Meg Bortin - an Everyday French Chef

Meg Bortin is an American journalist and trained chef who's been living in Paris for over 40 years. At Everyday French Chef, she shares how French families actually cook at home. No fuss, no pretense, just good food that comes together in minutes rather than hours.

Teaching from Her Paris Kitchen

Meg runs informal cooking classes in her Paris kitchen, and every recipe on her blog has been tested by her students. That's the practical, student-tested detail you'll find throughout her 500+ recipes.

The blog covers everything from French starters and soups to vegetarian adaptations and holiday menus. She's created video tutorials for foundational techniques like vinaigrette and mayonnaise. And notably, there's zero monetization. No affiliate links or product placements. Just genuine expertise shared freely.

Two Recipes Worth Trying

Salade verte à la française (Green Salad, French Style)

This is Meg's most popular recipe, and for good reason. It's her passionate defense of the classic French salad against the invasion of bottled dressings in Paris bistros. The recipe features Boston lettuce with a proper mustard vinaigrette made from Dijon mustard, red wine vinegar, sunflower oil, shallot, and fresh herbs. Meg writes: "All lovers of French food must fight this trend by making their own vinaigrette. It takes about two minutes and results in a thick sauce that clings to the lettuce leaves, imbuing each bite with bursts of delicious flavor."

Boeuf bourguignon (Beef Braised in Red Wine)

This ultimate French classic became even more famous through the film "Julie and Julia," but Meg demystifies it. Her version reaches back to the most basic Burgundy methods where beef cubes are sautéed with bacon, onions, garlic, and a bottle of red wine. No butter, despite what Julia Child taught. Meg's point: "Boeuf bourguignon is not a complex dish." Her simple approach produces spectacular results and becomes even better when reheated the next day.

Beyond Recipes

Meg recently published her debut novel, "The Rites of Man" (December 2025, Ten 16 Press), blending her journalism background with culinary knowledge. Her recent posts range from Sichuan sesame noodles inspired by the novel to traditional bouchées à la reine for the holidays.

After four decades in Paris, Meg knows the difference between French restaurant cooking and French home cooking. Her blog translates that lived experience into recipes that work for real kitchens and real home cooks.

Explore Everyday French Chef: everydayfrenchchef.com

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