Projet Cochon- the Butcher & the Kids
#gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } The white blackboard read: Project- “dans... Read More
Day two… this Gascony, this terroir.
Driving to the Chateau St. Loup en Albret this morning was like flying between cloud and earth- rows of golden vines turning in sunshine alternated with blankets of fog concealing house and farm. Montagnac’s church spire floated above the mist. First stop after gathering Melissa, Robert, Tag, Porter and Nick was the morning market at Lavardac- a good beginner’s guide to local good food. What we bought and then cooked and ate this day: pâté de grand-mere- a black... Read More
Cooking at the Source- Gascony- Day 1
Mild for November. Gray skies that threaten to break into sunshine. barely sweater weather. Today five student arrive from Robert Reynold’s Chef’s Studio in Portland Oregon. Five students that have learned to cook at the hand of a master chef. Five students that have discovered France at his pale blue French piano- a Lacanche stove. Now they arrive here, in Agen- the northern tip of Gascony for a 5 day descent into la France profounde and all that lies within. Day... Read More
Camont’s New Beekeeper- Narcisse the Sweet
When shopping the Le Passage d’Agen market on a Wednesday, I whisper to students and guests that “This man sells the best honey in Gascony!”. I get little patronizing nods, the cameras click away; they love his trim mustaches, the flowing gray locks, his black Stetson hat. He flirts and poses and sells a few more kilos of leeks, garlic, potatoes, persimmons, nefliers and pomegranates. But I wait. I wait patiently for the French ‘central casting’... Read More
A Taste of Camont…
90 seconds of Camont on a ‘membrillo summer’ day. Thanks Julia for a great eight weeks! Read More
