VALENTINE’S DAY MENU
LOVERS MENU FOR 2
LA DEUXIEME SUITE
VIANDES ET POISSONS
We are currently featuring a great list of new desserts at L’Auberge Provencale. We’ve introduced some sweet-tooth and taste-bud-pleasing winners on the Dessert Menu at our French Restaurant in Northern Virginia!
Filo Cinnamon Apple Crisp Appletini Sorbet
Dried Apple Chips, Chateau Hallet Sauterne Sauce, Maple Cream
Flight of Sorbets
Strawberry, Pineapple, Kiwi, Cornucopia Tuile
Warm Clementine Maltaise
Spanish Clementines Grand Marnier Sabayon
Chocolate French Connection
Hazelnut Mousse, Chocolate Bête Noir, Mocha Sorbet,
Chambord Pot au Crème, Grand Marnier Ganache
Trio of Banana
Banana Bread Pudding with Armagnac Anglaise,
Banana Foster on Vanilla Cheese-cake,
Banana Cream Tart
We hope to see you soon at our Romantic Virginia B&B!
The participants’ summary of the hands-on experience was “Perfect”, “Fabulous”, “What Fun”…
They enjoyed working hard at preparing:
-Coffee Scented Macomber Turnips
To the left you can see Chef Jacob Jananski tasting the fare prepared by guests at our Shenandoah Valley Restaurant.
SUNDAY SEPTEMBER 25, 2011
Join Madame Celeste Borel, Senor Gonzales, and the Chefs of L’Auberge Provençale for an afternoon on the terrace…Traditional grilled meats and seafood will be served buffet style, while you sip bold and hearty Argentinian wine and enjoy one last summer day dining Al Fresco.
LIVE MUSIC BY THE J.N.G.’S
$125 per PersonIncludes Wine, Food, Tax, and Gratuity, Credit Card Required to Hold Reservation
$165 On ANY Premier Room or Suite
Valid only on stay Sunday, September 25, 2011
Includes Gourmet Breakfast for Two at our Shenandoah Valley Inn
Must attend wine tasting. Not valid with any other discount.
Check In 3:00pm Check Out 11:00am
Pastry Chef Duane Copeland is spoiling us with this month’s sweet treat recipe from L’Auberge Provencale. Be sure to try it out and tell us what you think!
-2 Cups Sugar
– 1 Tablespoon Vanilla
-1 Cup Flour
-1 Teaspoon Salt
-2 Teaspoons Baking Soda
-1/4 Teaspoon Baking Powder
-1 Cup Chopped Nuts
-5/8 c. or 5 oz. of oil
– 2 Cups Zucchini (unpeeled and put through blender or grated)
Step One: Mix eggs, sugar, oil, and vanilla. Set aside.
Step Two: In separate bowl blend flour, salt, baking soda, baking powder, and nuts. Add egg mixture from step one to flour mixture, mixing well.
Step Three: Fold zucchini into dough.
Step Four: Pour into 4 loaf pans 8″ x 4″ (or cook one at a time) and bake at 350 degrees for 1 hour and 10 minutes.
Step Five: Remove from pan while still hot, let rest for at least 10-15 minutes and serve warm with butter.
It was a beautiful day on June 26th – hot, humid and a chance of rain, typical of early summer days in the Shenandoah Valley. Thirty lucky guests joined us indoors at L’Auberge Provencale for a cool, leisurely lunch in our Sunny Peach Dining Room. The ambiance was reminiscent of all that is Southern France and the essence that is Provence.
The “Taste of Provence” wasn’t merely just another wine dinner – it was a Wine Experience. Guests dined around round tables, adorned in crisp cream linens and fresh garden flowers picked that afternoon. Rosemary bread and fresh baked French Baguettes were drenched in our house-infused Garlic and Herb Olive Oil. Our guests embarked on the traditions and customs hidden behind Provençale Cuisine; great conversation, food and wine!
The wines and food, paired perfectly with much thought and collaboration by L’Auberge Provençale’s Executive Chef, Jacob Jasinski, Madame Celeste Borel and Wine Consultant, Jason Bise of Country Vintner Distributors. Every taste was a delight to all the senses. In between the flights of fare, Jason Bise took time to educate the party on the riches behind each region we were visiting in our minds and palates. Highlights of the meal started with the Caramelized Onion Mushroom Tartlet next to a bed of Oysters in Sorrel, Caviar and Citrus. The second and third flights showed off Chef Jasinski’s talent for Duck Galantine, Petite Bouillabaisse, A Duet of Gazpacho, and not to overdo it, House Cured Duck Ham & Foie Gras Royale. Just when guests thought it couldn’t be topped, Chef Jasinski sent out Local Lamb Rack & Loin and Slow Cooked Culotte, which melted like butter in everyone’s mouth. The fifth and final flight ended the afternoon on a sweet note; showing off Citrus Crepes Suzette and Apricot Tart Tatin with cool serving of Nougat Ice Cream, a specialty of our Pastry Chef, Duane Copeland.
The company, food and wine told the perfect story of an afternoon dining delight in sun splashed hills of the Southern Region of Provence. We thank each of our guests who made the journey to Provence with us that Sunday afternoon in June. We look forward to our subsequent Wine Dinner next month.
Our next Wine Dinner will be in August, 2011
Date & Time to follow
Featuring Wine Importer & Author, Roy Cloud
To Burgundy and Back Again: A Tale of Wine, France, and Brotherhood
Reviewed 5.0 out of 5.5 Stars on Amazon.com
Read the Editorial Reviews
The menu will feature wines handpicked from Roy’s book and travels through France.
Autographed books will be available for purchase.
