Portal to Another World

Sometimes it takes a moment to remember that doors are not just entrances, but exits, too.

Here, the arched blue doors of the pigeonnier becomes an actor in the transition from inside to out; a portal from a cozy reading room to a lush outside canopied table. The little potted banana tree planted barely 5 years ago has become a thick tropical-like forest that shade the big oak table from the late afternoon sun.

This is a favorite place to take coffee and write morning words at Camont.

Or gather for an impromptu pique-nique lunch with the other residents.

Or spread out paints and paper and color under the shaded scrim.

Or walk right past it all and through the garden gate to the beckoning towpath.

What would you do if invited to step out these doors?

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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The Rhythm of a Residency