Plat du Jour is anchored by the French formule, with the plat du jour always being “offered as part of a formule that includes a first course or dessert.” After relocating to France from the Pacific Northwest decades ago, Susan fell in love with French food, culture, and, of course, the French dining experience. Her encyclopedic knowledge of French cuisine and her passion for teaching led to her cooking school, On Rue Tatin, out of Paris and Normandy, which offers group cooking classes, market visits, and lectures, all centered around her expertise in French gastronomy. While Plat du Jour is an unashamed celebration of classical French technique and recipes, it’s also a lesson in menu planning and how to complement and enhance flavors throughout multiple courses.
Especially mouthwatering combinations include: Butter-Drizzled Seared Steak with Potato Gratin, Lamb Chops with Rosemary and Orange Syrup, and Fig and Hazelnut Bread with Cocoa Nibs. You would be remiss not to try Susan’s Salted Butter Caramel Ice Cream or her Pear, Almond, and Nutmeg Crumble. In a season that has us longing for nightly comfort food, the winter will be made far more tolerable when your kitchen is introduced to Susan’s exquisitely crafted book. While Plat du Jour is filled with new and exciting Gallic flavors, Susan of course includes iconic and classic dishes like Bouillabaisse, Boeuf Bourguignon, and Tarte Tatin.
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