Seasonal Ingredients
The Art of French Eating
I just read a piece by Jessica Knoll in the Global New York Times about “intuitive eating,” a fascinating concept. Come to find out, it’s an idea that surfaced in…
Bringing France to Maine in August
Just like all the French, I'm travelling in August, to Maine. And I'm hoping you'll join me there! I'm offering two days of cooking classes in a lovely home overlooking the…
Rhubarb Poached in Vanilla Syrup
Rhubarb and Mom
What's the best thing about spring? I know, everything. But if you focus, bring it down to the details and ignore radishes, then it's got to be rhubarb. And one…
Eglise St. Jacques at Porres Guirec
Brittany Part Two
Last October, I hiked a good part of the Sentier des Douaniers, the winding trail that traces the coast of Brittany. Just last week I hiked another part of…
Impressionist Vegetables
Springtime Grilling
Welcome spring! Yesterday was its official debut (at 10:53 local French time, according to radio France Inter) even though I always thought it was the 21st. The date doesn’t…
The crew at work
France 3 Television Comes to On Rue Tatin (And Stays for Supper)
A couple of weeks ago I got a call from a reporter for France 3 Normandie, Christiane Lablancherie. She’s producing a series on Joy at the Table and wanted to…
Marmite Dieppoise
This Summer in Normandy
First and foremost, summer classes at On Rue Tatin will be spectacular! The garden is ready to burst into color already; the fruit trees have gotten their winter trim, and…
Bergamots
A Special Marmalade From a Special Fruit – The Bergamot
The temperatures have turned wintery here in northern France. I'm between Louviers and Paris, between my wonderful house and my teeny apartment and while I feel the cold, both are…
Marbled Yogurt Cake
Yogurt Cake Revisited
I have a dinner coming up, and I want to make a delicious but simple cake for dessert. I considered plenty of options and settled on an old favorite, Yogurt…
Lamb Parmentier fhphoto
Lamb with Mashed Potatoes, and the Best of 2018
I flew over mid-December to teach a couple of classes in Portland, which exhibited huge support (Merci, Portland) for the fine points of French cooking. Fiona flew in from her…