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


Recent Posts




Great List of New Desserts at L’Auberge Provencale

Monday, January 9th, 2012

French Restaurant in Virginia









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

Best Restaurant in Virginia









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

Best Restaurant in Virginia









We hope to see you soon at our Romantic Virginia B&B!

Zucchini Bread

Monday, August 29th, 2011

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!

Northern Virginia Bed and Breakfast

Makes Four 8 x 4 pans


-3 Eggs

-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.