Place

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Located just four hours southwest of Paris in the fertile Garonne river valley, the Kitchen-at-Camont is uniquely French. Built of stone, brick, and river rock, the 18th-century farmhouse, rustic outbuildings and gardens are perched on a sleepy canal, in Gascony, one of the most diverse agricultural regions in France. Here, orchards, vineyards, market gardens, and rolling fields of grain and sunflowers connect historic villages where time honored food traditions continue to thrive.

At Camont, cook, author, and teacher Kate Hill shares her valued network of artisan food producers and her vast knowledge of French cuisine with students and visiting fellows during three seasonal sessions each year.

The Kitchen-at-Camont functions as a culinary retreat and creative hub where students, chefs and artisan food producers CAN meet and work together as a team. White jacket and toques are banned from the kitchen.  Instead, the Kitchen-at-Camont is a dynamic learning center where “hands-on” means gardening gloves are as much a part of the kitchen batterie as whisk and cleaver; where planting orchards, cleaning the chicken coop and weeding the organic gardens contribute to the spirit of the Kitchen community. Students learn not by watching, but by working alongside educated farmers, local cooks, and master butchers on their Gascon farms as well as on site at Camont.

Activities at the Kitchen-at-Camont revolve around a trio of programs: (1) weekend workshops, (2) 4-6 week resident apprenticeships, and (3) 12-week funded fellowships.

For more information on the Kitchen-at-Camont’s culinary programs and residencies, click here.