Fabulously Delicious

Nougatine de Nevers — the small artisan sweet of chopped almonds caramelised in copper, double-coated in orange royal icing and presented in a round tin decorated with portraits of Napoleon III and the Empress Eugénie — is one of the most historically romantic confections in France. Today's Food Tour de France episode starts in Magny-Cours — home of the famous Formula One circuit, just south of Nevers — and tells the full story of a sweet created by a confectioner called Bourumeau in the mid-nineteenth century and launched into French high society at a dinner at the Préfecture of Nevers in 1862, when Napoleon III and the Empress Eugénie paid an official visit to the city. The Empress was presented with a box. She ate one. Then another. Then several more. And by the time she returned to Paris she was placing orders. Within weeks the nougatine de Nevers was being eaten in the grand salons of the capital. The orange colour of the royal icing — as tradition has it — was chosen to match the complexion of the Empress herself.The episode covers the full story of the nougatine de Nevers — from the disputed date of its creation, somewhere between 1840 and 1862 depending on the source, through the extraordinary imperial dinner that launched it into the French consciousness, to the registered trademark it has held since 1960 and the near-disappearance in the twentieth century that was only reversed by a Nevers native called Jean-Hugues Dessenne, who in 2007 decided that something this historically significant to his city was worth rescuing and relaunching. We cover the production process — the almonds caramelised in a copper basin, the cylinders that shape the nougaton, the patient double-coating in royal icing dried slowly in a warming oven that cannot be done by machine — and the connection to the faïence pottery of Nevers, where the nougatine is now sold in hand-crafted ceramic bonbonnières in the famous cobalt blue of the city, exported to the United States and Japan.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The nougatine de Nevers episode follows directly from yesterday's négus episode — Nevers has given this series two consecutive episodes and two of the most entertaining confectionery origin stories in the whole of the southwest. A press error and an empress who couldn't stop eating. Two sweets. One remarkable city on the Loire. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #NougatiNeNevers #FrenchConfectionery #FoodTourDeFrance #TourDeFrance2026 #NeversFood

Le Négus de Nevers: The Sweet Born From a Press Error in 1902 | Food Tour de FranceLe Négus de Nevers — the soft chocolate-scented caramel enclosed in a hard caramel shell that has been made in Nevers since 1902 — is one of the most charming and most improbable origin stories in the whole of French confectionery. Today's Food Tour de France episode finishes in Nevers — the capital of the Nièvre department, a handsome city on the Loire — and tells the full story of a sweet born from a press error. In July 1902 a celebrated Ethiopian military leader called Ras Mekonnen visited France. The French press covered the visit enthusiastically — and some of those journalists, in their excitement, got the title wrong. They called him the negus — the title of the sovereign of Ethiopia, held at the time by Menelik II, who was Mekonnen's cousin and who never came to France at all. A confectionery in Nevers called Maison Grelier read the papers, created a sweet in honour of the visit and named it after the mistaken title. The négus. And the sweet has been made in Nevers under that name for over a hundred and twenty years.The episode covers the full story of the négus — from the Maison Grelier tradition of creating a new sweet named after a significant event each year, through the commercial success that caused the confectionery to rename itself Au Négus, to the four generations of the Hiriart family who ran it from 1909 until 2013 when it was sold to the Ménard chocolate company. We cover what the négus actually is — a soft chocolate-scented caramel inside a shell of hard caramel, presented in a round iron tin with golden writing on a green background — and its coffee-scented alter ego the Abyssin, named for Abyssinia, the historical name for Ethiopia, which gives the whole naming structure of the Maison Au Négus range a gentle century-old nod to the East African connection that inspired the original creation. And we sit the négus alongside the great tradition of French regional confections — the bouchon bordelais, the Vichy pastille, the nougatine de Nevers — that are specific to a place and synonymous with it.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The négus episode connects directly to tomorrow's nougatine de Nevers episode — Nevers gets two consecutive episodes in this series, making it the most confectionery-rich city in the entire Food Tour de France. Two sweets. Two extraordinary stories. One city on the Loire. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #LaNégusNevers #FrenchConfectionery #FoodTourDeFrance #TourDeFrance2026 #NeversFood

Pastille de Vichy: The Sweet That Started as a Medicine | Food Tour de FrancePastille de Vichy — the small octagonal white tablet that has been made in Vichy since 1825, that entered the French pharmacopoeia as a medicine in 1837 and that 3.6 million of are produced every single day — is one of the most recognisable and most historically fascinating confections in France. Today's Food Tour de France episode passes through Vichy — the elegant Belle Époque spa town on the Allier river, famous for its mineral springs, its grand hotels and its complicated history — and tells the full story of a sweet invented by a member of both the Academy of Sciences and the Academy of Medicine, refused by Napoleon's ministry on the grounds of complexity and eventually turned into one of the most distinctive regional confections in the whole of France. The octagonal shape. The word VICHY on one side. Thermal Establishment on the other. A sweet that sits in that uniquely French space between medicine and confection — and has always been entirely comfortable there.The episode covers the full history of the pastille de Vichy — from Jean-Pierre-Joseph d'Arcet's discovery of the digestive virtues of sodium bicarbonate in the Vichy mineral waters in 1824, through the pharmacist Nicolas-François Regnault's early production, the Brosson brothers' industrial manufacturing from 1833, and the court case of 1914 that formalised the free sale of the pastille beyond the pharmacy. We cover the two producers that make it today — the mainstream Pastille Vichy, now owned by Carambar & Co following a journey through Perrier, Warner-Lambert, Cadbury, Kraft Foods and Mondelez International, and the artisan Maison Moinet, in its seventh generation, still making the Pastille du Bassin de Vichy from the Roger source acquired in 1932. And we cover the connection to Louis Diat — the French chef who invented vichyssoise in New York and named it after the spa town near his birthplace — which we explored in depth in the main Fabulously Delicious series.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The pastille de Vichy episode sits at a fascinating crossroads in this series — connecting to the Louis Diat episode in the main Fabulously Delicious catalogue, which tells the full story of vichyssoise and the chef who named it after this town, and to the broader picture of central French food culture this part of the series has been building through the Auvergne and the Allier. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #PastilleDeVichy #FrenchConfectionery #FoodTourDeFrance #TourDeFrance2026 #VichyFrance

La Pachade: The Forgotten Potato Pancake of the Auvergne | Food Tour de FranceLa pachade — the thick, crispy potato pancake of the Auvergne that has been feeding the mountain people of this volcanic landscape for centuries — is one of those dishes that is completely unknown outside its home region and completely fundamental within it. Today's Food Tour de France episode finishes at Le Lioran — right in the heart of the Cantal mountains, in the same volcanic landscape where the Cantal cheese we covered in Aurillac has been made since before the Romans noticed it — and tells the full story of a dish that was once called le petit coussin de Jésus, the little cushion of Jesus, made at Christmas in the farmhouses of the Auvergne and eaten at breakfast after the bacon soup and before the cheese. A batter of egg, flour, milk and salt, cooked slowly in oil and butter in a steel pan until the edges are deeply crisp and golden and the centre is soft, yielding and completely cooked through. Simple. Honest. Entirely specific to this landscape.The episode covers the full history and tradition of the pachade — its role as one of the central elements of the daily diet in rural Auvergne, the specific logic of why it was served at breakfast after soup and before cheese, the tradition of bringing it to the men working in the fields at five in the afternoon alongside salad, bacon, bread and Cantal. The crucial detail of the steel pan — never non-stick, never washed, reserved exclusively for this dish — and why experienced Auvergne cooks read the pan rather than the clock to know when the pachade is ready. And the apple version — the pachade aux pommes — where apple slices cooked beforehand are folded into the batter to produce something that sits beautifully between sweet and savoury and belongs to the autumn in a very specific way.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The pachade episode connects directly to the Cantal episode from Aurillac — the two episodes together give a complete and deeply satisfying picture of the food culture of the Cantal mountains and the volcanic Auvergne. The pachade and the Cantal belong at the same table. They always have. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #LaPachade #AuvergneCuisine #FoodTourDeFrance #TourDeFrance2026 #FrenchMountainFood

Cantal — the ancient pressed cow's milk cheese of the Massif Central and one of the oldest cheeses in the world — has a history that stretches back further than almost anything else in French food culture. Today's Food Tour de France episode starts in Aurillac — the capital of the Cantal department, right in the heart of the volcanic Auvergne — and tells the story of a cheese that Pliny the Elder was writing about in his Historia Naturalis in the first century AD, that officially bears its name since 1298, and that received its AOC in 1956. A full-size wheel weighs between 35 and 45 kilograms and requires 400 litres of milk to produce. It comes in three ages — young, between, and old — that are genuinely different cheeses in character. And it has been made in the same landscape, from the milk of cows grazing on the same volcanic pastures, for two thousand years. Before we go any further — I want to say that I have done a full dedicated episode on Cantal with the wonderful Jennifer Greco, who knows more about this cheese than almost anyone. Go and find that episode in the catalogue. Today is the introduction. She delivers the complete picture.The episode covers the essential story of Cantal — the volcanic Massif Central landscape that produces grass of extraordinary quality, with more than sixty different plant species grazed by the cows in summer whose botanical diversity ends up directly in the milk and the cheese. The three ages — Cantal Jeune, mild and buttery at 30 to 60 days; Cantal Entre-Deux, complex and nutty at 90 to 210 days; and Cantal Vieux, bold, deeply flavoured and occasionally slightly crumbly at a minimum of 240 days — and the extraordinary double-pressing technique that sets Cantal apart from almost every other pressed cheese in France. We also cover the historic burons — the stone summer shelters on the high chaumes where the buronniers spent months in complete isolation making cheese — and the royal connection, when the Marshal Henri de La Ferté-Senneterre brought Cantal to the court of Louis XIV and changed French cheese culture forever.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Cantal episode connects directly to the pachade episode finishing at Le Lioran — the two episodes together give a complete picture of the food culture of the Cantal mountains, the volcanic landscape that has been producing extraordinary food since before the Romans arrived. And for the full story of Cantal cheese told with genuine expertise and passion, go and find the episode with Jennifer Greco in the main Fabulously Delicious catalogue.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #CantalCheese #FrenchCheese #FoodTourDeFrance #TourDeFrance2026 #AuvergneCuisine

