Plat du Jour: Online Discussion with Susan Herrmann Loomis

Date: 26 Jun 2021, 10:00am - 11:00am (GMT-08:00) Pacific Time (US & Canada)

Join the Alliance Française de Seattle, in partnership with Elliott Bay Book Company, for an online discussion with award-winning author and professional chef Susan Herrmann Loomis, who will reveal her inspirations for her latest cookbook Plat du Jour, how she developed the idea, and how it is so fundamental to the whole French experience. French instructor Preston Albertine will facilitate this virtual interview, which will be followed by a Q&A session with the audience.

Free event, in English, RSVP mandatory (Please RSVP at the bottom of this page).
This event takes place online via Zoom.


Susan Herrmann Loomis is a France-based, award-winning author with fourteen books to her credit, a professionally trained chef, and a cooking school proprietor.

Included among her titles are The Great American Seafood Cookbook, Farmhouse Cookbook, French Farmhouse Cookbook, and On Rue Tatin, a narrative about her life in France, with recipes which won the IACP best literary food book for 2002. Her latest book, Plat du Jour, was published in 2020 by Countryman. Loomis contributes to many newspapers and magazines including The New York Times and  Cooking Light, and has participated in many television and radio shows such as Good Morning America (ABC), Epicurious/Discovery, or The Splendid Table with Lynn Rosetto Kasper@ (NPR).

Loomis, who has lived in France for more than thirty years, teaches cooking and the history of French gastronomy in Normandy, Paris, and in the U.S. Previously, she lived in Seattle for 10 years, where she graduated from UW and where she was a freelancer for the Seattle Times and the New York Times.

She is currently developing a new platform,, a teaching site.


French cooking doesn’t have to be complex—with Susan Loomis, it’s as easy as un, deux, trois! The spirit of the plat du jour, the dish of the day, is simplicity, seasonal ingredients, and a joyful time at the table. In Plat du Jour, Loomis shows how to effortlessly transform any meal into an elegant and flavorful French masterpiece. Having perfected each recipe, Loomis encourages and informs with step-by-step guidance and cooking tips, to help you on your way to simple, do-able French culinary expertise. She’ll lead you through every course of the plat du jour “formule,” from appetizers to desserts and major dishes in between, highlighting poultry, beef, pork, vegetables, eggs, and more. With gorgeous photography and fun facts from French culinary history, Plat du Jour is a must-have for any aspiring home cook with a craving for simple, often classical, easy to recreate seasonal French cooking.


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