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.

This is the more fun friend of Bernadette

Winey and Cheesey tried to stop her, but there was something across the rode from our Villa La Campagnette which was just too fun!  Suddenly Bernadette disappeared!  After much agonizing searching and one day later we found that our little girl was now in prison! (metaphorically speaking).  I rushed to the rescue and sprung her loose from jail.  She is now happily frolicking in the snow with some of her buddies.

Bernadette frolicking in the Snow

THE  THIRTEEN  TRADITIONAL

 DESSERTS OF  PROVENCE 

        In an old custom that has its origins in the farming region of France and dates back a couple of centuries, families served a different dessert on each of the twelve nights of Christmas.  The 13 desserts harken back to market days when farmers would buy and sell produce that always included a bakers dozen instead of twelve. 

            During the holidays, this tradition is part of the custom of L’Auberge Provençale.  We offer these desserts in our sitting room to all of our guests, whether in the afternoon, or after a sumptuous holiday feast. 

            The desserts included fresh and dried fruits, nuts, cakes, and confections.  In Provence, most of the ingredients were locally grown and plentiful. 

            Raisins, dry figs, almonds, walnuts, hazelnuts, pears, apples, plums, Orliettes (lemon and orange with orange blossom water fried pastry), Fougasse (poppy seed and lemon Brioche), Nougat Blanc et Noir, Calissons D’Aix (Almond Paste with Pistachios) and 12^th night Cake make up all 12 of them. 

            All should be served with Buche de Noel. Although the rich and extravagant Buche de Noël was not probably added to the custom, until late in the 19^th century. 

          Winey and Cheesy are pretty excited about getting these desserts going.  However, the first step. is making the Vin D’Orange that will go with these desserts.    As it takes about a month to prepare, they figure they better get started.  Cheesy loves to share this job with all his wine lovers, and we love to share the following recipe with you.  Give it a try, and bring a splash of Provence to your holiday season.  We will be leaking a few other holiday recipes to our fans as well!  The Shenandoah Valley will become the inn place to be for the holidays. 

All should be served with Buche de Noel, in small bowls and platters around the centerpiece yule log.

VIN D’ORANGE 

        1 Bitter or Seville Orange

        1/2 Sweet Orange

        1 quart of Rose or White Wine

        5 TBSP Armagnac

        1/2 Lb. Sugar

        5 TBSP Sparkling Water

 

  Use only the skins of the Oranges.  Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month.  When ready, filter, chill and serve with the Thirteen Desserts of Provence.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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!!

Maurice "Chillin"

Maurice and Bernadette have made it through the dog days of summer and are both looking forward to cooler weather.  Cheesey is not  sure if they care about leaf watching, but they certainly care about the crisp mornings!  Maurice, the cat, is now waking up from a summer stupor and has been seen actually hunting (and still catching) little presents for the office.  Bernadette, the Bernese Mountain Dog, has spent much of the summer in the air conditioning but now is frisky and still puppy like.  With the drought we have experienced since the end of August, Winey and Cheesey, predict an early leaf change this year.  But there will be no guarantees of a certain date. 

 The menu is changing to fall with some scumptous free range veal three ways, local Lamb from Fields of Athenry, and local Larsons Rabbits.  We continue to get alot of our products locally, to ensure the best and freshest ingredients for our guests.  And that travels right through breakfast with our local farm fresh eggs.  A great time to come and dine!

While your hear enjoy the harvest of our local wineries, and great fall walking and hiking.  Did winey mention balloon rides?  They are the best right now.

Enjoy the sumptuous repast in the cozy comfort of your room

Our repast and one night midweek specials have proven to be very popular with our new and repeat guests.  So we will, therefore, by popular demand, offer some great value added and discounted stays.  A great way to getaway and save a little along the way!  The brillance of fall beckons you to the harvest time in the Shenandoah Valley.  Take a holiday and enjoy crisp mornings, country afternoons and cozy evenings.  And save over 20%!

TWO NIGHT FALL HARVEST HOLIDAY

• Two Nights lodging in one of our premier rooms or suites
• 6 Chocolate Strawberries to welcome you on arrival, as well as a bowl of Fresh Fruit, Cookies and Chocolates
• One night Gourmet Repast delivered to your room featuring Provencale Vegetable Soup with Fields of Athenry Beef, Barley and Kale, House Cured Duck Caesar Salad, an Array of Artisan Cheese, French Bread, Spiced Autumn Apple Cake and a bottle of Red or White Wine to enjoy at your leisure
• 100.00 credit towards dinner for two in our nationally acclaimed restaurant
• Two of our fabulous signature breakfasts each morning

Suites- 695.00

Premier Rooms 595.00

Valid Sunday thru Thursday September 6, 2009-December 17-2009

ONE NIGHT FALL FROLIC

• One nights lodging in one of our premier rooms or suites
  

  Mmmm...a fabulous array of Artisan Cheese Awaits you on Arrival

• An array of Artisan Cheese on Arrival
• 100.00 credit towards dinner in our nationally acclaimed restaurant
• A parting gift from the bounty of our pantry; harvested from our own orchards and gardens
• Two of our fabulous signature breakfasts each morning

SUITES: 365.00

PREMIER ROOM- 340.00

Valid Sunday thru Thursday September 6, 2009-December 17, 2009

Not valid on holiday weekends

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 8^th

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

  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