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November light striking the morning facade of Paradis, aka Camont. These are the days we wait for, clear and golden on the towpath, in the garden, and on a little patch of terrace where we share a cup of tea. Weekend champêtre vibes in Gascony
Coming Soon! La Chou Farci aka la Poule Verte. go get your cabbage this weekend and cook with me next week as I shoot a program for France 3 TV. #choufarci #pouleverte #stuffedcabbage #vegetarianthanksgiving #macuisine #champetre #savoycabbage
Pop over to The Camont Journals, my weekly newsletter about life in the slow French lane on Substack. This week— fresh from the Potager an autumn inspiration for a Sweetheart Cassoulet. Link in my profile or google ‘substack Kate Hill Fra
Au Marché! The seasons are turning and so is my cuisine. Coming soon a big beautiful Poule Verte with a Savoy cabbage and bowl of creamy coco beans cassoulet! #marchéfermier #cabbage #beans #vegetable #french farmersmarket
What a hearty and heartfelt group gathered in my Keeping Kitchen at Camont under the tutelage of @orsodelamer and @feliiiiiiiiiiiiix for a week of French charcuterie with @metier.charcuterie. Read more about how I use my second kitchen in my newslet
Join me all week for a special collaboration with @metier.charcuterie with A Well Kept Pig. More in Stories. Meet our six butchers, farmers, and chefs as they tackle a 360lb pig with @orsodelamer. Featured recipes and stories In the Camont Journals
Join me on a walk through my favorite mid-week market at nearby Lavardac and meet the many (nearly 50!) food and dry goods vendors who come from near and far (mostly near!) to sell their wares. Look at those pears and the Basque sheep cheese! Learni
French Sundays are made for baking. And this is a special treat to being to a a special birthday party! This Savory Tarte Fine is made with thinly sliced potimarron squash, sheeps cheese, and bacon. Seasoned and layered over a ‘rough puff&rsquo
A thin slice of orange squash, a slice of sheep's cheese, and a thin slab of home-cured bacon layered over a buttery Rough Puff pastry announces the savory pumpkin season at Camont. Find the recipe and more golden hours of October in the newest editi