Cest La Vie Inn


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"Thank you for sharing your beautiful historic home and for all the history lessons. Anne-Marie did a wonderful job of decorating. You're both great company. Until next time!"

Janet & Skip, September 2012
Centreville, Virginia

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Breakfast - Pumpkin streusel bread


Preparation: Preheat oven to 350°.

To prepare topping: combine first 4 ingredients until crumbly. Set the mixture aside.

To prepare bread: lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture.
Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.


  • 1/4  cup  chopped pecans
  • 2  tablespoons  sugar
  • 1 1/2  tablespoons  chilled butter or stick margarine, cut into small pieces
  • 1/4  teaspoon  ground cinnamon


  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1/2  cup  raisins
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground cloves
  • 1/2  teaspoon  ground nutmeg
  • 1  cup  canned pumpkin
  • 1/2  cup  plain low-fat yogurt
  • 1/2  cup  honey
  • 1/4  cup  vegetable oil
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • Cooking spray