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2nd Annual Australian Vintners Dinner :: White Post B&B

Saturday, February 7th, 2015

Australian Wine

Once again we are thrilled to have two of our favorite Australian Vintners from the land down under at L’Auberge Provencale, on Sunday March 1, 2015, for a great showing of their wines.  Flying in for a fabulous afternoon wine dinner are Sam Clarke from Thorn Clarke vineyards and Craig Bell from Morambro Creek.  These vineyards are famous for their Barossa Valley reds and Eden Valley Whites.  During the afternoon they will share the vintages, wines and terroir of their world class wines.

Chef Ryan and Sommelier Christian have created a menu worthy of the down under continent.  Arrive at 12:30  for a meet and greet with these two fun and informative chaps from the land of kangaroos, vegemite and wallabies.  We are not seriously putting any of this on the menu, but will feature the best and freshest of the season with an Australian twist.  We recommend early reservations for this afternoon.

For reservations:  Call  1-540-837-1375

Recipe for Romance :: Raspberry Brownie Ice Cream Cake

Thursday, February 5th, 2015

Valentine’s Day is a special time of year for lover’s to make special treats for their loved one.  At L’Auberge Provencale, here in the Shenandoah Valley, we have made many a Valentine’s Day especially with Chocolate!  Looking over the archives of recipes, we thought we would share this easy but delicious recipe that you can easily make at home.



Ingredients for the Fudge Brownie Ice Cream Cake

  1. 2 oz. semi-sweet chocolate, chopped                                                                                                                                                                                       Ice Cream Cake Recipe
  2. 4 Tbsp. + 2 tsp. flour
  3. 1/4 tsp baking powder
  4. 3 Tbsp. unsalted butter-softened
  5. pinch of salt
  6. 1/2 tsp Vanilla
  7. 1/2 Cup Sugar
  8. 1 Egg Room Temperature
  9. 1/3 cup Walnuts, chopped
  10. 1 Pint of Raspberry Sorbet- softened
  11. 2 1/2 cup Vanilla Ice Cream-softened


  1. 1 Cup Whipped Cream
  2. 2 Tsp. Sugar
  3. 1 Tsp. Vanilla
  4. Fresh Raspberries

Directions for the Fudge Brownies

Line 8″ Square pan with buttered parchment paper or foil.   Melt chocolate and butter in double boiler, (hot, but not boiling water)stirring until smooth.  Sift the flour, baking powder, and salt and set aside.  Blend eg and sugar using mixer at medium speed.  Add Vanilla.  Gradually add chocolate mixture.  Stop mixer when combined and mix in dry ingredients using a wooden spoon.  Spread Batter in pan.  Bake at 350 degrees for approximately 19 minutes until it is springy to the touch, but not dry.  Cool completely, invert onto rack and remove paper.

Directions for the Topping:

Mix ice cream and sorbet together by folding in together.  Spread over cooled brownies.  Top with Whipped cream and raspberries.  Chill for 10 minutes before serving.  You can add the whipped cream and raspberries if you want to freeze ahead and remove the brownies 15 minutes before serving.  Then top.

This recipe is easy and fun and we hope it helps with your romance this Valentine’s Day!

100th Anniversary of Mother’s Day

Friday, May 2nd, 2014
Al Fresco Dining Provence Style

Al Fresco Dining Provence Style

This year is the 100th anniversary of Mother’s Day and we think that calls for a special celebration. Executive Chef Joseph Watters has created a fabulous Mother’s Day Dinner Menu which we will serve all afternoon starting from 12:00pm until 7:00 pm. We also have a gift for each mom, a piece of Provence, a French lavender plant, for them to take home and enjoy all summer long.

The Virginia State Arboretum, just minutes from L’Auberge Provencale, in the beautiful Shenandoah Valley, hosts their annual plant sale that day. Local nurseries, farms and conservation groups will have their wares on display and for sale. Local craftsman are also on hand with great creations for the garden and home. This is a great way to shop for the coming season, enjoy the beautiful landscape of the Arboretum and stop by La Table Provencale for a fabulous dinner featuring the best of the season and our garden here at the inn, L’Auberge Provencale.

