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Recipes, cooking tips and news about life in France from Susan Loomis

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Bonjour! Welcome to cooking and life in France. This site is currently on standby; see below where you can me, similar content, and much more!

On Rue Tatin is currently on hiatus; please join me at my new platform  Dancing Tomatoes! You’ll find loads of content, and can keep in touch with me there. I can’t wait to see you!

Cooking locally and seasonally is my philosophy – I copied it from the French who consider it the key to everything good at the table.

Until mid-June, however, I will be on sabbatical and not teaching, either in Louviers or Paris. Forgive my tardy replies to your mails, do not lose heart, I will look forward to seeing you soon. Meanwhile, I will resolutely and with delight respond to you, but I ask for your patience!

Together, we put this little French secret to work at On Rue Tatin in Normandy and Paris to make fantastic meals. We combine it with time-honored techniques and tips. We add gracious, authentic lifestyle and joie de vivre, lots of warmth, some colorful markets, laughter and voila! You’re living the French life in the heart of a beautiful French town. And all of that is what you’ll take home with you, along with a basketful of cooking wealth and confidence.

From food to wine, people to atmosphere, your time at On Rue Tatin will be unforgettable. And that is my goal for you!

“I spent the best week of my life with Susan at On Rue Tatin!” Joy, England.

“I’ve never laughed so hard nor learned so much,” Denise, Colorado

“My cooking has changed forever. I do more of it, and everything tastes so much better. Thank you, Susan!” Sheila, Iowa

Embrace everyday cooking with Susan Loomis’s Plat du Jour, her appealing take on the French formule.

Discover the pleasures of cooking—and eating—with this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois!

Buy it now!

It’s here and causing a sensation!!!! See what the press is saying! My latest book, FRENCH GRILL!  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, like me, love to grill!  

Buy it now!

Speculoos – Cinnamon Cookies

Susan October 23, 2019
Speculoos is the golden spice cookie that comes wrapped in plastic and sits on the saucer of your espresso cup in nearly every cafe throughout...

Fig Jam

Susan October 10, 2019
I planted my fig tree about seven years ago, to replace an ancient apple tree which was the...


Susan September 3, 2019
My recent visit to Maine was a patchwork of memories and a blossoming of experiences to add to them....


Avocado, Cherry and Chive Salad

Susan July 9, 2019
AVOCADO, CHERRY AND CHIVE SALAD IN A GLASS - This simple salad surprises everyone! Make this while cherries are still in season! SPECIAL EQUIPMENT: wine...

Salade Niçoise

Susan June 25, 2019
Salade Niçoise - ASTUCES: if you us tuna in the salade, use either canned albacore, or the quantity of fresh tuna you like. i suggest...

Braised Spring Vegetables

Susan June 13, 2019
BRAISED SPRING VEGETABLES - LEGUMES PRINTANIERS BRAISEES - Late spring is a perfect moment in the life of vegetables. Peas, carrots, potatoes and onions are...

Rhubarb Poached in Vanilla Syrup with Fromage Blanc

Susan May 15, 2019
RHUBARB POACHED IN VANILLA SYRUP WITH FRESH CHEESE - Poaching rhubarb in vanilla syrup is one of life’s simple pleasures. But never tell anyone how...

Aili Takala’s Rhubarb Cake

Susan May 7, 2019
AILI TAKALA'S RHUBARB CAKE - - diced (fresh rhubarb), vanilla sugar, all-purpose flour, baking soda, fine sea salt (beaten), unsalted butter (at room temperature), large...

Galettes au Sarrasin – Buckwheat Galettes

Susan May 3, 2019
Buckwheat Galettes - When the galette is fully cooked on one side, flipped and just about cooked on the other side, you can add the...

Couscous Soup

Susan April 24, 2019
COUSCOUS SOUP - LA SOUPE DE COUSCOUS - ASTUCE: The best meat for couscous soup is lamb neck, which is wonderfully gelatinous, rather like oxtail...

Summer Tomato Tourte

Susan April 21, 2019
SUMMER TOMATO TART - TARTE D'ETE A LA TOMATE - - recipe for Tender Tart Pastry, heavy cream, large eggs, fresh thyme leaves, small clove...


Susan April 1, 2019
NOT JUST ANY CHOCOLATE MOUSSE - - lightly salted butter, large eggs (separated), espresso, ½ heavy cream (whipped to soft peaks,), additional large egg white,...

Susan Herrmann Loomis | On Rue Tatin

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