Susan is internationally known as one of the greatest authorities on French cuisine. A trained journalist, she first came to France to apprentice at the renowned cooking 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. She is the proprietor of a small, exclusive cooking school in her home outside Paris, in Normandy, author of nine books about food, and a contributor to the New York Times, Cooking Light, and other food and travel magazines.
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