Fabulously Delicious: The French Food Podcast

Send us a text From Forest to Feast: The Story of French Châtaignes In 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 show 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 us a text Revisit A to Z of French Herbs - Black Elder - Sureau Noir Black 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 show 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 us a text La Tour d’Argent: Paris’s Legendary Duck Restaurant Few 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 show 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 us a text Périgord: The Land of Truffles, Duck, and Autumn Riches Discover 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 show 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 us a text Revisit A to Z of French Herbs - Bay Leaves - Feuilles de Laurier In 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 show 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 us a text The Story of Charles Ranhofer Step 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 — th Support the show 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 us a text En Croûte: When the French Wrap Food in Pastry What 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 show 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 us a text Revisit 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 show 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 us a text Wine, Shallots, and Magic: Reductions and Gastrique Sauces in French Cuisine French 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 show 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 us a text Velvety, Buttery, Tangy: Hollandaise and Béarnaise Uncovered In 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 show 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 us a text In 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 show 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 us a text The Saucier: Master of Sauce in French Cuisine It’s Saucy September on Fabulously Delicious, and what better way to celebrate than by shining the spotlight on one of the most essential roles in the French kitchen — the saucier. In the classical brigade de cuisine, the saucier is more than just a sauce maker. They are the guardian of flavor, the chef responsible for creating the rich stocks, velvety reductions, and iconic sauces that transform French food from delicious to unforgettable. In this episode, we dive into the history and importance of the saucier, from the medieval spice-laden kitchens of aristocrats to the structured brigade system established by the legendary Georges Auguste Escoffier. We’ll explore how sauces were once used to preserve and disguise, before evolving into the refined art form we know today. Along the way, you’ll discover why the saucier has always been one of the most prestigious posts in the French kitchen. We’ll also take a closer look at what a saucier actually does — their tools, their responsibilities, and the immense skill it takes to master the five French “mother sauces” that form the backbone of classical cuisine. From béchamel to hollandaise, from velouté to espagnole and tomato, the saucier’s craft is both science and artistry, demanding precision, timing, and above all, taste. Finally, we’ll celebrate some of the famous chefs who made their mark as sauciers, from Marie-Antoine Carême to Paul Bocuse and beyond. So grab a baguette, pour yourself a glass of wine, and join us for this saucy journey into one of French cuisine’s most fascinating roles. It’s time to meet the true Master of Sauce: the saucier. Support the show 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 us a text Revisit A to Z of French Herbs - Anis Vert - Green Anise It’s Revisit Sunday on Fabulously Delicious, the French Food Podcast, and today we’re shining the spotlight once again on Anis Vert — or green anise. This humble but fragrant herb has been seasoning French kitchens, pastries, and drinks for centuries, and it deserves another moment in the spotlight. In this episode, we explore the fascinating history of Anis Vert, from its origins in the Middle East and Mediterranean to its spread across Europe under the rule of Charlemagne. Along the way, you’ll discover how this aromatic plant captured the imagination of the ancient Greeks and Romans, and why it remains such a treasured part of French cuisine today. We’ll also look at how Anis Vert is used in cooking and baking, from salads and soups to classic French spiced bread, pain d’épice. Beyond the kitchen, this little herb plays a starring role in some of Europe’s most famous drinks — from pastis to absinthe — and carries with it a long tradition of medicinal use, known for its digestive, anti-inflammatory, and even mood-lifting properties. So, whether you’re a passionate cook, a curious foodie, or simply love discovering the stories behind French ingredients, this Revisit Sunday episode is the perfect way to reconnect with the flavors of Anis Vert. Join me, Andrew Prior, as we rediscover the fabulous world of this small but mighty herb — and celebrate all the deliciousness it brings to French culture. Support the show 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 us a text Mother Sauces French cuisine is built on tradition, elegance, and above all — sauce. In this episode of Fabulously Delicious: The French Food Podcast, we celebrate Saucy September by diving deep into one of the cornerstones of French gastronomy: the five French mother sauces. From Béchamel to Velouté, Espagnole to Tomato, and finally the golden Hollandaise, these sauces are the foundations on which countless classic and modern recipes are created. Whether you’re a passionate home cook or a curious foodie, this episode will give you the delicious details behind each sauce’s history, technique, and timeless appeal. We’ll explore the story of how these sauces became “mother sauces” thanks to legendary chefs like