In collaboration with Robert Reynold’s Chef’s Studio in Portland Oregon.

When I hear Robert speak about France, I am transported there– to this land of cheese and wine that he believes in like some believe in Père Noël- passionately, profoundly and wholeheartedly. Forget that I am already here in France, when Robert Reynolds speaks about my own home in Gascony, I listen. And learn. Here, he describes a visit to my own weekly markets in Nerac and Agen. As a Chef and Francophile, Robert captures that Gascon spirit precisely- giddy, proud and lyrical. I recognize the players- the cheese merchant, the baker.  I know and understand the tastes, textures and perfume that he describes so carefully of a country that values these characteristics above all in food- taste, texture & perfume. Continuing culinary students, cooks and serious food lovers will discover what Robert describes, a lesson in taste and in cooking at the source of the finest products in Southwest France. Join me for a Chef’s  Studio/Kitchen-at-Camont collaboration in continuing education in Gascony.

Cooking at the Source- Gascony.

6 Days – 5 nights in Gascony

November 17-22 & 24-29

AGENDA

DAY 1- Tuesday- Arrive Agen*
Traditional Welcome Dinner at Camont featuring Henri IV’s favorite chicken in a pot or Poule-au-Pot

DAY 2: Wednesday-  Tasting Gascony-  terroir on our plates
Market at Lavardac
Bread production Original Wood-fired boulangerie- Poudenas
Lunch out at Poudenas- Cafe des Artistes/Chez Gracia
Afternoon touring the armagnac region and tasting
Cooking in the Kitchen-at Camont – Dinner/Class

DAY 3: Thursday – A certain Gascon perfume- Aperitifs to Digestives
Wines of the Great Southwest-
Chateau de la Bastide- an aperitif history of Rose, Ginger and Marie-Antoinette
Lunch out- Auvillar at the clock-  L’Horloge
afternoon- tasting Chez M. GROS  of his magical Honeysuckle and Pear Eau de Vie
Dinner at Camont – cooking with wine and armagnac class/dinner

DAY 4:  Friday- The French Pig and Duck- meet the producers
PIGS- Visit the  Chapolard Charcuterie Farm
Ducks- Jehanne Rignault – producer/eleveur of foie gras ducks
Lunch at Jehanne’s Ferme-Auberge de Boué

DAY 5: The fabulous fun, delicious and exciting SATURDAY MARKET at NERAC!
Lunch on your own and open afternoon for shopping in Agen for kitchen supplies, etc.
Dinner at Camont – class/dinner

Day 6: SUNDAY –Last words- a Farm Brunch
Savoury and sweet pastries made with Camont’s own eggs and local butter with friends and neighbors.
Departure** afternoon.

COST: 2000 € (euro) per person. 500€ deposit on booking, balance due no later than Nov 1.

includes: local hotel accommodations, meals cooked at Camont, transport locally, tours and instruction & pick up from train station.
*Arrival via TGV from Paris/Montparnasse on train # 08519- 11:30 am- arrives Agen 15:57
**Departure from Agen on TGV # 08548  14:19- arrives Paris 18:53