Pasteque.
Pain.
Piballes.
Petanque.
Panier.
Peche.
Petit four.
Mais non, as soon as I get outside tomorrow morning,
'P' will be for...potager.
harvest late summer 2005
French Days at Camont
The French Kitchen Cooking School
Camont - 1724 -
About Me
- Kate Hill
- Ste. Colombe-en-Bruilhois, Lot-et-Garonne, Gascony, France
- I learned to cook from the ground up in Gascony—from the potager, orchard, river, and field. Barns and silos join Michelin-starred restaurants as treasured culinary destinations. The weekly umbrella-ed gatherings huddled on Saturday mornings, rain or shine, are my ‘meet’ market and a source of some of the best cooks in France, the farmers and artisan food producers. My Kitchen-at-Camont is a beacon of good cooking in a long hungry village.
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My Gascon Homeport
I live on the boat; cook in the house.
1 comment:
They look so delicious I can almost taste them...
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