After the long cold winter and a wet rainy spring, we’re ready to serve the bounty of our gardens to our guests. The seedlings and sprouts have turned full bloom and our chefs are ecstatic to be able to use the crisp, garden-fresh delights.
Cultivated in our very own backyard, handpicked daily by our talented team of chefs and primed and groomed in our kitchen (the heart of the house) every piece of produce is not only a source of nourishment, but also a source of passion. Delivered for your dining delight every morning and evening, summer is the locavore’s dream, and the ideal time to visit the Shenandoah Valley.
Here at L’Auberge Provencale we take much pride in our green thumbs. Tended day after day with much love and care, our gardens and orchard provide gifts that keep giving and are the true inspiration behind our menus.
Salads of fresh harvested Garden Lettuce, Duck Galantine served with Orchard Cherries (pickled onsite), Mishima Ranch Wagyu Beef Culotte resting on a bed of Smoked Carrot Puree, a palate-pleasing presentation of Stewed Peppers and Zucchini Butter, or how about a Watermelon Mojito with Fresh Mint… it’s all blooming in our own backyard! If we don’t have it, one of the local farmers will. Look for Alain at the local farmers markets stocking up on local peaches and strawberries to be mixed with the splendors of our herb gardens and turned into jam for breakfast (don’t forget to take a jar of Provence home – our house-made jams and chutneys are available for sale!)
We summon you to treat yourself to our piece of Provence in the heart of the Shenandoah Valley, not only will you enjoy the freshest possible cuisine prepared by the area’s best chefs, but you will leave knowing you helped support the local economy and the environment.
L’Auberge Provencale was thrilled to team up with Linden Vineyards last year on June 23rd, 24th & 30th for Linden’s Annual Barrel Tasting. The talented culinary team at L’Auberge Provencale paired the cuisine to complement the latest wines available from Linden. The Kingfish stole the show and went outrageously well with Linden’s Sauvignon Blanc. No one could resist the Lamb chops as they sipped on the 2008 Hardscrabble Chardonnay. This amazing event drew in over 750 wine enthusiasts from the area who visited the winery over a three-day spree. Mother Nature was on our side and the weather was as good as it gets in the Shenandoah Valley. The food and wine was flowing as spirits ran high, and we were delighted to be able to take part in such an event.
If you missed the Barrel Tasting, but love Virginia wines, we invite you to visit our Virginia Inn and Restaurant and partake in one of our self guided or chauffeured wine tours. Our Virginia Wine Country Tours include other local vineyards and wineries including Delaplane, Three Fox, Veramar, Barrel Oak, Pearmund Cellars (who won the Governor’s Cup this year), Philip Carter, La Grange, Naked Mountain and so many more. All of these fantastic Virginia Wineries are just a quick ride from the inn. After your complimentary tasting certificates are used, head back to L’Auberge for our Prix Fixe 5 Course Menu or 6 Course Tasting Menu with our exceptionally selected wine pairings. Our wine pairings feature wines from not only the vines in the Shenandoah Valley and all around the world, but of course we pair the Kingfish with Linden’s Avenius Sauvignon Blanc. It’s that good!
If the barrel tasting sounded like your kind of event and you’re sorry you missed it, mark your calendar for a Special Wine Dinner at L’Auberge Provencale on June 26th, hosted by Jason Bise from The Country Vintner. Call us for details!
On April 29th, 2011 Prince William and Kate Middleton tied the knot with an estimated 2 billion people tuning in to witness this momentous gala of commitment, love and matrimony. Across the pond at L’Auberge Provencale, in our own slice of Provence located in the heart of the Shenandoah Valley, we slipped in a private wedding ceremony for starry eyed couple Kim and Chuck. The guest count was only a modest two while the rest of the world’s eyes were glued to their televisions!
At L’Auberge Provencale, we recognize that the whole world doesn’t have to be invited to make it the wedding of your dreams. For couples looking for a more private affair, or who wish to “just do it already,” we are here to help with our Intimate Elopement Package. Just because you’re looking to elope doesn’t mean you aren’t entitled to a day you want to remember forever. Forget Vegas, City Hall and all the invitations! Pack a bag, call in sick to work, and let us do the rest!
Our Intimate Elopement Package includes everything you’ll need for your undisclosed event with all the bells and whistles for your perfect day. Enjoy a private wedding ceremony in our enchanting gardens, orchard, sweeping back lawn, or in front of a crackling fire in our sitting room in the cooler months. Don’t worry about a thing as we’ll even provide the bouquet and boutonniere for the bride and groom!
After your nuptials have been exchanged, toast each other with a glass of champagne and a sampling of hors d’oeuvres. Have a reception for two at a private, romantic and reserved table in the whimsical dining room of our award winning Northern Virginia Restaurant. A Five Course Dinner for two is included in the package price. Our Pastry Chef will complete the celebration with an unforgettable Wedding Cake for Two. Consummate your love in one of our romantic suites and enjoy a two night stay built-in to the package price. Wake up refreshed, rejuvenated and starry eyed in the morning to enjoy a multi-course gourmet breakfast in our sunny peach dining room.
Wedding planning services are included in the package as well. Our talented staff can customize your elopement and even arrange a professional photo shoot so that when you’re ready to share your day with friends and family you can recreate every moment. A special gift from the Innkeepers, a pair of commemorative L’Auberge Provencale Champagne Flutes, will ensure you’ll never forget your special day!
If mom and dad would never forgive you, we’ll allow up to eight guests to attend the ceremony, however, additional dinner and reception charges will apply. Our exclusive Intimate Elopement Package is available for a modest $1200 and alcohol, wines, taxes or gratuities are not included, unless otherwise stated.
To plan your special day please give our office a call at (540) 837-1375 to speak with our wedding coordinator.