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8 Responses to Contact

  1. Jane Grey says:

    Hi Meg,
    Really enjoyed your participation in the Paris Writers Workshop panel discussion today and thank you for your sharing. Love your beautiful website! You are very generous with your recipes. The photos are great too.
    Bravo and “très bonne continuation” !

  2. Tania says:

    Thank you so very much for the sauté d’agneau recipe. It was outstanding, I made it and served with the fennel and potato puree and my husband loved it as did I. A memorable meal I will cook again.


  3. Sheri Strybos says:

    Bonjour Meg,

    I’m new to your website, but excited about every aspect of creating French meals here in the US. I spent 3 weeks in France a couple of summers ago and indeed enjoyed experiencing the traditional meals served both in homes and in restaurants. I wondered if you had any information on your site about breakfast and lunch menus? I would appreciate hearing about any ideas you have on these topics. Thanks so much and I look forward to keeping up with all of your posts!!
    Sheri Strybos

    • Meg says:

      Hello Sheri, and welcome. I think you will find many ideas for French-inspired meals once you get familiar with the site. For lunch ideas, check out the Menus section — the Everyday Menus contain plenty of seasonal ideas for simple meals at lunch or dinnertime. As for French breakfasts, I haven’t really posted about that here as the French generally have nothing more than coffee, juice and a croissant or buttered bread to start the day. But I did contribute once to a post about breakfast around the world. Here’s the link if you’d like to take a look: I hope you continue to enjoy the site. All best, Meg

  4. Susan Thorning says:

    Happy Spring Meg, Eric and I are back from our travels and I’m back in the kitchen, mostly reproducing the fabulous meal that you put together for our cooking class in Paris. What fun that afternoon was! The conversation was as interesting as the food was delicious.

    You made every item on the menu easy, including the mayonnaise (which now appears on our table, with great frequency). The dessert has become the “house sweet” and guests are disappointed if I serve anything else.

    All the best to you. I’m waiting, impatiently, for your cookbook.

    Susan from Canada

    • Meg says:

      Susan, thanks so much! It’s great to hear from you and esp. to hear that you are enjoying the Everyday French Chef style of cooking. Hope to see you back in Paris one of these days soon. All best, Meg

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