Kate Hill Camont
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5-Days Cooking Classes+

Classic Gascony:

Duck, foie gras & Cassoulet

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Classic Gascony- 5 Days of Hands-On Cooking

Confit de Canard, Foie Gras, and Cassoulet classes & excursions

A few times a year, Kate opens her Kitchens at Camont for a cooking intensive week of hands-on classes, market excursions, shopping, lunch out at our favorite 1-star Michelin restaurant, a welcome dinner, and special 'school lunches' at Camont. This 5-day cooking retreat is a foodie's dream exploration of the Cooking of Southwest France with cook, author of Cassoulet: A French Obsession, and expert teacher Kate Hill at her home and school at Camont. Guests stay in nearby accommodation that we can help arrange- from village hotel to chateau to country home.

In Gascony we love all things duck- from foie gras to confit de canard and paté. Local farm and market produce form the foundation of this week of learning, practicing, and experiencing as Kate teaches you her Gascon 'mother sauces', classic cooking techniques, and a few French pastry basics. Throw in a bit of fun shopping, exploring, and touring- as well as great eating- for the right balance of learning and experience to create your own Gascon Fat Duck memories. 




INCLUDES five days of:

  • Six cooking classes with Kate Hill
  • Five lunches with wine including one-star Michelin restaurant 
  • Market excursions with local transportation and guide for shopping, dining, and armagnac tasting
  • Recipe book, apron and Not Poterie Cassoulet pot 

Dates & rates

May 29-June 2, June 19-23, Sept 4-8, Oct 2-6 2018  Classes are small and limited to 6 participants. 

3950€ per person includes: all instruction for five days (approx 9:30-4:30), all materials, lunches, wine, local transport for excursions,

Does not include: accommodation, other meals, personal expenses. We're happy to arranged pickup from Agen train station or Agen airport with a local English-speaking taxi service.



day Cooking classes


one day cooking classes

From May to September, Kate teaches simple and intensive one-day classes focused on special projects: Savory and Sweet French Pastry; A Long French Lunch; Market to Table. Coming to France this winter? Want to know how to make a perfect Cassoulet? Winter classes are on the weekends so join us for a quick break and celebrate the cooler months by the fire. Classes are hands-on and in English all year long. Come for a day of exploring good Gascon food with Kate Hill and friends in the Kitchen at Camont. 

Coming to the area and want to book a private day class with Kate at Camont?  Contact us here.


  • Market Classes begin at the Wednesday Farmer's Market at 9:00; other days begin at Camont at 9:00
  • Hands-on Cooking Class 9:00-1:30
  • 1:30-2:00 How to Set a French table
  • 2:00- 4:00 Four-Course Lunch with Wine & Beverages
  • Class fees includes all food, drink, recipes, and Camont's professional apron
  • 2018 Dates and Rates below.

Workshops & Suppers

If you can't come to France, France will come to you!

 Several times a year, I pack my bags and jump on a plane (my happy place) to cook, teach, and preach the Old French ways. Here are a few of the planned events for 2018. Interested in hosting an event? Contact me!

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Grrls MEat Camp two-day workshop-Cut&Cook:PIG

March 3 & 4- Waitsfield, Vermont

I'm joining former student Erika Lynch of Babette's Table Charcuterie at the Mad River Food Hub for a two day Grrls Meat Camp complete Cut & Cook: PIG workshop. Whole carcass breakdown, added value charcuterie products, homemade luncheon meats, and the business of meat. For women only. $550 

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DUCk fest 2018 with Neal Foley & Alison Lakin

March 10 & 11 Waldoboro, Maine

Right on the heels of the Saveur Magazine story I wrote about my love affair with duck, I'm joining Alison and Neal on their East Forty Farm on the Maine Coast for a two-day exploration of all things canard-  from an easy breakdown to the authentic secrets of making confit; rillettes, patés, and dry cured duck breast. $395

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Gascon Duck Supper at East Forty Farm     

March 11 7:00 Waldoboro, Maine

Wrapping up our workshop- Duck Fest 2018, Neal and I prepare a traditional Gascon Supper showcasing delicious duck prepared, rillettes, garbure and Parmentier de canard. We welcome you the table for an authentically French Sunday supper in an informal gathering at the East Forty Farmhouse. $75