Winter Blues Buster…

January 19^th – 24^th

Wednesday – Monday

$160.00

Luxury Suite or Premier Room

With a complimentary tray of Chocolate Covered Strawberries

And Our Signature Multi-Course Breakfast

Dinner Reservation Required*

800. 638. 1702

Break the Winter Blues…

Be greeted at arrival with gourmet pastries, fresh fruit,

While sipping on hot cider by the fire in our warm and cozy sitting room.

Retreat to your Luxury Suite or Premier Room,

Enjoy a tray of complimentary chocolate covered strawberries.

Enjoy a soak in your private bath,

Before dinner in our Four Diamond Dining Room!

After a restful night’s sleep, wake up to our Signature Gourmet Breakfast, Served in our Sunny Peach Dining Room.

Need suggestions for afternoon activities?

Ask any of our friendly staff members to point you in the direction of their favorite local vineyard!

*Dinner Reservations Required, not included.

Cannot be used with any other offers or discounts.

Taxes, beverages, alcohol, and gratuities not included.

Meals, taxes and other add-ons not included.

This discount is for accommodations only.

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!

800.638.1702

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.

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.

Winey 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!

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Read the rest of this entry »

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.

Just one beautiful spot at Blandy Farm, the Virginia State Arboretum

     Winey and Cheesey have been enjoying the heavenly weather this year.  Blue skies and puffy clouds in July? Incredible they say.  What a perfect time to visit  the beautiful Shenandoah Valley.  Within 5 hours from anywhere in the USA, just an hour and a half from DC what a great destination, L”Auberge Provencale.  The chefs have been cooking up some great food featuring the bounty of our gardens and local farms.  Pick a tomato at 5:00 and enjoy it that night!  Wow…can anything be better than that?

Mama bear

     Answer:  a picnic in one of our favorite spots.  Egg Hollow or Dickey Ridge picnic grounds on the skyline drive, and Blandy farm are two of my favorite spots.  Enjoy the pictures below of these beautiful areas. Celeste went to skyline last week and saw not just the usual deer, but a huge owl, and a mother black bear with her twin cubs.  No one seemed disturbed by the “tourist” taking pictures.  We’ll be happy to pack you a picnic with or without wine.  Just give us notice the day before and we can have it ready for you after breakfast!  You then can go off hiking, canoeing, wine touring, exploring, or just sitting by the pool at the Villa. A perfect way to spend the day.  The picnics are 75.00  for two and you keep the basket!  Wine is additional and winey will help with your selections.