I’m so happy you are here! I sold my house in Normandy last year and am now full-time in my cooking studio in Paris. Join me here for one day and three day classes where we cook, learn, laugh, and sit down at the end of each class for a gorgeous meal. I’d love to welcome you. Go here for to sign up. If you don’t see the date you need,contact me!
“Susan truly affords an unparalleled, hands-on French gastronomy experience. It has been said that “anyone can cook in the French manner anywhere with the right instruction.” Not only does Susan delicately bring this notion to life, but one leaves her class with confidence that goes well beyond the cooktop. “ Melissa George, student, March 2025.
Do you want to gather your recipes, traditions, memories into a cookbook or on a blog? Let me help you! Creating Your Culinary Story gives you the tools you need to write a book and/or bring your blog to a whole new level. Creating a culinary legacy is something you, your family, your friends will love. Contact me with any questions!
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!
Capon holds court in many homes, with turkey running a close second. Usually they are stuffed, French style, with chestnuts, and surrounded in the pan
Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it's hands-on, you have to be
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
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
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
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
Fort Worth, Texas (Timmaron, at South Lake) , here I come, and I would love for you to join me! Three days, three classes, three amazing meals that you will prepare and eat, with wines and cheeses of course!
We will use ingredients straight from local farms, and while you learn the intricacies of French cuisine, you’ll get some local lore too. Please, join me for an unforgettable experience.
The classes include:
You will learn, laugh, and leave with the confidence to prepare your own French meals, with ease.
📍 Fort Worth, Texas | June 23–25, 2025
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