Five-Day and Three-Day Classes in Louviers
Five-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 Sunday night with welcome dinner and end Friday at 3 p.m.
The fee for a five-day class in Louviers is $3500 per person.
Three-Day Class
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 Sunday night with welcome dinner and end Wednesday at 3 p.m.
The fee for a three-day class in Louviers is $2500 per person.
U.S. CLASSES
Three days, three gorgeous meals, all French classics, re-visited!
The cost for a three day class is $1200 ($1000 if you sign up before December 25) and $400 for the evening class ($340 if you sign up before December 25). Sign Up Now!
Stay tuned, too, for an upcoming class in Los Angeles, dates TBD!
Miami – New!
I will be guest-teaching at the brand, new Gastronomicom cooking school in Miami for three days, with a program of three morning cooking classes. We will take beautiful local ingredients and turn them into stunning traditional French dishes with a whole, new, contemporary touch. Space is limited, so sign up now.
I will also offer an individual evening class for those who cannot free themselves during the day.
Classes:
Evening class,
Sample Menu
Artichokes and Mushroom Salad
Shrimp and Jasmine
Quinoa with Garden Herbs
Green Salad with a Classic Vinaigrette
Chocolate, Chocolate Cake
Morning classes begin at 10:30 a.m., with a tasting and demonstration, then everyone gets involved in the hands on class until we sit down to lunch. You will be free as of 3 p.m. to explore the area.
The evening classes begins with a tasting and a demonstration, then a hands-on class until we sit down to a candle-lit dinner. So you can plan your evening, we will wrap up around 9 p.m.
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Seattle
I will be teaching in a gorgeous private home on Mercer Island, a 15-minute drive from Seattle. We’ll focus on the fabulous local shellfish, seafood, produce, and meats of the Pacific Northwest, with a mix of local and French wines to accompany our dishes. Space is limited, so sign up now.
I will also offer an individual evening class for those who cannot free themselves during the day.
Sample Menu
Singing Scallops with Macha
Basque Lamb with Peppers
Tagliatelle à la Française
Green Salad with a Hazelnut Vinaigrette
Fondant aux Pommes
Morning classes begin at 10:30 a.m., with a tasting and demonstration, then everyone gets involved in the hands on class until we sit down to lunch. You will be free as of 3 p.m. to explore the area.
The evening class, February 9th, 5:30-9 p.m. It begins with a tasting and a demonstration, then a hands-on class until we sit down to a candle-lit dinner.
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Asheville –
I’m returning to Asheville with a series of classes that will get you in the kitchen faster than you can say Voila!
Our ingredients will come from local farms; we’ll visit a local producer; we’ll taste everything we can get our hands on. Three classes, three fine meals, a field trip to a local producer, and the finest food you’ve tasted in awhile, produced by YOU.
And it’s all in Asheville, North Carolina, in a gorgeous kitchen steps away from the Biltmore mansion.
I will also offer an individual evening class for those who cannot free themselves during the day.
Classes: October 18, 10 a.m. – 2:30 p.m., October 19, 10 a.m.-2:30 p.m., October 20, 10 a.m.- 2:30 p.m.
The price for three classes is $1200 which includes recipes, meals with wine, aprons. Evening class, October 19, 5:30-9 p.m. Places are limited. Price is exclusive of lodging; a list of wonderful places to stay will be sent to you on request.
Sample Menu
Tian of Kale with Sautéed Radishes
Roasted Rabbit with Bacon
Braised Endives
Mixed Greens Salad
Tarte Tatin
Morning classes begin at 10:30 a.m., with a tasting and demonstration, then everyone gets involved in the hands on class until we sit down to lunch, complete with wine and cheese. You will be free as of 3 p.m. to explore the area.
On one of our three days we will begin earlier – about 8:30 – so that we can visit an amazing artisan, sur place, and watch American culinary history in the making.
The evening classes begin with a tasting and a demonstration, then a hands-on class until we sit down to a candle-lit dinner. So you can plan your evening, we will wrap up around 9 p.m.
