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 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
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
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.
Interested in a week or two French vacation in the charming stone Pigeonnier at Camont?
Now booking for Summer 2019- July 13-Sept 14. Two bedrooms each with private bath, sitting room, my own fantastic kitchen, garden terrace, and one acre parc including French hens.
Gascony! Andalucía! Basquelandia! Catalunya! Come discover the edible regions I love best of living in Southwestern Europe. The beauty, good food, convivial tables, charming inns, and all the nuanced cultural differences is my raison d’etre to travel. Not far from Camont, I use these occasional weeks to refresh and inspire my own cooking at home. Don’t think of this as a tour, but a little RoadTrip adventure with new friends. Join me in 2019- Gascony, and NEW! Andalucía, and NEW! Catalunya. Booking now.
French Pastry Adventures
NEW in 2019
Five Day Sweet Pastry Workshops In April & June
with Molly Wilkinson!
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 Sweet Molly Wilkinson on a five day romp through the classic world of delicious French Pastries. Learn to make all of these and more! Sign ups are now open for April and June. With just 8 people in a group, these special weeks sell out fast!
Click here for more information and to sign up.
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.