Comments on: Fall is Duck cooking season in Gascony http://kitchen-at-camont.com/2009/09/14/fall-is-duck-cooking-season-in-gascony/?utm_source=rss&utm_medium=rss&utm_campaign=fall-is-duck-cooking-season-in-gascony Teaching about good food in Southwest France Sun, 05 Feb 2012 18:24:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kate Hill http://kitchen-at-camont.com/2009/09/14/fall-is-duck-cooking-season-in-gascony/comment-page-1/#comment-689 Kate Hill Thu, 11 Feb 2010 10:13:06 +0000 http://kitchen-at-camont.com/?p=784#comment-689 Please contact me at kitchen-at-camont@email.com. thank you. Please contact me at kitchen-at-camont@email.com. thank you.

]]> By: Warwick Brown http://kitchen-at-camont.com/2009/09/14/fall-is-duck-cooking-season-in-gascony/comment-page-1/#comment-687 Warwick Brown Tue, 09 Feb 2010 16:54:48 +0000 http://kitchen-at-camont.com/?p=784#comment-687 Please could you send to full programme as i am very interested in having time with you re the making and understanding better of Charcuterie,plus i have a grerat passion for all things French. I am a professional chef worked all over the world just back from 12 days stage in Spain including El Bulli,Les Cols.Sant Pau plus others. Look forward to hearing from you soon. Warwick Brown Professional Chef New Zealand Please could you send to full programme as i am very interested in having time with you re the making and understanding better of Charcuterie,plus i have a grerat passion for all things French.

I am a professional chef worked all over the world just back from 12 days stage in Spain including El Bulli,Les Cols.Sant Pau plus others.

Look forward to hearing from you soon.

Warwick Brown Professional Chef New Zealand

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