Our flower gardens and vegetable gardens are in full bloom. If the weather is beautiful we will serve al fresco on the terrace as well. We are booking up fast, so give us a call now to secure your table for this fabulous feast.
FOR RESERVATIONS: 1-540-837-1375.

Villa La Campagnette

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

South African Wine Dinner at La Table Provencale

Wednesday, February 26th, 2014

La Table Provencale restaurant at L’Auberge Provencale, had another great wine dinner this past Sunday, February 23rd, in the beautiful Shenandoah Valley in the heart of Virginia wine country, featuring the wines of South Africa.  On hand for the afternoon was Nicola  from Mullineux Vineyards, who  graciously showed  and explained the pairings of the wines of Keermont and Kloof Street, from Swartland.  Also, we enjoyed Riebeek Vineyard wines with Morne representing his great wines, also from Swartland and the western Cape.

Chef Joseph pulled out the stops with his South African menu, featuring ostrich, wild boar, scallop ceviche and a fabulous apricot souflee and Koek Sisters  paired with Mullineux Vineyard’s, very rare, Straw Wine.

Virginia wine country events

From left to right, Morne from Riebeek, Craig, from Jip Jip Rocks, Ben, from Thorn Clarke, Nicola from Mullineux and Celeste from La Table Provencale

Joining our group were two new friends from Australia, Ben from Thorne Clarke Vineyards and Craig from Jip Jip Rocks.  We made plans for an Australian themed dinner this same time next year, so you might want to mark your calendars now for this great Virginia wine country event at our restaurant La Table Provencale.

Christmas in Provence Wine Dinner with Chateau Grand Veneur

Tuesday, November 19th, 2013


Christmas in Virginia

All the halls will be decked and the Christmas spirit will be here at the inn

Exciting news!  For our annual  holiday wine dinner, Christmas in Provence, at La Table Provencale we are pleased to announce that  Helene Jaume,  from Chateau Grand Veneur, a world class Chateauneuf-du Pape producer, will be at L’Auberge Provencale to share her wines, estate history, and philosophy and a few laughs with our guests.  What a chance to meet a world class wine producing family.

Coming direct from France for this event, Helene’s fabulous wines will be paired with the traditional flavors of Provence and the Rhone Region of France.  Of course, our team of chefs will put a modern twist to each dish, but they will definitely be rooted in the regional flavors, to bring out the best of the terroir nuances of these fantastic wines.

The dinner will be held on Sunday, December 8, 2013 from 1:00-5:00.  What better way to start the holiday season with friends and family!  Our Shenandoah Valley inn will be filled with holiday cheer and decorations for this great afternoon.

To join the festivities, please make reservations early to ensure attendance.

Give us a call at: 1-540-837-1375

Virgninia B&B Christmas in Provence

The solitude of winter celebrated with Christmas in Provence

Shenandoah Valley : Beer, Bourbon & BBQ

Friday, August 23rd, 2013
Shenandoah Valley dining

Savor the fall with the aroma of smokey barbecue

Beer, Bourbon & Barbecue Event

Book Quickly, just a few seats left!

Sunday September 15th – “From Maine to the Carolinas”- Seafood & Barbecue 1-5 pm


When our chef’s think of summer, they think of beaches, beer and barbecue.  This afternoon event will feature the best from the sea, roasted whole pig, grilled barbecue and fresh from the garden vegetables and herbs.  

We will feature craft beers & bourbon From Virginia and beyond, and of course wine for our tasting event.  

This will be an alfresco event, casual in style, and country in spirit.  Chefs Scott and Garrett will be on hand at the grills and our Sommelier Christian will lead you through the tastings of beer and bourbon.  Another fun, frolic of an afternoon. Ladies this is a great afternoon to bring that special man in your life! Meet and Greet at 12:30, picnic style dinner to follow.

Here is a sneak peek at the menu to get your taste buds excited!!



