Camont: our programs

At Camont we study food from field to fork: how to grow or raise it, harvest or butcher it, buy it and choose it – and finally, how to cook and eat it. At the heart of what we offer are professional apprenticeships with Gascon artisans: the butchers and bakers and foie gras-makers who have made this region the gastronomic centre of France. We also offer shorter programs for passionate home cooks who want to experience a “taste of Gascony”, from intensive day classes to month-long working retreats for those whose budget is more offal than foie gras.

So, which are you…?