"The sophisticated breakfast is one of the finest ever, anywhere"





Fodors Choice Award 2010

Monday, July 12th, 2010



White Post, Virginia – June 24, 2010 – L’Auberge Provençale has been recognized by Fodor’s Travel, the foremost name in travel publishing, as a 2010 Fodor’s Choice selection. This distinction represents a remarkable achievement and recognizes L’Auberge Provençale as a leader in its field for service, quality, and value in the 2010 year.

Since 1988, Fodor’s Travel has been awarding the Fodor’s Choice distinction to only the very best hotels, restaurants and attractions around the world. Every year, Fodor’s writers’ experience, examine and evaluate thousands of hotels, restaurants and attractions in their travels across the globe. While every business included in a Fodor’s guide is deemed worth a traveler’s time, only fifteen percent of those selections are awarded the very highest, Fodor’s Choice designation by Fodor’s editors.

“From hidden-away restaurants to can’t-miss museums, Fodor’s Choice selections recognize the top sights, properties, and experiences our editors and updaters have found in their travels,” says Fodor’s publisher Tim Jarrell. “These places are the best of the best, providing a remarkable experience in their price range or category.”

As a 2010 Fodor’s Choice recipient L’Auberge Provençale receives special recognition in the current Fodor’s guidebook to this region and on

Assistant Innkeeper, Erin King stated “As always, we are thrilled to be among the selected few to receive the Fodor’s Choice award for 2010. Our adage at L’Auberge Provençale is that we’re a place where ‘expectations are quietly met.’ Our guest are cultivated, well traveled and count on a restful stay with exceptional service and quality. Receiving the Fodor’s Choice award is a wonderful way to be acknowledged for the effort and pride we take in our work.”

About L’Auberge Provençale:

L’Auberge Provençale in White Post, Virginia, just an hour from Washington D.C., is set amid lush gardens on the rolling pastures of the Blue Ridge Mountains, in the heart of Virginia Hunt Country. L’Auberge Provençale presents the feeling of an exquisite, quintessential French Country Inn, instantly transporting you to the South of France. With 14 Guest rooms, each adorned with its own private baths, including six with wood burning fireplaces. Each premier guest room and elegant suite is tastefully and individually decorated with European and Victorian antiques that were hand selected by Innkeeper, Celeste Borel, during her many travels overseas.

Every meal at L’Auberge Provençale is considered a special occasion. Set among three different dining rooms, each with its own unique and delightful décor; L’Auberge Provençale offers the ideal setting for a quiet and romantic 5-course dinner or cheerful gourmet breakfast. The rich aroma of cooking and baking that drifts from the kitchen, through the Main Manor House is a delightful attraction. Menus are planned around locally available game, which is bought from neighboring farms as often as possible.  Innkeeper and Executive Chef, Alain Borel grows many of the vegetables and herbs himself, with seeds purchased in France. Over fifty fruit trees also under his care, and are a further extension of his pantry, used daily for creating homemade breads for breakfast, pastries for dessert, jams, chutneys and many other culinary delights. The multi-course breakfast at L’Auberge is particularly memorable and may include elegant, Baked Local Apples stuffed with Grape Chutney topped with a warm Vanilla Crème Anglaise, Organic Poached Hen Eggs or Eiderdowns with house made Chicken Sausage; there are local Shiitake Mushrooms, sprinkled over thinly sliced breast of Duck or New York Strip, and it wouldn’t be breakfast without the Applewood Smoked Bacon. Dinner guests indulge in either a savory three-course meal, a five-course meal, or a six-course prix-fixe with wine pairings. Selections may include Smoked Salmon and Beluga Caviar Crêpes or Foie Gras with Truffles, and an elaborate dessert, such as the classic Chocolate Mousse Trio, a tasting of Coffee Reduction, Coffee Tuille and Cocoa Nibs. Dinner is accompanied well by a carefully chosen vintage from the Inn’s extensive and award winning wine cellar.

