mustard vinaigrette2Coming to Paris? Or living here already? Want to learn to cook the way Parisians do in their own homes?

It’s easy. Just sign up for a cooking class with The Everyday French Chef.

Classes are offered on Fridays from 2-4:30 p.m. in my Paris kitchen. We cook for two hours, making a starter, a main dish and a dessert. Then we gather at the table and taste what we’ve prepared.
plum tart3

Custom classes for visitors from abroad are available by request. The maximum number of students is three.

To sign up, please write to me using the Contact form.

Meg BortinThanks!

— Meg Bortin




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6 Responses to Classes

  1. Bruce S. Bell says:

    are you still doing classes in your paris kitchen?
    We will be in Paris in March and would love to be educated

    • Meg says:

      Yes! Please write to me via the Contact link on this site. You can propose some dates and then we’ll work out our menu. The format is a 2-1/2 hour class in which we cook for the first two hours, making a starter, a main dish and a dessert, and then have a tasting session with wine. Will look forward to meeting you.

  2. Jody Hoffmann says:

    My husband and I took a class with Meg while we were in Paris. We made a veal dish and for the next two weeks my husband ordered veal whenever we were out to dinner. Each time he said it is not as good as Meg’s. We enjoyed the conversations, the instruction and the final results. I think taking a class with Meg is a must if you are visiting Paris.

  3. Don Merry says:

    I will be in Paris Friday May 20 and Friday June 10, 2016. My very good friend, Brenda Prowse, who lives in Paris and I would love to take a class together in your kitchen. We both enjoy your blog and are very intrested in french cuisine, eating and having fun. I am a 62 year old Culinary Arts student in Bremerton, WA. Would be open to having us please?
    Kind Regards,

    Don Merry

    • Meg says:

      Hello Don. I would be delighted to have you and Brenda come over for a class, and have replied to you about that via email. All best, Meg

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