With summer in full swing it’s time to put those luscious gardens and orchards to use!
The winner will receive a FREE night stay in September and their dish will be featured on our Menu!
Cross your fingers and Request the Premier Room or Elegant Suite of your choice for only $185.00 a night, When making a Dinner Reservation in our Nationally Acclaimed Restaurant or Ordering an In Room Gourmet Repast
You are guaranteed beautiful overnight accommodations
Including our Signature Gourmet Breakfast
You won’t know till check in which of our beautiful Premier Rooms or Elegant Suites you’ll end up with!
Valid: July 18th – August 26th, 2010
Not valid on holiday weekends.
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.
We would like to thank everyone who made it out for our Sizzling Suckling Pig Roast on the 4th of July!
Everyone had a blast, especially Winey & Cheesy, who were extremely excited to see Alain in his festive American Flag T-shirt and Celeste singing along with the Brogue Rouges and their Hammer Dulcimer!
The Petanque Court on the front lawn became a battlefield. The First Prize winner took home a $75 Gift Certificate and The Second Prize winner got a L’Auberge Provencale Goodie Basket filled with homemade James, Granola, Vinegar and Olive Oil!
It was a wonderful day enjoyed by all (except maybe the Pig)! Winey & Cheesy had their camera’s ready to document the day’s festivities… we hope you enjoy them!
Roasted Local Suckling Pig
Roasted at the event by Chef, Scott Meyers
Southern Summer Sides:
Braised Garden Collard Greens
Barb’s Homemade Potato Salad
Corn on the Cob
Peach Cobbler & Vanilla Ice Cream
Boutique Beers and Wines
Live Music Featuring Brogue Rogues Irish Band
Our May 21st Wine Maker’s Dinner was a great time! Winemaker Caleb Foster of Buty Winery (Walla Walla Valley, Washington State) hosted a tasting of five wines we paired with L’Auberge cuisine:
Sashimi of Dayboat Alaskan Halibut with Garden Cilantro, Lemongrass and Lime
Semillon-Sauvignon, Columbia Valley, Buty 2008
Housemade Tagliatelle with Local Morels, Garden Peas, Poached Maine Lobster and Sweet Pea Froth
Chardonnay Conner Lee Vineyard, Columbia Valley, Buty 2008
Slow Braised Fields of Athenry Pork Belly with a Tomato, Saffron and Lentil Ragout
Champoux Vineyard, Horse Heaven Hills, Buty 2007
Warm Spring Beef Tongue with Fresh Garden Tarragon, Braised Garden Radish and Aged Sherry
Achiote Grilled Painted Hills Terres Major with Charred Spring Onions and Savory Garlic Jus
Rediviva of the Stones, Walla Walla Valley, Buty 2007
Columbia Rediviva, Phinny Hill Vineyard Estate, Buty 2006
Strawberry Rhubarb Chutney Tart
with a Lemon/Thyme Ice Cream
Wine Maker’s Dinner
Friday May 21st, 2010
$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
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.
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.
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!
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?
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.