Marie-Antoine Carême and Auguste Escoffier, who codified French cuisine into the art form it is today. Each sauce has its own character: the creamy comfort of Béchamel, the velvety depth of Velouté, the rich savoriness of Espagnole, the bright tang of Tomato, and the luxurious silkiness of Hollandaise. You’ll discover not only how they’re made but also how they’ve shaped French food culture around the world. Of course, no discussion of the mother sauces would be complete without mentioning their many daughter sauces or derivatives. Think of Mornay, Bercy, Demi-Glace, Provençale, or Béarnaise — these are the flavorful branches that stem from the mother sauces, transforming everyday dishes into something spectacular. In this episode, you’ll hear practical examples of how these sauces are used in French kitchens and beyond, inspiring you to bring them into your own cooking. So grab your apron, pour yourself a glass of wine, and join host Andrew Prior as we whisk, simmer, and stir our way through the mother sauces of France. By the end of this episode, you’ll not only understand their importance but also feel equipped to start experimenting with them at home. After all, learning the French mother sauces isn’t just about recipes — it’s about unlocking the secrets of French culinary heritage. Support the show 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 us a text General Overview of French Sauces French sauces are more than just condiments — they’re the heart and soul of French cuisine. In this episode of Fabulously Delicious: The French Food Podcast, we dive into the fascinating world of sauces, exploring how they elevate even the simplest dishes into something extraordinary. From the velvety béchamel in a comforting gratin to the golden hollandaise draped over steamed vegetables, sauces bring richness, brightness, and balance to French cooking. We’ll uncover the history of French sauces, tracing their evolution from the thick, spice-laden concoctions of the Middle Ages to the refined creations of the 17th century, shaped by visionary chefs like La Varenne. And of course, we’ll celebrate Auguste Escoffier, the culinary genius who codified the five “mother sauces” — béchamel, velouté, espagnole, tomato, and hollandaise. These timeless foundations form the building blocks of classical French cuisine and continue to influence kitchens worldwide. French sauces are also deeply tied to place. In Burgundy, wine reductions create bold and hearty flavors, while Provence favors lighter, olive oil and tomato-based sauces. Normandy leans into its dairy heritage with cream and cider-infused sauces, and the South-West embraces indulgence with duck, foie gras, and Armagnac. Each region of France has its own saucy story to tell, shaped by its landscape, traditions, and local ingredients. Whether you’re a professional chef, a passionate home cook, or simply a lover of French food, this episode will give you a new appreciation for sauces as the backbone of gastronomy. So grab a glass of wine and join host Andrew Prior as we kick off Saucy September — a month-long celebration of French sauces on Fabulously Delicious: The French Food Podcast. Support the show 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 us a text This week on Fabulously Delicious: The French Food Podcast, it’s Revisit Sunday! We’re diving back into the beloved A to Z of French Herbs series to rediscover one of France’s most magical and mysterious plants: Angelica. Known for its unique flavor and rich history, Angelica is more than just an herb — it’s a symbol of tradition, legend, and culinary creativity. From medieval folklore where Angelica was believed to ward off evil spirits, to its role in protecting people during the plague, this fascinating plant has always carried an air of mystique. But beyond legend, Angelica has been prized for its medicinal uses — from soothing digestion to calming anxiety — and continues to be appreciated for its healing properties today. In the kitchen, Angelica shines in both sweet and savory creations. Most famously, it’s candied and used in France’s traditional Galette Charentaise, a buttery regional cake from the Charente. But you might be surprised to learn that Angelica root is also a key ingredient in gin and vermouth, adding depth and complexity to cocktails enjoyed around the world. Join host Andrew Prior as we revisit the story of Angelica, exploring its history, uses, and enduring place in French cuisine. Whether you’re a food lover, a history buff, or just curious about the herbs that flavor French life, this episode is a delicious reminder of why the A to Z of French Herbs series remains a fan favorite. Support the show 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 us a text Bleu d’Auvergne: The Creamy Blue Jewel of Central France In this episode of Fabulously Delicious: The French Food Podcast, we dive into Bleu d’Auvergne: The Creamy Blue Jewel of Central France. Known for its marbled blue veins and velvety texture, this beloved French cheese has been delighting taste buds since the 19th century. From its rustic beginnings on the volcanic highlands of the Massif Central to its celebrated status as a Protected Designation of Origin (PDO) cheese, Bleu d’Auvergne is a story of tradition, terroir, and innovation. We’ll explore the fascinating history of this cheese, including its connection to Laqueuille blue and the role of Antoine Roussel — the clever Auvergne native who perfected the art of blue veining in 1854. With his curiosity and pharmacy training, Roussel unlocked the secret that gave Bleu d’Auvergne its characteristic marbling, forever changing the landscape of French cheesemaking. Of course, no French cheese story is complete without discussing taste. Bleu d’Auvergne is famous for being strong and pungent, yet creamier, butterier, and less salty than many other blue cheeses. We’ll talk about its distinctive aroma, smooth texture, and the way it balances boldness with accessibility, making