I’m so happy you are here! So many changes afoot, but for now I invite you to subscribe to my newsletter here or on substack If you sign up here, your name will automatically be moved to substack, but you should go there and take a look, for fun.
I’m a writer with fourteen books to my credit; you will find them all here.
The 2025 cooking class schedule for one and three day classes in Paris is here .
Take advantage of a “Welcome to 2025” 15% reduction in fees until February 14, so find a date and sign up, for this very special offer. If you have any questions, simply reach out to me here.
I help people write books too, so read below to find out more about that!
Through my classes, you experience the culture and depth of France and its cuisine. Now, with Create Your Culinary Story, you have the opportunity to learn how to put words to your own cooking passion through writing a cookbook, or bringing your food blog to a whole new leveL.
I can help you bring your recipes and stories together, working side-by-side to create your culinary legacy. If you dream of more, we can do that too. For more information, contact me and we will talk.
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!
For those of you who want to create fabulous French meals, hang on! I'm coming to the U.S. to teach you! I'll be in four different
Since the election I’ve been searching for optimism. I’ve found some. There is optimism in people gathering round. At the market yesterday, it was a
VOTE! VOTE! VOTE! VOTE! VOTE! VOTE! VOTE! And then go home and make some....quince paste!
Two days ago, in the New York Times Business Day section, writer Danny Hakim wrote something about genetically modified crops that people might actually read and
April 5-8, 2017 - Focus: Wine Pairings April 12-15, 2017- Focus: French Appetizers May 3-6, 2017 - Focus: Pastry May 17-20, 2017 June 4-9, 2017
When we sit down to a meal at On Rue Tatin I'm always so
I arrived in Konya well after midnight, to participate in the Atesbaz-in Culture Cuisine Cultural Days (Atesbaz-in means "the person
Every year in early September I do the exact same thing, either because I'm crazy, or because I love the taste of pepper confit.
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