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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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Cochon & Charcuterie: Workshops from Gascony


Cochon & Charcuterie- a workshop with Gascon farmer/butcher Dominique Chapolard and American cook/teacher Kate Hill of the Kitchen-at-Camont. In Gascony where Chapolard farms and Hill teaches at her 18th century Kitchen-at-Camont, good pork, duck, lamb and beef provide the backbone of…

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