Seared scallops served with a smooth cauliflower purée and a pistachio dressing, prepared during one of our small-group cooking retreats at The Walnut Grove Cookery School in rural France.
Guests cook this dish by hand, focusing on timing, balance, and restraint — learning how simple ingredients come together when care is taken at each stage.
At The Walnut Grove, cooking is unhurried, thoughtful, and shared.
📍 Rural France
🍽 Hands-on French cooking
👩🍳 Small-group retreats
Learn more about our retreats:
👉 www.thewalnutgrove.fr