Megan O’Connell
Associate Food Editor
Seasonal French cuisine and ingredient-led editorial planning
Megan O’Connell develops seasonal French cuisine guides through a repeatable editorial workflow: farm-calendar research, chef interviews, recipe lineage checks, market-price review, and final tasting notes. She studied journalism at Northeastern University and food systems through continuing education. Her method helps La Voile document learning in public while keeping cassoulet, asparagus, shellfish, and pastry coverage accurate.