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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

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

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!

Cherries – Under the Wire

Susan July 9, 2019
I know I'm just under the wire with this cherry recipe, but I rushed to get it perfected so that I could share it with...

Salade Niçoise Authentique

Susan June 24, 2019
Salade Niçoise, how we all love this blend of potatoes, green beans, lettuce, tomatoes, anchovies, tuna and…WAIT !!! STOP!!! Do...

The Art of French Eating

Susan June 13, 2019
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...


Fish Stock

Susan February 20, 2019
FISH STOCK - FUMET - I always have fish stock in my freezer, for making a quick soup or adding to a sauce. I freeze...

Marmite Dieppoise

Susan February 19, 2019
MARMITE DIEPPOISE - NORMANDY SEAFOOD STEW - SPECIAL EQUIPMENT: large, heavy saucepan PREPARATION TIME: 30 minutes DIFFICULTY LEVEL: simple but requires attention - white fish...

Bergamot Marmalade

Susan February 5, 2019
BERGAMOT MARMALADE – MARMALADE DE BERGAMOT - Have a couple of lemons on hand, in case you need a bit more juice to get to...


Susan January 24, 2019
YOGURT CAKE – GATEAU AU YAOURT - This simple cake goes together in minutes. I melt the butter and the chocolate over the pilot lights...

French Mashed Potatoes – Purée

Susan January 16, 2019
French Mashed Potatoes - Purée - - starchy potatoes such as russets (peeled and diced), coarse sea salt, unsalted butter, crème fraîche, Freshly ground nutmeg...

Lamb Parmentier

Susan January 16, 2019
PARMENTIER D’AGNEAU - LAMB WITH MASHED POTATOES - This recipe makes enough for 8 rounds. You will have leftover mashed potatoes, most likely; don’t worry,...

Endives Caramelisés

Susan December 21, 2018
CARAMELIZED ENDIVE ENDIVES CARAMELISÉS - Light, lovely and very delicious, this dish goes well with everything - meat, fish, fowl. It is delicate and lovely...

Duck Breast with Two Sauces

Susan December 21, 2018
Duck Breast with Two Sauces - - Two 13-ounce fattened duck breasts (skin scored almost to the meat with a sharp knife, 390g), ½-1piment d’Espelette...

Rabbit with Dried Plums

Susan December 13, 2018
RABBIT WITH DRIED PLUMS - LAPIN AUX PRUNEAUX - If you cannot find rabbit, use chicken in this succulent recipe! - extra-virgin olive oil, medium...

Susan Herrmann Loomis | On Rue Tatin

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