ON RUE TATIN

SUSAN HERRMANN LOOMIS

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Recipes, cooking tips and news about life in France from Susan Loomis

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Bonjour! Welcome to cooking, writing, and life in France

Susan Herrmann Loomis has taught cooking classes for more than twenty years, and has written fourteen best-selling cookbooks.  Her dream has always been to share with you what she knows, making cooking, France, and her passion come alive for you.

Through Susan’s classes, you experience the culture and depth of France and its cuisine.   Now, with Create Your Culinary Story, you have the opportunity to learn from Susan how to put words to your own cooking passion through writing a cookbook, or bringing your food blog to a whole new level.

Susan, founder of On Rue Tatin cooking school, offers workshops in Normandy where you will create, write, learn the pragmatic details of how to create your cookbook, interspersed with cooking classes that will enhance your work as you coax flavor from the finest seasonal, locally produced ingredients. Susan offers other writing services too.

Just want to cook? She offers cooking classes for you too!

Susan continues to offer cooking classes as well, which range from focused workshops and classes revolving around regions and hearty traditions, to classes that will teach you French Haute Cuisineelegance and refinement. 

In both writing and cooking, Susan is a world-renowned expert.  Her methods and her instruction are simple and clear, her goal to give you what you want.  Her experience in both cooking and writing are unparalleled.  Learn from an expert; Susan makes it easy, fun, flavorful as she guides you every step of the way.

Join Susan for a FREE TUTORIAL on how to start your cookbook, create your legacy.  Monday, March 30 9:30 a.m.  Pacific Daylight Time  Here is the zoom link

 

It’s here and causing a sensation!!!! My latest book, Plat Du Jour!  Find it, share it, use it, give it to your girl and your boyfriends, your kids and your parents!  They’ll love it.

Available online and at your local bookstores.  It’s for all the people in your life who love French cuisine at its best!  

Buy it now!

NOTES AND RECIPE BLOG

Nutmeg, More Precious Than Gold

In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

Thanksgiving 2023

What matters is that we are all cooking and enjoying time together at the table. List or no, one thing I never forget is to make

French Comfort Foods

So as Mother Tongue is the comfortable language (which maybe makes us think of Mother), comfort food is that which inspires comfort in the individual.Which

Cook From Your Heart

I cooked for a French family to earn my keep while I studied as an apprentice chef in Paris.  At first, I was completely petrified.

Cook French: Make Tarts

The most important part of a tart is not the filling. It’s the pastry. There are three major pastry categories in the French repertoire: pâte

Cooking in a Small Kitchen

It’s not space that is important, but how you manage it. My Paris kitchen has a gas stove, high ceilings, wasted corners, a big window,

French Holiday Dishes

Capon holds court in many homes, with turkey running a close second. Usually they are stuffed, French style, with chestnuts, and surrounded in the pan

DUCK CONFIT

Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun.  But it's hands-on, you have to be

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