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Posts Tagged ‘Mother’s Day’

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

Rose Petal Ice Cream Recipe

Wednesday, May 9th, 2012

Everything is blooming far sooner than most years here at our Shenandoah Valley Inn. Winey and Cheesey were discussing the upcoming recipes that may be coming from the kitchen at our Virginia bed and breakfast inn.

The roses are in full bloom and it is a banner year. They are incredibly prolific and fragrant. Aside from bringing them inside to enjoy their wonderful perfume, here is one of our perennial favorites on our menu. The rose petal ice cream is easy to make and so French country! You might want to try it with just some fresh raspberries or here at the inn we like to serve it with Lavender Pound Cake. The lavender is just about to burst as well in our gardens here at our Shenandoah bed and breakfast.

If you have an ice cream machine, this too, can become a favorite of your family. A little touch of Provence in the Shenandoah Valley, for Mother’s day this weekend will feature this delicious and fragrant dessert.

Rose Petal Ice Cream

Ingredients: Makes about 1 1/2 quarts

  • 16 egg yolks
  • 14 oz. sugar
  • 4 oz. rose water
  • 1 qt. heavy cream
  • 1 cup of fragrant rose petals, chopped (not too fine)


  • Whip egg yolks on medium speed until it forms a ribbon
  • Simmer milk and rose water (do not boil)
  • Add milk mixture to yolk mixture until well blended
  • Pour into a stainless steel pot and stir over low heat until slightly thick and coats the back of a wooden spoon
  • Remove from stove and strain
  • Add cream and completely cool (you can do this in an ice bath)
  • Freeze according to your ice cream machine (let it remain slightly soft)
  • After the ice cream is removed from the machine, gently fold in rose petals and put in the freezer until serving