L’Auberge Provençale takes to heart that it is located in the Lover’s State, by offering custom-built packages of Lovers’ Indulgences, which may include chocolate covered strawberries, a sprinkling of silk rose petals in your room while you’re at dinner, champagne with custom keepsake flutes or a custom message in a bottle. The French cuisine and well-tended grounds offer a romantic retreat from hectic city life. With L’Auberge Provençale being a short drive from Washington D.C., the American Heroes, Last Minute Getaway and Facebook Fans discounts have proven to be touchingly popular.

About Fodor’s Travel:

Fodor’s Travel, a division of Random House, Inc., is one of the world’s leading providers of travel information.  Covering over 300 destinations worldwide, Fodor’s guidebooks and Web site,, have provided the most up-to-date, accurate information for travelers for more than seventy years.  Written by a team of over 700 writers located around the globe, Fodor’s provides travelers with engagingly written, intelligently and accurately reported, and absolutely indispensable travel guidance.

Pig Roast July 4th!

Thursday, June 10th, 2010

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!

July 4th

Suckling Pig Roast
12:00pm — 4:00pm

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
Cole Slaw
Peach Cobbler & Vanilla Ice Cream

Boutique Beers and Wines

Pétanque Tournament

Live Music Featuring Brogue Rogues Irish Band

Wine Maker’s Dinner a success!

Tuesday, June 1st, 2010

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:

First Course:

Sashimi of Dayboat Alaskan Halibut with Garden Cilantro, Lemongrass and Lime

Semillon-Sauvignon, Columbia Valley, Buty 2008

Second Course:

Housemade Tagliatelle with Local Morels, Garden Peas, Poached Maine Lobster and Sweet Pea Froth

Chardonnay Conner Lee Vineyard, Columbia Valley, Buty 2008

Third Course:

Slow Braised Fields of Athenry Pork Belly with a Tomato, Saffron and Lentil Ragout

Champoux Vineyard, Horse Heaven Hills, Buty 2007

Fourth Course:

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

Local Chef Competes on Chocolate Wars

Tuesday, May 11th, 2010

Local Chef Competes on Chocolate Wars:

Wine Maker’s Dinner

Monday, May 10th, 2010

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

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.

Pastry Chef, Todd Owen Competes in TLC’s “Chocolate Wars”

Monday, May 10th, 2010

Chocolate Wars

Premiers Monday May 10th
at 10:00pm

We invite you to help us cheer on our Pastry Chef, Todd Owen, as he competes in
Chocolate Wars!

Todd Owen, behind the scenes at L’Auberge Provencale

Todd’s Mother’s Day Pastillage

Best of Luck Todd!!

L’Auberge Provencale Signature Housemade Granola

Monday, February 22nd, 2010

Our guest raved, ravished and begged over the recipe for our Signature Housemade Granola!  With a little persuasion from our favorite duo, Winey & Cheesy, we are giving up the secret formula. No worries, if you’re not the gifted gourmet; we serve our Granola fresh every morning and have it available for sale in 12oz bags!

From the kitchen at L’Auberge Provencale to yours at home, we hope you enjoy!

1 cup Vegetable Oil
1 cup Honey (or Maple Syrup)
1 cup Wheat Germ
2 tb. Vanilla Extract
1 tsp. Salt
7 cups Oats
3 cups Coarsely Chopped Nuts
2 cups Raisins, Cranberries & Currents

-Combine Oil, Honey, Wheat Germ, Salt and Vanilla Extract in large bowl. Mix well.
-Add oats and nuts. Mix until combined.
-Bake at 375° until golden brown. Stir often.
-Stir in Raisins, Cranberries & Currents
-Allow to cool and serve!

Country Comfort in Romantic Homes Magazine

Monday, February 22nd, 2010

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.

Plates & Palates Burgundy Tasting

Sunday, January 31st, 2010

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!

Summer in the Gardens

Saturday, May 30th, 2009

This is the first post from your hosts, Winey and Cheesey!  After much debate and input from our friends and guests we have finally arrived at the name of our blog. “Winey and Cheesey”. In future blogs we hope to bring the characters of Winey and Cheesey to life for the amusement of our guests.  For now just let it be said we always need a little cheese with that whine..did I spell that right?

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 in the Shenandoah Valley 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. The perfect summer vacation in Virginia awaits.

Chef in the garden - Summer in the Shenandoah Valley

Chef in the garden