Camont isn’t your typical French cooking school: we don’t make haute cuisine wearing chef’s whites. We are a culinary retreat, teaching field-to-fork gastronomy. We buy seasonal produce from local farmers and make great Gascon food. Then we eat, together – with good Gascon wine.

The courses at Camont are open to anyone who enjoys the pleasure of food, from the curious home cook to the hungry professional. We live and work on an 18th century farm beside the Garonne River canal, set in two acres of gardens where we grow our own vegetables and let the chickens roam. Come for one class, a few weeks’ retreat, or change your life with a three-month fellowship.

Camont was founded as a cooking school in 1991 by Kate Hill, a published author and professional cook of 30 years. The programs at Camont have grown from her relationships with Gascony’s thriving food community – our butchers, bakers and Armagnac-makers. Kate teaches workshops on French food internationally and consulted for the BBC’s French Odyssey series with chef Rick Stein, which was filmed in Camont’s kitchen. Kate’s work has also been featured in Food & Wine and Bon Appetit magazines, as well as the New York Times, the LA Times and the Boston Globe.

Kate lives at Camont with her giant dog Bacon – and whoever else happens to be stopping by.