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Immerse yourself in French cuisine! Discover the best raw materials, learning classic techniques and tasting delicious results, while living and learning in Gasconys beautiful agricultural landscape. Learn the skills of traditional French farmstead charcuterie, working with Kate Hill in a brand new charcuterie workshop at Kitchen at Camont. Learn how to make charcuterie, grow, smoke and cook the year old pigs, as well as how to cook the lovely meat to perfection.
Chateau de Mazelieres is a 17th Century winery castle built in the region of Gascony. It lays in the center of this historical region, only 10 kilometers from Nerac; where you can enjoy a visit to the castle of King Henri IV of Navarre. Nestled in the heart of Buzet vineyards, on the edge of the land of Armagnac, the castle offers visitors one of its most prestigious wines: Buzet Chateau de Mazelieres, which won a Gold medal in 2007 and placed in the top 10 of the appellation.
Discover Kitchen at Camonts home in Sainte-Colombe-en-Bruilhois
Visit the small villages of Fources and Larressingle
Have dinner in Nerac
Indulge yourself in the city of Lectoure
Shop from the farmers market in Lavardac
Take a walking tour in Agen
Kate Hill is a published author and has been a professional cook for 30 years. She founded Camont as a cooking school and retreat center in 1991, after moving to Gascony from the US. Camont became a place to rethink ideas about food and cooking, and Kate is a willingly mentor, coach, and teacher. At Camont, she grows and buys seasonal produce from local farmers and makes great Gascon food to share with her visitors in the old stone kitchen.
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 the Southwest of France. Its abundant rivers and four-season climate of this historic Duchy, makes Gascony a food lovers paradise. In fact, the Lot-et-Garonne department boasts the most diverse agriculture in all of France.
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During this vacation, you will be initiated in the art of charcuterie and butchery. You will learn how to prepare Frances most iconic dishes: cassoulet, coq au Vin, duck a la orange, and the perfect tarte aux pommes. You will also sample freshly made charcuterie, cheeses, chocolates, regional breads and buttery pastries, and enjoy the best wines, cocktails, aperos, and regional dishes in the area, served at fine restaurants.
Hot-air balloon riding
Please arrive at Agen La Garenne Airport (AGF), Bordeaux-Mrignac Airport (BOD) or Toulouse-Blagnac Airport (TLS).
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