12/08/2026
Imagine spending a summer day in a French farmhouse kitchen, learning the kind of cooking skills you’ll carry home with you for years.
Today, the lesson begins with a whole chicken.
With Chef Eric guiding the way, our guests learn how to properly butcher the bird, understand each cut, and discover how one simple ingredient can become several beautiful preparations.
The chicken breast is cooked sous vide until perfectly tender and wonderfully moist. Another portion becomes an elegant ballotine. The skin is transformed into crisp, golden shards, adding that irresistible contrast of texture.
And then, the garden comes into the story.
A smoky, velvety sweet potato purée. Bright summer vegetables picked fresh from the garden. Tender chicken, crisp skin, and layers of flavour coming together on one beautiful plate.
This is what we love about cooking at Walnut Grove Cookery School.
You don’t simply learn a recipe.
You learn the why behind it. You learn techniques you can take back to your own kitchen. You slow down, work with your hands, cook with the seasons, and share a meal that you helped create from beginning to end.
And when you sit down at the table, surrounded by the French countryside, the food tastes just a little more special.
Because you made it yourself. 🇫🇷🌿
