for 30 min, serve cold Makes 1 Gallon Keep Refrigerated Holds up to 4 days

 ROSEMARY CUCUMBER AND TEA INFUSED GIN AND TONIC

 *Make a simple syrup rosemary hot tea (equal weight sugar and hot water with a tea bag and sprig of Rosemary) and set aside to cool.

-Muddle 4 slices (diced) cucumber in bottom of glass and then add ice.

 -Add 2 oz gin (Hendricks works best with Rosemary) , 1oz of the previously made simple syrup and 4 oz Tonic

-Pour into another glass and then back to the original glass to mix.

*Garnish with a cucumber slice*

Yes we are open for New Years Eve!

We’ll be having two dinner seating’s featuring a 6 Course Meal
(with choices in each course).

The First seating is from 6:00-6:30pm and is $98.00 per person!
The Second seating is from 9:30-10:00pm and is $125.00 per person and includes a champagne toast at midnight!

Wine pairings will be offered for each seating for an additional $58.00 per person.

There’s still plenty of availability, so make your reservations soon!

…and are busy decorating!

Local Pumpkin Velouté with Lobster, Cognac, and Vanilla Bean Crème Fraiche

Yields 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:
1 lobster tail- cooked and sliced into medallions
1/2 med onion- diced small
3 ribs of celery- diced small
1 3lb pumpkin- diced medium (when cleaning save seeds and toast for a garnish)
2 Yukon gold potatoes- diced medium
4 cups chicken or vegetable stock
1/2 cup heavy cream
1 vanilla bean- scraped (reserve seeds and pod)
2 ounces of cognac or navan (vanilla cognac)
1 tablespoon olive oil

To Prepare:

1. In one tablespoon of oil sweat onions, celery, and pumpkin over medium heat for about 5 minutes without browning

2. Add potatoes, stock and vanilla pod, and bring to a simmer. Simmer for 15 minutes

3. Once vegetables are soft transfer all to a blender and puree with smooth. Strain through
a fine mesh strainer.

4. Add cream and cognac and season to taste.

To Serve: Put lobster the cooked lobster medallions in a serving bowl and pour soup in the bowl. Garnish by swirling vanilla crème fraiche and top with toasted pumpkin seeds.

To create the vanilla crème fraiche blend together the seeds of one vanilla bean and 1/4 cup of crème fraiche

For a fun fall treat, carve out small pumpkins and us them as soup bowls!

Erin enjoyed a visit on her day off. The vistas are magnificent!

There’s a buzz in the dining room. It’s all about the flare our new chef is bringing to the cuisine!

Come see us again soon so you can see first hand what the buzz is about!