• 1-3 days; 9:30-2:30
  • 250-275€
  • July 20-22; July 27-29 Special Kitchen Charcuterie


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From Summer Cassoulet to fresh picked Peach Galettes, the kitchen is as overflowing as the village markets. We start on Market mornings and plan our menus as we shop- the French farmyard is our inspiration with fat hens, plump rabbits, or a guinea hen or two. Vegetables overflow the stalls and we find ways to cook, preserve, and savor the Summer bounty.


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 garden. Fun, easy going, and lots of good food to celebrate how we cook in France all through the seasons. Here’s a sample of what we cook:

Wednesdays: “The French Market- seasonal cooking from the summer market.”  Includes meeting at a café before the farmer’s market, learning to choose and shop for seasonal produce, and returning to Camont’s cozy kitchen to cook and eat Summer.

Thursdays: “Classic Gascony- Cooking with Armagnac.” The flavors of Armagnac underscore famous regional dishes like a Civet de Canard, Escadaoun de Porc, a buttery Tarte de Pommes. We cook enough to eat together and enjoy the generous Gascon table.

Fridays: “French Farmhouse Food- historic recipes from the basse-cour.” When French women cook, they look to the farmyard- chickens, guinea fowl, and rabbit. We practice the historic recipes popular from the middle ages right through


All classes are 5 hours- include lunch and wine; begin at 9:30 am and end at 2:30.


Individuals:  275€ per day; 750€ for all three days

Small Groups of 4-6:  250€ per person per day; 650€ per person for three days

Larger Groups 7-12 are possible at a special day rate. Please enquire


Course Details
  • 1-3 days; 9:30-2:30
  • 250-275€
  • July 20-22; July 27-29 Special Kitchen Charcuterie

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