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100th Anniversary of Mother’s Day

Friday, May 2nd, 2014
Al Fresco Dining Provence Style

Al Fresco Dining Provence Style

 

This year is the 100th anniversary of Mother’s Day and we think that calls for a special celebration. Executive Chef Joseph Watters has created a fabulous Mother’s Day Dinner Menu which we will serve all afternoon starting from 12:00pm until 7:00 pm. We also have a gift for each mom, a piece of Provence, a French lavender plant, for them to take home and enjoy all summer long.

The Virginia State Arboretum, just minutes from L’Auberge Provencale, in the beautiful Shenandoah Valley, hosts their annual plant sale that day. Local nurseries, farms and conservation groups will have their wares on display and for sale. Local craftsman are also on hand with great creations for the garden and home. This is a great way to shop for the coming season, enjoy the beautiful landscape of the Arboretum and stop by La Table Provencale for a fabulous dinner featuring the best of the season and our garden here at the inn, L’Auberge Provencale.

Our flower gardens and vegetable gardens are in full bloom. If the weather is beautiful we will serve al fresco on the terrace as well. We are booking up fast, so give us a call now to secure your table for this fabulous feast.
FOR RESERVATIONS: 1-540-837-1375.

Villa La Campagnette

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

South African Wine Dinner at La Table Provencale

Wednesday, February 26th, 2014

La Table Provencale restaurant at L’Auberge Provencale, had another great wine dinner this past Sunday, February 23rd, in the beautiful Shenandoah Valley in the heart of Virginia wine country, featuring the wines of South Africa.  On hand for the afternoon was Nicola  from Mullineux Vineyards, who  graciously showed  and explained the pairings of the wines of Keermont and Kloof Street, from Swartland.  Also, we enjoyed Riebeek Vineyard wines with Morne representing his great wines, also from Swartland and the western Cape.

Chef Joseph pulled out the stops with his South African menu, featuring ostrich, wild boar, scallop ceviche and a fabulous apricot souflee and Koek Sisters  paired with Mullineux Vineyard’s, very rare, Straw Wine.

Virginia wine country events

From left to right, Morne from Riebeek, Craig, from Jip Jip Rocks, Ben, from Thorn Clarke, Nicola from Mullineux and Celeste from La Table Provencale

Joining our group were two new friends from Australia, Ben from Thorne Clarke Vineyards and Craig from Jip Jip Rocks.  We made plans for an Australian themed dinner this same time next year, so you might want to mark your calendars now for this great Virginia wine country event at our restaurant La Table Provencale.

Thanksgiving Squash Soup from La Table Provencale

Tuesday, November 12th, 2013
Warm Autumn Squash Soup for the Holidays

Warm Autumn Squash Bisque for the Holidays

If you are anything like me, here at L’Auberge Provencale in Shenandoah Valley, I am startled that the summer has ended and the holidays are fast approaching.  The brilliance of fall is slowly fading and the gardens are being put to bed for the winter. We do have some great squash right now and Chef Brian is happy to share a wonderful Hubbard Squash soup recipe with our own orchard pears. This is the perfect soup for the Thanksgiving family and easy to prepare!  You can use Hubbard or Butternut Squash and the results will be just as yummy.

SQUASH BISQUE FROM LA TABLE PROVENCALE

Ingredients:  Serves 4

  • 1 Butternut squash- or equivalent small Hubbard squash
  • 1 Pear
  • 4 Stalks of Celery
  • 1 Turnip
  • 1 Onion
  • 5 Cloves of Garlic
  • 2 cups of Heavy Cream
  • 4 cups of Chicken Stock (or Vegetable Stock)
  • 4 Tablespoons of Olive Oil

Salt and Pepper to Taste

Roast the Butternut Squash or Hubbard Squash: cut in half, take seeds out, drizzle Table spoons, Olive Oil over squash. Cover the pan with foil and roast at 400 Degrees for 45 minutes or until tender.

In soup pot, saute roughly chopped onion, turnip, minced garlic and seeded peeled pear-until golden brown.  Pour in stock.  Remove the meat from the squash, discarding skin, add to pot and simmer for 30 minutes.  Add heavy cream and simmer on low heat for about 1 hour.

Let soup cool to room temperature and blend on high until smooth.

You can garnish your plate with minced pear, nut powders, nutmeg or roasted nuts or chrysanthemum petals and pour the soup table side if you wish.

Enjoy!

Summer at La Table Provencale

Tuesday, July 23rd, 2013

Northern Virginia restaurant

Isn’t this the best time of year?  Fresh garden vegetables are being harvested daily from our bountiful garden.  I love the warm tomatoes, ripened by the hot summer sun, picked at 4:00 and served at 6:00.  The chef’s love this time of year when they have the freshest and best of the season to create tasty, scrumptious dishes, right from our gardens and from local farms in our Virginia farm to table restaurant La Table Provencale here at the inn.

Dining on the terrace has also been a favorite for our guests with the  breeze of the evening gently blowing.  It is a great time of the year to dine Al Fresco or in our Sun Room.

The restaurant La Table Provencale has just won the Best of the Award of Excellence for our extensive wine list for 2013. Peruse our over 1,000 choices on the wine list and find something cool and crisp for  to go with the lighter fare of summer.

The orchard is providing us with lots of fruits, peaches, apricots, cherries, plums and the apples are ripening on the trees. Chef Scott, and Chef Barbara are have a new dessert, The Peach Explosion.  Peach Crisp, Peach Pecan Ice Cream, Vanilla Panna Cotta, Peach Basil Compote, Grilled Peach with Raspberry Cream.   Yummy seasonal tastes and textures.  And Pears are on their way!

 

farm to table restaurant in Virginia

RESERVATIONS