About Kate and Camont

IMG_0029Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school  and retreat in 1991 after moving to this fruitful spot in France from the US. Camont is a place to rethink your ideas about food and cooking and Kate is willingly mentor, coach and teacher. We don’t cook haute cuisine in chef’s whites at Camont – we grow and buy seasonal produce from local farmers and make great Gascon food in the old stone kitchen.

Our programs have grown from Kate’s relationships with Gascony’s thriving food community - particularly its butchers, and now you too can work with them to learn how to break down a pig and cure your own charcuterie. This work has placed Kate at the forefront of the global nose-to-tail butchery movement: international workshops with French farmer/butcher Dominique Chapolard,  former head of Butchery & Charcuterie at the British School of Artisan Food, and founder of Grrls Meat Camp.

Kate teaches and consults with professionals like Michael Ruhlman for Conde Nast Traveler, the BBC’s French Odyssey series with chef Rick Stein, which was filmed in Camont’s wonderful kitchen. Kate’s work has also been featured in Food & Wine, Bon Appétit, Dish, Appellation and Maison Sud Ouest magazines, as well as the New York Times, the LA Times, London Times and the Boston Globe. Kate welcomes students to Camont with her giant farm dog Bacon, a trio of barn cats, a dozen chickens, a flockette of ducks – and whoever else happens to be stopping by.

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{ 14 comments… read them below or add one }

Caroline Conran February 24, 2014 at 11:56 am

Hello Kate,
You may remember me from several years ago. I am the author of Sud de France, the Food and Cooking of the Languedoc, which won two awards last year. We met in the Minervois with Tim, your photographer friend and Suzanne Lowry.
I am coming to your part of the world and I love what you are doing at Camont. I have booked in for a ham fair in Bayonne on March 28th, but I see you are going to one in April. Too late to change, but I would love to meet up
and perhaps take you out to lunch.
After the ham fest I will be going to St Jean de Luz for a few days, home on April 3rd. Can meet any time,

Kate Hill February 25, 2014 at 12:07 pm

Caroline Let’s talk! looking forward to seeing you…

Jed Thompson February 25, 2014 at 1:17 pm

Hi Kate love reading all of your posts. I just moved to Ventenac en Minervois from Miami, Florida. I am a competition barbecue cooker and the first Member of The Kansas City Barbecue Society to register a Cook Team from France. I am scheduled to compete in May in Hasselt, Belgium in May. I have read about your Butchery classes and was wondering what the French call a “Full Packer” Brisket? I need to practice for the upcoming competition and French cuts of beef differ from Amercian cuts, as you are well aware.
I appreciate your input and would love to take the Butchery course when I get all settled in here!


Jed Thompson

Kate Hill February 25, 2014 at 6:46 pm

Welcome to the neighborhood Jed! Although we mostly work with Porc for charcuterie, I’ll ask my beef butcher what he recommends for the brisket cut. Look forward to meeting you and enjoy all that good Minervois wine!

anthony holland July 26, 2014 at 9:35 am

interest in your four week class how much will this cost and what the program involves, and accommodation available in your area or any other details you can tell me.

Kate Hill August 5, 2014 at 6:17 am

Sending you an email with more information- we have two spots open for the November 2014 course.

rosanne forsyth August 14, 2014 at 4:43 pm

Hi Kate. Do you serve meals at your place?. It would be lovely to take a drive down from my house in The Correze in the beginning of Sept. thanks

norma seegal August 22, 2014 at 11:14 pm

interested in november cooking class

Janey Stewart August 23, 2014 at 10:14 pm

Hello Kate, I follow your Instagram feed and adore all your pics, adventures, and classes. Myself and my three girls are looking to come stay in France for a week next July 2015 and are looking for peace and quiet with markets and small towns to explore. Would you know of any gite renting friends or apartments in the vicinity? We used to live in France so it’s always good to come back even for a short time. Would be so grateful if you have any leads. Best, Janey xx

Kate Hill August 28, 2014 at 3:19 pm

Hi Janey,
thanks for your kind words- I love that we can meet via Instagram and share our lives. Check out my soon to be ‘Airbnb’ listing for 2015.
Love to have you enjoy Camont!
best, Kate

Kate Hill August 28, 2014 at 3:26 pm

Hi Norma,

I have a 4 week Butchery & Charcuterie program for all of November, but will be offering a special Fatted Duck cooking program in Early December 10-12. I’ll be posting more information soon!

Kate Hill August 28, 2014 at 3:29 pm

Hi Rosanne,
Thanks for the great idea- however Since I am starting a new teaching schedule in September in a new teaching kitchen here at Camont, I won’t have any spare time. But let’s look at the winter, when all is quiet and we love to cook around the fire and share our fat pantry! I’ll be cooking and teaching in December 10-12 a special “Fat Duck in the Pantry” course- and you can bring your own confit home with you.
Let me know if this interests you.
best, Kate

Yuliya Pahomova September 23, 2014 at 11:25 am

Hi Kate! Your page is inspiration for me!!!
I am from Russia and I am interested in 4 weeks Charcuterie class in November.
Could you send me some information about this program, cost, accommodation available in your area.

Susan Kaplan October 23, 2014 at 9:52 pm


I am coming to SW France with my daughter – location not yet determined – from the 22nd to the 31st. Will you have any classes during that time? If so, could you give me details?


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