Eau de Treignac: The Purest Water in France Nobody Has Heard Of | Food Tour de FranceEau de Treignac — the extraordinary natural mineral water from a source above a village of 1,389 people in the Corrèze — is one of the most remarkable and most overlooked food products in this entire series. Today's Food Tour de France episode finishes in Ussel, deep in the heart of the Corrèze plateau, and tells the full story of a water that filters for fifteen years through granitic sand soil in the Millevaches regional nature park before emerging from its source at a constant temperature of 9.5 degrees Celsius with a dry residue of just 20 milligrams per litre — among the lowest mineral content of any naturally occurring water in Europe. For context, Evian has a dry residue of 309 milligrams per litre. Volvic sits at 130. Treignac at 20 is in a different category entirely. And it is now being poured at the Plaza Athénée in Paris, the Negresco in Nice and the Chabichou in Courchevel.The episode tells the full story of how Eau de Treignac came to be bottled — from the family discussion led by Michelle Sainte-Laudy in 2002 that began the process, through the eight years of work required to move from idea to commercial production, to the 3,200-metre pipeline installed by the commune of Treignac connecting the source to the bottling plant at a cost of 130,000 euros. The commune of Treignac — population 1,389 — owns the source. The municipality receives a royalty per litre. And the water's extraordinary purity — a silica content that gives it a barely perceptible mineral dryness, a gentiane note that the head sommelier at Georges Blanc's three-star restaurant described as elegant, dry and mineral in the most delicate possible sense — has made it the water of choice for some of the finest tables in France. A water that does not interfere with the flavour of food. Which in the context of French gastronomy is exactly what is required.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Treignac water episode connects directly to the Évian episode earlier in the series — two French mountain waters at opposite ends of the mineral content spectrum, both finding their audience in the finest restaurants in France through the same fundamental quality of not imposing themselves on the food alongside them. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #EauDeTreignac #FrenchMineralWater #FoodTourDeFrance #TourDeFrance2026 #CorrèzeFood

The Liqueurs of Brive-la-Gaillarde: The Secret Drinks Capital of the Corrèze | Food Tour de FranceBrive-la-Gaillarde — the largest city in the Corrèze, sitting at the point where the Massif Central meets the Dordogne Valley — has been making artisan liqueurs since 1839 and is one of the most underrated drinks destinations in France. Today's Food Tour de France episode starts in Malemort, right next to Brive, and tells the full story of a city that turned its extraordinary geographical position — close to the Cognac and Armagnac country, surrounded by walnut orchards, rich in aromatic plants from the edge of the Massif Central — into a liqueur-making tradition that has been running for nearly two centuries. At the heart of that tradition is the Maison Denoix — founded in 1839, now in its fifth generation, designated a Living Heritage Company by the French state — and its most celebrated creation, the Suprême Denoix walnut liqueur, made from green walnuts harvested around the city every mid-July and still produced from the same ancestral recipe in the same building in the centre of Brive.The episode tells the full story of the Maison Denoix — from its foundation by Pierre Lacoste in 1839 through the creation of the Quinquinoix walnut wine, aged for five years in oak barrels, to the extraordinary story of the Moutarde Violette de Brive — the violet mustard made from grape must and fine mustard seeds whose purple colour and sweet-sharp balance connects the city to a fourteenth century Pope who was born in the Corrèze and summoned a mustard maker from Turenne to his court in Avignon. We also cover the Distillerie Bellet, founded in 1922 and now in its fourth generation, whose chestnut liqueur, gentiane, pastis and absinthe draw on the botanical richness of the Massif Central edge in a completely different register to Denoix. Two distilleries. Two philosophies. One city with an extraordinary liqueur-making tradition.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Brive liqueurs episode connects to the broader picture of Corrèze and Dordogne food culture this part of the series has been building — from the pâté de Périgueux in Périgueux to the Monbazillac wines of Bergerac — and sits alongside these as part of one of the richest stretches of food country in the whole of France. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #BriveLaGaillarde #FrenchLiqueur #FoodTourDeFrance #TourDeFrance2026 #CorrèzeFood

