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Cook with Susan On Rue Tatin

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
/parlerparis/issues/pparis6-2-06.html to read all about it!)

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…

* Susan in Paris at Patricia Wells’ Left Bank Cooking Studio
April 10-14, 2006 and October 30-November 3, 2006

She is offering two five-day classes in Patricia Wells’ Left Bank Paris studio in the heart of Saint-Germain-des-Prés. She will conduct the hands-on classes in Patricia’s airy studio and will focus on specialty oils, chocolate, cheese and wine, with special emphasis on organic ingredients. Each day will begin at 10 am with a demonstration, followed by a class and multi-course lunch.

The class is limited to 7 guests. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $3,000 and includes instruction and five lunches. The fee does not include dinners or lodging. A list of recommended hotels is sent to enrolled guests. An apron and detailed
recipe booklet will be yours to keep.

* April 30 – May 5, 2006 Standard Week-Long Course

In your six days together in Louviers Susan will be at your side during your hands-on classes in her contemporary, professionally appointed kitchen, as well as on your field trips. The focus of the week is not only techniques, hints, and culinary secrets but the best locally grown ingredients, her personal selection of wines with each course, and cheeses from throughout France. You will be in the heart of Normandy, yet your culinary adventure will take you along the highways and by-ways of gastronomic France.

The class is limited to 9 guests. The week begins on Sunday evening with a welcome feast, and ends after lunch on Friday. The fee is 2,000 euros and includes all instruction and most lunches and dinners, and transportation within the school day. The fee does not include lodging.

An apron and detailed recipe booklet will be yours to keep.

* Mother/Daughter Week May 14-19, 2006

For the On Rue Tatin Mother/Daughter Week, Susan combines cooking classes with visits to gardens and table-top and decorating specialists, including a lesson on flower-arranging with a professional French florist, and much more. A special experience, and a perfect gift for your mother, or your daughter, or both.

Susan’s past students write in:

“The class was inspirational, I felt like a member of the Loomis extended family. Susan was warm, delightful, organized and sharing. Her assistant made us laugh with her keen sense of humor. The food was seasonal, fresh and preparation was always imaginative. But this class was not just about food. We were caught up with Susan’s excitement and enthusiasm for the beautiful, bountiful Normandy. It was like visiting your far away family and being very spoiled by them.” Patricia Walters

To learn more about Susan Herrmann Loomis and her “seductive” cooking On Rue Tatin, visit or e-mail mailto:[email protected]

And be sure to let Susan know you’re a Parler Paris Reader!

A la prochaine…

Adrian Leeds
Editor, Parler Paris
Email [email protected]

P.S. While you’re cooking away with Susan Loomis and savoring all your fabulous fare, think of me wishing I were there!


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