Tim Clinch's profile

GASCONY

Tim Clinch
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FOOD STORIES FROM GASCONY

An ongoing project with my great friend Kate Hill about the land, food and producers of my beloved Gascony in South West France. These pictures were all shot in and around Kate's beautiful canalside home, Camont.
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Madame Berthomieu, third generation garlic producer near Nerac
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Some Berthomieu garlic hanging to dry
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Paté en croute & Boudin Basquaise
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Flour & wheat at Jean-Francois and Cecile Berthelot's 'Ferme le Roc' in Porte Ste. Marie
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Bread and organic spelt pasta from Ferme le Roc
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A shutter and a bicycle in Mezin
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Conserves for winter at Camont
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Mme. Bordes and her 'Haricots Tarbais', Francescas
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Confit de Canard with new seasons 'Feves'
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The exterior and one of the bedrooms at 'Camont', Kate's canalside home
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Jehanne Rignault, Foie Gras producer with some of her ducks
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Fresh ducks from the 'Marché au gras' at Gimont, and some pumpkin soup
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Denis & Camille Sabadini and one of their prize winning 'Blonde d'Aquitaine' cows. Ste. Colombe-en-Bruilhois
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Paul & Robert Not with their traditional 'Cassoles' for cassoulet. Mas St. Puelles, Castelnaudary
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Charcuterie, Mas dAgennais, and some of their 'Boudin noir'
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Old advertising at Fourcès, and a confit jar at Camont
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M. Ladevèze and his Armagnac. Montreal-du-Gers
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Autumnal fruit and a warming cassoulet in November
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Preparing the traditional Gascon seasoning 'Quatre epices', and some garlic from the potager
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Preparing white asparagus for bottling at Camont
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Lunch!
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Making 'Saucisse de Toulouse' at Camont
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Narcisse Ferronato, bee keeper and honey maker extordinaire. Madaillon
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The 'Canal Lateral du Lot et Garonne', and a birdcage at Camont
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Jacques Chapolard, pig farmer and his son Romain, Mezin
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A beautiful black truffle, and the 'Terrine Neracaise truffée' it went into
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Preparing an 'Omelette aux Truffes'
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Saucissons sec & a 'Langue en gelée'
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Cherries in May
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A 'Quiche aux fleurs de courgettes'
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Pia, at Dubordieu Armagnac, Lannes
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Organic agriculture in the Lot et Garonne Departement
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A selection of Gascon charcuterie
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Yvette & Briggite Sabadini, Ste. Colombe-en-Bruilhois
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Saucisse de Couenne
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Some of the chickens, young and old at Camont
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Jambon de Tonneins, Ventreche farci and langue en gelée, fresh from the market
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Jean-Francois Domerc, Butcher. Moissac
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Pierre Labardie, Baker, Le Passage, Agen
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Dominique & Christiane Chapolard at their stall at Nerac market
GASCONY
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Tim Clinch's profile

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Tim Clinch's profile
United Kingdom

GASCONY

An ongoing project with my friend, food writer Kate Hill.

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Attribution, No DerivativesAttribution, No Derivatives