Charcuterie- learning French by the Market method

When I arrived here at Camont, there was something about this place, something here that I wanted.I was here on a vacation doing a two-week cooking class with my Mom in the French Kitchen.I knew right away that two weeks was not enough time, so I asked Kate if I could stay longer. Lucky for me, she needed an intern for the summer. When my glorious vacation ended in February, I departed back to the United States, not fully aware of the seed I planted. I returned here to Camont... Read More

Mondays with Matt in Hog Heaven

Keeping the French Kitchen in full-on Adventure mode takes more than writing blogs, cookbooks and recipes. It takes hours of real work around ‘the Gascon Ranch’– to weed, seed and tend the 3600 sq.feet potager; plot, plant and primp the Kitchen Herbier and salad bar; sow, mow and manicure 2-plus acres of grassy park. Now, add helping with cooking classes, doing dishes and babysitting Bacon…and you are beginning to get the picture. This is not a one-woman... Read More