ON RUE TATIN

SUSAN HERRMANN LOOMIS

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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!

NOTES AND RECIPE BLOG

Fig Leaf Ice Cream

I discovered something amazing the other day. It is simple, and I might have found it a long time ago but it took me awhile to inhale, reflect, discuss, then finally make and taste. Oh my. What we have all been missing for so long!

Georgia on my mind

Georgia, You're on My Mind And your luscious ingredients are in my kitchen. From toasted sunflower oil to chewy black wines, everything in Georgia is

RENT ON RUE TATIN

On Rue Tatin, the beloved house that has welcomed so many, is once again for rent by the month, or the week. It's a perfect

Speculoos – Cinnamon Cookies

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

Speculoos

SPECULOOS – CINNAMON COOKIES This cookie has seduced the non-cinnamon loving population of France. It will seduce you too. 1-1/2 cups (220g) all-purpose flour1/2 teaspoon

Fig Jam

I planted my fig tree about seven years ago, to replace an ancient apple tree which was the

Maine

My recent visit to Maine was a patchwork of memories and a blossoming of experiences to add to them.

Smoked Salmon, Spoons, and Guinness

  I was strolling down the high street in Drogheda, Ireland, and suddenly my friend Trish Rogers, internationally known wine and

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