Camp Cassoulet- seasonal weekend cooking classes

photo by David Lebovitz

Camp Cassoulet- learning the ABC’s of a Recipe.

Come to the French countryside and learn to cook one of France’s favorite traditional recipes- cassoulet. Explore everything from haricots to charcuterie in Southwest France with Kate Hill in her French Kitchen Inn on a long weekend adventure in a magical canal-side setting. Steeped in the traditions of country cooking, Kate Hill’s French Kitchen Adventures open the doors to discover the delicious artisan abc’s of cassoulet- Armagnac, Beans & Charcuterie and the classic dishes that define the cooking of Southwest France.

Relax at Kate’s charming ‘Relais de Camont’ perched on the quiet banks of the Canal de Garonne while learning and enjoying the artisan foods of Gascony. Two charming guest rooms with private baths welcome you to the 18^th-century pigeonnier that is set in a two-acre park with organic potager, heritage fruit orchard and quiet wooded spring. Just 4-hours from Paris by TGV and 1-½ hours from Toulouse and Bordeaux.

This special introductory offer to Camp Cassoulet is offered weekends from November 1 to January 31 and is available for 2- 6 people. For Posts about the first ever Camp Cassoulet click on David Lebovitz's great post and Lucy Vanel's lovely toast post, Loulou's great photos and of course, my own take on what happened.

Weekend Camp Activities:

• Arrive Friday evening for a welcome supper in front of the long cheminée in the French Kitchen at Camont. Aperitifs to Armagnac. The Label Rouge Tarbais beans begin an overnight soak.
• Saturday’s village Farmer’s Market at Nerac supplies all the ingredients for the day-long class interrupted only by an impromptu pique-nique lunch of charcuterie and fresh goods from the marché.
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• Cassoulet Cooking Class begins on return to the Relais de Camont with pots simmering full of aromatic bouillon and beans, sausage grilling on the open fire, and confit crisping under the grill. After assembling the cassoulet in traditional terracotta pots for baking, the pots slip into the outdoor wood oven to bake into a golden-crusted traditional cold-weather supper. Organic greens for a salad and a simple homemade sorbet-cocktail and champagne for dessert completes the day cooking in the French Kitchen.
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• Sunday morning café-au-lait brunch featuring farm l’Oeufs Gascon and fresh baked pastries from a morning pastry class.
• Departure late afternoon (TGV departs at 14:22 arriving Paris 18:40)
• Or stay another night and depart Monday morning at your leisure and enjoy a country Sunday lunch in a local Café followed by a quiet afternoon to walk, read, relax or explore the bike towpath along the Canal de Garonne. (Third night available – additional 100€)

photo by Lucy Vanel

Camp Cassoulet rate is 795€ per person all inclusive (based on double occupancy; single supplement available) and is available between October- January. The fee includes:

• 2 nights B&B accommodation a Relais de Camont in double room with private bath
• 2 dinners and 1 lunch with wine plus...
  
• Sunday Morning Champagne Brunch
  
• All day French Kitchen Adventure including morning market excursion and cassoulet cooking class-approx 5 hours.
• Armagnac and wine tasting Saturday evening with dinner.
• Local transportation includes: pickup and transfer to and from Agen train station; market excursion.
  

To book a weekend at Camp Cassoulet, email: Kate@thefrenchkitchen.com

all other photos by me... Kate Hill