Fabulously Delicious: The French Food Podcast

Monbazillac: The Sweet Wine of the Dordogne That Was There From the Very Beginning | Food Tour de France Monbazillac — 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 i...

Pâté de Périgueux: The Five-Hundred-Year-Old Pâté of the Dordogne | Food Tour de France Pâté 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 t...

Bouchon Bordelais: The Sweet That Looks Like a Cork | Food Tour de France Le 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...

Vins de Tursan: The Secret Vineyard of the Landes | Food Tour de France Vins 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 ful...

Mouton Barèges-Gavarnie: The Finest Mutton in France | Food Tour de France Mouton 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...

Garbure: The Great Slow-Cooked Soup of Gascony | Food Tour de France Garbure — 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 t...

Sauce Béarnaise: The Classic French Sauce That Isn't From Béarn | Food Tour de France Sauce 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...

Haricot Tarbais: The King of French Beans | Food Tour de France Haricot 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...

La Rouzole: The Forgotten Dish of the Ariège | Food Tour de France La 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 perch...

Cassoulet: The God of Occitan Cuisine | Food Tour de France Cassoulet — 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...

The Alpine Cheese of the Pyrenees | Food Tour de France Tomme 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 sin...

The Story of Fernand Point - The Father of Modern French Cuisine 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 unexpecte...

Anniversary Episode - Celebrating Five Fabulous Years Five 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 ba...

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...

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 mark...

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 Hote...

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...

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...

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 fa...

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 ch...

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&ap...

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 humanit...

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, ge...

Rungis: Inside the World's Largest Food Market Seven 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...

Burgundy: The Food Capital of France You Need to Know Burgundy. 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 peo...