The Rhythm of a Residency

Written By Kate Hill

Canalside Towpath, April 2022. Photo: Saghar Setareh

Instead of organizing days around amenities, we organize them around the natural rhythm of a day, a week, and the changing seasons at Camont. Residents define their own needs and what works best for them. We help supply the framework. The Spring is birdsong different than the quiet chill Winter by the woodstove; Summer in the garden prepares us for Fall walks beneath the golden Poplar trees.

Morning

  • Coffee.

  • Quiet.

  • Work.

Lunch in the garden.

Afternoon

  • Studio.

  • Walks.

  • Library.

Evening

  • Shared meals.

  • Wine.

  • Conversation.

  • Stars.

Imagine yourself here.

Kate

Kate Hill

Kate Hill, a published author and professional cook of 30 years, founded Camp Charcuterie as a global educational event company following the success at Camont in France.  Kate is willingly mentor, coach and teacher. Her programs have grown from her relationships with Gascony’s thriving food community - particularly its butchers and charcutiers. This teaching has placed Kate at the forefront of the global nose-to-tail butchery movement.  Former head of Butchery & Charcuterie at the British School of Artisan Food she designed a field to table, 10-month diploma course, and offers international workshops with French farmer/butcher Dominique Chapolard. Kate Is also founder and CEO of the International Grrls Meat Camp. Kate also teaches and consults with professionals like Michael Ruhlman for Conde Nast Traveler, and the BBC’s French Odyssey series. Her work has been featured in Food & Wine, Conde Nast Traveler, 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.

http://relaisdecamont.com
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