From the category archives:

kate’s blog

Éphémère Courses in French Living: FMR-at-Camont

June 29, 2014 Camont

I’ve been thinking a lot about teaching lately. How we learn an idea or a skill. How we assimilate it into our everyday life. As the summer garden blooms along the kitchen wall, I think about the lessons learned this spring. How even now, that season is just a memory and summer replaces spring thoughts […]

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More Tips on How to Have a Great Vacation in the French countryside…

June 17, 2014 Camont

Before we jump into Tip # 11, refresh your last summer lessons- the Top Ten “How to have a Great Vacation in the French Countryside.” http://kitchen-at-camont.com/2013/06/17/47-tips-vacation-french-countryside/ and then http://kitchen-at-camont.com/2013/08/06/47-tips-for-a-great-vacation-in-the-french-countryside-6-10/ Ready for Number Eleven? When the first hint that Summer has arrived, don’t looking back, switch gears instantly and embrace… Tip #11   Turn Summer into a Verb I summer, […]

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Chicken and Egg- nothing new under the sun…

June 4, 2014 chickens

This little book dropped into my lap yesterday. Actually, it was gently placed in my basket by my bargain hunting sister on a day’s outing with the Camont Crew to the Fête des Plantes in the village of Lamontjoie.  In it is the record of one small chicken/egg producer during the year 1903. Funny how nothing much […]

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Diptych: Basque Smoked Trout at 43°07’39”N 1°22’23”W

May 24, 2014 #hamheaven

It starts here. The nursery at the Truite de Banka tucked along the little river, the Nive des Aldudes, that runs from the border mountains. It ends here, 2000 meters away, on our plate at the Basque Country restaurant at the Hotel Erreguina in Banka served with a glass of chilled white Irouleguy wine.  The red roe, the green […]

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A week in review in the Butchery at Baradieu

May 3, 2014 Artisan Butchery & Charcuterie

It doesn’t take much to make a pig smile.  And what does it take to make four young cooks, butchers, and foodistas smile?  Our Spring 4 week Butchery & Charcuterie program begins here with the pigs. Here are six more happy things from the first week in Gascony.  1. White rubber boots and a hooded Butcher’s […]

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HAM FAIR- la Foire au Jambon in Bayonne

April 23, 2014 Basquelandia

It starts with a parade. Drums, whistles and stomping feet. The Easter Weekend in Bayonne has feted the Foire au Jambon- or Ham Fair for 552 years. Since the 1400′s farmers have brought their wares to the riverside quays of this Port city to share the wealth of the forests and pastures of the Atlantic […]

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