Monbazillac: The Sweet Wine of the Dordogne That Was There From the Very Beginning | Food Tour de FranceMonbazillac — the extraordinary sweet white wine of the Dordogne and one of the oldest protected appellations in France — has a story that begins at the very birth of the French AOC system. In 1936, six wines in France received the very first controlled designations of origin — the first AOCs in French history. Châteauneuf-du-Pape. Cognac. Tavel. Arbois. Cassis. And Monbazillac. A sweet white wine from five villages on the south bank of the Dordogne, just outside Bergerac, considered important enough to be among the first six things France ever decided were worth protecting. Today's Food Tour de France episode finishes in Bergerac and tells the full story of this remarkable wine — its botrytis-driven production, its extraordinary ageing potential and its perfect partnership with the foie gras and pâté de Périgueux we covered in yesterday's episode from Périgueux.The episode covers the full story of Monbazillac — from the legal dispute of 1934 that almost prevented the appellation from existing at all, through the extraordinary north-facing vineyards above the Dordogne where morning mists from the river create the humid conditions that noble rot needs to develop, to the harvest done entirely by hand in multiple passes through the vineyard selecting only the botrytised berries at the right moment of concentration. Made from Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle — the same quartet that dominates the white wine vineyards of Bordeaux — Monbazillac at its best carries aromas of honey, acacia, peach blossom and mirabelle that deepen over decades into candied citrus, spices and beeswax. The great Monbazillacs can age for twenty to thirty years or more. Which puts them in the same company as the greatest sweet wines in the world.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Monbazillac episode connects directly to the pâté de Périgueux episode from Périgueux — the combination of this sweet Dordogne wine with the foie gras at the heart of the pâté is one of the great regional food and wine pairings in southwest France — and to the broader picture of Dordogne and Périgord food culture this part of the series has been building. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #Monbazillac #Périgueux #Bergerac #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Pâté de Périgueux: The Five-Hundred-Year-Old Pâté of the Dordogne | Food Tour de FrancePâté de Périgueux — the extraordinary truffled foie gras pâté of the Dordogne and one of the most historically significant preparations in the whole of French charcuterie — has been made in Périgueux since at least 1498, when a group of pastry makers calling themselves fabricants de pâtés swore an oath before the Consuls of the city. Today's Food Tour de France episode starts in Périgueux — the capital of the Dordogne, capital of the Périgord Blanc — and tells the full story of a dish that began as a pastry case filled with red partridge, evolved over three centuries into the truffled foie gras terrine we know today, and is now protected by a Confrérie that requires a strict minimum of three percent black Périgord truffle in every pâté that bears the name. This is French food history at its most specific, its most luxurious and its most deeply rooted in a single place.The episode covers the full history of the pâté de Périgueux — from the medieval pastry makers of the city through the arrival of the Périgord truffle in the recipe in the eighteenth century, the earliest surviving description of a truffled foie gras pâté dating from 1750, and the Almanach des gourmands of 1803 which described it as food for the gods of the earth. We cover the strict composition rules that define a genuine pâté de Périgueux today — 57 percent grain-fed pork, 40 percent foie gras, a minimum of 3 percent black Périgord truffle — and the extraordinary culinary tradition that surrounds it, including its connection to sauce Périgueux, the classic Madeira and truffle sauce that Carême was already describing in his recipes at the turn of the nineteenth century and that Julia Child included in Mastering the Art of French Cooking.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The pâté de Périgueux episode sits at the heart of a remarkable stretch of food country — connecting to the Monbazillac wine episode from Bergerac, where the sweet white wine pairs perfectly with the foie gras at the heart of the pâté, and to the broader story of Périgord food culture that runs through this part of the series. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #PâtédePérigueux #Périgueux #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Bouchon Bordelais: The Sweet That Looks Like a Cork | Food Tour de FranceLe bouchon bordelais — the small cylindrical confection shaped like a wine bottle cork that is the most distinctive sweet in Bordeaux — is one of those French regional confections that is almost impossible to find outside its home city and completely synonymous with it inside. Today's Food Tour de France episode finishes in Bordeaux — the UNESCO World Heritage city on the crescent of the Garonne — and tells the full story of a sweet invented by a single pastry chef who went for a walk in a vineyard in 1976 and came home with an idea that turned into a family business now in its third generation. A soft, chocolate-scented almond and raisin paste inside a thin crispy butter biscuit shell, flavoured with Fine de Bordeaux — a six-year-old grape brandy — presented in a round cork-shaped box with golden writing on a green background. A sweet that looks like Bordeaux before you have even opened it.The episode tells the full story of Jacques Pouquet — the maître pâtissier-chocolatier who created the bouchon bordelais in 1976 after noticing almond trees growing among the vines in a Lussac-Saint-Émilion vineyard and combining them with the raisins of the Bordeaux wine trade in a preparation that captured the identity of the city in a single bite. The name was registered as a trademark in 1977. Awards followed quickly — first prize at the Salon Intersuc in 1980, best petit four in France in 1988, the Cordon Bleu at Salon Intersuc in 1990. When Pouquet died in 1998 his daughter Véronique — a hairdresser by trade — took over rather than let it stop. In 2019 her daughter Julia joined her. Three generations of the same family, making the same recipe in the same workshop in Bruges on the outskirts of Bordeaux, from a closely guarded secret recipe that has never been written down outside the family.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The bouchon bordelais episode closes this leg of the series through the southwest — from the Tomme des Pyrénées at Les Angles through the cassoulet of Carcassonne, the rouzole of Foix, the haricot tarbais of Lannemezan, the béarnaise and garbure of Pau, the mouton Barèges-Gavarnie above the Tourmalet and the Tursan wines of Hagetmau — arriving finally in Bordeaux with a sweet that tastes of the wine trade, the almond trees and the Fine de Bordeaux brandy that makes this city unlike anywhere else in France. As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #bouchonbordelais  #JacquesPouquet #Bordeaux #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Vins de Tursan: The Secret Vineyard of the Landes | Food Tour de FranceVins de Tursan — the AOC wine of the Landes that most people outside the southwest of France have never heard of — is one of the most distinctive and most underrated appellations in the whole of French wine. Today's Food Tour de France episode starts in Hagetmau, right in the heart of Tursan wine country, and tells the full story of a vineyard that covers 450 hectares of hillside between the Landes forest and the first foothills of the Pyrenees, produces white wine from the baroque grape — a variety grown almost nowhere else in the world — and whose revival in the 1980s was driven almost entirely by one man. A chef who became a winemaker. A man who already had three Michelin stars and decided that wasn't enough. Michel Guérard, the founding father of cuisine minceur, came to Eugénie-les-Bains in the Landes and changed what people thought about Tursan forever.The episode covers the full story of Tursan — from its first recognition as a wine of higher quality in 1958, through the fragmented landscape of small farm producers that earned it the name the secret vineyard of the Landes, to the AOC designation that came in 2011 following decades of work by Guérard and the producers who shared his belief in what this corner of the southwest could produce. The baroque grape that defines white Tursan — late-ripening, aromatic, structured, grown almost nowhere else on earth — is the heart of the appellation. Combined with Gros Manseng, Petit Manseng and Sauvignon Blanc in a blend that is specific to this landscape, it produces a white wine of genuine distinction that pairs beautifully with the fish of the Landes and the rich dishes of Gascon cuisine.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Tursan episode connects directly to the garbure episode from Pau — white Tursan is one of the finest wine companions to the great slow-cooked soup of Gascony — and to the broader picture of southwest French food and drink culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #VinsdeTursan #MichelGuérard #Hagetmau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Mouton Barèges-Gavarnie: The Finest Mutton in France | Food Tour de FranceMouton Barèges-Gavarnie — the extraordinary AOP mutton from the high mountain pastures above the Tour de France route today — is one of the most remarkable and most misunderstood meat products in France. Today's Food Tour de France episode finishes at Gavarnie-Gèdre at the foot of the Tourmalet, and tells the full story of the only mutton in France to hold an AOC designation — a distinction it earned in 2003 after eight years of applications, legal battles and the determination of a small group of Pyrenean farmers who refused to let their breed and their tradition disappear into the cheaper imported meat market. The Barégeoise sheep — hardy, fine-boned, a good walker — spends its summers grazing in total freedom on 25,000 hectares of wild alpine grassland between 1,600 and 2,600 metres. And the flavour of those high pastures — the wild thyme, the gentian, the dozens of aromatic mountain plants — ends up directly in the meat.The episode covers everything that makes Mouton Barèges-Gavarnie unlike any other mutton you have encountered — the specific Barégeoise breed that developed in isolation in the upper valley of the Gave de Pau, the precise breeding cycle that follows the mountain year from estive to valley and back again, and the two specific types of animal that produce the AOP meat. The jeune brebis — a young ewe between two and six years old — and the doublon, a castrated male that has spent at least two summers on the high pastures and is considered by those who know it best to be the finest expression of what this landscape can produce in a single piece of meat. Available from June through January and nowhere outside that window. Seasonal in the most absolute possible sense.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The mouton Barèges-Gavarnie connects directly to the haricot tarbais episode from Lannemezan — the classic regional pairing of mountain lamb and Pyrenean beans is one of the finest in all of southwest French cooking — and to the broader picture of Pyrenean food culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #MoutonBarègesGavarnie #GavarnieGèdre #Tourmalet #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Garbure: The Great Slow-Cooked Soup of Gascony | Food Tour de FranceGarbure — the thick, slow-cooked cabbage and duck confit soup of the Gascon and Béarnais tradition — is one of the great dishes of southwest France and one of the most honest expressions of what French mountain cooking actually is. Today's Food Tour de France episode starts in Pau — the second of two consecutive episodes in this elegant Pyrenean city — and tells the full story of a dish that has been feeding the people of Gascony for centuries. Born in the farmhouses and field kitchens of the rural southwest, built from whatever the season provides — green cabbage, haricot tarbais beans, duck confit, dried pork, potatoes, leeks, garlic — and left to simmer slowly on the stove from morning until evening. Théophile Gautier put it in a novel. Alexandre Dumas gave recipes for it. And the rule for how thick it should be has never changed — thick enough to stand a spoon in.The episode covers the full history and tradition of garbure — from its Occitan origins and first written references in the sixteenth century, through its role as the daily food of Gascon peasants, to the modern fermes-auberges and village festivals where it is still served today in enormous shared pots. We cover the regional variations — the horse cabbage of the Landes version, the duck confit and tarbais beans of the Gers version, the slow reduction of the Béarnais version that Anatole France described as having remained twenty-four hours on the fire — and the wines that belong alongside it. Madiran, Irouléguy, Pacherenc-du-Vic-Bilh. And finally the great tradition of the chabrot — pouring red wine directly into the last of the broth in the bowl and drinking it together — which the etiquette books ignore and the Gascons have always done anyway.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. This episode connects directly to the haricot tarbais episode from Lannemezan — the bean that is essential to any serious garbure — and to tomorrow's béarnaise episode, which tells the story of the other great food associated with Pau. A city that has given two episodes and two very different expressions of southwest French food culture to this series. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #garbure #goudale #chabrot #pau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Sauce Béarnaise: The Classic French Sauce That Isn't From Béarn | Food Tour de FranceSauce béarnaise — one of the great sauces of classical French cuisine, named after the Béarn region of the southwest and associated with the city of Pau — was not actually created in Béarn at all. Today's Food Tour de France episode finishes in Pau and tells the full and rather wonderful story of a sauce invented in Saint-Germain-en-Laye, just outside Paris, by a chef called Jean-Louis-François Collinet who looked up at a bust of Henri IV on the wall — the king who was born in Pau — and named his accidental creation after the king's hometown on the spot. A hot emulsified sauce of clarified butter, egg yolks, shallots, tarragon and chervil that became one of the defining preparations of French gastronomy. Named after a place it has nothing to do with. Which is, in French food history, not even slightly unusual.The episode covers the full origin story of béarnaise — the failed shallot reduction that became a classic, the involvement of Alexandre Dumas as possible co-inventor, the specific role of tarragon that makes béarnaise béarnaise and nothing else — and the technique that Fernand Point, whose episode we covered earlier in the main Fabulously Delicious series, described with characteristic precision. A béarnaise, he said, is nothing but an egg yolk, a shallot and a little tarragon — but it takes years of practice before the result is perfect. The episode also covers the small family of derivatives that béarnaise has spawned — sauce Choron with tomato, sauce Foyot with meat glaze, and the sauce paloise of the Basque country, where mint replaces the tarragon and the result is served with lamb.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. Pau gets two episodes in the series — yesterday's garbure episode covered the great slow-cooked cabbage and duck stew of the Gascon tradition, and today the béarnaise completes the picture of a city whose name is attached to two of the most celebrated things in French food culture — one of which it actually produced, and one of which it definitely did not. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #saucebearnaise #Béarnaise #pau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Haricot Tarbais: The King of French Beans | Food Tour de FranceHaricot Tarbais — the extraordinary white bean of the Hautes-Pyrénées and one of the finest ingredients in the whole of southwest French cooking — has a story that starts in Peru, crosses the Pyrenees in the sixteenth century, nearly disappears entirely in the 1950s and comes back stronger than before. Today's Food Tour de France episode starts in Lannemezan — right in the heart of haricot tarbais country — and tells the full story of the bean that cassoulet was made for. Large, white, with an exceptionally thin skin and a flesh that is melting, soft and completely without the floury texture that puts people off lesser beans. The only variety authorised for the Label Rouge is the Alaric seed line, selected from 24 varieties sourced from farms across the Hautes-Pyrénées in the 1990s. One bean. Carefully selected. Tightly controlled. Which is the French way of protecting something worth protecting.The episode covers the full history of the haricot tarbais — from its origins in Peru to its arrival in the Tarbes plain at the beginning of the eighteenth century, through the agricultural revolution of the 1950s that nearly wiped it out entirely, to the 1986 revival that led to the Red Label in 1997 and the PGI in 2000. We cover the growing process — sown in mid-spring, climbing its nets through summer, harvested entirely by hand from late August through November — and the extraordinary level of care that goes into protecting the seed grain over winter, including freezing at minus 35 degrees to kill any insects before the following year's planting. The patience and the precision that goes into producing a single haricot tarbais tells you everything about why it tastes the way it does.The haricot tarbais is the bean of the great dishes of the southwest — cassoulet, garbure, and alongside Pauillac lamb in one of the finest regional pairings in all of French cooking. The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. Go back and find the Carcassonne cassoulet episode to hear the full story of the dish this bean was made for, and the Pau garbure episode to hear how the tarbais works in the other great slow-cooked stew of the southwest. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠Substack ⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠Newsletter⁠⁠⁠⁠ ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠Facebook⁠⁠⁠⁠ ⁠⁠⁠⁠Website ⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #HaricotTarbais #FrenchFood #FoodTourDeFrance #TourDeFrance2026

La Rouzole: The Forgotten Dish of the Ariège | Food Tour de FranceLa Rouzole — the largely unknown farmhouse pork cake of the Ariège department in the French Pyrenees — is one of the most fascinating and most overlooked dishes in the whole of southern French cooking. Today's Food Tour de France episode finishes in Foix — the medieval capital of the Ariège, with its extraordinary château perched on the rock above the town — and tells the full story of a dish that has been feeding the mountain people of this valley for centuries. A thick, pan-fried cake of minced pork, eggs, soaked bread, garlic and parsley, cooked slowly in duck fat until the exterior is deeply golden and the interior is completely yielding. The dish most people in France have never heard of. And one of the best things you can eat in the Ariège.The episode covers the origin, the tradition and the specific logic of la rouzole — a recette anti-gaspi, a no-waste recipe, born from whatever was in the farmhouse pantry on any given day. The name comes from the Occitan word rousolo, and the dish originates from the old County of Foix — the historical territory centred on today's stage finish — where every family kept its own recipe and every household made it differently. Jambon de pays, ventrèche, soaked bread, eggs, garlic, parsley, duck fat and patience. That is the whole list. And the steel pan — never non-stick, never washed, reserved exclusively for this dish — is as essential to the result as any of the ingredients.But la rouzole does not exist alone. Its great partner is l'azinat — the national dish of the Ariège, a substantial slow-cooked cabbage stew of salted pork ribs, duck confit, sausages, potatoes, carrots and onions, cooked in ham broth for two hours. Approximately thirty minutes before the azinat is ready, the rouzole is placed on top — absorbing the broth, softening from underneath, infusing the stew with its flavour — before the whole thing arrives at the table together. The mythic duo of the Ariège, eaten at harvest time and village festivals and the kind of communal gatherings that mountain communities have been having for centuries.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish, covering the food of the places the race passes through. This episode sits alongside the cassoulet episode from Carcassonne and the Tomme des Pyrénées episode from Les Angles as part of a growing picture of the extraordinary food culture of the southwest and the French Pyrenees. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #foodtourdefrance #tourdefrance #fiox #LaRouzole #rouzole

