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Country Comfort in Romantic Homes Magazine
February 22nd, 2010 by Winey and Cheesey
Romantic Homes Magazine featured L’Auberge Provencale in their April 2010 issue.
The article, Country Comfort, highlights all of the small touches that make L’Auberge Provencale worthy of being your favorite romantic getaway. Winey and Cheesy thoroughly enjoyed this editorial; of course they like anything that has to do with fine food, wine and decor!
We hope you enjoy it as well.
Plates & Palates Burgundy Tasting
January 31st, 2010 by Winey and CheeseyWiney and Cheesy are taking all the credit for this idea; a wine tasting at your favorite romantic restaurant. We will have to admit, it’s a great concept! Our first, of many, wine tastings took place today and was an instant hit! Winey, Cheesy and the rest of the staff here at L’Auberge Provencale are delighted that our guest forged on though the snow, ice and slush to visit us on a perfect, sunny, Sunday afternoon. With rolling hills and distant mountains covered dressed in snow, it’s the perfect backdrop for a day surrounded by good friends, delicious delicacies and to sample the finest of Burgundy’s. Please stay tuned for our next tasting in March!
Summer Recipes
June 14th, 2009 by Winey and Cheesey
- Outside Dining
Today, we have some great summer recipes that will impress and refresh your friends and family!
Make sure you stay tuned, as we will be bringing you recipes periodically from our top chefs.
Before you know it your entire nieghborhood will think your a gourmet chef!
Our philosophy is that good food and good wine should be shared with the ones you love, so invite your friends over, open a bottle of wine, and don’t forget to laugh!
Melon Soup
1 cantaloupe – 3 ½” – 4 ½” in diameter
1 mango
1 pt. strawberries
2 oz. grand marnier
2 c. crème fraiche
1 tsp. mint – chopped
10 mint sprigs
Peel and hull fruit and cut into 1” cubes
In blender on low speed slowly add fruit and puree
Pour into a stainless steel bowl
Add grand marnier and chopped mint
Stir well
Refrigerate until very cold
Serve in chilled bowls topped with crème fraiche and a sprig of mint
Spinach Salad
1 bag or 2 bunches fresh spinach – washed and dried
2 endives
confit of salmon
4 tomatoes – cut into 8th
¾ c. raspberry vinaigrette
pepper to taste
edible flowers – optional
Toss spinach with raspberry vinaigrette reserving a small amount to drizzle later
Arrange 4 endive leaved in salad bowl with tips sticking up around bowl
Place spinach in middle of endive leaves
Arrange tomato wedges between endive leaves around spinach
House cured salmon
Sprinkle with fresh ground pepper
Garnish with edible flowers
Raspberry Vinaigrette
1 TBSP. mustard
1 tsp. garlic – chopped
1 tsp. shallots – chopped
½ c. raspberry vinegar
2 ½ c. extra virgin olive oil
1 tsp. parsley – chopped
salt to taste
pepper to taste
Whip mustard, garlic, shallots and vinegar together until well blended
Slowly drizzle in olive oil while continuing to whip mixture
Add chopped parsley, salt and pepper
Summer in the Gardens
May 30th, 2009 by Winey and CheeseyThis is the first post from your hosts, Winey and Cheesey! After much debate and input from our friends and guests we have finally arrived at the name of our blog. “Winey and Cheesey”. In future blogs we hope to bring the characters of Winey and Cheesey to life for the amusement of our guests. For now just let it be said we always need a little cheese with that whine..did I spell that right?
People often ask us what is the best time to visit L’Auberge Provencale, in the beautiful Shenandoah Valley. Well, for the DC foodies, summer just has to be the answer! Our flower gardens are lush and beautiful with heavy peonies and heady roses. The fruit trees have bloomed and the baby fruits are benefiting from the sunshine and warmth. Chef Alain’s vegetable garden is already producing a bounty of herbs, French breakfast radishes, lovage, sorrel, swiss chard and a variety of lettuce. The late frost almost killed off the delicate, but they seem to be making a comeback and are trying to beat out the weeds for their stake in the ground. What can be better than produce from garden to plate? Chef de Cuisine, Scott Meyer is utilizing all of the gardens produce in our current menus. And lest we forget, our pastry chef Todd has just added the most moist devils food chocolate cake paired with rose petal ice cream (of course from heritage roses in our gardens) to our dessert menu. It is simply the most luscious combination ever and so, so Provencale.
Chef in the garden
