sophisticated-breakfast2

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

southern-living

Recent Posts

Categories

Archives

Posts Tagged ‘shenandoah valley’

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
Cornbread
Peach Cobbler & Vanilla Ice Cream

Boutique Beers and Wines

Pétanque Tournament

Live Music Featuring Brogue Rogues Irish Band



Wine Maker’s Dinner

Monday, May 10th, 2010

Wine Maker’s Dinner

Friday May 21st, 2010

6:00pm

$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.

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.

Bernadette Sprung Loose and In the “Snow”

Saturday, February 20th, 2010

This is the more fun friend of Bernadette

Winey and Cheesey tried to stop her, but there was something across the rode from our Villa La Campagnette which was just too fun!  Suddenly Bernadette disappeared!  After much agonizing searching and one day later we found that our little girl was now in prison! (metaphorically speaking).  I rushed to the rescue and sprung her loose from jail.  She is now happily frolicking in the snow with some of her buddies.

Another fun friend Christian

Bernadette frolicking in the Snow

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!

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!!

 

 

 

 

“FALL” BACK TO L’AUBERGE PROVENCALE

Sunday, September 6th, 2009
Enjoy the sumptuous repast in the cozy comfort of your room

Enjoy the sumptuous repast in the cozy comfort of your room

Our repast and one night midweek specials have proven to be very popular with our new and repeat guests.  So we will, therefore, by popular demand, offer some great value added and discounted stays.  A great way to getaway and save a little along the way!  The brillance of fall beckons you to the harvest time in the Shenandoah Valley.  Take a holiday and enjoy crisp mornings, country afternoons and cozy evenings.  And save over 20%!

TWO NIGHT FALL HARVEST HOLIDAY

  • Two Nights lodging in one of our premier rooms or suites
  • 6 Chocolate Strawberries to welcome you on arrival, as well as a bowl of Fresh Fruit, Cookies and Chocolates
  • One night Gourmet Repast delivered to your room featuring Provencale Vegetable Soup with Fields of Athenry Beef, Barley and Kale, House Cured Duck Caesar Salad, an Array of Artisan Cheese, French Bread, Spiced Autumn Apple Cake and a bottle of Red or White Wine to enjoy at your leisure
  • 100.00 credit towards dinner for two in our nationally acclaimed restaurant
  • Two of our fabulous signature breakfasts each morning

Suites- 695.00

Premier Rooms 595.00

Valid Sunday thru Thursday September 6, 2009-December 17-2009

ONE NIGHT FALL FROLIC

  • One nights lodging in one of our premier rooms or suites

    Mmmm...a fabulous array of Artisan Cheese Awaits you on Arrival

    Mmmm...a fabulous array of Artisan Cheese Awaits you on Arrival

  • An array of Artisan Cheese on Arrival
  • 100.00 credit towards dinner in our nationally acclaimed restaurant
  • A parting gift from the bounty of our pantry; harvested from our own orchards and gardens
  • Two of our fabulous signature breakfasts each morning

SUITES: 365.00

PREMIER ROOM- 340.00

Valid Sunday thru Thursday September 6, 2009-December 17, 2009

Not valid on holiday weekends

Picnics in Provence

Tuesday, July 21st, 2009
Just one beautiful spot at Blandy Farm, the Virginia State Arboretum

Just one beautiful spot at Blandy Farm, the Virginia State Arboretum

     Winey and Cheesey have been enjoying the heavenly weather this year.  Blue skies and puffy clouds in July? Incredible they say.  What a perfect time to visit  the beautiful Shenandoah Valley.  Within 5 hours from anywhere in the USA, just an hour and a half from DC what a great destination, L”Auberge Provencale.  The chefs have been cooking up some great food featuring the bounty of our gardens and local farms.  Pick a tomato at 5:00 and enjoy it that night!  Wow…can anything be better than that?

img_35041

Mama bear

     Answer:  a picnic in one of our favorite spots.  Egg Hollow or Dickey Ridge picnic grounds on the skyline drive, and Blandy farm are two of my favorite spots.  Enjoy the pictures below of these beautiful areas. Celeste went to skyline last week and saw not just the usual deer, but a huge owl, and a mother black bear with her twin cubs.  No one seemed disturbed by the “tourist” taking pictures.  We’ll be happy to pack you a picnic with or without wine.  Just give us notice the day before and we can have it ready for you after breakfast!  You then can go off hiking, canoeing, wine touring, exploring, or just sitting by the pool at the Villa. A perfect way to spend the day.  The picnics are 75.00  for two and you keep the basket!  Wine is additional and winey will help with your selections.

Dickey Ridge Picnic Area Skyline Drive
Egg Hollow Picnic Ground Skyline Drive

Egg Hollow Picnic Ground Skyline Drive

Dickey Ridge Picnic Area Skyline Drive

RESERVATIONS