| Cassoulet, Confit & Coq au Vin | |
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All year we wait for harvest time in Southwest France. As new wine flows from oak barrels, we begin to cook classic Gascon recipes based on farm fresh products. We begin by learning to cook Confit de Canard et Porc, tender morsels of duck and pork salted, poached, and preserved. A long standing tradition, confit is the base of many Gascon dishes. Using our fait maison confit, we progress to making Southwest France’s famous bean based dish, cassoulet, baked slowly in a clay pot and served hot, crusty, and full of flavor. After visiting the artisan farms and colorful markets of the neighboring villages, we return to cook in front of Camont’s roaring hearth. The Gascon Coq au Vin is simmered in a large marmite and stewed with garden vegetables in a deep red wine sauce. Our week culminates in Henri IV’s famous Poule-au-Pot around the convivial Gascon table. |
| Date
March 21-25; October 3-7 2011 |
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| Prices
Tuition: €2500 including five days cooking classes (mon-fri), all materials and fees, lunches with wine and excursions Accommodations not included. Click “Where do we sleep?” for more information. (groups can book special accommodation at a nearby chateau) |
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| Book
To book a place on one of our Dig In programs, please email Kate at: katehill [at] email [dot] com or call the Camont office on (33) 05 53 47 56 29. Please feel free to email in advance with any questions. Please note, places are limited. |
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