sophisticated-breakfast2

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

southern-living

Recent Posts

Categories

Archives

Posts Tagged ‘House Cured Duck Ham’

“Taste of Provence” Wine Experience

Tuesday, July 5th, 2011

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.

Virginia Wine Country Inn | Bed and Breakfast in Virginia

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.

Stay Tuned…

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.

RESERVATIONS