Cassoulet: The God of Occitan Cuisine | Food Tour de FranceCassoulet — the slow-cooked white bean stew that the gastronome Prosper Montagné called the God of Occitan cuisine — is one of the most celebrated and most fiercely contested dishes in the whole of French gastronomy. Today's Food Tour de France episode starts in Carcassonne — one of the three cities at the heart of the great cassoulet debate — and tells the full story of this extraordinary dish. From its disputed medieval origins during the Hundred Years' War to the three-way rivalry between Castelnaudary, Carcassonne and Toulouse that has been running for over a century without resolution, this is French food history at its most passionate, most specific and most gloriously argumentative.The episode covers everything you need to know about cassoulet — what it is, what goes in it and why the answer to that question depends entirely on which city you are in. Castelnaudary's version — white beans from the Lauragais, goose confit, pork shank and sausage, finished in a baker's oven fired with black mountain wood — is considered by its makers the only authentic original. Carcassonne's version adds red partridge and a piece of lamb, which Castelnaudary regards with undisguised suspicion. And Toulouse's version contains duck confit and Toulouse sausage, sometimes covered with breadcrumbs, with a serious ongoing debate about how many times the crust should be broken during cooking. Between six and eight, depending on who you ask. This is the level at which the cassoulet argument operates.The story of the Grande Confrérie du Cassoulet de Castelnaudary — founded in 1970, its members wearing robes and cassole-shaped headdresses, counting Jacques Chirac, François Mitterrand and the French national football team among its formally inducted dignitaries — is one of the most entertaining in French food culture. The episode also covers the history of the tarbais bean, the cassole terracotta pot that gives the dish its name, the wine to drink alongside it, and why eighty percent of France's industrial cassoulet production comes from six producers in a single city that calls itself, with magnificent confidence, the World Capital of Cassoulet.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish, covering the food of the places the race passes through. This is French food culture told through the greatest race in the world. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series — and if you want the full story of the haricot tarbais bean that is one of the great ingredients of cassoulet, go back and find the Lannemezan episode earlier in the series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠Substack ⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠Newsletter⁠⁠⁠⁠ ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠Facebook⁠⁠⁠⁠ ⁠⁠⁠⁠Website ⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #foodtourdefrance #tourdefrance #cassoulet #carcasonne

The Alpine Cheese of the Pyrenees | Food Tour de FranceTomme des Pyrénées — the ancient Alpine cheese of the French Pyrenees — is one of the most distinctive and most underrated cheeses in France, and today's Food Tour de France episode tells its full story. As the Tour de France finishes at Les Angles in the Pyrénées-Orientales, we explore the cheese that has been made in these mountains since the twelfth century, when the monks of the Abbey of Lucelle first introduced fish farming to the region — and when the farmers of the Pyrenean valleys were already producing the semi-hard pressed cheese that carries the name of these mountains today. This is Pyrenean cheese history, Pyrenean food culture and everything you need to know about one of the great cheeses of the French mountain tradition.The Tomme des Pyrénées is a semi-hard, pressed, uncooked cheese made from cow's, goat's or sheep's milk — or a mixture of those milks — produced across the entire Pyrenean chain from the Pyrénées-Atlantiques to the Pyrénées-Orientales. It comes in a cylindrical shape with rounded edges, a supple texture, and a flavour that moves from mild and creamy when young through to complex and aromatic with age. And it comes in two visually striking versions — a natural orange-tinged rind, or a dramatic black or gold wax coating that makes it one of the most visually distinctive cheeses in France. It received its Protected Geographical Indication in 1996 — but the story of this cheese goes back eight hundred years before that, to the high summer pastures above the Tour de France route.The episode covers the full history of Tomme des Pyrénées — from King Louis VI tasting Pyrenean cheese in the twelfth century to the cooperative fruitières established by Auguste Calvet in the 1870s, from the first gold medals at agricultural competitions in Paris and Toulouse to the PGI battles of the 1990s and 2000s that finally brought raw milk, goat milk and mixed milk producers under the protection of the designation in 2020. A story of mountain cheese culture that is inseparable from the landscape, the climate and the extraordinary variety of the Pyrenean valleys — where each valley has its own method, its own tradition and its own expression of the same fundamental cheese.The Food Tour de France is a daily series running alongside the Tour de France 2026 on Fabulously Delicious — one episode for every stage start and finish, covering the food, the drink, the ingredients and the producers of the places the race passes through. This is French food culture told through the greatest race in the world. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series — and follow along stage by stage.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠Substack ⁠⁠⁠Merci beaucoup!⁠⁠⁠Newsletter⁠⁠⁠ ⁠⁠⁠Youtube⁠⁠⁠ ⁠⁠⁠Instagram⁠⁠⁠ ⁠⁠⁠Facebook⁠⁠⁠ ⁠⁠⁠Website ⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast

The Story of Fernand Point - The Father of Modern French CuisineAs Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. Every answer leads to three more questions. Every episode opens a door. More regional deep dives, more chef stories, more cheese, and more of the unexpected corners of French food culture that nobody else is covering — the next five years are going to be absolutely fabulous. Whatever you do, do it fabulously.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠andrewpriorfabulously.com⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠andrewpriorfabulously.com⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠Substack ⁠⁠Merci beaucoup!⁠⁠Newsletter⁠⁠ ⁠⁠Youtube⁠⁠ ⁠⁠Instagram⁠⁠ ⁠⁠Facebook⁠⁠ ⁠⁠Website ⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast

Anniversary Episode - Celebrating Five Fabulous YearsFive years ago, Fabulously Delicious: The French Food Podcast was born out of a simple but passionate belief — that French food is one of the greatest love stories ever told, and that every dish, every ingredient, and every chef has a story worth sharing. In this very special anniversary episode, your host Andrew Prior takes a moment to step back from the kitchen and reflect on the incredible journey that has brought us here, from that very first episode exploring the delicious difference between a macaron, a macaroon, and Macron, to six seasons of culinary adventures across the length and breadth of France.Over five fabulous years, Fabulously Delicious has been graced by some truly extraordinary guests. Gabriel Gaté, the beloved French-Australian chef and television presenter who brought French cooking into Australian living rooms for fifteen years via his legendary Tour de France gourmet segments. Will Studd, the Cheese Authority, documentary maker and one of the world's great champions of raw milk cheese. Bruno, host of the Great Canadian Bake Off and proud son of Clermont-Ferrand, who opened a window into the honest, down-to-earth food of the Auvergne. Molly Wilkinson, the American pastry chef living in France, whose insights into Le Cordon Bleu and the art of French patisserie were a genuine joy. And Katie Quinn, whose knowledge and infectious enthusiasm for French bread — from the laws of the baguette tradition to the hierarchy of the boulangerie — reminded Andrew exactly why he started making the show in the first place.But this episode is about more than looking back. It's a celebration of the community of Francophiles, foodies, home cooks, and dreamers who have made Fabulously Delicious what it is today — listeners who have trusted Andrew to spend half an hour exploring a single cheese or a single chef in greater depth than most food podcasts would dare. Andrew also looks ahead to two very exciting announcements: the return of his immersive French food tours, and the podcast's very first live episode, to be recorded at the Alliance Française in Manchester.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. Every answer leads to three more questions. Every episode opens a door. More regional deep dives, more chef stories, more cheese, and more of the unexpected corners of French food culture that nobody else is covering — the next five years are going to be absolutely fabulous. Whatever you do, do it fabulously.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠andrewpriorfabulously.com⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠andrewpriorfabulously.com⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠Substack ⁠Merci beaucoup!⁠Newsletter⁠ ⁠Youtube⁠ ⁠Instagram⁠ ⁠Facebook⁠ ⁠Website ⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast

French Cheese: The Full Story is the most comprehensive episode Fabulously Delicious has ever made on French cheese — covering everything from the monastic origins of French cheesemaking to the raw milk collapse that has seen France lose ninety percent of its artisan cheese culture in a single lifetime. French cheese history, French cheese culture, practical French cheese guidance and a passionate argument for why one of the greatest food traditions in the world deserves your full attention.The episode begins with a statistic that stops most people in their tracks. Seventy years ago one hundred percent of French cheese was made from raw milk. Today that figure is ten percent. We go back to the beginning — the monastery cellars of the Benedictines and the Cistercians, the extraordinary story of Roquefort as the oldest legally protected food in the world, the history of Camembert and Brie, and the AOC and AOP system that protects French cheese today. The heart of the episode is a guide to the five families of French cheese — the framework that makes French cheese make sense. Fresh, bloomy rind, washed rind, pressed uncooked, pressed cooked and blue — each one explained through its most celebrated examples, from Époisses and Munster to Comté, Reblochon and Ossau-Iraty.The second half takes you on a regional tour of France through its greatest cheeses, goes inside the French fromagerie to explain exactly how to navigate one, covers how the French actually eat cheese and why they are right about almost all of it, and closes with the future of French cheese — the threats, the revival and why every choice you make at the cheese counter genuinely matters.If you have listened to the Fabulously Delicious episodes on Brie de Meaux, Abondance or Époisses, this episode is the full picture those episodes were drawn from. Search Fabulously Delicious on Spotify and Apple Podcasts for more French food stories every week.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack Merci beaucoup!Newsletter Youtube Instagram Facebook Website #FrenchCheese #FrenchCheeseHistory #FrenchFoodPodcast #FabulouslyDelicious

Bordeaux: The Food Capital of Southwest France You Need to Know is the latest episode of Fabulously Delicious — and it makes the case that this UNESCO World Heritage city is one of the most extraordinary and most underrated food destinations in all of France. Most people arrive in Bordeaux for the wine. This episode is about everything else — the lamprey, the canelé, the Aquitaine caviar, the markets, the chefs and the two thousand years of trade and cultural collision that made this port city on the Garonne one of the great eating cities of Europe.The first half covers the full history of Bordeaux — from the Celtic tribe who first settled on the crescent of the Garonne around 300 BC, through three centuries of English rule following Eleanor of Aquitaine's marriage to Henry Plantagenet in 1152, to the eighteenth century golden age that built the Grand-Théâtre, the Place de la Bourse and one of the most beautiful waterfronts in Europe. We cover what makes Bordeaux cuisine unlike anything else in France — a cuisine built at the crossroads of Atlantic, Mediterranean and Iberian influences, shaped by what arrived at the docks and what grew in the surrounding countryside.The second half goes deep into three of the most extraordinary food products Bordeaux has given the world — the canelé, born from the leftover egg yolks of the wine trade; lamprey à la bordelaise, the true à la bordelaise dish that most visitors never discover; and Aquitaine caviar, the only PGI protected caviar in the world, farmed in the rivers of the Gironde. We also cover the remarkable figures Bordeaux has given to French gastronomy — from Adolphe Dugléré, who served the Dinner of the Three Emperors in 1867, to Raymond Oliver, Philippe Etchebest and Hélène Darroze.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website #frenchfood #bordeaux #bordeauxfood

