A place to learn about food… in France.
The 18th century walls of the Kitchen-at-Camont. Here, in the Kitchen-at-Camont, these stone walls have been listening to cooks muttering about salt and duck fat and smoky bacon for nearly three centuries. There is nothing really new under this Gascon sun when it comes to cooking. And I like it that way. I want to keep it that way. So, I teach these old ways, not just about cooking but about food. My canal-side home, the Kitchen-at-Camont, is a place to discover the old cooking... Read More
Julia, Julie, Michael and me. My un-review.
Food Guru Michael Pollan throws out some thought provoking words, a lot of the them, in his NY Times article dedicated to Julia & Julie, food TV and… why Americans in love with food don’t really cook. Meryl Streep, Julia Child and fellow food bloggers aside, I couldn’t help but get caught on a few words that struck me so personally and timely that I had to jump ahead of the movie review (which doesn’t come out until September here anyway, dubbed... Read More
Piment d’Espelette- Potager Pinup #1
Piment d’Espelette The first hot pepper from thepotager announces Summerin theKitchen at Camont. 3 easy things to make with Piment d’Espelette Tomato chili jam- sweet, hot and great with anything. Pâté de Campagne- Basque style with a pinch of dried piment. Kate’s grown-up hot chocolate- just add a sliver of pepper & a slug of armagnac. Read More
First Honey Love
A pale blue beehive sits under the a William pear tree, a memorial to the May evening when a wild swarm arrived and asked to stay here at Camont, then surrounded by dozens of acacia trees in snowy bloom. “Bien sur!” I responded (that means “right on!” in French) and so Marc and I moved the virgin hive under the swarm on the branch, a small pear dangling like an earring. After a glass of rosé wine and watching a few Google-driven You Tubes, especially... Read More
it’s a long process. one step at a time.shelling peas.planting beans.harvesting ideas.making changes. day to day life in the Kitchen at Camont is like shelling those French peas.one day at a time.one thought.one action. This day, this very hot windy summer day in Gascony, we are planting a new garden of ideas for you. Here at the French Kitchen, the Kitchen at Camont, we are drinking iced l’O Rosey- rose syrup over crushed ice while writing new programs for fall,... Read More
