Fabulously Delicious: The French Food Podcast

In the late 1940s, three young cooks worked side by side in the kitchen of La Pyramide under Fernand Point: Paul Bocuse and two brothers, Jean and Pierre Troisgros. Bocuse became the most famous chef in France. The brothers went home to Roanne, an industrial town in the Loire, and built a restaurant in a hotel directly opposite the railway station that held three Michelin stars for fifty-two consecutive years. Along the way they created the dish many food historians point to as the moment nouvelle cuisine stopped being a theory and became a revolution: a thin escalope of salmon, fifteen seconds a side in a non-stick pan, with a sauce of cream, vermouth, shallots and sorrel from their mother's garden. It was greeted with hostility at first. A decade later, it was the embodiment of a movement. This episode tells the full story of Pierre Troisgros, from his childhood in a Burgundy café family and his training under Point to his partnership with Jean, the three stars won in 1968, the tasting menu he brought back from China, the loss of his brother in 1983, and the four generations of the family still cooking at three stars today. And yes, he really did play gin rummy in the dining room while lunch guests finished their petits fours. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the lives behind the dishes. If Pierre's story moved you, a rating and review makes an enormous difference to how many people find the show. Subscribe for the rest of the French chefs series, and find full video episodes on YouTube and extras on Substack. 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 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ #PierreTroisgros #NouvelleCuisine #MichelinStars #FrenchCuisine #FoodPodcast

Four thousand years ago, workers on the banks of the Nile were force-feeding geese — and it's carved in stone to prove it. This episode traces foie gras from that Egyptian tomb carving through ancient Rome, where the practice gave half of Europe's languages their word for "liver," through medieval Jewish communities who kept the tradition alive for centuries, and finally to the court of Louis XVI, where it became a fixture of French royal dining. We cover how foie gras is legally defined in France, the real difference between foie gras entier, block, mousse, and parfait, and why that difference matters enormously for quality and price. We also give the controversy the honest, even-handed treatment it deserves — what gavage actually involves, what welfare science says about it, the industry's response, and where the legal landscape stands right now, from France's protected-heritage law to bans in California, Israel, and, as of 2026, New York City. Then we get practical: how foie gras is actually produced from hatching to slaughter, the difference between duck and goose foie gras, how to cook it hot and cold, what to pair it with, and exactly how to store each form so you don't ruin an expensive piece of liver. This is a genuinely complicated episode — extraordinary history, real controversy, and remarkable food, all true at the same time. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the ingredients, chefs, and controversies that built French gastronomy — subscribe so you don't miss the next one, and follow along on video, Substack, and social for more. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more. 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 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ #FoieGras #FrenchFood #FrenchCuisine #FoodHistory #FoodPodcast

Reblochon: The Cheese Born From Tax Evasion. Reblochon is a soft, washed-rind cheese from the French Alps with a nutty, hazelnut character and a bark bolder than its bite — but its real story starts with a medieval tax dodge. In the fourteenth century, farmers in the Thônes valley deliberately under-milked their cows when the landlord's rent collector came to measure the yield, then finished milking in secret once he'd left. That richer, hidden "second milking" — reblocher in the local dialect — became the cheese we know today. This episode traces Reblochon from that act of quiet rebellion through its life as fromage de dévotion, given to Carthusian monks in exchange for blessings, to its 1958 AOC and the ongoing fight to protect it — including a 2023 acquisition by France's largest dairy group that has smaller producers watching closely. We break down the two legally protected types, fermier and laitier, why the green dot matters, and why the American market has been almost entirely cut off from real Reblochon since 2004. We also get into the practical side: the three alpine cow breeds behind it, why the summer alpage cheese is considered the finest expression of the style, and how to serve, store, and eat it properly — including why cold Reblochon is a shadow of what it should be. And yes, we talk tartiflette, including the inconvenient truth about when it was actually invented. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the cheeses, chefs, and regions that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more. 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 #FrenchFood #FrenchCuisine #CulinaryHistory #Reblochon #FrenchCheese #FrenchFood #Tartiflette #FoodPodcast

He held three Michelin stars for thirty years and cooked for kings, presidents, and Hemingway — yet almost nobody outside serious culinary history has heard his name. This episode tells the story of Alexandre Dumaine, the chef whose restaurant, La Côte d'Or in the small Burgundian town of Saulieu, was once called a national shrine of French gastronomy. We trace his path from a working-class boyhood in Digoin, through a punishing apprenticeship in Vichy, Cannes, and Paris, and a decorated stint on the Western Front in the First World War, to the decade in Algeria that shaped the chef he would become. Along the way we meet his wife, Jeanne Dumaine, the front-of-house partner without whom, by every account, the story doesn't work the same way. At the heart of the episode is Saulieu itself: thirty years of three Michelin stars, a "less is more" philosophy built on reduced sauces and the finest Bresse chicken, and a clientele that ran from King Alfonso XIII to Salvador Dalí to a lone truck driver treated with exactly the same care. We close with one of the most generous successions in French culinary history, and the legacy Dumaine left behind at Saulieu. Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more. 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 #FrenchFood #FrenchCuisine #CulinaryHistory #MichelinStar #alexanderdumaine #CotedOrSaulieu

Le repas marcaire — the extraordinary farmhouse meal of the Alsatian Vosges that has been served in the stone mountain shelters of the high chaumes since the Middle Ages — is one of the most authentic, most specific and most completely of its landscape dining experiences in the whole of France. Today's Food Tour de France episode finishes at Le Markstein — at 1,240 metres on the Alsatian crest of the Vosges mountains, one of the great cols of the Route des Crêtes — and tells the full story of a meal born from the life of the marcaires, the mountain dairy farmers who spend their summers on the high pastures tending herds of vaches vosgiennes and transforming their milk into Munster cheese. Smoked pork from the farm's own pig. Potatoes cooked for two hours in farm butter with lardons and onions in a copper cauldron — the roïgabrageldi on the Alsatian side, the tofailles on the Lorraine side. Munster fermier from the farm's own herd. Fresh white cheese from the morning's milk with kirsch and sugar. Everything from the farm. Nothing from outside. A meal that is, in the truest possible sense, what it claims to be. The episode covers the full story of the repas marcaire — the marcaire tradition of the Vosges that was recognised by UNESCO as an Intangible Cultural Heritage of Humanity in December 2023, the annual transhumance that sees the vaches vosgiennes climb the mountain paths decorated with flowers and bells every spring, the stone marcairies where the marcaires lived in complete isolation through the summer months making cheese, and the ferme-auberge system that requires every dish served to visitors to be produced by the farm itself. We cover the specific dishes of the repas marcaire — the tourte de la vallée pastry case of minced meat from the Munster valley, the roïgabrageldi potatoes cooked in a copper cauldron for two hours, the Munster fermier aged on site, the Bargkass mountain cheese and the seasonal tarte aux myrtilles — and the specific honesty of a meal where the animals whose milk made the cheese are visible from the dining room window. 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 repas marcaire episode connects directly to the beignets de pomme de terre episode finishing at the Plateau de Solaison — both are mountain meals built from the same fundamental logic of altitude, isolation and making the most of what the farm produces — and to the Munster cheese tradition that runs through the food culture of the Alsatian Vosges. 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 #RepasMarcaire #AlsaceFood #FoodTourDeFrance #TourDeFrance2026 #VosgesMountains