Tarte Tatin
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with…
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with…
My son, Joe, is visiting from the U.S., spending more time here than usual as he writes his senior thesis. I'm enjoying watching him work, our conversations roiling around the…
April 5-8, 2017 - Focus: Wine Pairings April 12-15, 2017- Focus: French Appetizers May 3-6, 2017 - Focus: Pastry May 17-20, 2017 June 4-9, 2017 - Focus: Regional French June…
I've experienced and written a lot about Sunday Lunch, because I think it’s such a warm and admirable French tradition. Families and friends get together to while away the…
As the simple black dress is my go-to evening attire, this simple apple tart is my go-to dessert. It is so easy. I make my own pastry but if you…
Brittany. It's a magic land. I just returned from a few days respite in Concarneau, in the Finistere, a bustling sea port of 20,000 settled around its crown jewel, the Bay…
November and another delicious class has just ended at On Rue Tatin. It is always hard to say goodbye when so much has been shared, even for a few days. It…
I love shoulder seasons like this moment of autumn. Tomatoes are still hanging on the vine and full of sweet flavor; apples are literally dropping from the tree, and pears…
On Rue Tatin alumna, Jennifer Worick, writer,blogger, and now wonderful apple cook after her experience at the Apples and More class last fall, asked if I'd publish this note, as…
Books flew off the signing table at Bastille as guests (and author) enjoyed a lovely kir, then segued into Mushrooms with Chorizo from In a French Kitchen, and a beautiful…