Susan Herrmann Loomis in Paris
Susan Herrmann LoomisWelcome 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 | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 91 | Founded | 3 years ago | Last Issue | 23 days ago |
| Active | |||||
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susanherrmann.substack.comLatest Issues
In the Land of the Lentil
People are good. They have name like Louise, Fanny, Mehdi, Mika, Marie-Claire, Betty, Fiona, Odile, Sebastien, Alain. They look like you and me, they bustle and they work. But when you stop a minute to talk, they share something essential:...
Classical French Culinary Training Shows
I was invited to a little restaurant tucked away near the Bastille, in the Charonne neighborhood, called Ayahuma Restaurant, which bills itself as Latin American. It is, more specifically, Ecuadorian and since I know little about the countr...
The Utility of a Very Simple Recipe
I received a text message from a friend who had just visited Paris, from Vienna. We’d ambled along streets, stopped in for yummy meals at little hideaways in the city, and inhaled the stupendous food splendor of the Paris markets, particula...
What I Carry Back
It used to be that when people came to visit and asked what they could bring from the U.S. I had a ready list. It included crazy things like all-purpose flour and, once, a cast-iron pan, both heroic efforts on the part of my visitors.
Toda...
Expanding the Definition of Local
I sit at my desk by the open window, planning a menu for my upcoming class, becoming wearier by the moment thinking about available produce. March is always a challenge because we’re between seasons. Some years, nothing grows at all, and as...
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
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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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