Alain Borel
L’Auberge Provencale
White Post VA
http://www.laubergeprovencale.com

Only a chef with a pilot´s license could spot the site for a French country inn from a small plane flying above the rolling hills of Virginia. Since L´Auberge Provencale opened in July 1981, this full-service inn has been a haven for Washingtonians who make the short trip to the Shenandoah Valley.

A fourth-generation chef, Borel began his training ‚“the old-fashioned way,‚” he says, starting at age seven by peeling potatoes for Hotel du Louvre, his grandfather´s two-star Michelin restaurant in Avignon, France.

After his family relocated to Key West, Florida, Borel eventually bought his father´s restaurant, Chez Emile, and later opened a small café called the Deck. ‚“When I had my restaurants in Key West I began to use more tropical ingredients, which opened up my creativity,‚” he says.

His cuisine remains firmly rooted in his native Provence, however, drawing heavily on such ingredients from the Mediterranean kitchen as fresh herbs, tomatoes, and olives for signature dishes like Apple Wood-smoked Rabbit served with Fresh Basil Pasta; Pheasant with Rosemary and Vanilla; and Foie Gras with Cactus Pears.

The atmosphere of L´Auberge Provencale is also decidedly French, with the three dining rooms decorated in French fabrics and French country antiques that range from a Louis XIV lavabo to a duck press to hand-painted plates. The extensive collection of original art, from Picasso to Dufy, completes the Inn that Chef Borel calls ‚“not pretentious‚” but ‚“a respite from the otherwise hectic world.‚”

Borel divides his time between running L´Auberge Provencale with his wife Celeste and coaching soccer for his son Christian. He is also the gardener for his inn, drawing the freshest ingredients from his orchards and crops. ‚“For the future, I see my cuisine evolving, yet I do not believe in nouveau ideas or trends. Being in the country allows me to pace my progress to maintain the highest standards of quality,‚” says Borel.

Hen of the Woods Mushrooms and Spring Onions by Shelley Lance. Here’s a cluster of Hen of the Woods Mushrooms and a few spring onions that I sited while walking through Palace Kitchen during prep time. Hen of the Woods grow wild, … What is Chef Sean Hartley planning to do with these ingredients tonight? The mushrooms and spring onions will be sliced and sauteed in butter, seasoned with a little lemon juice, and served over apple-wood grilled toasts of Dahlia rye. …

Michael Jordan’s Steak House will prepare a variety of dishes including a Fried Brie appetizer with Grape Essence for $9.00, a 14-ounce Bone-In Filet Mignon entrée with Port Wine Demi, Cherry Compote and Caramelized Endive for $49.00 and Long- … SolToro Tequila Grill commemorates Valentine’s Day with Shrimp & Roasted Corn Bisque for $6.95 and Apple Wood Bacon wrapped in Shrimp with a Mango Lemongrass Mojo, Pepita Pesto Mashed Potatoes and Chef’s Vegetables for $21.00. …