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

  • 7 days
  • 3650€
  • April 3-9; June 5-11; 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 five 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…

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

  • 7 days / 6 nights
  • 4950€ (double occupancy; single supplement 1000€)
  • May 29- June 4; September 11-17 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.

Camp Cassoulet: Melbourne

  • 5- one day events
  • $125- $300
  • Jan 29 - Feb 3

Write, Butcher, Cure & Cook with me in Melbourne this week! If you’re half as dizzy as I am following me around Tokyo, now’s a chance to relax,rest and steep yourself in some authentic food from SW France. This is…

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

About Camont

France was at the heart of a a recent gathering in Copenhagen called MAD4. I was delighted to see that the most innovative and forward looking young chefs, René Redzepi of Copenhagen’s NOMA and David Chang of NYC’s Momofuku among those leading the way, turning their attention to and honoring the classic French masters who have paved the way for today’s global contemporary cuisine. Alain Senderens, Olivier Roellinger and Pierre Koffmann-three of the founders of Nouvelle Cuisine- were present and generous with their experience and perspective. They in turn had taken their inspiration in the late 60’s and early 70’s from France’s regional farm-based cuisine and shifted to the use of only the freshest ingredients. This was the French cooking revolution of the 20th Century. Now 50 years later, international chefs seek to strengthen ties to this French cuisine in a new fresh 21st Century way.

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. 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 is my historic farm site perched on the Canal de Garonne near Agen built in 1724. From this privileged site-discovering thoughtful producers, dedicated artisans, and an amazing diversity of product all over Gascony-I have created a new teaching space-the Charcuterie 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 feet 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 Charcuterie Kitchen at Camont, draws on our own gardens, orchards, and poultry yard. Camont is a modern day creative retreat, far from the competitive world, where students are encouraged to develop new food products as well as master traditional French farmstead charcuterie.


kate & ham

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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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…


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…


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…


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…


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…

soaked beans edited

Camp Cassoulet Tip #1- soaking beans

Camp Cassoulet Tip#1 : Buy good beans and then soak them with some attention. Soak your beans in cold water over night (6-12 hours). Before you start cooking them, make sure that all of them are fat, plump, and wrinkle…

CAssoulet by TC again

Camp Cassoulet Global Supper: PARIS

Winter strikes at the heart of our souls and there is but one way to warm your spirit and celebrate the last dark night. Cooking! Come join me for the first in a series of Camp Cassoulet Global Suppers in…


Winter Focus: a manifesto in color

These winter days have been unkind to many- death comes knocking too close. Darker days send some into their own underworld and Demeter punishes us all looking for her daughter. We all suffer watching the violence and the pain as…

cassoulet cover

Cassoulet: A French Obsession- Book Launch

Welcome to Camont Press’s first book launch. Cassoulet: a French Obsession by Kate Hill, 132 pages of stories, ingredients and recipes about France’s favorite regional dish. Cassoulet is hot off the e-presses as a pdf and as a print on…


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.


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

47310 Sainte-Colombe-en-Bruilhois

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