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Asheville – New!
I’m returning to Asheville with a series of classes that will get you in the kitchen faster than you can say Voila!
Our ingredients will come from local farms; we’ll visit a local producer; we’ll taste everything we can get our hands on. Three classes, three fine meals, a field trip to a local producer, and the finest food you’ve tasted in awhile, produced by YOU.
And it’s all in Asheville, North Carolina, in a gorgeous kitchen steps away from the Biltmore mansion.
Classes: October 18, 10:30 a.m. – 2:30 p.m., October 19, 8:30 a.m.-3:00 p.m., October 20, 10:30 a.m.- 2:30 p.m.
The price for three classes is $1200 which includes recipes, meals with wine, aprons.
Sold Out
This Class is currently sold out, to be added to the waiting list, please click here.
Sample Menu
Tian of Kale with Sautéed Radishes
Roasted Rabbit with Bacon
Braised Endives
Mixed Greens Salad
Tarte Tatin
Morning classes begin at 10:30 a.m., with a tasting and demonstration, then everyone gets involved in the hands on class until we sit down to lunch, complete with wine and cheese. You will be free as of 3 p.m. to explore the area.
On one of our three days we will begin earlier – about 8:30 – so that we can visit an amazing artisan, sur place, and watch American culinary history in the making.
Los Angeles – New!
Three Day Class November 1-3, 2017 Sold Out
Join Susan, writer and cooking school owner, for three glorious days of cooking in sunny Studio City, Los Angeles!
We’ll cook with the finest local and seasonal ingredients, and as part of our hands-on class we’ll practice French techniques, learn how to combine ingredients, flavors, and textures a la française. Whether it be roasted fish with pearls of lime, grilled baby eggplant with herbed fresh cheese, a sorbet of blood oranges with pistachios, gorgeous flaky pastry filled with perfectly ripened berries, or heirloom tomato “tubes,” you’ll walk away from your three days filled with knowledge and confidence.
Once the cooking is done, we’ll enjoy meals à la française. You’ll love appetizers in the kitchen, multi-course meals at the table accompanied by different local wines, a bite of cheese, a taste of dessert, and a sip of coffee to follow.
Three delicious days in Los Angeles – $1200.
Places are limited. Price is exclusive of lodging; a list of wonderful places to stay will be sent to you on request.
Sample Menu
Beet Soup with Pepper Cream Clouds
Egg Flowers on Kuri Squash Purée
Roasted Quail with Warm Chili Vinaigrette
Mixed Greens Salad
Cheeses
Tarte Tatin
Morning classes begin at 10:30 a.m., with a tasting and demonstration, then everyone gets involved in the hands on class until we sit down to lunch, complete with wine and cheese. You will be free as of 3 p.m. to explore the area.
Sold Out
Group Classes
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 Lindsay at cookingclasses@onruetatin.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!
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One-Day Classes in Paris
2017 Classes TBA
On Rue Tatin Paris classes take place in a beautifully appointed professional kitchen where we chop, dice, mince, braise and sauté our way through recipes designed for the home cook, then sit down together to enjoy the meal we have so pleasurably prepared. Morning classes generally begin with a market tour. Evening classes begin with multiple tastings followed by a hands-on class and a lovely candle-lit dinner.
Morning classes: 9:30 a.m. to 2:00 p.m.
Evening classes: 5:30 p.m. to 9:30 p.m.
The fee for a one day class in Paris is $325 per person.
Guest Eater
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.
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2017 Dates TBA
Seafood and More!
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.
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Truffle Weekend in Périgord
We’ll hunt them, we’ll eat them, we’ll cook with them. Join me for this incredible, richly authentic and delicious weekend in the Perigord countryside. The site: a foie gras farm where hosts Danie and Guy welcome warmly; our guide? Ulysse, a furry dog who has the best truffle nose in the country. The weekend includes five meals, one cooking class, a truffle hunt, regional dishes unlike any you’ve ever had before. Don’t miss this. Dates available end of January and February, to be decided based on demand.
