We did a romantic getaway to a quaint bed & breakfast,
L'Auberge Provencale, located in Boyce, Virginia in Shenandoah Valley. While there, we dined at La Table - the restaurant located within the Inn that highlights Provencale cuisine. Just as they do in Provence, they employ a farm to table philosophy that leads their menus and experiences.
Since we were staying in the Inn, we decided to go all out and splurged on the seven-course Chef's Tasting Menu for $175 per person. Instead of the additional $155 wine pairing, we ordered a bottle of 2019 RdV Friends & Family that was an elegant red blend that paired perfectly with our meal. We had just visited the winery earlier in the day, so it seemed very on theme.
As an amuse bouche, Keith had a bite of Wagyu Tartare with shaved black truffle "Cigars" and I ate a version made with crab meat. It was a tasty start.
To open the palate even more, we enjoyed the Citrus Cured Hamachi served with a tender fennel orange salad with a Calabrian chili crunch that added a subtle kick. The fish was fresh and vibrant.
The Lobster Claw Ravioli was very al dente and served with wild mushrooms and just a few drops of consommé. While the umami flavors were amazing, the dish was just a little dry and could have benefitted from more sauce or broth.
Next, Keith enjoyed the Rabbit a la Royale with confit leeks, baby lettuces, and buttered radishes. The meat was not as gamey as expected and married well with the red wine.
My substitution for this course was Bouillabaisse studded with New England lobster, mussels, and white fish. There were a few hard parsnips and fingerling potatoes but the soup was lemony with a hint of saffron, and overall I enjoyed it.
The fourth course was "Slow Roasted" Squab. They first presented it tableside in a cast iron smoking over rosemary, then took it back to the kitchen to plate. Served with apples, endives, spiced honey, and Calvados (a brandy & cognac liquor). Keith loved this dish and it looked stunning on the plate.
My substitution for this course was a Crispy Rockfish topped with caviar and served with the similar sides of apples, endives, and spiced honey. This dish screamed Fall and was very satisfying. It was one of my favorite plates of the night.
For the last main dish, Keith enjoyed the Smoked Rohan Duck à la Presse served with baby carrots, a small dollop of persimmon puree, Quat Épices, and fennel. Cooked well, the meat was a tad cold but had good flavor.
My substitution for this course was Chicken Chasseur with parsnips, wild mushrooms, carrots, and broccoli. The chicken was a tad dry and needed a bit more sauce.
To segue into dessert, we had a nice chunk of St. Angel - a stinky soft cheese served with green olives and roasted blackberry. While there was a thin peppery crust on top, I would have liked a little more cracker to go with the cheese.
To finish, Keith ate Chocolate that featured quince pudding with apple jam, dark chocolate mousse, and TCHO gelato. It was not overly sweet and a nice way to end the meal.
I ate Automne - molasses cake with persimmon, brown butter chestnuts, pistachio and ube gelato. It was a nice blend of salty and subtle sweet.
Overall, we had a lovely romantic meal in this charming bed & breakfast. Service and attention to detail was on point. I appreciated how easy they handled my substitutions, which was nice and did not make me feel like I was missing out. We were stuffed when we left and happily walked next door to our room, which was so convenient.
Total Rating: 3.75
Food: 4, Price: 2.5, Service: 4.5, Ambience: 4, Accessibility: 4
