Welcome to On Rue Tatin, where we explore how the French think, taste, and cook — from market stalls to intimate kitchen tables. Many of you savor the stories from afar, while others join me in for hands-on, immersive classes in Paris.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
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| Issues | 99 | Founded | 3 years ago | Last Issue | 13 days ago |
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Cooking Together
The other day I had a note from a lovely man who took one of my classes. “Thank you for showing me I’d been holding my knife wrong for 30 years. I had a blast!”
I laughed out loud. He was quiet in class, his humor wry like his note. In Pa...
Patricia and Walter Wells are Moving
My dear friend, mentor, and regular coffee and meal companion Patricia Wells, and her wonderful husband Walter, have sold their Provençal farmhouse, Chanteduc. As a regular visitor there over the past forty-plus years, I am accustomed to th...
Hazelnuts and a Parisian Hardware Store
Two years ago, there was a tectonic shift in the world that only I felt. I sold my magical, 400-year-old house, walked out the door, got on my bicycle and rode away.
Anyone who has sold a beloved family home can imagine how that felt. The...
Wendell Berry and Sea Salt
Today, gorgeous with sun and wind, a sense of beauty and clean air, is sorrowful nonetheless, because a bright light has extinguished. Wendell Berry, the farmer, poet, philosopher and so much more who illuminated our lives with his brillian...
Le Quinze Août
What with the hottest temperatures recorded since World War II, a major eclipse we won’t see the likes of for decades, the opening of the murky waters of the Canal Saint Martin in Paris for swimming, and desert-like mirages made real to us...
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Authors
The writers behind this newsletter.
In my classes and in my writing, I teach you how to think like a French cook — so you stop relying on recipes and start cooking with confidence, pleasure, and instinct for the rest of your life.
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