kitchen-at-camont.com

Kate Hill Camont

Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school and retreat in 1991. She sailed into this fruitful spot in France on her Dutch canal barge, the Julia Hoyt, beginning the first gastronomic charters in Gascony. Camont soon became a lively homeport and its 300-year-old kitchen became the focus for hundreds of hungry friends and guests. It wasn't long before Kate started teaching cooking classes in that French Kitchen at Camont.

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Kate Hill Camont | kitchen-at-camont.com Reviews

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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. She sailed into this fruitful spot in France on her Dutch canal barge, the Julia Hoyt, beginning the first gastronomic charters in Gascony. Camont soon became a lively homeport and its 300-year-old kitchen became the focus for hundreds of hungry friends and guests. It wasn't long before Kate started teaching cooking classes in that French Kitchen at Camont.

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Kate Hill Camont | kitchen-at-camont.com Reviews

https://kitchen-at-camont.com

Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school and retreat in 1991. She sailed into this fruitful spot in France on her Dutch canal barge, the Julia Hoyt, beginning the first gastronomic charters in Gascony. Camont soon became a lively homeport and its 300-year-old kitchen became the focus for hundreds of hungry friends and guests. It wasn't long before Kate started teaching cooking classes in that French Kitchen at Camont.

INTERNAL PAGES

kitchen-at-camont.com

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Kitchen at Camont April 22 on ARTE TV- Channel 7 - Kitchen at Camont

https://kitchen-at-camont.com/april-22-on-arte-tv-channel-7

Food Stories from Gascony. April 22 on ARTE TV- Channel 7. April 18, 2015. Food Stories from Gascony. April 22 on ARTE TV- Channel 7.

2

Kitchen at Camont Kitchen Charcuterie- introductory course Kitchen at Camont

https://kitchen-at-camont.com/course/one-week-charcuterie-course

Food Stories from Gascony. French Farmstead Charcuterie- One Week Introductory Course. 1 week- 5 days instruction; approximately 30 hours. June 21; special dates on request. One-week Introduction to French Kitchen Charcuterie at Camont. De jambon, ventrèche (. The markets, butcher shops and charcuteries of Southwest France are our classroom where tasting the best products becomes part of your homework as you learn the palate of meat, salt, and time. Curing, belly for. Day 1: Gascony and the Fat Duck.

3

Kitchen at Camont French Spring- where summer food begins

https://kitchen-at-camont.com/a-french-spring-where-summer-food-begins

Food Stories from Gascony. A French Spring: where summer food begins. March 21, 2015. Food Stories from Gascony. A French Spring: where summer food begins. Les Giboulees de Mars-. When the wind roars around all 360 degrees and the sun shoves the clouds away. Anything can happen now. And now, so many years later, I still marvel at the explosion of color and weather of this four season paradise- Gascony. Of course, I see the sprigs of pink and white blossoms first, but I quickly jump to what comes next&#46...

4

Kitchen at Camont Food Stories from Gascony - Kitchen at Camont

https://kitchen-at-camont.com/blog

Food Stories from Gascony. Food Stories from Gascony. Search blog posts and recipes:. Food Stories from Gascony. Summer Food: When August descends like a nap. If you’ve been following my Instagram feed this summer, you’ve been gastronomically assaulted with picture after picture of my rustic tables set for lunch at Camont. More than once, we overflowed the big round wine vat table to two, then three old…. On ducks, death and rillettes at Camont. NO MORE FOIE GRAS! FOIE GRAS BANISHED IN FRANCE! A little S...

5

Kitchen at Camont kate's blog Archives - Kitchen at Camont

https://kitchen-at-camont.com/category/kates-blog

Food Stories from Gascony. Food Stories from Gascony. Summer Food: When August descends like a nap. If you’ve been following my Instagram feed this summer, you’ve been gastronomically assaulted with picture after picture of my rustic tables set for lunch at Camont. More than once, we overflowed the big round wine vat table to two, then three old…. On ducks, death and rillettes at Camont. NO MORE FOIE GRAS! FOIE GRAS BANISHED IN FRANCE! I Heart Australia: Finding France Down Under. French Pigs upside down!

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katehill.blogspot.com

Kate Hill: My Kitchen at Camont: Come over to my house- Camont.com

http://katehill.blogspot.com/2010/08/come-over-to-my-house-camontcom.html

Kate Hill: My Kitchen at Camont. An archive of posts about living and cooking in Gascony at the Camont. For up-to-date posts, go to www.Kitchen-at-Camont.com. August 09, 2010. Come over to my house- Camont.com. It's been a year since our new site and blog replaced my starter blog here. Now with the addition of yet another upgrade I invite you to jump over to www.kitchen-at-camont.com. For the new improved version of Kate's Blog and a look at what we are doing now in my Gascon Kitchen. Posted by Kate Hill.

fourfigsandaduck.blogspot.com

Four Figs & a Duck: December 2011

http://fourfigsandaduck.blogspot.com/2011_12_01_archive.html

Four Figs and a Duck. Tuesday, December 27, 2011. Okay, I admit it. I love prawn cocktails. That's right, daggy, old fashioned seafood-sauce-drenched prawns served in a martini glass. For a while I have assumed this is something I should be ashamed about. But. This year my friend Ryan gave me a copy of the "Heston Blumenthal at home"cookbook for Christmas and I discovered I am actually incredibly cool. That's because Heston apparently loves prawn cocktails too! What I love about Heston's recipe is that t...

