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Susan Herrmann Loomis, tart pastry, pate sucree

Bonjour! Welcome to cooking, writing, and life in France

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!

NOTES AND RECIPE BLOG

Restaurant L’Itineraire and its Vegetables

The rain has been unbelievable. Paris was submerged the other night, enveloped in a steady drizzle that penetrated everything, including my raincoat, as I walked

Coffee Surprise

I just spent a weekend in New York with my son, Joseph.  He works nights at a unique and delicious spot in Brooklyn called Pok

Happy Classes and Summer’s End

It’s been a whirlwind of classes in Louviers and Paris for the

Scallops are Here

Scallops are here! Scallops are here! They’re early this year and the prediction is there will be few on the market because the price of

Apple and Pear Compote

The apple and pear harvest this year in my small,

Red Pepper Essence

Every autumn for the past three years has found me dicing snaky sweet peppers and cooking them slowly in

Rhubarb Raspberry Jam

I refuse to complain about the weather.  One could because our extremely hot and sunny temperatures took a nose-dive

Memories of the Cote d’Azur

I apologize for silence these last several days.  I did something unusual; I took a vacation. I had

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