Join me in the kitchen for your tour of France through cooking!
You’ll cook with the finest local ingredients, prepare the finest meals, taste cheeses, wines, and so much more! I look forward to greeting you, and to cooking with you. Select one of the dates below and you’ll be taken right to a sign up form. If you want more details on the classes, just scroll down the page. And if you have questions, we’d love to hear from you: firstname.lastname@example.org
March 17, 2018 (Louviers, Country Lunch)
March 21-24, 2018 (Louviers, 3-Day Class)
March 25, 2018 (Louviers, Country Lunch)
March 27-31, 2018 (Louviers, 5-Day Class)
April 1, 2018 (Louviers, Country Lunch)
April 10-14, 2018 (Louviers, 5-Day Class)
April 16-21, 2018 (Louviers, 5-Day Class)
April 25-28, 2018 (Louviers, 3-Day Class)
May 22-26, 2018 (Louviers, 5-Day Class)
During five days at On Rue Tatin you’ll find yourself cooking, laughing, enjoying, tasting, as you settle into the rhythm of life in a small French town. You’ll cook with the finest local and seasonal ingredients, meet the locals, get to know the area, and enjoy sumptuous meals, each accompanied by fine, small-production wines and artisanally made cheeses.
Five-day classes begin Monday night with a welcome dinner and end Saturday at 3 p.m.
The fee for a five-day class in Louviers is $3500 per person.
Three days at On Rue Tatin in Louviers is a rich, concentrated experience of cooking, learning, tasting, enjoying, laughing. You will work with the season and the region’s finest ingredients then sit down to meals you’ve prepared, all accompanied by fine, small-production wines and artisanally made cheeses.
Three-day classes begin Wednesday night with a welcome dinner and end Saturday at 3 p.m.
The fee for a three-day class in Louviers is $2500 per person.
Gorgeous meals, all French classics, re-visited!
The cost for a three day class is $1200 and $400 for the evening class.
Please check back soon for the 2018 U.S. class schedule!
Anniversaries, special birthdays, travel groups, book clubs…these are some of the groups that have graced On Rue Tatin this year. I’ve learned much from them all, though one thing that stands out over everything else: groups come loaded with their own brand of fun and laughter, and real desire to learn, learn, learn. This year, I’m extending a very special offer to groups– get in touch with Lauren at email@example.com, and she’ll explain in further detail. But let’s put it this way, if you’re six or more, you want a fabulous cooking adventure where your every desire and needs are met, then On Rue Tatin is for you!
You’re on the trip, you love to eat but you don’t want to cook? The Guest Eater program is for you! Join us for all meals and the market visit.
The fee for a guest eater in Paris is $150 per person. The fee for a guest eater in Louviers is $150 per meal. Email us at cookingclasses@onruetatin to reserve your guest eater place.
Seafood and More takes us deep into the delectable and briny world of French fish and shellfish. It takes you to the market, where you will learn to purchase the best possible seafood, then brings you into the kitchen. Here you will shuck oysters and play with langoustines, cook lobster to perfection and become an expert at filleting; you’ll learn things about cuttlefish and their ink, monkfish and their teeth, mussels and their beards, the secret world of the fishmonger, and more. These three days will offer you flavor sensations you’ll never forget, dispel the mystery that surrounds food from the river and sea, and turn you into a passionate expert. Price for Seafood and More is $2700.
Normandy is the region of apples, and it doesn’t take long to discover this as you drive through the lush countryside. Cows graze languidly under graceful apple trees, and in the autumn, all manner of apples are on the table or in the glass. We will experience the dozens of apple varieties in Normandy, tasting and comparing, and turning them into everything from appetizers to dessert. We’ll sample Calvados, Pommeau and Cider; we’ll meet producers, we’ll walk through an orchard. You’ll leave this week with a whole new way of looking at, tasting, and cooking apples!
Click on the links below for helpful information while making your travel plans.