Kate Hill Camont
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discover the taste of France 

Camont

Gascony

France

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Cook at Camont

"Camont is my historic 18th-century farmhouse perched on the banks of a sleepy Canal near Agen in Southwest France. This is Gascony!  And from this peaceful and privileged site, I’ve discovered thoughtful producers, dedicated artisans, and an amazing diversity of products from all over Gascony.  Here in this kitchen I began to learn the culinary traditions which are the large beating heart of Gascon Cooking. Surrounded by neighboring orchards and the small fertile farms, Camont, her kitchens, and her gardens have been an inspiring location and comfortable setting in which to practice new skills and old food ways. Come cook with me at Camont!"    Kate Hill

Cook at Camont with Kate Hill and other guest teachers in small hands-on classes of 6-8 students featuring the best of local Gascon products grown by our neighbors and farms--from seeds to sausage.


Five-day
Classic Gascony

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Five days of cooking with Kate Hill at Camont will change the way you look at food, cooking, and eating forever. Learn the Classic Cooking of Southwest France and Gascony from its abundant, local, and seasonal produce chosen from farmyard, markets, and Camont's own gardens. Each day's class begins with understanding the best raw materials, learning classic French cooking techniques, and incorporating Gascon farmwife trucs, as Kate shares her own easy approach to defining your personal cooking style.

One-Day Cooking Classes 

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Day Classes are easy, seasonal, fun, and focused on special projects like Easy French Butter Pastry, Kate's Gascon Mother Sauces, Summer Vegetables, or Duck Cookery. We start the day at the local farmer's market returning to Camont's teaching kitchen for an afternoon of hands-on learning. Recipes are seasonal, easy, and delicious. A generous teacher, Kate shares her small tips and approachable style to cooking good French food, everyday.

Why not come for a day or two while on vacation in the area?       

European Culinary Adventures

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Since 1991, Kate Hill has organized and led special gastronomic tours and road trips across France and the rest of Europe. She created 'Insider's Gascony', 'Basquelandia', and new in 2018- Insider's Andalucia with photographer Tim Clinch. Join us for one of these special road trips for very small groups of like-minded friends, staying in small and grand hotels, eating in starred restaurants and little cafes.

Take the time to saunter the old streets of Europe's favorite cities and villages.

Kate Hill's

Culinary Adventures & Roadtrips

 Pique-nique Champetre- Gascony

Pique-nique Champetre- Gascony

 South to the Pyrenees- Gascony

South to the Pyrenees- Gascony

 Kate’s favorite markets- Gascony

Kate’s favorite markets- Gascony

Gascony! Andalucía! Basquelandia! Catalunya! Come discover the edible regions I love best. Beauty, good food, convivial tables, charming inns, and all the nuanced cultural differences that is my raison d’etre to travel. These occasional weeks are not a tour, but a little adventure with new friends. Join me in 2019- Gascony, NEW! Andalucía, and NEW! Catalunya. Booking now here.

 Village Fiesta by Tim Clinch Photography- Andalucía

Village Fiesta by Tim Clinch Photography- Andalucía

 Cadaqués Days- Catalunya

Cadaqués Days- Catalunya

Change your perspective. See life from the French side of the mirror.

French Pastry Adventures

Weekend! October 12-14 2018

NEW 2019 Five Day Sweet Pastry Workshops In April & June!

Imagine a charming week in the French countryside for those that dream of sugar clouds: Meringues! Macarons! Tartelettes! & More! Dive deep into the nuage sucrée of Molly Wilkinson on a five day romp through the classic world of French Pastries. Sign ups are now open. Click here for more information.

Camp Charcuterie:France

7-day Foundation course  

Camp Charcuterie is a week-long course delivered at Camont in Gascony, Southwest France, for students interested in creating all or part of a seed-to-sausage French charcuterie program: rearing pigs, butchery, charcuterie and added value products. This foundation course taught by Kate Hill includes: butchery and whole carcass breakdown for charcuterie; the production of traditional French raw, cooked, and whole muscle charcuterie. Kate Hill has been teaching butchery and charcuterie at Camont since 2008. Her students own and operate the best of the new groundbreaking artisan charcuteries in the United States, Canada, Australia, Peru, Korea, and South Africa. 

We love to see women taking on badass kitchen tasks like butchery, a skill mastered by food writer and U.S. expat Kate Hill and shared with students during her five-day charcuterie immersive.
— Food 52

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