Come Cook in France 2017


Can you hear the sizzle? It’s onions turning golden in goose fat, where they’ll stay until they’re crisp.   Then, we’ll fold them into a chicken tagine seasoned with orange flower water and apples, and sprinkled with toasted sesame seeds.   It’s a perfect dish for fall or spring.

What’s that delicious perfume emanating from the copper pot on the stove? It’s a thick layer of sugar, topped by a thicker layer of butter, topped with apple halves that are s-l-o-w-l-y carmelizing on top of the stove, soon to be swaddled in pastry and baked in the oven, then flipped into the best ever tart tatin.

And over there on the counter near the wine cellar,  where the light floods in?  Those are ingredients for the best vinaigrette in the world, seasoned lightly with soy sauce and Dijon mustard.


spiced walnuts

Before we sample any of that, though, we’ll have tried  delicately poached rose-colored garlic cloves (from Lautrec), each served with a fat square of foie gras that was seized in a blistering pan.   Alongside are spiced walnuts, a goat cheese verrine, and the little crisp pastry sticks that are another On Rue Tatin signature.

appsThis is one menu you are likely to create while you’re at On Rue Tatin.  I’ve got hundreds of others to offer, each based on the seasons, each made with local, sustainable, artisanally produced ingredients.

Whether you’re returning or it’s your first time at On Rue Tatin, I look forward to welcoming you to an authentic French gastronomic experience where you become the expert!

Here are dates for 2017.  If you and your group don’t find a date that fits, let us know.  We will plan a special event around your calendar if we can.

You will notice that some classes have a theme, and others are more general. Each class offers a variety of dishes, with a focus on an authentic, richly flavored experience!

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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.

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