$2300/person, includes
lodging and transportation from Brive-la-Gaillarde train station or airport.
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Apples, Apples, Apples
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!
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Lunch in the Country
Sunday (or Monday!) lunch in the country is a French tradition that is not to be missed. I will greet you with an apéritif, which we will enjoy together in the kitchen or, if the weather is fine, in the courtyard. We will then enjoy a leisurely and luxurious multi-course meal in the timbered dining room, accompanied by wines from the finest small producers in France. Whatever is best and seasonal will be on the menu.
Lunch – from 1 p.m. – 4:30 p.m.
$155 per person
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Sample Lunch Menu
As in all menus at On Rue Tatin, the season dictates the dishes. This is a sample menu; prepare to be surprised and delighted.
Eggplant Coins dusted with Piment d’Espelette
Roasted Walnuts with Fennel and Anis
To drink: Pommeau (Apple Sherry)
Langoustines with Sweet Pepper Chutney
To drink: L’Arpent des Vaudons Sauvignon Blanc 2012
Duck with Orange Syrup on a Bed of Roasted Almond Cream
To drink: Cuvée Charles, Domaine de Peyres Roses 2010
Salad
Artisanal Cheeses
Norman Apple Fondant
Cooking Classes for Kids
Kids in the kitchen, a recipe for success!
Put your kids on the road to great eating habits with fun, relaxed times in the kitchen and at the table. Just like the adults, kids will work with seasonal, local ingredients to make French dishes designed just for them. We’ll make a full meal, and sit down together to enjoy it. Minimum age – 12 years old.
For Dates and Fees, Please enquire.
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Paris Market Tours
Welcome to my Paris Market Tours, for groups of four or more!
For our Paris market tour, we will meet up at a local café over an espresso, then head into a lively Paris market where I’ll show you how to shop for locally produced, seasonal ingredients. We’ll talk about the French dedication to quality and its influence on the world; we’ll delve into seafood and bread, gorgeous spring radishes and crisp winter lettuces; juicy summer fruits and the perfect roast chicken. As we walk we’ll meet vendors and producers, we’ll sample the best that’s to offer, and we’ll get inside the French world of the market, its personalities, its food. You will emerge from our tour with a whole new way of looking at and thinking about ingredients, the people who produce and sell them, and a country that bases much of its worth and reputation on the quality of its food.
The fee for a Paris Market Tour is $140.
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Team Building
Cook your way to Success at On Rue Tatin. Bring your team of 10-14 people to cook your way to a delicious meal. As Jerome Langeard, team member for Aptar pharma says:
“Team building gives a group the chance to share a warm experience. And what could be more convivial than preparing a festive meal together, and sharing it at the table. ..you won’t be disappointed with such an experience, particularly if the team building occurs in the magnificent home of On Rue Tatin with a superb chef like Susan.” Intertek
“We had a tremendous time in your company; we’re still talking about it! Everything was perfect, well organized, we learned a lot, and we worked as a team…all thanks to your kindness, empathy, and ‘joie de vivre’!” Fresenius-kabi
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Special Interest Classes
Do you have a group of friends you’d like to bring to On Rue Tatin? Do you have a special interest you’d like to be the focus of a three or six-day class? I am happy to create special classes for groups of six or more that revolve around seasonal ingredients and your special interests. And remember, when you bring a group, you bring your fun with you!!
Please enquire about special interest themes and dates.
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Here is what former students have to say:
Thanks again for everything. I had a wonderful experience at the class and learned so much. Your classes always exceed my expectations!
S., Paris
My time working with Francis exceeded all my expectations! I can honestly say that my hours with you are among the most enjoyable and delicious I have ever spent. Entering through the gate On Rue Tatin is like stepping into a story book.
G., Seattle
“I cannot believe the food was so delicious, the experience so wonderful, and my photos are gorgeous!”
F., New York
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For a “real life” On Rue Tatin experience, visit this video, made by Cathy Arkle, former student.
