There are places you visit for a meal and places you visit to feel something.
For 45 years, L’Auberge Provençale has been the latter: a destination where hospitality is unhurried, cuisine is rooted in tradition but never stuck in time, and each stay feels like a small departure from the modern world. This year, as we celebrate our 45th anniversary, we’re reflecting on the years that shaped us—from the earliest days of restoring a centuries-old farmhouse, to the growth of our guest rooms, our evolving menus, and the wine program built bottle by bottle through persistence, curiosity, and deep relationships.
The Vision: Provence, Reimagined in Virginia
Chef Alain Borel is a fourth-generation chef from Avignon, France. His grandfather owned and operated a fifty-room hotel there, the Hôtel du Louvre, with a fine dining restaurant rooted in the culinary traditions of Provence. Ingredients were procured locally, as they have long been in France—fish from the Mediterranean, produce from nearby farms, and products reflective of the region’s seasons and soil. Provence, after all, is known as the garden of France.
That philosophy shaped our vision from the beginning. Long before “farm-to-table” became a fashionable term, we believed in growing what we could ourselves and sourcing the rest from local farmers and producers, honoring the land and the people who steward it.
When we chose to build our life and restaurant in Virginia, we sought a place close to a metropolitan center, yet far enough to remain authentic—set within a region that respects its agricultural roots, culinary heritage, and working farms. Our goal was to create a true auberge (an inn or small hotel in France or another French-speaking country), in the spirit of southern France: a destination where hospitality, cuisine, landscape, and community are inseparable.
L’Auberge Provençale was born from that vision—Provençal in spirit, American in setting, and rooted in a deep respect for place.
The Early Days
1981: The beginning
L’Auberge Provençale opened in 1981—not as an inn at first, but as a restaurant with a clear point of view and a standard we refused to soften, even in a rural setting.
The earliest years began not in a dining room, but in the careful, often exhausting restoration of a 1753 farmhouse that had seen centuries of use and neglect. The building needed extensive renovation, and much of the work was done by our own hands. We plastered walls, refinished mantels and staircases, repaired chimneys and fireplaces, and slowly coaxed the structure back to life—always mindful of preserving its history while preparing it for a future use it had never known.
Outside, the land required just as much attention. Old chicken coops were dismantled. Several irreparably rotten outbuildings were taken down—including the original schoolhouse of White Post, a difficult but necessary decision. The grounds were cleared bag by bag; more than ninety bags of trash were hauled away, each one a small step toward restoring dignity to the property. We relocated the well, addressed long-standing drainage issues, and evicted generations of groundhog “condominiums” that had made themselves quite at home beneath the foundations.
At the same time, we undertook the formidable task of building a true commercial kitchen—designed not only to function, but to support the level of cooking we envisioned. It was an ambitious undertaking for a rural property and a young business, but there was no compromise in the plan. If we were going to do this, it had to be done properly.
The early years were also an education in every sense. We learned, for example, that seventy tomato plants might be excessive—and that guests preferred not to see the animal they would later enjoy on the plate. These lessons, sometimes humbling, were essential to shaping who we became.
Opening a fine dining restaurant with high ambitions—innovative, uncompromising, and deeply rooted in tradition—in the middle of nowhere was not easy. Our guests were well-traveled, knowledgeable, and discerning, with expectations shaped by some of the world’s great dining rooms. At the same time, our local community was remarkably supportive, embracing the idea that something special could take root here.
Building a serious wine program proved equally challenging. At the time, few importers carried truly great wines, and assembling a thoughtful cellar required persistence, education, and advocacy. We often found ourselves educating vendors and guests alike—introducing unfamiliar regions, producers, and styles, and explaining why they mattered.
Throughout it all, the encouragement was steady. Guests, neighbors, and members of the press recognized what we were trying to do and supported the effort with genuine enthusiasm. That early belief—from those willing to take the journey with us—gave us the confidence to keep pushing forward and to stay true to our vision.
1983: The first guest rooms—La Petite Auberge
Two years after opening the restaurant, we entered the next chapter: overnight accommodations.
In 1983, our first four guest rooms opened with the support of a loan from a local entrepreneur who believed in our vision. (A special footnote we still love: his grandson is now the president of White Post Restorations, the world-renowned car restoration business also based in White Post.) Those first rooms—what we affectionately called La Petite Auberge—were created with the same care and intention as our kitchen and dining room.
Breakfast was offered to overnight guests in a simple format: no choices, just a thoughtful morning meal served with warmth and consistency—exactly as an auberge should feel.
In the years that followed, we completed renovations of the upstairs rooms, adding three additional rooms with private baths for overnight accommodations. For a time, one of those rooms was also home—we lived in one of them, which meant the line between “life” and “L’Auberge” was not a line at all. It was a rhythm. A shared purpose.
1986: A larger kitchen, the Sun Room, and terrace dining
By 1986, it was clear the restaurant needed space to grow. We expanded the kitchen, built the Sun Room, and added a terrace for dining. These changes weren’t about scale for the sake of scale—they were about creating a more complete experience: one that felt relaxed, light-filled, and genuinely transportive.
Growth and Evolution
A meaningful hospitality legacy isn’t built by chasing trends. It’s built by listening—then responding with integrity.
