Spring—or printemps in French—is a time to welcome and embrace lengthening days, warm breezes, and blooming flowers… After the long, cold and dark days of winter we are again treated to the miracle of Spring and the renewal of the cycle of life!

For me, it has always been the most enchanting time of year, and my memories of Provence in Spring remain some of the most vivid of my life.

Imagine soft pastel villages carved from ancient limestone set against a deep blue sky and the shimmering Mediterranean. Hillsides dotted with creamy drifts of almond and cherry blossoms. The heady fragrance of rosemary, wild thyme, lavender, and wisteria mingling with the briny scent of the sea. It is a symphony of color, aroma, and light—one that belongs uniquely to Provence.

That same symphony plays through Provençal cuisine. Spring brings village markets overflowing with tender spring vegetables. Vines, cultivated in Provence since the 4th century BC, push out new growth, promising wines that pair effortlessly with farm fresh produce, herbs, and wild berries gathered along the foothills of the Alps.

Living in the shadow of DC, it’s easy to forget what life is really about: good food, good wine, good music, and the company to savor it with.

On May 16th, Shiloh is partnering with Chef Ian Dieter and Magnolias at the Mill to bring you an authentic Spring Provençal dinner—complete with imported wine pairings—that captures the tastes, scents, and spirit of the South of France.

Our Five-Course Menu

• Aperitif: Kir Royale — Crème de Cassis and champagne served with Rillettes de Truite Fumée on a buckwheat blini with crème fraîche
• Second Course: Salade Grecque — local greens, fresh strawberries, pickled shallots, crumbled feta, candied hazelnuts, strawberry vinaigrette
• Main Course: Magret de Canard aux Arielles — seared duck breast over wild rice with new peas and carrots, finished with a delicious huckleberry balsamic sauce
• Le Rafraîchissement: Punch Romaine — a refreshing granita of white wine, citrus, and champagne served on a bed of Italian meringue with a drizzle of rum
• Dessert: Tourte aux Myrtilles aux Crème Chantilly — a moist Provençal blueberry cake with fresh whipped cream
• Chef-selected imported wines accompany each course, with non-alcoholic beverage options also available.

Music & Atmosphere

Throughout dinner and into the evening, the trio Djangolaya returns to Shiloh with French instrumental and vocal bistro music from the 1920s–1950s—perfect for a nostalgic and relaxed dining experience, with dancing afterward.

Seating for this event is limited.

We hope you can join us for a taste of Springtime in Provence at Shiloh Manor Farm.