A Culinary Journey in Gascony
"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. This has been my epic Culinary Journey in Gascony. Come cook with me in my Kitchen at Camont!" Kate Hill
Cook at Camont with Kate Hill in small, very hands-on classes of 6-8 students featuring the best of local Gascon products grown by our neighbors and farms—from seed to sausage.
3 Ways to Cook with Kate at Camont
#1 Classic Gascony: 6 Days
Kate opens her Kitchens at Camont for creative cooking weeks of hands-on classes, market excursions, gourmet shopping, special 'School Lunches' at Camont, as well as a celebratory lunch out at our favorite 1-star Michelin restaurant. This 6-day cooking retreat is a foodie's dream.
#2 French Country Weekend
Spend the weekend in the French countryside as we focus on a breezy approach to Gascon cooking from the local markets, creating the ultimate pique-nique champêtre, and establishing the Franco-American Sunday Brunch tradition with a fresh approach to pastries and small plates.
#3 La MAtinée at Camont
Pop down from Paris on the TGV for a day of cooking in the fresh Gascon Countryside. The morning class begins with a pickup from the train station in Agen and ends with a long lunch and return to the station. Staying in the area? Classes are usually scheduled for Wednesday and Saturday market days.
Like planning a perfect meal, Kate Hill organizes her Insider’s RoadtTrips from charming introductions to in-depth explorations to sweet endings. Kate opens the doors to her favorite people, places, and food for very small groups of 6-8 friends—old and new. More interested in eating than cooking? How about we throw in some shopping, museums, history, and a glass of local wine? Then these are the weeks for you. Discover Gascony in Southwest France and all its riches from foie gras to armagnac, Roman mosaics to playing boules. Or join Kate on a gastronomic road trip through the Basque Countries of France and Spain or head for the very South of Spain—Seville and Andalucía. Each week is a self-contained adventure that weaves delicious food, art, history, and stories of the living treasures of local food producers.
Want a private guide? Some trip planning? Just ask Kate. These are the special places she travels to on her own days off in Europe and is delighted to share with you. Sign up for new offerings and special trips in 2020 here.
Insider’s Gascony: Art de Vivre
with Elizabeth Murray
When PAssions collide…
I met Elizabeth Murray about a decade ago and knew someday we would work together at Camont. I am delighted to welcome Liz and her creative spirit for a couple weeks of workshops, lessons, excursions, and relaxing in the aspiring gardens at Camont. No, Camont is not Giverny, but we do welcome you to discover the beauty around you. Join us in June 2020 for an infusion of color and storytelling with paints, photographs, and cooking. Sign up for a wait list now.
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.
2020 Dates posted now!
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.