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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.

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!


The Truths and Mysteries of Duck and Fat

Question: What are the best species of duck for eating? Here in France, the most widely available duck is the Barbary, originally imported from Central

Wild Mushrooms and a Beautiful Dessert

What is the best way to cook wild mushrooms? Gently, respectfully, and only after they have been carefully cleaned.This year, wild mushrooms are nice and

Menu Planning

Autumn is the most volatile of seasons, and my personal favorite. As I plan my upcoming menus I go to the market as often as

Green Beans and Onsen Tomago Eggs

Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped


There have been times when, whether I was making dinner for my family, or preparing for friends to come to a dinner party, I just


Writing a book, any book including a cookbook, is a work of creativity and passion. The yearning to record our thoughts, flavors, textures, ideas is


I spend a lot of my year developing and testing recipes for my books, for other people’s books, for various projects, sometimes for companies.  It’s


Get up early, get to your favorite Paris market to find the very best of the season. If you don’t have a kitchen, enjoy the tastes while you’re there; if you do, fill your basket for great cooking, great eating, all seasonal.

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