Eating local is an idea that is gaining ground around the country. Some people say that eating local means getting fresher produce or that food grown locally tastes better than what they find in their local grocery stores. But a small French country inn near Winchester, Va., emphasizes the importance of helping the local economy.

“We are in a rural setting. Because of this we are able to support our local farms,” Chef Alain Borel of L’Auberge Provencale told Foodie News.

According to Alain’s wife, Celeste Borel, “We are currently offering on our menu fresh lamb osso bucco from Athenry Farms, pork belly from Ayrshire Farms, fresh farm eggs from C.O.S.I., fresh organic raised chickens from Briar’s Farmstead in Boyce and fresh local rabbit. Our microgreens are supplied by Wisteria Farms. And, we are now looking into local artisan cheese-makers and, of course, we support all our local wineries.”

L’Auberge Provencale is located in the heart of the beautiful Shenandoah Valley of Northern Virginia. It is set among mature trees, pastoral and distant mountains, and has its own orchard as well as vegetable and flower gardens.

“We raise on the premises our own herbs and vegetables in season and have more than 50 fruit trees, including apple, pear, asian pear, cherry, peach, nectarine, apricot, paw-paw and even fig trees,” said Alain. “During the season we have several local farms that also supply us with fresh vegetables and fruits.”

Because produce grown locally is handled less, it does not have to be capable of handling the rigors of shipping. That means those who eat at L’Auberge Provencale get peaches that are perfectly ripe, brought in directly from the field to the dining room table. But more importantly, says Celeste, “When we buy locally, it keeps us in touch with the seasons and that is something our patrons really appreciate. We present foods when they are at their peak, most abundant and least expensive.”

Going into Spring, L’Auberge Provencale is underscoring the local food concept by launching a new menu called Eating Local for Locals.

“It’s an a la carte menu featuring dishes created from only local ingredients and although we’ve just introduced it, the enthusiasm we’ve seen is overwhelmingly in support,” said Alain. “We are trying our best to support local farms as well as provide our customers with the freshest and best available.”

The restaurant recently received Virginia Green Certification. Virginia Green is the statewide program that works to reduce the environmental impacts of Virginia’s tourism industry. At a minimum, this means that restaurants with the certification eliminate the use of styrofoam and agree to minimize disposables, recycle grease, recycle and reduce waste, use water efficiently and conserve energy.