  • MENU:














  • Call 1-540-837-1375 for reservations.  A popular afternoon, so please book early. There are just a few seats left.
  • $89 Per Person ( plus tax and gratuity) 


Summer at La Table Provencale

Tuesday, July 23rd, 2013

Northern Virginia restaurant

Isn’t this the best time of year?  Fresh garden vegetables are being harvested daily from our bountiful garden.  I love the warm tomatoes, ripened by the hot summer sun, picked at 4:00 and served at 6:00.  The chef’s love this time of year when they have the freshest and best of the season to create tasty, scrumptious dishes, right from our gardens and from local farms in our Virginia farm to table restaurant La Table Provencale here at the inn.

Dining on the terrace has also been a favorite for our guests with the  breeze of the evening gently blowing.  It is a great time of the year to dine Al Fresco or in our Sun Room.

The restaurant La Table Provencale has just won the Best of the Award of Excellence for our extensive wine list for 2013. Peruse our over 1,000 choices on the wine list and find something cool and crisp for  to go with the lighter fare of summer.

The orchard is providing us with lots of fruits, peaches, apricots, cherries, plums and the apples are ripening on the trees. Chef Scott, and Chef Barbara are have a new dessert, The Peach Explosion.  Peach Crisp, Peach Pecan Ice Cream, Vanilla Panna Cotta, Peach Basil Compote, Grilled Peach with Raspberry Cream.   Yummy seasonal tastes and textures.  And Pears are on their way!


farm to table restaurant in Virginia

Shenandoah Valley :: Spring Has Arrived in Provence

Friday, May 24th, 2013


Shenandoah Valley farm to table

Jessica our new gardener, planting our crops here at the inn with the cows watching over

The inn gardens in Shenandoah Valley are in full swing here at L’Auberge Provencale.  We are harvesting all our fresh herbs, lettuce, radishes, sorrel, chives and garlic from the garden already.  I can almost taste the fresh tomatoes that will be here soon.

Some bunnies have taken an interest in the garden as well.  I know they are everyone’s furry friends, but in this case they can be just a little pesky.  It is a good thing they are so very cute.

The orchard has been trimmed this year by a local orchard expert and the trees have not been hit by a frost.  It looks like it will be a good year for peaches, plums, pears, apples, cherries, apricots, nectarines and even paw paws.  The trees are loaded with fruit and are going to produce a mighty harvest this year.  We will keep Barbara busy making her famous jams, jellies, chutneys and infused oils and vinegar.

We are also getting fresh morels, fiddle head ferns and local asparagus.  This time of year is the favorite of our chefs with the freshest and best available.  Chef Scott and Chef Garrett are making tasty morsels for our Spring menu and for our customers this is the best time of year to visit and dine with us at our farm to table restaurant La Table Provencale at our Shenandoah Valley Inn.

Shenandoah Valley farm

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

Apple Blossom Time in the Orchard

Apple Blossom Time in the Orchard

A Shenandoah Valley Thanksgiving

Friday, November 9th, 2012

The Shenandoah Valley local farming community has been busy this year preparing for an authentic Shenandoah Valley Thanksgiving. We can procure so much of our harvest dinner from Farm to Table. Fields of Athenry is supplying us with some super White Turkey (the breed) this year which we will be brine and roast with our special blend of herbs and seasonings from the fields and garden. In a playful way we are de-constructing the usual sides and finding fun and whimsical ways to showcase some traditional dishes.

Shenandoah Valley Thanksgiving

Smoked Hickory Syrup Foie Gras

Hickory Syrup, harvested from local hickory trees will be featured on this year menu. We have been loving it for its nutty smokey flavors. The process unlike maple syrup which is tapped, is made by smoking hickory bark and harvesting the syrup. It is just fabulous! Wild boar, sweet potato confit, Pumpkin butter, with fresh foraged Juniper Jus, mushroom bread pudding and funyun powder and smoked hickory syrup foie gras make this a truly mouth watering feast. Arrive early to the Shenandoah Valley and take a crisp walk at the Virginia State Arboretum before or after dinner, just minutes from our Northern Virginia Bed & Breakfast.

Call early for reservations: 1-540-837-1375. We will be serving from 12:00-7:00 pm.