fourfigsandaduck.blogspot.com

Four Figs & a Duck: July 2011

http://fourfigsandaduck.blogspot.com/2011_07_01_archive.html

Four Figs and a Duck. Thursday, July 28, 2011. Christmas in July: Roast Turkey. It was the night before Christmas and all through the house. was the scent of a 9 kilogram turkey roasting perfectly in the oven! Having now used every "perfect turkey roast" tip I could find in every recipe book and online site in existence, I heartily recommend the following ways to ensure a super juicy bird:. Put butter under the skin of your bird.lots of it. Baste regularly, at the very least it made the skin delicious.

abitofbutter.com

Week 1 - Introductions - a bit of butter

http://www.abitofbutter.com/2011/10/03/week-1-introductions

A bit of butter. The things I do and the stuff I like. Week 1 – Introductions. It’s real. I’m here. And it’s better than I could have imagined. After many, many months of build up and countless retellings of what I intended to be doing at the end of September, I have finally begun classes at The School of Artisan Food. The weekend was spent settling into the student accommodation in somewhat dreary Creswell. Rural England, learning how to make bread, cheese or meat. And to bakery by Emmanuel Hadjiandreou.

lifewithlaurarose.blogspot.com

Life With Laura Rose: April 2014

http://lifewithlaurarose.blogspot.com/2014_04_01_archive.html

Life With Laura Rose. Wild and woolly adventures in fiber arts and travel with an awesomely aged gen-X-er. Tuesday, April 8, 2014. Word Lite - easy on yer brain. I am so behind! The Rose Cottage is nearly complete- we literally only need about 4 more things to get wrapped up and we'll be done! But anyone who looked here would never know it! So, here is one of my infamous whirlwind photo heavy, sparing text, catch-up posts, to continue the saga of how to build an art studio in your neighbors' back yard:.

beaulotus.blogspot.com

East meets West: décembre 2014

http://beaulotus.blogspot.com/2014_12_01_archive.html

A Singapore girl now living in Shanghai after more than a decade in Western Europe. This blog records some of my recipes (mainly fusion), thoughts and life. Lundi, décembre 22, 2014. Hong Kong with Younger Sister (September 2014). Hong Kong Island seen from Avenue of the Stars (Kowloon). With a number of kids each in tow. Wanchai on HK Island. We met at the airport in HK and stayed at the OZO WESLEY in vibrant Wanchai. The boutique hotel was renovated in 2013, the room was simple and modern. Hotel lo...

beaulotus.blogspot.com

East meets West: janvier 2015

http://beaulotus.blogspot.com/2015_01_01_archive.html

A Singapore girl now living in Shanghai after more than a decade in Western Europe. This blog records some of my recipes (mainly fusion), thoughts and life. Jeudi, janvier 29, 2015. Larb (Thai/Laotian Minced Meat Salad). Larb - a portion. I'm now really fat because since Hub is often away, I could continue eating whatever rubbish I fancy. But I do make an effort when he is home for dinner. Since he currently has a thing for cabbage (for its calorie-burning qualities), I made him Larb. The meat filling :.

beaulotus.blogspot.com

East meets West: février 2015

http://beaulotus.blogspot.com/2015_02_01_archive.html

A Singapore girl now living in Shanghai after more than a decade in Western Europe. This blog records some of my recipes (mainly fusion), thoughts and life. Mercredi, février 25, 2015. Three Mornings at Willing Hearts : Feeding the Needy in Singapore. Eldest Son cooking rice @Willing Hearts. Exists in Singapore. Anybody is welcome to help out though they prefer volunteers to turn up before sunrise and if possible stay till at least lunch time. Willing Hearts at 6am. We arrived at the industrial building ...

diane-heartshaped.blogspot.com

Heart Shaped: The Full Monty

http://diane-heartshaped.blogspot.com/2015/05/the-full-monty.html

Sunday, 17 May 2015. Last week I visited The Lyceum theatre in Sheffield to watch the brilliant "Full Monty" , the play of the marvellous film that was written about the demise of the steelworks in our own city of Sheffield in the 1980's (thanks to Mrs Thatcher! I have a knot in my stomach and a tear in my eye when Gerald strides out to "work" ever morning as he can't bring himself to tell his wife. These times seem so long ago now but the effects still can be seen in this wonderful city of ours. From sh...

pandragonathome.blogspot.com

taurus rising: 2008/03

http://pandragonathome.blogspot.com/2008_03_01_archive.html

Saturday, March 29. The trouble with blogging is that is causes me stress. where to start.what to write. i feel if i start I wont stop and still be here this afternoon with nothing else acomplished.maybe some discipline in my thinking process is required? Browsing the world of knitters blogs has led me to develop an inferiority complex. There are some incredibly talented people out there! Maybe i should lower my expectation of my creative pursuits and start where it all began. It really was stunning to s...

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Discover the taste of France. Camont is my historic 18th-century farmhouse perched on the banks of a sleepy Canal near Agen in Southwest France. This is Gascony! As Kate shares her own easy approach to defining your personal cooking style. Culinary Adventures tours and Roadtrips. For 2018 Culinary Adventures click here. Change your perspective. See life from the French side of the mirror. . 3 Days and 2 Nights. Lazy Weekends at Camont. Book a gastronomic weekend at Camont for 2-4 people. Mdash; Food 52.

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Kitchen Backsplash Ideas

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The different types of kitchen backsplash that are hitting the modern waves of renovations are designs of warm accents, rustic appeal, grand illusions, texture and shine, and many other different styles. A kitchen backsplash will not only be composed of the amenities and appliances, but also the decorations. Kitchen backsplash decorations may include picture frames, vases, towels, dishes, pottery, and more.