Kate @ 60- a day in a life
’Si il-y-a la brouillard en Novembre, il-y-a Noel en Décembre’ Claude Pompèle would announce the weather each year- Fog in November, Christmas in December. November in my Garonne River valley is petit pois soupe as the summer warmed river meet the autumn chilled skies. However, this November 2011 has been impossibly delicious, sunny and bright all month long. A gift of a French November to celebrate- a memorable, sunny, and... Read More
Monet’s Eye on Pie
When Sweet Kate McDermott and I decided to gather together a group of kindred spirits for a 4-day Pig Pie & Eye weekend beginning on the auspiciously dated 11/11/11, I had no idea we were adding momentum to a fast growing savoury pie movement. This is my contribution, inspired by a Monet painting, filled with the best Gascon pork, duck, veal and foie gras and decorated with an autumn leaf garland. Weighing in at a hefty 5 kilos, we have dubbed... Read More
Getting ready for GRRL’s Meat Camp… a little R&D in Gascony. Who’s your Butcher?
The last Butcher Charcuterie shop in Mezin France is owned by… a GRRL! Brava Laure Ligneau for keeping the Family tradition alive. We look forward to meeting you at the First Ever Grrl’s Meat Camp September 18-24 right here at Camp Camont ! Read More
Six weeks of artisan Butchery & Charcuterie begins… meat the crew!
Meat Greg. Meat Matt. Today, they begin 6 weeks of boning, trimming, cutting, cooking, salting, curing, smoking, ageing, selling… Follow along as the learn the whole pig while working and living at Ferme Baradieu in the Cochon Cottage. As the first two students to stay in the cottage, they begin a new cycle of teaching and learning in the extended Kitchen at Camont. Bienvenue! Day one: boning XL hams from a sow for a special paté... Read More
Natural Light Natural Food Photography- served 7 new ways.
Horsing around with my i-fun after a particularly good haul from a local vide grenier- or village flea market. These four new little cutting boards join the big boys in service- for charcuterie, cheese, desserts… anything we can paddle and pass. This Spring, I am focusing on the little things that makes the Kitchen-at-Camont special. These well-used souvenirs of the past are part of our everyday work. I know that when Camont’s sometimes... Read More
