Cook with Susan On Rue Tatin
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Dear Parler Paris Reader,
You may remember that a few weeks ago I had the pleasure of visiting chef and author Susan Herrmann Loomis at her ancient Normandy home (once a convent) to have a scrumptious lunch and visit the quaint old town of Louviers (immortalized in her memoir, “On Rue Tatin”). (If you missed it, visit
That day was so glorious, that I decided that really, other people should have the same wonderful experience, and so I invited all of you to join me on March 12th for a day in the country with Susan, learning some of her cooking secrets, dining on her delicacies and taking in the fresh air of Normandy. Within two hours of sending the invitation, more than the number of places allotted were filled…so as they say, “if you snooze, you lose” and so many of you unfortunately did.
But you haven’t lost entirely. In fact, you have an even better chance of cooking with Susan than you had before. You see, “On Rue Tatin” is more than just a cooking school…it is a unique opportunity to learn to cook using the techniques that make French cuisine so “seductive,” while getting an insider’s look into the rich traditions of life in France.
Susan Loomis is an internationally-recognized food expert, the author of six cookbooks and was, for a long time, Patricia Wells’ “right arm.” She began her writing career in newspapers in the state of Washington, then moved to Paris where she attended the renowned culinary school, La Varenne Ecole de Cuisine. With a Grand Diploma in hand, she opened a small café in Paris and later embarked on a successful writing career spanning some twenty years.
Susan has appeared as a guest on numerous TV and radio programs including Good Morning America, National Public Radio in the United States, and FR3 and Radio Bleu in France. She is a regular columnist for France magazine, where her food column “A Table,” appears in each issue. She is a frequent contributor to culinary magazines, such as Bon Appetit, Metropolitan Home, Cooking Light, Food and Wine, Gourmet, and The New York Times. Most of her courses are taught right there in the superbly equipped kitchen of her beautifully restored convent in Louviers (there is one this April taught in Paris that has only a few places left!).
Hands-on classes give you the opportunity to learn and practice new skills. The class sizes are small so you have plenty of one-on-one time with Susan in the kitchen. You will use only the freshest ingredients, produced by small, family-owned farms and hand-chosen by Susan, plus the recipes are geared to the home cook so that once you are in your own kitchen you will be able to easily reproduce what you’ve accomplished with her at On Rue Tatin.
Susan promises, “When you leave On Rue Tatin, you will do so with the confidence and passion to cook for yourself, your friends and your family!”
There are several week-long cooking courses this Spring that you will surely want to take advantage of before they fill up…
And be sure to let Susan know you’re a Parler Paris Reader!
A la prochaine…
P.S. While you’re cooking away with Susan Loomis and savoring all your fabulous fare, think of me wishing I were there!
Parler Paris Après Midi
Come for a drink and to meet and chat with other readers in Paris:
Parler Parlor French-English Conversation Group
Practice speaking French and English. Make friends, discuss interesting topics, learn about other cultures, progress in understanding and speaking, naturally and easily. Meets three times a week — come as often as you like. http://www.parlerparlor.com/
Next Event: 8th Anniversary Celebration March 11th, 11 a.m. at Eurocentres.
Cook with Susan On Rue Tatin
This entry was posted in 2006, Parler Paris and tagged Adrian Leeds, Adrian Leeds Group, ancient normandy home, Anniversary Celebration March, author susan herrmann, Bank Paris studio, class, cooking secrets, Cooking Studio April, detailed recipe booklet, French Property Insider, Good Morning America, hands-on classes, home, internationally-recognized food expert, kitchen, Leeds® Adrian Leeds, Left Bank, National Public Radio, PARISMARAIS monthly newsletter, PARLER, parler paris, Parler Paris Après, Parler Paris classifieds, Parler Paris Email, parler paris reader, Parler Parlor, Patricia Wells, professional french florist, quaint old town, regular subscription price, renowned culinary school, Rue Tatin, Rue Tatin Cook, Rue Tatin Parler, Special Sponsored Message, Standard Week-Long Course, studio, successful writing career, superbly equipped kitchen, Susan Herrmann, Susan Loomis, week-long cooking courses, writing career. Bookmark the permalink.