We all should take a few minutes to be thankful for all the blessings of the year. Here at L’Auberge Provencale we also will be sending our prayers to our fellowman in New York and New Jersey who are still facing so many challenges.


Wine Dinner From the Land Down Under in Sept. 2012!

Tuesday, August 14th, 2012
Land Down Under Wine Tasting Dinner

Shrimp on the Barbie

Our September 2012 wine dinner should prove as great a time for our guests at our past wine dinners were sold out events in both July and August. You may not want to miss this one.

We are traveling to Australia and New Zealand for a tasting of some world class wines and interesting finds. Did you know there are now some really great Pinot Noir wines from boutique wineries in New Zealand that are sure to become the rage? We will be tasting a few, along with some bright Sauvignon Blanc, luscious Shiraz, Pinot Gris, and Cabernets from the lands of OZ and NZ. Jason Bise from the Country Vintner will be on hand to give his usual brilliant talks about the wines and the wine makers. You will be delighted with his presentation.

The wine dinner starts at 1:00 on Sunday, September 9th. Usually we wrap up around 5:00 with 7 fabulous courses. Also, we are featuring food products from the regions such as New Zealand Mussels, Fried Alligator, Lemon Myrtle, Bush tomato, Aspen Honey Soy Sauce, all exotic ingredients of the Pacific rim. This wine dinner should prove exciting both for the food and the wine. Lots of our guests have made wine friends and are returning for every dinner. So book early and reserve your spot in our Shenandoah Valley Inn.

Here is a peak at the menu:

Land Down Under Wine Tasting

Sunday, September 9, 2012   Time: 1 – 5PM


On The Table:

Chico Rolls

Fried Alligator/ Fried Crocodile Fritters

New Zealand Mussel, Garlic, Butter Garden Herbs

Pikes Riesling 2010, Mt. Eden Valley, OZ

Coriole Sangiovese/Shiraz 2010, Hunter Valley, OZ

First Course:

Grilled Shrimp On The Barbie in a Mango Gazpacho

Plantagenet “Hazard Hill” Semillon/Sauvignon Blanc 2010, Mr. Barker, OZ

Hope Estate Verdehlo 2010, Hunter Valley, OZ

Second Course:

Australian Thai Corn and Lime Soup, Shitake Mushrooms, Lemon

Sashimi of Ocean Trout, Cucumber, Pomelo, Verjus Jelly

Hayshed Hill Chardonnay 2010, Margaret River, OZ

Seresin Sauvignon Blanc 2011, Marlborough, NZ

Third Course:

Pickled Beet Salad, Zucchini, Lemon, Chervil, Shaved Fennel, Mozzarella

Pan-Seared Barramundi, Leeks, Lemon Myrtle, Munthari Berry Butter Sauce

Maude Pinot Gris 2011, Central Otago, NZ

Lawsons Dry Hills Gewurztraminer 2009, Marlborough, NZ

Fourth Course:

Juniper Crusted New Zealand Venison Loin, Boundin Noir, Baby Beetroot, Pear and Parsnip Mousse

Grilled Quail, Foie Gras Tortellini, Sweet Potato Brioche, Rose Geranium Sauce

Neudorf Pinot Noir ‘moutere Road’ 2009, Nelson, NZ

Maude Pinot Noir ‘Mt Maude’ 2009, Central Otago, NZ

Fifth Course:

Akudjura Crusted Blackened Salmon Cutlets, Pepperberry Potato Cake/Lemon Myrtle, Fettuccine, Lemon, Aspen Honey Soy Sauce

Grilled Australian Lamb Lollipop, Caramelized Onion, Shaved Cucumber, Lettuce Puree

Gibson Barossa Old Vine Shiraz 2003, Barossa, OZ

West Cape Howe Cabernet Sauvignon ‘Bookends’ 2009, Great Southern, OZ


Pavlova, Berries, Lemon Cream

Coconut Pudding, Yuzu Jelly, Lychee Sorbet, Oatmeal Tuille

Talijancich Solera White, Swan Valley, OZ

$125 Per Person