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!
What’s yours? I love them all of course, but breakfast is my favorite. There is something so fresh and new about it. I find it
For the pâte sucrée: 1-3/4 cups (230g) all-purpose flour ½ teaspoons fine sea salt ½ cup vanilla sugar 4 large egg yolks 8 tablespoons (125g)
Looking forward without looking left, right, or behind (fracking); violence on the street in a
Last night my friend Alain Madonna joined us for dinner as part of class at On Rue Tatin.
There are few things in life one can really count on. Weather is one. The celebratory delight when a champagne cork pops is another. And
A house without a cookie is a sad place indeed, I thought as I pulled the vanilla sugar from
In the early 1980’s, I was hired to open a small tea salon in the
This morning over fresh bread, butter, jam and steaming bowls of hot chocolate (for my daughter) and tea (for me), I was helping Fiona, who
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