The Story of Louis Diat: The French Chef Who Invented Vichyssoise in New York is the latest episode of Fabulously Delicious — and it tells the remarkable and largely untold story of one of the most influential French chefs ever to work on American soil. Louis Diat was born in 1885 in Montmarault in the Allier department of central France, spent forty-one years as head chef of the Ritz-Carlton Hotel in Manhattan, cooked for kings, presidents and the Prince of Wales, and in 1917 created crème vichyssoise glacée — one of the most celebrated cold soups in the history of fine dining — inspired by a childhood memory of his mother's kitchen in rural France.The episode follows Diat's extraordinary journey from a small town in Bourbonnais country, where he was waking up before school at eight years old to make soup, through his classical training at the Ritz Paris under César Ritz himself and the Ritz London, to his arrival in New York in October 1910 at just twenty-five years old. Within weeks he was head chef of the newly opened Ritz-Carlton, with Auguste Escoffier overseeing the inauguration of the restaurant. The story of how a childhood memory — his mother pouring cold milk into leftover potato and leek soup on warm summer mornings — became one of the most famous dishes in the history of French gastronomy is one of the most quietly beautiful origin stories in all of French food.The second half of the episode covers Diat's forty-one years at the Ritz-Carlton, his cooking for some of the most powerful figures of the twentieth century, the Chevalier du Mérite Agricole he received in 1938 for bringing French culinary culture to America, his time as in-house chef at Gourmet magazine from 1947, and the farewell luncheon he prepared for his kitchen staff on the day the Ritz-Carlton closed for demolition in 1951. It also covers the remarkable Diat family legacy — including his brother Lucien, who became executive chef at the Plaza Athénée in Paris and taught Jacques Pépin.Louis Diat is one of the great overlooked figures in French culinary history. The New York Times called him an artist of the menu and said he had raised the leek and potato to greatness. This episode is the full story of the man behind that tribute — and behind one of the most famous soups in the worldSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

Brie de Meaux — the king of cheeses and arguably the most famous soft cheese in the world — has one of the most extraordinary stories in the entire history of French food. This episode of Fabulously Delicious tells the full story of Brie de Meaux, from Charlemagne ordering cartloads of it in 774 to the Congress of Vienna in 1815 where Talleyrand staged a tasting of 52 European cheeses and Brie de Meaux was crowned the greatest of them all. Raw cow's milk, a soft white rind, a straw-yellow custardy interior with notes of hazelnut, almond and mushroom — and a history that spans more than a thousand years.The episode covers the full history of this remarkable AOC and PDO protected cheese — from the monks of the Abbaye Notre-Dame-de-Jouarre in the Seine-et-Marne who first produced it, to King Philippe-Auguste sending 200 wheels to his courtiers as New Year gifts in 1217, to Louis XVI stopping to finish a plate of Brie and a glass of red wine while fleeing the French Revolution. And there is one gloriously aristocratic detail that tells you everything about this cheese — there is exactly one farmhouse producer of Brie de Meaux making it from their own herd today. That producer is the Rothschild family.The second half of the episode covers everything you need to know about buying and enjoying Brie de Meaux — how it is made, including the extraordinary hand-moulding process using the traditional pelle à brie that cannot be replicated by machine, the two-month production time from fresh milk to finished wheel, the best season to buy it, how to store it, what wines to pair it with, and why you should always eat the rind. This is French cheese history, French cheese culture and practical French cheese guidance all in one episode.Brie de Meaux is one of the great cheeses of France and this episode is the story it deserves. Whether you are a devoted fromage enthusiast or simply curious about why one soft cheese from a small region east of Paris became the most celebrated in the world, this episode will change how you think about it. Search Fabulously Delicious on Spotify and Apple Podcasts for more French food stories every week.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

French Food News April 2026 brings together the biggest stories from the world of French food, drink and gastronomy this month — from a potential merger that could create the largest spirits company in the world, to a World Stuffed Cabbage Championship held in a porcelain factory in Limoges. This episode of Fabulously Delicious covers the full breadth of what is happening right now in French food culture — the serious, the surprising and the gloriously niche — with everything you need to know about the stories shaping French gastronomy in April 2026.The big business story this month is Pernod Ricard — the French spirits giant behind Ricard, Martell, Jameson and Absolut — confirming merger talks with Brown-Forman, the American company that owns Jack Daniel's and Woodford Reserve. If completed, it would create the largest spirits company in the world and put a very considerable French stamp on global whiskey culture. We also cover Roland-Garros 2026 and the brand new Jardin des Chefs — a dedicated food destination inside the tournament grounds running from the 24th of May, featuring Michelin-starred chefs, signature dishes and the Balle de Break, a chocolate treat in the shape of a tennis ball that is either the best or most ridiculous idea in French food this year.The episode also covers the 2026 Roux Scholarship, one of the most prestigious culinary competitions in Britain, with deep French roots, where winner Harrison Brockington from Gather restaurant in Totnes impressed judges including honorary president Mauro Colagreco with his Mediterranean-inspired surf and turf. We look at the Le Cordon Bleu London pâtisserie scholarship worth over £75,000, open now with applications closing the 29th of May. And we discuss a fascinating Le Monde article on why young French chefs under thirty are increasingly reluctant to take on management roles in professional kitchens — a significant cultural shift for a country where the chef has always been an almost mythological figure.The episode closes with the World Stuffed Cabbage Championship — held at the Bernardaud porcelain factory in Limoges, presided over by Philippe Etchebest, and won by Frenchman Olivier Caillon. Because every month of French food news should end with something that makes you smile. Search FabulouslySend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

The Story of Roger Vergé: The Chef Who Brought Sunshine to French Cuisine is the latest episode in the Fabulously Delicious Story of French Chefs series — and it tells the full story of one of the most important and most joyful figures in the entire history of French gastronomy. Roger Vergé, founder of Le Moulin de Mougins on the Côte d'Azur, creator of cuisine du soleil and one of the founding fathers of nouvelle cuisine, is a chef whose influence shaped an entire generation of cooks — and whose name deserves to be far more widely known than it is.We start at the beginning — Commentry in central France, the blacksmith father, the aunt Célestine who gave a five year old boy a wooden bench so he could stand next to her at the stove and watch her cook. From there we follow Vergé through his classical training in Paris at the Tour d'Argent and the Plaza Athénée, his extraordinary years working in Morocco, Algeria and Kenya, and the experiences that gave his cooking a perspective completely unlike anyone else in his generation. In 1969 he opened Le Moulin de Mougins with his wife Denise — a converted seventeenth century olive oil mill near Cannes — and within five years it had all three Michelin stars.The chefs who trained at the Moulin de Mougins went on to define fine dining across the world — Alain Ducasse, Daniel Boulud and David Bouley among them. We cover the full story of the restaurant, the cooking school Vergé founded to share his cuisine du soleil philosophy, and the extraordinary 1982 project that saw him partner with Paul Bocuse and Gaston Lenôtre to open Les Chefs de France at Walt Disney World's Epcot Center in Florida — bringing serious French gastronomy to an audience that would never otherwise have encountered it. Because Roger Vergé believed that French food should be for everyone.He retired in 2003 and died in June 2015 at his home in Mougins, aged 85 — in the village he had made famous, where the sunshine was always brightest. The Gault Millau described him as the very incarnation of the great French chef for foreigners. His own description of his cooking was simpler and more beautiful — cuisine heureuse, happy cooking. This episode is the full story of the man behind that philosophy, and why French gastronomy was warmer for his presence in iSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

