Podcasts about Auvergne

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Au sein d'une bande d'enfants en colo au Mont-Dore, les garçons et les filles n'ont clairement pas les mêmes jeux. Ils se retrouvent tout de même sur une chose : leur intérêt pour Dracula ! En 1979 est l'année où est sorti l'impressionnant film "Nosferatu" de Werner Herzog qui raconte l'histoire du célèbre Vampire, avec Isabelle Adjani.Rediffusion*** Crédits archive *** Extrait de l'émission radiophonique "L'orteil en coin". Production Sophie Barrouyer, Nadine Serres et Patrice Serres - France Inter - 08/09/1979 ****** Crédits podcast *** Documentaliste : Anne Brulant - Textes : Lætitia Fourmond - Restauration et mixage : Ian Debeerst, Quentin Geffroy, Stéphane Rives - Enregistrement : Franck Couillard - Voix off : Clara De Antoni - Musique(s) : Universal Production Music France - Chargée de production : Delphine Lambard - Cheffe de projet : Lætitia Fourmond - Assistante cheffe de projet : Daphné Boussus - Responsable éditoriale : Zoé Macheret - Un podcast INA.

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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

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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

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"You tremble, carcass?" After a long hiatus, we shall now fearlessly embark upon book V of The Gay Science, added to the text in 1887. In this final division of the text, we'll see Nietzsche's attempt to incorporate his late philosophy, as the conclusion of his middle period meditations. Some of the hardest-hitting sections in the book appear here. Join me on this quixotic journey for the truth... after all, we, too, are still pious!Episode art: Portrait of Henri de la Tour d'Auvergne, Vicomte de Turenne (1611–1675), as Marshall of France on horseback, by Charles le Brun

La France, on la traverse en TGV, on la survole, on la reporte à plus tard. Et pendant ce temps-là, il y a un homme qui, lui, s'y est arrêté. Il a planté son hamac dans les arbres au bord d'une rivière du Doubs, il a pagayé pendant un mois sur la Loire avec rien d'autre qu'un canoë gonflable et une grille de barbecue, il a regardé le soleil disparaître depuis un ancien volcan du Cantal avec l'impression d'être dans le Roi Lion mais en Auvergne.Cet homme, c'est Antoine de Suremain, alias Antoine Explore la France. Et en quinze minutes, il va vous donner envie de tout annuler pour monter dans un train.On parle d'une gare de carte postale au pied du Vercors où vous pouvez partir marcher quatre jours directement depuis le quai. On parle des gorges du Verdon vues depuis l'eau, version sauvage, celle que personne ne connaît. On parle de routes pyrénéennes à longer en van de Saint-Jean-de-Luz jusqu'à la Méditerranée. Et on parle aussi d'un restaurant de routiers près de Chambéry où la tradition, c'est une saucisse dans du pain chaud avec un verre de blanc à sept heures du matin.La France est le pays le plus visité au monde. On est peut-être les seuls à ne pas l'avoir encore compris.Ses bonnes adresses et coins favoris :

Avec les membres de La Bande à D+ Sylvaine Cussot, Stéphane Brogniart et Ugo Ferrari, ainsi que le photographe Alexis Berg et le journaliste Frédéric Berg, co-fondateurs des éditions Mons et de la nouvelle revue GRAND TRAIL.Au sommaire de ce 15e épisode de la saison 5 (#95) du talk-show du trail et de l'ultra-trail, animé par Nicolas Fréret du média d'information Distances+ : une grande introspection collective pour se regarder dans le miroir et tenter de répondre à une question simple en apparence : à quoi ressemble le traileur de 2026 ?Le trail est-il vraiment ce sport ouvert à tous, où il suffit d'enfiler une paire de chaussures pour rejoindre la communauté ? Ou existe-t-il des barrières invisibles, sociales, culturelles ou financières ? Cette fameuse communauté du trail est-elle une réalité ou un mythe que nous entretenons collectivement ? Quelle place notre passion prend-elle dans nos vies… et dans celles de nos proches ?Avec le regard croisé de trois ultra-traileurs expérimentés et de deux journalistes qui racontent le monde du trail depuis plus de 10 ans, La Bande à D+ joue le jeu de l'autoportrait sans filtre : nos valeurs, nos contradictions, nos habitudes, notre rapport à la performance, à l'aventure et aux autres.

Forhjulslir præsenteres i samarbejde med Continental Dæk Danmark. Continental er det mest vindende dæk i WorldTour-feltet, fra Tadej Pogačar i regnbuetrøjen, til Issac del Toro i Auvergne og Tobias Lund i massespurterne. Sikkerhed starter med dækket - både på motorvejen og cykelstien. Vi vender sidste uges Tour Auvergne-Rhône-Alpes med Del Toros sambapedalering, Seixas' heroiske kørsel og Decathlons fodfejl, Vismas panderynker inden Touren, Netcompany INEOS' mareridtsoptakt, Lidl-Treks kollektive styrke, Charmigs smukke sejr og meget, meget mere. Hvilke svar fik vi fra Auvergne-Rhône-Alpes – tidligere kendt som Dauphiné – og hvem står tilbage med flere spørgsmål inden Tour-starten om 15 dage? Medvirkende: Per Bausager og Anders Mielke

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

Annie Sargent just got back from the Allier department, dead center of France, and almost nobody visits it. In this episode, she sits down with Elyse Rivin to talk about Vichy, Moulins and her trip. Annie shares what surprised her: a gorgeous Art Deco café, and a 19th-century mansion frozen in time for a hundred years and empty streets in Vichy in December. Elyse then digs into Vichy's real history, the Romans, hot springs, and a beautiful pottery called sigillée, long before it became famous for World War II. They also cover medieval villages, forests, and a local wine called Saint-Pourçain. Press play to discover a part of France you've probably never heard of. Subscribe to Join Us in France! Table of Contents for this Episode Today on the podcast: Vichy's Story and the Best of the Allier Department Podcast supporters Welcome to Allier Why Allier Is Overlooked Vichy vs Moulins Moulins Culture Finds Guided Tour Frustrations Bourbonnais History Bits Maison Mantin Time Capsule Medieval Villages Stops Forests Valleys and Wine Winter Travel and EV Cold Settling and Getting Around Clermont Ferrand Detour Vichy WWII Shadow Beyond War Memories Romans And Hot Springs Sigillee Pottery Boom Medieval Lull And Renaming Sevigne Makes Vichy Chic Royal Spa Town Era Napoleons Build Modern Vichy World War One Hospitals Why Vichy In World War Two Liberation Without Destruction Postwar Identity And Industry Vichyssoise Not Vichyste Patron Thanks and Perks Free Patreon News Post Notre Dame Window Controversy Court Ruling and Petition Modern Stained Glass Favorites Spring Cleaning Update Newsletter and Credits Next Episode and Farewell Copyright More episodes about specific French departments #JoinUsInFrance, #FrancePodcast, #Francophile, #FranceTravelTips, #RealFrance, #VisitFrance, #ExploreFrance, #TravelFrance, #FranceRoadTrip, #HiddenFrance, #OffTheBeatenPath, #SecretFrance, #FranceHistory, #Vichy, #Allier, #Moulins, #Auvergne, #MassifCentral, #Bourbonnais, #ThermalSpa