Learning at Camont

"If you want to learn to surf, go to Hawaii. If you want to learn to make charcuterie, go to France."
— Renzo Garibaldi- OSSO, Peru

Courses at Camont

Immerse yourself in France! Discover the best raw materials, learn classic techniques & taste the delicious results while living & learning in the beautiful agricultural landscape called Gascony.

Advanced Whole Carcass Butchery & Charcuterie- 7 Days includes HACCP certification

  • 7 days
  • 3650€
  • April 3-9; June 5-11; Sept 25-Oct 1; Nov 13-19

Unique in the world, this is a NEW advanced immersive charcuterie 7-day course in France with fully integrated HACCP Certification by Dr. Michele Pfannenstiel 48 hours of expert instruction and practise including 22 hours food safety with HACCP certification over 7 days.…

Introduction to Butchery & Charcuterie- a 5 day course for beginners

  • 5 Days
  • 2750€
  • June 20-24, September 19-23, November 7-11 (may be combined with following advanced course

Discover the foundations of Old World flavor and New World techniques for safe meat preserving. New in 2016, this is a foundation course just for beginners-chefs, home cooks, and farmers who want to understand and practice the first steps of making…

Summer School Cooking Days

  • 1-3 days; 9:30-2:30
  • 250-275€
  • June 29-July 1; July 6-8; July 13-15 (special Les Fêtes edition!)

Come cook for 1,2, or 3 days at the 2016 Summer School At Camont during the month of July. Cooking at Camont is always on Wednesday-Friday and runs from 9:30-2:30 including a delicious lunch with local wines in our potager…

French Grrls Gascony

  • 4 days/ 3 nights
  • 1600€
  • May 16-19 2016

Do you drool over images of flakey croissants? Bat your eyes when you hear a French garçon in a foreign movie? Does your heart go pitter-patter at the thought of a retreat in the South of France? Then come play…

Insider’s Gascony: Cook with me at Camont & Chateau de Mazelières

  • 7 days / 6 nights
  • 3950€ (double occupancy; single supplement 500€)
  • May 22-28; September 4-10, 11-17 (on hold) 2016

Gascony, known as the potager or “kitchen garden” of France, is nestled in the crook of the Garonne River Basin located in between Bordeaux and Toulouse in Southwest France. Insider’s Gascony is a food lover’s paradise and I have been…

Online Courses

New online courses will be coming soon from our own video studio kitchen at Camont. Sign up for our newsletter and be the first to know.

Travelling Courses

Several times a year, we pack our knives and know how, jump a plane and bring a little of Gascony to you. Butchery & charcuterie workshops & cooking classes can be booked for schools, organizations, private groups or individuals.

The French Pig: whole carcass charcuterie masterclass

  • 9:00-5:30, 7 hours instruction + lunch break
  • $395
  • April 13-26 2016 West Coast Workshops dates and locations in SEA, PDX and SFO

How to get from ‘Pig to Plate’ in six weeks. This one day advanced level butchery and charcuterie masterclass is designed for industry folks; the 7 hour class features a 6-week outline for transforming whole carcasses into a butcher’s dozen of…

French Grrls PDX

  • 2-4:30; 5:30-9:30
  • Part 1 Food Stories- $75; Part 2 Cook, Style, Shoot- $250
  • April 21 2016

  Do you drool over images of flakey croissants? Long to make a perfect Tarte Tatin? Want to set a table like la Comtesse? Dream of hopping a magic plane to a Chateau in the South of France?  Then come play with…

Kitchen at Camont is a French culinary retreat in Gascony, led by Kate Hill, teaching the art of charcuterie and butchery.

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France is at the heart of all cooking. From my perspective in the Southwest of this country, a fertile culture steeped in culinary lore and laws, we keep close to our hearths and practice everyday cooking as it has always been done here-with attention to regional traditions, the abundance of local products, and a regard to celebrating each season in it’s own turn. Why rush Summer when Spring is barely on our doorstep? How many ways do we cook cabbage?  Why replace a classic dish with a faux version? France holds on to its traditions and I keep them alive in my own kitchen.

Gascony nestles in the very southwest of France in the crook of the Garonne River Basin. The abundant rivers, fertile flood plains, and temperate 4-season climate of this historic Duchy makes it a perfect place to grow food. Lots of food. In fact, the Lot-et-Garonne department boasts the most diverse agriculture in all of France and our region Aquitaine is called the Grande Ferme. Teaching from the heart of this garden of France, I learned to shop from a wealth of local farmer’s markets and from the farmers themselves. French food culture conspires with us in the kitchen at Camont to teach a certain thoughtful approach, an understanding of truly seasonal produce- not just fruits and vegetables, but meat and cheese, too. Working with the people who literally ‘turn dirt into food’, understanding the seasons, discovering the anatomy of a healthy meat animal- be it rabbit, chicken, pig or cow, and learning how to choose a ripe vegetable or a perfect piece of fruit, will change the way you think as you cook. As I learned to cook, butcher and make charcuterie in Gascony, so I teach it- in Gascony.