The Story of Fabulous French Chefs Part Four brings together five extraordinary figures in French gastronomy — François Vatel, Marie Antoine Carême, Alexis Benoit Soyer, Urbain Dubois and Raymond Oliver. Five centuries of French culinary history, from a seventeenth century maître d'hôtel whose story became one of the most dramatic in the history of French food, to the pioneering television chef who brought French gastronomy into living rooms across France in the 1950s.We begin with François Vatel — responsible for feeding two thousand guests over three days at one of the most elaborate banquets in French history, whose story ends in tragedy. From there we move to Marie Antoine Carême — born into poverty, abandoned at ten, who went on to cook for Napoleon, Tsar Alexander I and the Prince Regent of England, invented the chef's toque and codified French cuisine into a system professional kitchens still use today. The king of chefs and the chef of kings.The second half covers Alexis Benoit Soyer — the Frenchman who redesigned the Reform Club kitchen, fed thousands during the Irish Famine and followed Florence Nightingale to the Crimean War. Urbain Dubois — who developed the style of service most of the world still uses today. And Raymond Oliver — the chef who brought French gastronomy to television before anyone knew what a television chef was supposed to look like.Part Four is the most varied and most surprising instalment of the series yet. Go back and find Parts One, Two and Three for more — and search Fabulously Delicious on Spotify and Apple Podcasts for the full catalogue.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Abondance cheese — one of the great forgotten Alpine cheeses of France — has a story that stretches back to the medieval monasteries of Haute-Savoie and all the way to the papal conclave in Avignon in the fourteenth century, where it was served to cardinals from across Europe. In this episode of Fabulously Delicious, we're telling the full story of Abondance cheese — the semi-hard, raw cow's milk Alpine cheese from the Abondance Valley in Haute-Savoie that most people have never heard of, and that deserves to be mentioned in the same breath as Comté and Beaufort.The story of Abondance cheese begins with the Cistercian monks of the Abbaye d'Abondance in the French Alps, who began making this extraordinary Alpine cheese in the Middle Ages as a way of preserving milk through long mountain winters. The cheese they developed was so remarkable that by the fourteenth century it was travelling far beyond the valley — all the way to the papal conclave in Avignon, where it was served to the highest ranks of medieval European society. A tiny Alpine valley sending its cheese to the cardinals of Europe. Which tells you everything about the quality of what the monks had created.The Abondance Valley in Haute-Savoie is one of the most beautiful corners of the French Alps — dramatic peaks, wooden chalets, flower-rich mountain pastures near the Swiss border. And at the heart of it all is the Abondance cow — the chestnut and white breed perfectly adapted to mountain life, producing milk rich in protein and fat that gives Abondance cheese its distinctive fruity, nutty, buttery character. The cheese received its AOC status in 1990 and its AOP in the years that followed, protecting everything from the milk to the shape of the wheel — and ensuring that one of France's great Alpine cheeses remains exactly what it has always been.Abondance cheese melts beautifully — perfect in fondue, gratins and Alpine dishes — and is at its absolute best between June and December when the cows have been grazing high in the mountains and the milk is at its most aromatic. It's the kind of cheese that makes you wonder why it isn't as famous as its Alpine neighbours. After this episode, you'll understand exactly why it deserves your attention.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Alexis Benoit Soyer was born in a small town in northern France in 1810, and by the time he died in London in 1858 he had changed the way Britain thought about food forever. He redesigned the kitchen of one of London's most prestigious private members clubs from scratch, invented cooking technology that had never existed before, fed thousands of starving people during one of the worst humanitarian disasters of the nineteenth century, and transformed the way armies ate in the field. He was famous in his lifetime — celebrated, eccentric, larger than life in every possible way. And today, almost nobody knows his name. This is his story.We're going back to the beginning — Meaux in northern France, the Protestant family, the seminary he was expelled from at eleven for sounding the bells in the middle of the night, and the journey to Paris that set everything in motion. From there we follow Soyer to London, where his arrival at the Reform Club in 1837 changed the course of British food history. His revolutionary kitchen design, his extraordinary banquets, his cookbooks written specifically for the poor as well as the privileged, and the way he used his fame and his skills to address the social issues of his time in ways that most chefs of his era simply didn't think to do.The centrepiece of this episode is the Irish Famine — and Soyer's response to it. In 1847 he travelled to Dublin, set up soup kitchens capable of feeding thousands of people a day, and developed recipes specifically designed to provide maximum nutrition from minimum resources. It is one of the most remarkable acts of humanitarian cooking in history, and it sits alongside his work in the Crimean War — where he followed Florence Nightingale to the front, redesigned the field kitchens that were making soldiers sick, and invented portable cooking equipment that the British army used for the next century.This is a revisited episode — updated, expanded and brought back because the story of Alexis Soyer deserves to be heard by as many people as possible. He is one of the most important figures in the history of French and British food culture, and one of the most unjustly forgotten. By the time this episode is over, you will understand exactly why he matters — anSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Every month the French food world delivers stories that stop you in your tracks — and March 2026 is no exception. We're opening with the sweeping new trade deal between Australia and the European Union, which after eight years of negotiations has finally been signed — and buried inside the headlines about beef quotas and defence partnerships is a fascinating food story about naming rights, geographical indications and what it means when a country built on migrants claims the names of European cheeses and wines as its own.From there we move into the Michelin Guide France and Monaco 2026 — the big one. 62 new stars awarded at a ceremony in Monaco, a brand new three-star restaurant in Savoie, and a guide that is clearly rewarding a new generation of chefs opening deeply personal, sustainability-focused establishments throughout France. We also cover the Bocuse d'Or Europe coming to Marseille for the very first time, with Denmark taking the top spot and France finishing fifth on home soil — with all eyes now on the grand final in Lyon in January 2027.The second half of the episode gets into the stories that show just how politically charged food is in France right now. The government's long-awaited National Strategy for Food, Nutrition and Climate — and the extraordinary row that erupted over whether to use the word "reduction" or "limitation" when talking about meat. France's new ban on foods containing EU-prohibited pesticides, and what it says about the ongoing tension with South American agricultural imports. And a new Ipsos poll that found 97 percent of people in France have a good opinion of French food — but placed Burgundy at a somewhat controversial 28 percent in the most gastronomic region rankings. The people of Dijon will have something to say about that.We also cover the BBC Eye investigation into the illegal trafficking of European glass eels — a trade worth more per kilogram than cocaine that criminal networks have nicknamed the cocaine of the sea — and finish with festivals and events, including the Fest'Oie goose festival in Sarlat, the Merci Chef French culinary week in Athens, and the French Cultures Festival running across Texas, Oklahoma and Arkansas throughout April. Everything you need to know aboutSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Rungis: Inside the World's Largest Food MarketSeven kilometres south of Paris, larger than the entire Principality of Monaco, there is a place that most visitors to the city will never see. It opens at three in the morning. It employs 13,000 people every single day. It supplies food to 18 million people across the Île-de-France. And it quietly underpins every extraordinary meal you have ever eaten in France. This is Rungis — the world's largest wholesale food market — and in this episode of Fabulously Delicious, we're going inside.But to understand Rungis, you first have to understand what came before it. For nearly a thousand years, the beating heart of Paris's food supply was Les Halles — the sprawling, magnificent market in the centre of the city that Émile Zola called le ventre de Paris, the belly of Paris. We're telling the full story of that market, its iconic Baltard pavilions, the last extraordinary night when Parisians gathered to say goodbye with flowers and brass bands and farandoles around vegetable crates — and then the move of the century itself. Over one weekend in February 1969, 1,000 wholesale companies, 20,000 people and 5,000 tonnes of goods made the journey south in 1,500 trucks. A former general managed the logistics. US President Nixon was visiting Paris the same weekend. And according to a legend nobody has ever quite disproved — some of the rats that had called Les Halles home for generations climbed aboard the removal trucks and made the journey too.Today Rungis is the engine room of French gastronomy. We're walking the entire site — the vast fruit and vegetable sector, the meat pavilions, the seafood hall with its nightly veterinary checks, the dairy and gastronomy sector, the organic pavilion, and the extraordinary flower market that most people never know exists. We're talking about who actually shops here, how to visit, the restaurants that serve steak frites at four in the morning, the onion soup tradition that survived the journey from Les Halles and never left, and the direct line between this market operating through the night and the quality of food on Parisian plates the following day.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Send us Fan MailBurgundy: The Food Capital of France You Need to KnowBurgundy. Most people think of wine. But the food story of this region is one of the most extraordinary in all of France — and most people have never heard it properly told.In this episode I'm taking you deep into the heart of Burgundy — through the dishes, the ingredients, the cheeses, the drinks, the sweet things, and the remarkable people who have shaped this region's culinary identity across the centuries.We're talking Boeuf Bourguignon and the surprising history behind the dish the whole world thinks it knows. Coq au Vin and the two-thousand-year-old victory meal legend that may or may not involve Julius Caesar. Oeufs en Meurette — one of the most quietly perfect things you will ever eat. Gougères fresh from the oven. Jambon Persillé. And a chicken dish born entirely from a kitchen accident that a quick-thinking woman turned into something magnificent.We're covering the ingredients that make this landscape so special — Charolais beef, Bresse chicken, Burgundy truffles that most people don't know exist, and a Dijon mustard story that takes a surprising detour into hip hop.There are cheeses — including Époisses, the king of cheeses that nearly ceased to exist and was saved by one farming couple in 1956. Blackcurrants and the medicinal brochure that started it all. Crème de Cassis, the Kir, and Marc de Bourgogne. Pain d'Épices, Nonnettes, and the tiny anise candy that has been made the same way since 1591.And there are the chefs. A man born in Dijon in 1618 who single-handedly invented modern French cuisine. A farm girl from the edge of Bresse who became the most decorated chef in the world. The largely forgotten godfather of Burgundian fine dining. And the brilliant, charismatic three-star chef whose story of ambition, pressure and tragedy quietly inspired one of the most beloved films ever made.Burgundy doesn't announce itself. It just quietly produces some of the most extraordinary food in the world and waits for you to pay attention. This episode is your invitation.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

Send a textThe Story of Clotilde BizolonClotilde Bizolon, known throughout Lyon as Mère Bizolon, was one of the city's most beloved figures, yet her story remains surprisingly little known today. In this episode of Fabulously Delicious, Andrew Prior explores how a widowed shopkeeper became “the mother of the soldiers,” offering warmth, food, and comfort to men passing through Lyon-Perrache during both the First and Second World Wars. Her life blends French food culture, community care, and the human side of wartime history.Listeners will discover how Mère Bizolon created a simple refreshment stand that became a lifeline for soldiers: coffee, broth, chocolate, bread, and a moment of kindness served from a modest board-and-zinc shelter. Her generosity earned her the Légion d'Honneur and made her one of the most respected women in Lyon. Her work sits alongside the traditions of the Mères Lyonnaises, the women whose cooking and hospitality helped shape the city's culinary identity.This episode also explores the final, tragic chapter of her life: the assault in 1940 that led to her death, the unanswered questions surrounding the investigation, and the deep shock it caused across Lyon. Andrew recounts her funeral at the Basilica of Saint-Martin d'Ainay, the crowds who came to honour her, and the ways the city chose to preserve her memory — from a street named after her to her famous ladle now held at the Musée Gadagne.For listeners passionate about French food history, Lyonnaise cuisine, and the women who shaped France's culinary landscape, this episode offers a moving and insightful journey. It pairs beautifully with Mères Lyonnaises, The Story of Eugénie Brazier, The Story of Paul Bocuse, and Soup Onion with Beth Fuller. Join Andrew as he brings to life the legacy of Mère Bizolon, a woman whose simple acts of care left a lasting mark on Lyon and its food culture.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup! Newsletter Youtube Instagram Facebook Website ...

