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!
At 21 Mazarine Chef and Paul Minchelli, has the softest, most delicate touch with seafood of any chef I’ve ever known. Didier Granier, also part
I make it every Christmas season, with quinces from my tree if there are enough. This year there were not and I was despondent, until
A miracle occurred today, right next door in the butcher shop. There, Stéphane Coutard spends his days
We all agree – there is nothing better than Thanksgiving leftovers. I roast a huge turkey to feed everyone once, and to have plenty of
At first light I get on my bicycle, and ride along the river Eure. The bike path skirts
Thanksgiving for our family is celebrated whenever we can. Sometimes that means mid-December, but this year we were almost right on the mark. The stars
Judging from the notes I’m receiving, the general panic about how to organize Thanksgiving dinner has settled in. I’m
Friends recently stopped by with two huge crates of apples that ranged from scrubby green to lush, deep
Please select a valid form
https://www.facebook.com/onruetatin/videos/1727217720630326/