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hotel in Avignon which dated from the 12th century, when it served as a gathering place for knights preparing for the Crusades.
"I grew up in a kitchen,” says the chef, who would be a pilot if he didn't enjoy the diversitv and variety of his life. Being the owner as well as the chef gives him freedom to experiment in a number of ways. At L'Auberge the menu changes each month as Borel works the foods and fruits of the season into his cuisine.
With fall just begun, game dishes will be a feature at L'Auberge. Venison is one item that appears on the menu in autumn, but although the Valley of Virginia teems with the white-tailed deer, all Borel's meat must be imported from Australia or New Zealand.
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