 

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Camont-and it’s original kitchen above built in 1724-is my historic farmhouse perched on the Canal de Garonne near Agen in Southwest France. From this privileged site-I’ve been discovering thoughtful producers, dedicated artisans, and an amazing diversity of product all over Gascony for nearly 30 years. In 2015, I created a new teaching space-the new Kitchen at Camont-where we butcher, cook, salt, cure, and celebrate all things charcuterie working alongside farmstead butchers and inspiring cooks in a comfortable spacious setting.

Carved from the long stone barn at Camont, the new 600-square foot workshop space allows us to work on whole carcass and primals creating finished products in sufficient quantity for small production. A creative workshop as well as classroom, the new Kitchen at Camont, draws on our own gardens, orchards, and poultry yard. Camont is a modern day creative culinary retreat, far from the competitive world, where students are encouraged to develop new food products as well as master traditional French farmstead charcuterie.

 

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Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school and retreat in 1991 after moving to this fruitful spot in France from the US. Camont became a place to rethink ideas about food and cooking and Kate is a willingly mentor, coach and teacher. Here, we grow and buy seasonal produce from local farmers and make great Gascon food to share in the old stone kitchen.

Our programs have grown from Kate’s relationships with Gascony’s thriving food community – particularly its farmstead butchers, and now you, too, can work with them to learn how to break down a pig and cure your own charcuterie. This work has placed Kate at the forefront of the global nose-to-tail butchery movement organizing international workshops with French farmer/butcher Dominique Chapolard and founder of Grrls Meat Camp.

Kate teaches and consults with professionals like Michael Ruhlman for Conde Nast Traveler, the BBC’s French Odyssey series with chef Rick Stein, which was filmed in Camont’s wonderful kitchen and International restaurant groups. Kate’s work has also been featured in Food & Wine, Bon Appétit, Dish, Appellation and Maison Sud Ouest magazines, as well as the New York Times, the LA Times, London Times and the Boston Globe. On line she write the Food Stories from Gascony here, as well as serve as a administrator to the very popular facebook group- the Salt Cured Pig. When not working virtually, Kate welcomes students to Camont with her giant farm dog Bacon, a trio of barn cats, a dozen chickens, a flockette of ducks – and whoever else happens to be stopping by.

Food stories from Gascony

Food Stories from Gascony is curated by writer/cook Kate Hill to share the good food of Gascony as it is grown and made on the small farms and in the tiny villages of Southwest France.

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March Hares and Spring Madness

A little Spring madness begins with a strong blue sky and ends sitting outside at the School Lunch Table at Camont. I can’t help but jump and plant and cook and plot the Summer garden. Yay Spring! The Wednesday market…

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Chickpea Crepes with pumpkin, sage and beurre noisette

I’m always astounded with the flurry of kitchen activity and social media OMG’s when we mark a day as culinarily special- New Year’s Day is about Black eyed Peas, Superbowl Sunday means nachos, and Mardi Gras is Pancake Tuesday. As much…

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For charcuterie lovers: a sweetheart cassoulet

Somehow this little, much beloved recipe escaped the Book. I called it the Sweetheart Cassoulet-perfect for two. Consider it an early Valentine’s gift to all you who make salty tasty bits of pork. It’s barely a recipe, more a little trick…

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Global Cassoulet Supper Adventures

Like postcards from a long lost cousin, these are the many cassoulets I made across the globe: from Camont to New York to Tokyo to Australia. In Annie Smither’s garden kitchen in Malmsbury Victoria Australia. Before the oven and a in…

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Travel Japan: FIO- an Urban Farm

Travel. It’s good for you. Get out of town. Change your point of view. Be a little uncomfortable. Eat something you never ate before. Get a little lost. Trust me, you’ll find yourself. Travel Japan. That’s been me this week…

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Cassoulet & Charcuterie Roadshow

  It all started here at Camont with me cooking and Tim Clinch photographing these great cassoulets one winter weekend at Camont. And now with a little book called Cassoulet: A French Obsession in hand, I am packing my bags, bringing some…

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Cassoulet Tip #3- building bean broth

So you’ve missed the Christmas Cassoulet, and even the Boxing Day Cassoulet, but you are still thinking about the New Year’s Cassoulet. Here’s the most important thing you can learn before dusting off your cassole- cook your beans with great care…

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Camp Cassoulet Tip #2- salting beans

Salt is the great enhancer. So my #2 tip for making a great cassoulet is discovering just how much salt to use to enhance your beans.  It’s easy to oversalt a cassoulet: a big volume, salty meats like duck confit, and…

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Instagram Gallery

A thousand pictures are worth a million words. Take a look at Camont and Gascony as I see it— everyday, in my kitchen, at my table, and across the landscapes of France.

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Get in touch

Questions? Feedback? Or just like to say hello? Feel free to send us a message anytime; we don’t bite and we’d love to hear from you! Or if you’d prefer, you can also reach us via telephone, visit us in person and naturally, find us on your favourite social media sites.

Tel: 33 5 53 47 56 29
Int: 05 53 47 56 29
Email:
hello@kitchen-at-camont.com

Camont
47310 Sainte-Colombe-en-Bruilhois
France

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