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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

L’Auberge Provencale Gift Certificate

Monday, November 8th, 2010

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!

800.638.1702

Have you Considered L’Auberge Provencale for Thanksgiving Dinner?

Thursday, September 30th, 2010

THANKSGIVING DAY

Thursday, November 25th

 12 Noon to 7 PM

Choose either our Five-Course Menu ($88) or our Six-Course Tasting Menu ($105).

Both will be infused with hints of holiday fare, including Local Wild Heritage Turkey.

Each couple will receive a “left over” turkey sandwich to take home after dinner!

Call now to make a reservation! 1.800.638.1702

Vin D’Orange and the Thirteen Desserts of Provence

Friday, November 27th, 2009

lauberge08-christmas-52THE  THIRTEEN  TRADITIONAL

 DESSERTS OF  PROVENCE 

        In an old custom that has its origins in the farming region of France and dates back a couple of centuries, families served a different dessert on each of the twelve nights of Christmas.  The 13 desserts harken back to market days when farmers would buy and sell produce that always included a bakers dozen instead of twelve. 

            During the holidays, this tradition is part of the custom of L’Auberge Provençale.  We offer these desserts in our sitting room to all of our guests, whether in the afternoon, or after a sumptuous holiday feast. 

            The desserts included fresh and dried fruits, nuts, cakes, and confections.  In Provence, most of the ingredients were locally grown and plentiful. 

            Raisins, dry figs, almonds, walnuts, hazelnuts, pears, apples, plums, Orliettes (lemon and orange with orange blossom water fried pastry), Fougasse (poppy seed and lemon Brioche), Nougat Blanc et Noir, Calissons D’Aix (Almond Paste with Pistachios) and 12th night Cake make up all 12 of them. 

            All should be served with Buche de Noel. Although the rich and extravagant Buche de Noël was not probably added to the custom, until late in the 19th century. 

          Winey and Cheesy are pretty excited about getting these desserts going.  However, the first step. is making the Vin D’Orange that will go with these desserts.    As it takes about a month to prepare, they figure they better get started.  Cheesy loves to share this job with all his wine lovers, and we love to share the following recipe with you.  Give it a try, and bring a splash of Provence to your holiday season.  We will be leaking a few other holiday recipes to our fans as well!  The Shenandoah Valley will become the inn place to be for the holidays. 

All should be served with Buche de Noel, in small bowls and platters around the centerpiece yule log.

VIN D’ORANGE 

        1 Bitter or Seville Orange

        1/2 Sweet Orange

        1 quart of Rose or White Wine

        5 TBSP Armagnac

        1/2 Lb. Sugar

        5 TBSP Sparkling Water

 

  Use only the skins of the Oranges.  Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month.  When ready, filter, chill and serve with the Thirteen Desserts of Provence.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Finding a New Friend

Friday, November 27th, 2009
Emu rambling down the driveway

Emu rambling down the driveway

With Thanksgiving over and Turkeys either pardoned or stuffed, Winey and Cheesey were suprised to see a  new neighbor!  From whence he came they do not know.  To where he is going we do not know.  But he certainly has made his presence known.  An Emu?  In White Post.  We’ve had our bears, deer, rabbits and squirrels and even a wild Turkey or two…this is the first Emu!  And beware Winey tells Cheesey, they can give you one swift kick!  We all wonder what Bernadette and Maurice might have to say!  Bed and Breakfast’s do attract the most interesting friends…

The 500 Pound Pumpkin Carving

Thursday, October 22nd, 2009

 

"Fred" the Frightening Pumpkin Completed

"Fred" the Frightening Pumpkin Completed

The 500 Pound Pumpkin before Todd's Carving

The 500 Pound Pumpkin before Todd's Carving

 

With the turning of every leaf, and a crisp breeze blowing by, we’re all starting to adjust to the cool autumn weather. Thoughts of warm days relaxing by the pool at Villa La Campagnette are a distant dream.  Winey and Cheesey are getting used to the cold weather, with only a few minor complaints.  Winey isn’t a fan of the cold weather and Cheesey is worried about field mice trying to work their way into the office.  Lucky for him Maurice is standing, ok sitting… or more likely laying by, to come to our rescue. 

With the pumpkin spice and apple cider scents filling the air, it’s hard for us to forget that the holidays are right around the bend.  One of Winey and Cheesey’s favorite, of course, is Halloween.  They say it’s because they get to spook the trick-or-treaters as they go skipping by. But we all know the real reason for their love of the haunted holiday; they have company out on the front lawn, jack-o-lanterns!  They love the grinning faces, and spooky eyes, and did we ever deliver this year!  Our Pastry Chef, Todd Owens, traded a 50  pound pumpkin (to be auctioned off for a children’s charity) for a massive pumpkin weighing almost 500lbs.  Of course, to Todd’s dismay, a 500lb. pumpkin is not good enough for Winey and Cheesey. It needed to be carved as well!  Lucky for all of us, Todd’s a good sport and he’s on the front porch right now, elbow deep in pumpkin shavings!  Thanks Todd!  Winey and Cheesey, along with the rest of us, can’t wait to see the final product!  Until then, Todd’s requested we leave him alone, and Winey and Cheesey as far away as possible!!

 

 

 

 

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