Over the first two decades, L’Auberge Provençale grew in ways that respected the character of the property and the expectations of our guests. Each renovation, each additional room, and each evolution of service was guided by the same question: Does this deepen the experience? Does it feel like us?
1998: Villa La Campagnette
In 1998, we purchased Villa La Campagnette—an 1897 Virginia farmhouse—and began renovating it to feel like a villa from the South of France. With the opening of three suites, guests could enjoy an even more immersive stay, one designed around comfort, privacy, and a slower sense of time. For years, breakfast was served there for guests (until Covid), further reinforcing the feeling of a tucked-away Provençal retreat.
2005: Refreshing La Petite Auberge
In 2005, we renovated and expanded La Petite Auberge, updated bathrooms, added a deck, and renovated Room #7—continuing our approach of thoughtful enhancements that preserve the charm of the property while elevating comfort.
2015: The bar and bistro era—and a kitchen transformation
About ten years ago, we recognized that our clientele was evolving. A younger generation of diners—along with many longtime local guests—was seeking a more relaxed experience, one that allowed for choice rather than fixed tasting or prix-fixe menus.
In response, we expanded our offerings to include a thoughtfully crafted à la carte menu, prepared by the same talented chefs and kitchen, with no compromise in quality, creativity, or integrity. The philosophy remained unchanged; only the format evolved.
At the same time, cocktails experienced a renaissance. Exceptional bourbons, gins, vodkas, and scotches were once again being sought out, and we embraced this shift by creating a welcoming space to enjoy a cocktail before dinner, after a meal, or simply on its own—broadening the ways guests could experience L’Auberge Provençale. Alongside that evolution, our wine program continued to deepen under the leadership of our son, Christian Borel, who now serves as sommelier and carries forward the same passion for craftsmanship, provenance, and hospitality that has defined our cellar for decades.
That year also marked a major investment behind the scenes: we expanded and completely renovated the kitchen with all new equipment, including a new pastry station, a new pass, updated grill and garde manger stations, expanded waiter stations, a new walk-in, walk-in freezer, pantry, and even new windows—details that might be invisible to most guests, but essential to maintaining the standard we’ve always held ourselves to.
2024: Guest bath renovations
Most recently, we renovated the bathrooms in Rooms 8, 9, and 10—another step in ensuring that the guest experience feels as beautiful and comfortable as the setting itself.
The Culinary Legacy
There have been many “pinch me” moments over the decades—moments that reminded us L’Auberge Provençale wasn’t just a destination in Virginia, but part of a wider culinary conversation.
We were honored to cook alongside esteemed chefs such as Hubert Keller, Jean-Louis Palladin, and Roger Vergé, and to participate in landmark events including Julia Child’s 80th birthday dinner in Washington, D.C., and Robert Mondavi’s 80th birthday celebration. Celeste was later invited by Tim Mondavi to a private tasting at Windows of the World in New York, featuring many of the world’s great wines.
We also had the privilege of cooking at the James Beard House as part of the Great Country Inn Chefs Series—a defining moment in our journey as a true auberge.
Over the years, we’ve been grateful to receive recognition such as the AAA Four Diamond Award, Wine Spectator’s Best of Award of Excellence, and the kind of press that reaches beyond our walls— including being featured by The Washington Post with critics Phyllis Richman and Tom Sietsma.
No signature dish—because we never stop learning
When guests ask about “the signature dish,” our answer is simple: not really. Our cuisine is constantly evolving. New techniques, new chefs, new ideas—always learning, always refining, always honoring the seasons.
What has remained constant is the spirit behind the experience: a table meant for lingering, and traditions that mark the year with beauty and meaning. Christmas in Provence is one of them, along with the beloved tradition of the Thirteen Desserts of Provence—a culinary ritual that connects us back to the region that inspired everything.
Today: the Next Chapter
As we celebrate 45 years, we remain committed to the work of evolution—keeping what’s timeless, refining what can be better, and continuing to create reasons for guests to return again and again.
Today, our culinary calendar continues to expand with seasonal experiences like a Game Menu in January, a Truffle Menu in December, and a Chef’s Valentine “Lover’s Menu for Two.” We’re excited about what’s ahead under Chef Alex, along with new cuisine imagery we’ll be sharing soon.
You’ll also see a few guest-facing updates that reflect how people like to dine now: a limited to-go menu, a small bar menu, and a revamped brunch menu—an offering that’s quickly becoming a favorite (and yes, we’re getting busy for it).
And through it all, the heart of L’Auberge Provençale remains the same: an auberge experience where the details matter, the welcome feels personal, and the meal is never rushed.
A Message from Chef Alain and Celeste Borel
“From the beginning, our goal has been simple: to create something authentic and enduring. We grow what we can, source thoughtfully, and cook with deep respect for the ingredients and the seasons.
L’Auberge Provençale is a place to slow down—to enjoy a fine meal, convivial conversation, and genuine hospitality. We invite you to be present, savor the experience, and simply enjoy the moment.”
—Chef Alain & Celeste Borel
Join Us in Celebrating 45 Years
If you’ve dined with us, stayed with us, toasted a special occasion here, or made L’Auberge part of your traditions—thank you. You’ve shaped this story as much as we have. And if you’ve never visited, consider this your invitation. Come see what 45 years of care looks like. Come taste what it means to cook with respect for place. Experience a little corner of Provence right here in Virginia.
Here’s to the next chapter. We hope to welcome you soon.