it a favorite both for seasoned blue-cheese lovers and those just beginning their journey into the world of French fromages. And finally, we’ll savor the best ways to enjoy it: whether crumbled into a fresh salad, stirred into a rich pasta sauce, or paired with a sweet Sauternes, robust red wine, or even a dark, malty beer. Bleu d’Auvergne is not just a cheese — it’s a taste of Central France itself, a perfect example of how history, culture, and landscape can come together in something truly, fabulously delicious. Support the show 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 us a text Joël Robuchon was more than just a chef — he was a culinary icon whose influence reached far beyond France. With over 30 Michelin stars to his name, he was the most decorated chef in history, yet he always championed simplicity, precision, and respect for ingredients. From his famous pommes purée to the innovative Atelier de Joël Robuchon concept, he forever changed the way the world experienced French cuisine. In this episode of Fabulously Delicious: The French Food Podcast, we dive into the extraordinary life and legacy of Robuchon. From his early years in Poitiers to becoming the “Chef of the Century,” we explore how he combined discipline, creativity, and passion to set new standards in the kitchen. His story is one of hard work, groundbreaking ideas, and an unwavering pursuit of perfection. We’ll also hear some of the most heartfelt tributes from chefs, protégés, and even world leaders who were touched by his talent. From Emmanuel Macron to Yannick Alléno and Eric Ripert, their words reflect the immense respect Robuchon commanded in the culinary world. These voices remind us that while he may be gone, his influence continues to inspire chefs and food lovers everywhere. So pour yourself a glass of wine, slice into some good French cheese, and join me as we celebrate the life of Joël Robuchon — a man who proved that cooking could be both simple and extraordinary. This is the story of one of the greatest chefs the world has ever known. Support the show Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World’s Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World’s Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D’Azur. Don’t want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

Send us a text In this revisited episode of Fabulously Delicious: The French Food Podcast, we continue our journey through the A to Z of French herbs with a fascinating entry — Alfalfa, or Luzerne as it’s known in France. While not technically a herb but rather a legume, alfalfa has long been used in ways similar to herbs, both in the kitchen and in traditional medicine. From its vibrant purple flowers to its deep-reaching roots, alfalfa has a history as rich and layered as French cuisine itself. We’ll uncover alfalfa’s story, from its origins in South Central Asia to its arrival in Europe with the Ancient Greeks and Romans. You’ll learn how this humble plant became a staple crop in France, where it thrives particularly in regions like Champagne-Ardenne. Beyond the fields, we’ll also explore how alfalfa sprouts and seeds find their way onto French tables, adding crunch and nutrition to salads, sandwiches, and even dietary supplements. Alfalfa is more than just food — it’s medicine too. For centuries, both Western and Chinese traditions have used alfalfa in teas and tonics to support digestion, weight loss, and even asthma. We’ll dive into the nutritional benefits of this versatile plant, which is packed with vitamins and minerals, making it a true “superfood” long before the term became trendy. So, pour yourself a glass of wine, break a baguette, and settle in as we revisit the story of alfalfa in France. Whether you know it best as a crunchy sprout, a traditional tonic, or an agricultural powerhouse, this episode will give you a whole new appreciation for the role alfalfa plays in French cuisine and culture. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World’s Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World’s Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D’Azur. Don’t want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

Send us a text In this episode of Fabulously Delicious, we’re unpacking The Art of the French Picnic—a beloved tradition that’s as much about atmosphere and connection as it is about delicious food. From the crusty baguette to the chilled bottle of rosé, we explore how the French have perfected the joy of dining al fresco. Whether you’re in a Parisian park, a vineyard in Provence, or beside a quiet riverbank, the French picnic is a cultural ritual worth savoring. We’ll take you through the origins of picnicking in France, from humble country meals shared by farm workers to the refined fêtes champêtres enjoyed by aristocrats, and even the grand gatherings of today—like the record-breaking picnic along the Champs-Élysées. Along the way, we’ll peek into history, art, and literature, discovering how picnics have been immortalized in paintings, novels, and unforgettable film scenes. Of course, no French picnic is complete without the right spread. I’ll share what to bring beyond the food, the must-have drinks, and the classic flavors that make a French picnic so special—from cheese and charcuterie to fresh fruit, pastries, and regional specialties. Whether you prefer a rustic country basket or an elegant gourmet affair, there’s inspiration here for every style. So pour yourself a glass of something chilled, tear into a crusty loaf, and join me for a celebration of food, friends, and French joie de vivre. By the end of this episode, you’ll be ready to pack your own basket and embrace one of France’s most delightful culinary traditions. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World’s Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World’s Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D’Azur. Don’t want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...