Send a textFrench Food News: March 2026 — Michelin Moves, Bocuse at 100, and What's On in FranceThis month on Fabulously Delicious, we're serving up a full plate of the latest French food news — the stories, openings, trends, and tasty tidbits shaping the world of French cuisine right now. From Michelin Guide movements to cultural conversations and culinary anniversaries, this episode is your quick, delicious way to stay up to date with what's happening across France and beyond.We dive into the BBC's renewed look at the French Paradox, explore the legacy of Paul Bocuse on what would have been his 100th birthday, and break down the newest Michelin stars lighting up the French dining scene. You'll hear about rising chefs, shifting food culture, and the restaurants everyone is talking about — plus a few that deserve more attention.If you're planning a trip to France, dreaming of one, or simply love knowing what's cooking, we also round up the major food events happening in March — from artisanal fairs and wine festivals to international shows where French producers shine. It's your monthly guide to where the flavours are, who's making waves, and what to look out for next.And if this episode leaves you hungry for more, there's a whole back catalogue waiting for you. Explore deep dives into French food history, regional specialties, iconic dishes, and the chefs who shaped them. Make sure to follow the show and come back next month for another fresh serving of French food news — toujours délicieux.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send a textLife Is Better With Butter: The French Beurre EpisodeLife Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France's most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.Dive into the regional and cultural story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You'll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world's highest consumers of butter per capita.Finally, you'll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send a textThe Cerise de Montmorency — A Very French CherryIn this episode of Fabulously Delicious, we're diving into the story of one of France's most iconic fruits: the Cerise de Montmorency, a bright, tangy sour cherry with centuries of history behind it. From its first written descriptions in the 17th century to its status as a prized delicacy for Parisian nobility, this small fruit has played a surprisingly big role in French food culture.We explore the cherry's deep roots in the town of Montmorency, just north of Paris, where it became a local treasure and a seasonal obsession. You'll hear how thousands of baskets of cherries once traveled daily from the Montmorency valley to Paris, why Parisians rented cherry trees by the hour in the 19th century, and how the famous “gaudrioles” became part of everyday life and leisure.The episode also follows the Montmorency cherry's journey beyond France, tracing how it spread to North America and became the most widely grown sour cherry in the United States and Canada. We look at modern production, culinary uses, and how this tart cherry continues to thrive in pies, preserves, juices, kirsch, and both traditional and contemporary French cooking — even as cultivation in France has become more limited.Finally, we turn to the present and the future, including the 2023 publication of the cherry's fully sequenced genome and what that means for growers, researchers, and flavor lovers alike. It's a story of agriculture, gastronomy, and heritage — all wrapped up in one vividly red, unapologetically tart, and very French cherry.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textVoices of the Market: Les Cris de ParisVoices of the Market: Les Cris de Paris takes listeners back to the bustling streets of medieval and Renaissance Paris, where markets weren't just places to shop — they were stages filled with sound, rhythm, and theatrical flair. Long before advertising, signage, or social media, street vendors relied on their voices, crafting memorable cries to attract customers and sell everything from food to household goods.In this episode, we explore the origins of the Cris de Paris — the shouted calls of market sellers, travelling tradespeople, and street merchants — and how these cries evolved from simple sales pitches into a distinctive form of urban poetry and performance. You'll discover how these chants shaped daily life, reflected what Parisians ate, and became part of the living soundtrack of the city.We'll also uncover how the cries were preserved through history, from illustrated engravings and literature to music by composer Clément Janequin, whose famous Cris de Paris transformed street calls into choral art. Along the way, we visit historic Parisian landmarks like Les Halles — once known as the “belly of Paris” — to understand where these voices rang out loudest and why they eventually faded.Finally, we dive into some of the most fascinating food-related cries themselves — from coconut drinks and roasted chestnuts to oranges, oublies, tinware, and root vegetables — revealing how vendors turned everyday commerce into creativity, charm, and spectacle. Voices of the Market: Les Cris de Paris is a sensory journey into the sounds, flavors, and stories of a Paris that once sang through its streets.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textCroissants: The Surprising History of France's Most Iconic PastryIn the first episode of Season Six of Fabulously Delicious: The French Food Podcast, we're diving into the irresistible world of the croissant — one of the most iconic pastries in French cuisine and a beloved breakfast staple around the globe. With its golden crust, delicate flakes, and rich buttery layers, the croissant is instantly recognisable, but its story is far more complex than many people realise.This episode explores the croissant's surprising origins, tracing its roots back to Central Europe and the Austrian kipferl, long before it became a symbol of France. We unpack the myths, legends, and historical milestones that shaped its evolution — from crescent-shaped pastries linked to Vienna's past, to the cultural exchanges that helped bring the croissant into French baking tradition.You'll also learn how French bakers transformed the croissant into the light, laminated masterpiece we know today, using refined techniques, leavened dough, and layers of butter to create its signature texture. We explore the rise of viennoiserie in France, the impact of influential figures like August Zang, and how baking innovations — including new ovens and methods — changed Parisian pastry forever.Finally, we look at how the croissant became a cornerstone of French daily life, inspiring regional variations, spin-off pastries like pain au chocolat, and ongoing debates about shape, ingredients, and authenticity. Whether you're a passionate baker, a lover of French food, or simply someone who enjoys a perfect pastry with coffee, this episode reveals why the croissant remains one of the most delicious cultural icons in the world.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textRevisit Pain D'EpiceAs the festive season arrives, Fabulously Delicious, The French Food Podcast revisits a much-loved solo episode celebrating pain d'épices, one of France's most iconic winter and Christmas treats. Warmly spiced and deeply aromatic, this traditional loaf is closely associated with Christmas markets, festive tables, and the comforting flavours of the season.This episode is a replay of an earlier favourite, shared especially for listeners who may have missed it the first time around — or for those who enjoy rediscovering a familiar story during the holidays. With no new material added, it's a chance to settle in and enjoy a timeless exploration of a dish that feels perfectly suited to Christmas.In this episode, host Andrew Prior delves into the origins of pain d'épices, its historical roots, and its place in French food culture today. From medieval spice routes to regional variations across France, the episode highlights how this humble spiced bread has endured for centuries.Whether you're listening while baking, travelling, or simply soaking up the festive atmosphere, this Christmas revisit offers a moment to slow down, savour the season, and enjoy one of France's most enduring and evocative festive flavours.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textRevisit Capon with Emily GaudichonAs Christmas approaches, Fabulously Delicious, The French Food Podcast revisits a beautifully seasonal episode all about capon, one of the most traditional centrepieces of the French festive table. This replay is shared especially for listeners who may have missed it the first time — or who would love to rediscover a classic Christmas conversation.In this episode, host Andrew Prior is joined by Emily Gaudichon, widely known as the real Emily in Paris, for an engaging and informative discussion about what capon really is, why it holds such an important place in French Christmas celebrations, and how it differs from everyday poultry.Originally recorded earlier in the podcast's journey, this episode is replayed in full, with no new material added — simply a chance to enjoy a timely, festive conversation that feels perfectly suited to the season. It's a reminder of how deeply French food traditions are tied to celebration, family, and the rhythm of the year.Whether you're planning a French-inspired Christmas menu or simply curious about the foods that define festive tables in France, this Christmas replay offers insight, context, and plenty of fabulously delicious food talk to enjoy during the holidays.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textFrom Forest to Feast: The Story of French ChâtaignesIn this deliciously autumnal episode of Fabulously Delicious, we dive deep into the world of châtaignes, France's beloved chestnuts. From their prickly forest shells to their fragrant, comforting presence in winter markets, châtaignes have long been a symbol of warmth, heritage, and rustic French cooking. But these humble nuts hold far more than nostalgia — they carry centuries of history, culture, and culinary transformation.We explore the fascinating botanical identity of the châtaigne, uncovering what makes it unique, how it differs from marrons, and why its reputation has evolved over time. You'll discover how chestnuts sustained entire regions, earned the nickname “the bread tree,” and became essential to rural life across the Cévennes, Ardèche, Limousin, and beyond. From ancient cultivation to nineteenth-century culinary refinement, the journey of the châtaigne is as rich as its flavour.Then, we turn our attention to the gastronomy of chestnuts. Whether roasted on street corners, puréed into velvety crème de marrons, transformed into the iconic Mont-Blanc dessert, or baked into festive dishes at Christmas, châtaignes play a starring role in French food culture. We'll explore regional specialties, traditional methods of preservation, and the craftsmanship that turns a simple nut into a seasonal delicacy.Finally, we travel across France to celebrate the festivals, terroirs, and AOP traditions that honour this treasured ingredient. From the chestnut groves of Ardèche to the proud heritage of the Marron de Lyon, to vibrant autumn gatherings in Collobrières and Redon, you'll get a taste of the communities that keep the chestnut spirit alive. Whether you're a longtime lover of chestnuts or discovering them for the first time, this episode is a feast of stories, culture, and flavour — straight from the forests of France to your plate.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textRevisit A to Z of French Herbs - Black Elder - Sureau NoirBlack Elder—Sureau Noir in French—is a plant woven deeply into European history, folklore, and cuisine. In this Revisit Sunday episode, we return to this remarkable shrub to explore its botanical roots, from its Latin name Sambucus nigra to its preference for sunny spots and its striking transformation through the seasons. Once you know its glossy black berries and fragrant ivory flowers, it's hard not to spot elder everywhere.Beyond the garden, Black Elder has played an important role in traditional medicine and ancient beliefs. Romans, Greeks, Celts, pagans, and medieval Europeans all attributed powerful qualities to the plant. From druidic flutes used to converse with spirits to the charming myth of Hylde-Moer, the Elder Mother who guarded the tree, elder has long been surrounded by mystery, reverence, and a touch of magic.Of course, elder's culinary life is just as fascinating. While the raw berries may be poisonous, cooked elderberry finds its way into jams, jellies, wines, soups, and syrups across Europe. The flowers shine even brighter, giving us elderflower cordial, fritters, and the iconic French liqueur St-Germain—created from delicately harvested elder blossoms in the Savoie region and now beloved worldwide in cocktails and cuisine.In this episode, we revisit all of this and more: the legends, the history, the flavor, and the enduring cultural presence of Black Elder. Whether you know elder from your garden, your pantry, or your favourite cocktail glass, this episode is a delightful journey into the past and present of one of France and Europe's most storied plants.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textLa Tour d'Argent: Paris's Legendary Duck RestaurantFew restaurants in the world can claim the history, mystique, and prestige of La Tour d'Argent, the Parisian institution famous for its iconic pressed duck, breathtaking views over the Seine, and centuries-old legacy. In this episode of Fabulously Delicious, we step inside one of France's most storied dining rooms to uncover the truth, the legends, and the extraordinary craftsmanship behind this culinary landmark.We explore the restaurant's beginnings in the late 1500s, when a chef named Rourteau established the original inn that would grow — over generations — into La Tour d'Argent. From the early royal patrons who dined there to the dramatic changes brought by Parisian history, the restaurant's journey is as rich as the dishes it serves. You'll learn about its many claimed addresses, the stories behind its shimmering name, and how it became a destination for gourmands around the world.This episode also dives deep into the personalities who shaped La Tour d'Argent: Frédéric Delair, the man who invented the legend of the numbered ducks; André Terrail, who redefined the restaurant in the early 20th century; Claude Terrail, who carried it through war and into global fame; and André Terrail II, who steers the restaurant today. Along the way, we uncover the secrets of its extraordinary wine cellar, explore its signature dishes, and celebrate the celebrities, artists, leaders, and food lovers who have all found their way to its tables.From Michelin stars to royal anecdotes, theatrical tableside preparations to timeless Parisian elegance, La Tour d'Argent is more than a restaurant — it's a living chapter of French culinary history. Join Andrew as he brings this remarkable story to life, one delicious detail at a time.