French Facts
Where is Gascony?
“It is not down in any map; true places never are” –Herman Melville
The invisible ancient duchy of Gascony, long gone from any maps, is located in the southwest of France, and still lends its name to this very true place, a distinct gastronomic region bordered by the Garonne River to the north and the Pyrenees to the South. The Kitchen-at-Camont is located on the site of an 18th century farm in the township of Ste. Colombe-en-Bruilhois, near Agen in the Lot-et-Garonne department (#47) in Aquitaine.
What is Gascon cuisine?
Gascon cuisine is defined by the superb ingredients that can be found in the fertile fields, barnyards, orchards, forests, and rivers of Gascony. Whether cooking garbure, a hearty soup of cabbage, ham and white bean soup, preserving tender confit de canard, or preparing foie gras en terrine, Gascon cooks always find inspiration from the abundance of fresh, seasonal ingredients that surround them.
Who is Kate Hill?
Kate Hill is a cook, a teacher, a writer and the founder of the Kitchen-at-Camont.
An American with Italian roots, Kate has lived afloat, on a Dutch canal barge, for over 20 years. Since 1990, she’s spent most of her time on the quiet French canal that flows by her Kitchen-at-Camont. Kate grew up working in her parents’ diner on Route 66 in Arizona before honing her kitchen skills as the captain and cook on the Julia Hoyt, her luxury barge. But she acquired her deep knowledge of Gascon cuisine from her friends and neighbors in France. Today, when she’s not tending her bees or chickens, or weeding her vegetable garden, she’s guiding a novice’s hand in the kitchen, rolling out a tender pie crust for guests, or challenging visiting chefs to explore beyond the Kitchen’s walls. An accomplished cook and teacher Kate has been studying Gascon cooking, home butchery and charcuterie for two decades. She can share these life skills with students and professionals at Camont with a big dog named Bacon, a black cat named Boudin, and all guests passing through Camont’s garden gates.
What kind of experience do I need to be a weekend student?
A good appetite is the only prerequisite. Weekend-long Taste Gascony sessions are open to all levels of students, from food lovers to eager cooks. We will even teach you how to use a knife and fork if necessary!
What kind of experience do I need to be a fellow or an apprentice?
Fellows come from many different disciplines: food arts, fine arts, photography, video, writing, etc. A good idea and the time to execute it are the basic requirements to become a fellow at Camont. Apprentices wishing to take part in our special charcuterie and conserving programs should have a working knowledge of basic culinary skills, whether they are self-taught or otherwise.
How do I apply to be a fellow or an apprentice?
Write to Kate with a request including your interests and time frame.
Is the Kitchen-at-Camont a professional cooking school?
When it comes to daily life at Camont, we take a much more organic approach than most formal cooking schools. Learning how to cook here is as much about living the French lifestyle as it is about following French recipes. The day begins with breakfast, followed by farm chores: there are chickens to feed, gardens to water, menus to be planned, markets to visit. Midday, we take a leisurely French lunch, often followed by naps. Cooking classes in the late afternoon culminate in convivial meals at night. There is also time for quiet walks or bike rides along the canal path and rowdy petanque et pastis sessions. When working and living with artisan food producers, students follow the rhythm of their French hosts.
If I want to customize my experience at the Kitchen-at-Camont, can I?
Of course. We take an artisan’s approach to living here at Camont. Just talk to Kate about your interests and needs and she will handcraft a program for you.
If I stay at the Kitchen-at-Camont, what sort of room will I stay in?
Weekend guests stay in one of the two charming guestrooms in Camont’s 18th century farmhouse. Long-term students and residents might stay in the farmhouse when it is available, but they will also stay in the homes of their mentors, or in a nearby hotel or cottage. Summer campers sleep in roomy tents underneath the singing trees on Camont’s two-and-a-half-acre park.
Should I know how to speak French fluently to be a guest at the Kitchen-at-Camont?
Although we speak mostly English while working in the Kitchen-at-Camont, our neighbors and friends, market vendors, and teachers speak French for the most part. Knowing the basics of French conversation opens doors. Knowing more French allows you to enter a more detailed world: Where do I cut the pork belly? How long do you salt the ham? May I have more foie gras, please? Students arriving with even a limited working vocabulary will find a richer experience.
What is the weather like in Gascony?
Denizens of Gascony revel in a moderate, ocean-influenced climate. The seasons roll from gentle winters to sunny summers, with enough precipitation throughout the year to support the intensive agriculture found in the Garonne River valley.
Does the Kitchen-at-Camont ever rent its buildings and grounds?
Camont is available as a location site for film and TV, photo shoots and commercial use. Those wishing to host weddings, reunions and celebrations here are invited to inquire about availability. Traditional vacation house rentals as well as bed-and-breakfast-style stays can also be arranged. Write for more information.
Who took the beautiful photographs used on this website?
Tim Clinch , Eugénie Frerichs, and I took most of the pix. Other friends and fellows of the Kitchen-at-Camont also helped make the food and photographs and are equally responsible for the impressive visuals on this website. All images are copyrighted; please do not use any images without written permission.
