Skip to content
Susan Herrmann Loomis | On Rue Tatin
  • Home
  • Cooking Classes
  • Blog
    • Videos
  • Musings
  • Books
  • Recipes
  • About Susan
  • Contact
    • PrivacyThis policy demonstrates my firm commitment to online privacy. Information obtained from visitors will only be used for internal purposes. At no time will your personal information or survey data be sold, rented, or otherwise distributed to a third party. If you have questions or concerns regarding this statement, please contact us. Contact Information When you register, you are asked to provide correct contact information, which may include your name, email address, phone number, and other types of information. The information you provide allows us to send you periodic updates and other communications. If you register in error, please contact us to have your record from our database. Updating Your Information Registered users may update their information on file with On Rue Tatin by contacting us. You will be sent a confirmation email to which you must reply for the change to take effect. Log Files As is true of most web sites, certain information is gathered automatically and stored in log files. This information includes internet protocol (IP) addresses, browser type, internet service provider (ISP), referring/exit pages, operating system, date/time stamp and clickstream data. This information, which does not identify individual users, is used to analyze trends, to administer…
Menu

fleur de sel

  1. Home>
  2. fleur de sel
Sweet Praline Almonds
The water and sugar "sand" is beginning to re-caramelized

Sweet Praline Almonds

  • Post Author:Susan
  • Post published:October 2, 2017
  • Post Category:Blog / Book / Featured / Life in France / Recipes / Videos
  • Post Comments:8 Comments

Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I've loved them.  They're a perfect, and perfectly surprising, amuse-bouche,…

Continue Reading Sweet Praline Almonds
Braised Asparagus
Asparagus in the pan

Braised Asparagus

  • Post Author:Susan
  • Post published:May 15, 2015
  • Post Category:Blog / Book / Featured / Life in France / Recipes
  • Post Comments:0 Comments

Asparagus is fleeting, this year more than ever. I'm talking about the Best Asparagus in the Universe, that grown by Baptiste Bourdon a few kilometers from Louviers. Weather has been…

Continue Reading Braised Asparagus
Solid Oil

Solid Oil

  • Post Author:Susan
  • Post published:January 24, 2014
  • Post Category:Blog / Book / Featured / Life in France
  • Post Comments:6 Comments

Anything dipped in olive oil tastes better.  And olive oil as a dip or drizzle is so common as to be banal, which doesn't make it anything less than exquisite…

Continue Reading Solid Oil
Persimmons
Persimmon, Avocado and Spinach Salad

Persimmons

  • Post Author:Susan
  • Post published:January 13, 2014
  • Post Category:Blog / Book / Featured / Life in France / Recipes
  • Post Comments:8 Comments

Persimmon. It has always been a mythic fruit to me, one my grandmother talked about from her childhood.  Because they grow in warm climates, and because I have never lived…

Continue Reading Persimmons

Get all the delicious news from On Rue Tatin

Recipes, cooking tips and news about life in France from Susan Herrmann Loomis
* = required field

Recent Posts

  • Caffeine Time
  • Roast Chicken
  • Pipérade
  • Molasses Time
  • Summer Time and the Grilling is Easy

Categories

  • Blog
  • Blog|Book|Featured|Life in France|press|Recipes
  • Blog|Book|Featured|Life in France|Recipes
  • Book
  • Book|Life in France|Recipes
  • Featured
  • Life in France
  • Musings
  • press
  • Recipes
  • uncategorized
  • Videos
  • Cookbooks
  • On Rue Tatin outside France
  • Blog
  • Links
  • Press
  • Recipes
  • 中文
  • Contact Us
Copyright - OceanWP Theme by Nick
Close Menu
Louviers Three Day Classes 2019

This form is currently closed for submissions.

Louviers Three Day Classes 2018

 

This form is currently closed for submissions.

Louviers Five Day Class - 2019

This form is currently closed for submissions.

Louviers Five Day Class 2018

This form is currently closed for submissions.

poached-eggs

The perect poached egg

The perfect poached egg is not only work of art but a delicious satisfying meal https://onruetatin.com/poached-eggs/

Posted by On Rue Tatin on Sunday, October 22, 2017

Pin It on Pinterest