Torteau de Chevre.

Clafoutis aux Pruneaux.

Tarte de Fromage Blanc.

Pastis Gascon.

Come spend a week of Sweet Mornings playing in my Kitchen and learning the secrets behind these five special regional desserts… and more! Each day we approach the basic elements of a good Gascon dessert from fresh seasonal fruit, fresh farm eggs from our hens, and stoneground organic flour from local farms and mills.

Classes are 9am-1pm followed by a light lunch…and dessert, of course!

May 30- June 3 & June 27- Jul 1 2011 + special PIG & PIE with Kate McDermott 11/11/11 http://kitchen-at-camont.com/programs/111111-pig-pie/

Tuition: 1500 €uro (daily 9:00am – 2:00 pm: morning classes, lunches, supplies and equipment)

Accommodation: not included. Click on ‘Where do we sleep?’under Location tab for more information.

To book a place on one of our Dig In programs, please email Kate at: kate.hill [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 to 4 unless booked as a group.