The gardens at L’Auberge Provencale are lovingly tended to by our gardening staff under the guidance of Chef Alain and Celeste Borel. Our chefs love to pick and harvest the freshest ingredients to use daily in our award-winning Virginia restaurant.
Alain is in charge of our 78 Orchard fruit trees – we have a wide variety of heirloom apples, pears, Asian pears, cherries, nectarines, peaches, apricots and even paw paw’s. Vegetables are grown along with fresh perennial and annual herbs in our kitchen culinary gardens. The fruits are used seasonally in our restaurant “La Table Provencale” and we preserve an array of jams, infused vinegars, infused olive oils, pickled vegetables, and sauces which are available for purchase at our “mini” epicerie here at our Virginia bed and breakfast.
Our grounds are graced with a beautiful wedding garden, a perennial garden and rock garden with flowers for every season, including a “Monet’s garden” setting. We use our edible flowers in our cuisine and our garden fresh herbs are a main component of our culinary creations.
At the Villa La Campagnette, you’ll enjoy our heated swimming pool open in season from May through September surrounded by a brick terrace reminiscent of a true Villa with terra cotta flower pots, gardens, garden walls, and cherubs to greet our guests. Our friendly greeters (the inn owners’ dogs) Phoenix and Bernadette, will happily keep you company as you wile away the day in the lazy days of summer.