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textPérigord: The Land of Truffles, Duck, and Autumn RichesDiscover the flavours of one of France's most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn't just sustenance — it's a way of life.We'll explore the iconic ingredients that have made Périgord famous: the earthy black truffle, the luxurious foie gras, golden walnuts and chestnuts, and the sweet Périgord strawberries that capture the taste of summer. Discover traditional dishes like confit de canard, pommes de terre sarladaises, and tarte aux noix — recipes passed down through generations and still celebrated on tables across France today.Along the way, we'll meet some of the region's most inspiring chefs and restaurants — from Vincent Arnould's refined Michelin-starred creations to the elegant riverside dining at Le Moulin de l'Abbaye. Plus, we'll visit the vibrant food festivals that bring the community together each year, celebrating everything from truffles and walnuts to Monbazillac wines and local liqueurs.Whether you're dreaming of a trip to France or simply love learning about French food culture, this episode will transport you to the rolling hills, bustling markets, and rich flavours of the Périgord. So pour a glass of wine, grab a slice of crusty bread, and join Andrew for another fabulously delicious adventure through the tastes and traditions of France.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textRevisit A to Z of French Herbs - Bay Leaves - Feuilles de LaurierIn this week's Revisit Sunday episode of Fabulously Delicious: The French Food Podcast, we're returning to one of the most essential herbs in French cooking — the beautifully aromatic Bay Leaf, or feuille de laurier. Often overlooked yet always present, this humble leaf has been quietly flavouring French soups, stews, and sauces for centuries.Host Andrew Prior takes us back through the history and culinary magic of the Bay Leaf, exploring its place in the traditional bouquet garni, its symbolic meaning in French culture, and why chefs from Michelin-starred kitchens to rustic French farmhouses swear by its subtle but powerful aroma.From Provence to Paris, the Bay Leaf connects generations of French cooks through its versatility and depth of flavour. Whether it's simmering in a comforting pot-au-feu, adding warmth to a daube provençale, or bringing complexity to a creamy béchamel, this herb proves that sometimes the quietest ingredients make the loudest impact.So pour yourself a glass of wine, grab a piece of baguette, and join Andrew for a deliciously fragrant journey into the world of Bay Leaves — a reminder that in French cuisine, even the smallest touch can make something truly fabulously delicious.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textThe Story of Charles RanhoferStep into the dazzling world of 19th-century haute cuisine with this episode of Fabulously Delicious: The French Food Podcast, as we uncover the extraordinary life of Charles Ranhofer — the French chef who brought elegance, artistry, and refinement to America's dining scene. Born in Saint-Denis, France, in 1836, Ranhofer rose from a young pastry apprentice in Paris to become the celebrated head chef at Delmonico's Restaurant in New York City, the most famous restaurant in the United States at the time. His journey is one of ambition, creativity, and the enduring influence of French gastronomy on American fine dining.At Delmonico's, Ranhofer became a culinary legend. He created and popularized iconic dishes such as Lobster Newbergand Baked Alaska, while naming others after the greats of his day — from Charles Dickens to Sarah Bernhardt and President Grover Cleveland. With every dish, he combined French precision with theatrical flair, making dining at Delmonico's an experience unlike any other. He didn't just cook meals — he told stories on a plate, transforming each course into a celebration of art, culture, and history.Ranhofer's genius extended beyond the kitchen. In 1894, he published The Epicurean, an enormous 1,000-page Franco-American culinary encyclopedia that revealed the secrets of fine French cookery to a new world of chefs and home cooks. Comparable in scope to Auguste Escoffier's Le Guide Culinaire, this monumental work cemented his place as one of the most influential chefs of the 19th century. His dedication to refinement and innovation helped define how America came to understand and appreciate French cuisine.In this episode, host Andrew Prior takes you through the life, legacy, and lasting impact of Charles Ranhofer — from his early days in Saint-Denis to his grand banquets for presidents and princes. Discover how this remarkable French chef shaped American gastronomy, inspired generations of cooks, and left behind a legacy that continues to influence how we dine today. So pour yourself a glass of wine, slice a piece of fine cheese, and join us as we celebrate the fabulous story of Charles Ranhofer — thSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textEn Croûte: When the French Wrap Food in PastryWhat could be more delightfully French than taking something delicious, wrapping it in buttery pastry, and baking it to golden perfection? In this episode of Fabulously Delicious: The French Food Podcast, we unwrap the story behind one of France's most elegant and enduring culinary techniques — en croûte. From beef and salmon to vegetables and even cheese, en croûte is the art of encasing food in pastry to create something that's as beautiful to behold as it is delicious to eat.We'll explore the fascinating history of this technique — from its humble medieval beginnings as a way to preserve and protect food, to its transformation into a symbol of French refinement and celebration. You'll hear how legendary chefs like Marie-Antoine Carême turned en croûte into edible art, and how the tradition has continued to evolve in modern French kitchens, from Michelin-starred restaurants to village boulangeries.Along the way, we'll uncover the secrets behind a perfect golden crust, talk about famous dishes that owe their success to this technique (yes, even the beloved Beef Wellington), and celebrate the creativity that makes en croûte such a timeless part of French gastronomy. Whether you're a home cook, a pastry lover, or simply curious about what's hiding under that golden crust, this episode is for you.So pour yourself a glass of wine, imagine the smell of buttery pastry wafting through the air, and join me, Andrew Prior, as we dive into the fabulously delicious world of En Croûte: When the French Wrap Food in Pastry.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textRevisit A to Z of French Herbs - Basil - Basilic Basil, or basilic in French, is one of the world's most beloved herbs, and in France it holds a particularly fascinating place in culinary history. Often called Herbes Royales — the Royal Herb — basil carries a name rooted in royalty, mythology, and legend. From its beginnings in India to its journey through the Roman Empire and eventual embrace in French cuisine, basil has always been more than just a kitchen staple; it's a herb steeped in stories, tradition, and delicious flavor.In this episode, we explore how basil became part of French cooking, thanks in part to Catherine de Medici and her Italian entourage, who introduced this fragrant herb to the French court. We'll discover its many names, from Fabrego in Provence to Sweet Basil, Thai Basil, and even Purple Basil, each variety with its own unique aroma and culinary use. Along the way, you'll learn how basil has been used not just in food, but also in religion, folklore, and even medicine.Of course, no discussion of basil in France would be complete without talking about pistou — the Provençal cousin of pesto. We'll dive into the story of this fragrant green sauce, how it differs from Italian pesto, and its starring role in traditional soupe au pistou, a comforting vegetable and noodle soup from Provence and the Côte d'Azur. Whether you're cooking at home or dreaming of French markets filled with fragrant bunches of basil, this episode will transport you straight to the heart of Provence.So, if you've ever wondered how basil found its way into French kitchens, why it's called the Royal Herb, or how to use it in classic French dishes, this episode is for you. Join me as we revisit the story of basil and uncover why this humble green leaf is one of the most fabulously delicious herbs in French cuisine.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textWine, Shallots, and Magic: Reductions and Gastrique Sauces in French CuisineFrench cuisine is famous for its sauces, and in this final episode of Saucy September, we're diving into two of the most magical techniques of all: reductions and gastriques. From silky wine sauces to tangy sweet-and-sour glazes, these methods are the secret behind some of France's most beloved dishes. If you've ever wondered how a simple liquid can be transformed into a sauce that makes a dish sing, this episode is for you.We'll explore the art of the reduction — simmering wine, stock, or cream until it becomes concentrated and full of flavor. Discover how chefs use reductions to create iconic sauces like demi-glace, beurre blanc, and red wine reductions that pair perfectly with steak, duck, or fish. You'll also learn the common mistakes to avoid and the little tips that make all the difference in achieving restaurant-quality results at home.Then, we turn to gastriques: those irresistible sweet-and-sour sauces born from the alchemy of caramelized sugar and vinegar. Whether it's the classic orange gastrique for canard à l'orange or modern versions with balsamic, raspberry, or even maple syrup, gastriques show the French genius for balance — cutting richness with acidity while adding layers of complexity. We'll look at their history, their role in French haute cuisine, and how chefs today are reinventing them with creative twists.As we wrap up Saucy September, this episode brings together history, technique, culture, and plenty of delicious inspiration. From Burgundy's red wine reductions to the Loire Valley's beurre blanc and beyond, reductions and gastriques are the sauces that truly embody French finesse. So grab a glass of wine, tear into a baguette, and join me for a fabulously delicious journey into the saucy heart of French cuisine.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textVelvety, Buttery, Tangy: Hollandaise and Béarnaise UncoveredIn this Saucy September episode of Fabulously Delicious, The French Food Podcast, we dive into the silky, buttery, tangy world of two of France's most iconic sauces: Hollandaise and Béarnaise. These classic emulsions have been staples of French cuisine for centuries, gracing everything from delicate vegetables and poached fish to rich, juicy steaks. But beyond their velvety textures and irresistible flavors lies a fascinating story of culinary tradition, innovation, and technique.We begin with Hollandaise, one of the five French “mother sauces” codified by Auguste Escoffier. Though its name means “Dutch sauce,” Hollandaise was popularized in France and quickly became a cornerstone of haute cuisine. This luxurious sauce is crafted from egg yolks, clarified butter, and lemon juice, whisked together into a smooth, glossy emulsion. Loved for its delicate balance of richness and acidity, Hollandaise is a must-have for dishes like eggs Benedict, asparagus, and salmon, and it remains a hallmark of French culinary training.Next, we explore Béarnaise, Hollandaise's bold and herbaceous cousin. Said to be created in 1836 by chef Jean-Louis-François Collinet at Le Pavillon Henri IV in Saint-Germain-en-Laye, Béarnaise swaps lemon juice for a fragrant reduction of white wine, shallots, tarragon, and chervil. The result is a sauce with aromatic depth and a tangy edge, perfectly suited for steak, grilled meats, and vegetables. Its association with French steakhouse culture has made Béarnaise a true gastronomic classic that continues to shine on menus across France.Along the way, we uncover how these sauces became symbols of French gastronomy, their influence on fine dining, and even their playful appearance in pop culture — like Mel Brooks' History of the World, Part I with the famous line, “Don't be saucy with me, Béarnaise!” Whether you're a curious foodie, a home cook eager to master the classics, or simply someone who loves a good drizzle of sauce, this episode is packed with history, flavor, and that signature French flair.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Send us a textIn this episode of Fabulously Delicious: The French Food Podcast, we continue our Saucy September series by exploring the flavorful world of French daughter sauces, also known as petites sauces. These elegant derivatives take the classic mother sauces and transform them into something entirely new with the addition of wine, cream, herbs, or aromatics.From the creamy richness of Mornay to the tangy elegance of Béarnaise, each daughter sauce has its own story, personality, and place on the French table. We'll uncover how a simple béchamel, velouté, espagnole, hollandaise, or tomato sauce can give rise to an entire family of variations that elevate everything from vegetables to fine cuts of meat.These sauces aren't just recipes — they're a window into the creativity and ingenuity of French cuisine. By learning how the petites sauces are built, you'll gain a deeper appreciation for the artistry behind every drizzle and pour, and discover how chefs have used them for centuries to refine and perfect their dishes.So whether you're a passionate home cook, a curious foodie, or simply someone who loves all things French, this episode is your guide to unlocking the secrets of French daughter sauces. Because in France, the secret really is in the sauce.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website