THANKSGIVING DAY

Thursday, November 25th

 12 Noon to 7 PM

Choose either our Five-Course Menu ($88) or our Six-Course Tasting Menu ($105).

Both will be infused with hints of holiday fare, including Local Wild Heritage Turkey.

Each couple will receive a “left over” turkey sandwich to take home after dinner!

Call now to make a reservation! 1.800.638.1702

Top Ten Things to Do

on a Rainy Day at L’Auberge Provençale

10

Read a novel in the sitting room

9

Book a dinner reservation

8

Book a second dinner reservation, just for fun

7

Drink bourbon and smoke a cigar on the porch

6

Go to the Alamo Drafthouse for mimosas, lunch, and a movie

5

Check out the Discovery Museum

4

Knock on Suite 11′s Door and ask to use their jacuzzi

3

Make mud pies and ask one of the chefs to taste them.

2

Play Pétanque outside in your swimsuit

1

Hide Under a Car with Maurice

Guests often ask us “what is there to do around here?” There are many options!

What are some favorites? Many couples enjoy the local vineyards. Virginia offers some unique wines and is the second largest exporter of Viognier (France is first). We can schedule a private wine tour for you.

For the adventurous couple, day trips to caverns and hiking overlooks are popular.  Weather permitting, a sunrise hot air balloon ride can be the highlight of any romantic getaway. Also, we know a few businesses eager to schedule a horseback adventure for you.

 Take a look at our list of recommended area activities:  http://www.laubergeprovencale.com/activities.html

Just want to kick back in the sun? Our pool is open for the summer. It’s located at Villa La Campagnette (3 miles from L’Auberge Provençale)

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

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.

Today Mr. Bill Lowrey proposed to Ms. Alice Petersen on the grounds of L’Auberge Provencale. Right after checking-in, Bill and Alice took a romantic stroll through the gardens of the Inn where Alice was delivered a romantic message in a bottle. Shortly thereafter she was overcome with tears of joy. We at L’Auberge were happy to share this moment with them.

CONGRATULATIONS ALICE & BILL!

Despite the this week’s cold front, summer will arrive in just over a month. Our gardens are growing and our flowers are in full bloom!

To see more garden pics, check out our Facebook page!

Wine Maker’s Dinner

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.

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!!

Easter Sunday Dinner

April 4th, 2010

12:00pm – 7:00pm

The Daffodils are in bloom, the Tulips have been making the perfect centerpiece, the Sun is shining and the Snow is gone!

Please join us for Sunday Easter Dinner.

Chef de Cuisine, Scott Meyers, Featured Three Course Easter Menu will be served till 3:00pm and our New Three, Five and Six Course Menu’s will be served all day!

Each couple will receive an Easter Bunny with Gourmet Chocolates from our Pastry Chef Todd Owen.

Featured Menu:

First Course: Choice
Local Asparagus Veloute with House Cured Golden Trout, Trout Caviar and Petite Garden Mint

Hand Picked Watercress Salad with Belgium Endive, Spring Onion, Goat Cheese and a Tarragon and Fresh Buttermilk Vinaigrette

Fried Maryland Softshell Crab with a Yuzu and Caper Remoulade

Housemade Charcuterie Plate: Lomo, Duck Terrine, Rilette of Pork, Salumi, Baby Pickles, Rhubarb Chutney, Toast

Veal Sweetbread and Foie Gras Agnolotti with Truffled Sweet Pea Puree and Sliced Black Truffle

Second Course: Choice
Slow Roasted Fields of Athenry Lamb Top Round with Spring Asparagus, Tourne of Peruvian Potatoes, Savory Lamb Jus

Maryland Lump Crab Eggs Benedict with Spinach, Savory Roasted Potatoes, Hericot Vert and a Spring Garlic Hollandaise

Grilled Spring Vegetable Salad with Local Black Angus Flank Steak, Toasted Pine Nuts, Aged Balsamic and Tamarind Vinaigrette

Sautéed Arctic Char with Brandade, Wild Morels and Crispy Fingerling Potato Chips

Third Course: Choice
De – Constructed Strawberry Rhubarb Crisp with Roasted Strawberries, Candied Rhubarb, Salted Carmel Crumble

Frozen Dark Chocolate Soufflé with Peanut Butter Marshmallows and Graham Cracker Crunch

Maple Crème Brulee with a Housemade Ginger Snap Cookie