Fabulously Delicious: The French Food Podcast
Claim This Podcastby Andrew Prior
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Podcast Overview
<p><b>Fabulously Delicious: The French Food Podcast</b> is your ultimate guide to the world of French cuisine, culture, and culinary history — served with a generous helping of storytelling and fun.</p><p><br /></p><p>Ever wondered what really sets a macaron apart from a macaroon (and even Macron)? Why the croissant has its iconic crescent shape? Or whether a true boeuf bourguignon must be made with Burgundy wine? Curious about the legendary chefs who shaped French gastronomy, or the influential “Mères Lyonnaises” who changed the course of culinary history?</p><p><br /></p><p>Join host Andrew Prior — a passionate Francophile and food lover — as he dives into everything that makes French food so fabulously delicious. From iconic dishes and regional specialties to artisan ingredients, culinary traditions, and the fascinating stories behind France’s greatest chefs, this podcast brings French gastronomy to life.</p><p><br /></p><p>Whether you're a foodie, a Francophile, a home cook, or simply dreaming of your next trip to France, <b>Fabulously Delicious: The French Food Podcast</b> will transport you straight to the heart of French cuisine.</p>
Language
🇺🇲
Publishing Since
6/16/2021
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Recent Episodes
May 15, 2026
Bordeaux: The Food Capital of Southwest France You Need to Know
<p>Bordeaux: The Food Capital of Southwest France You Need to Know is the latest episode of Fabulously Delicious — and it makes the case that this UNESCO World Heritage city is one of the most extraordinary and most underrated food destinations in all of France. Most people arrive in Bordeaux for the wine. This episode is about everything else — the lamprey, the canelé, the Aquitaine caviar, the markets, the chefs and the two thousand years of trade and cultural collision that made this port city on the Garonne one of the great eating cities of Europe.</p><p>The first half covers the full history of Bordeaux — from the Celtic tribe who first settled on the crescent of the Garonne around 300 BC, through three centuries of English rule following Eleanor of Aquitaine's marriage to Henry Plantagenet in 1152, to the eighteenth century golden age that built the Grand-Théâtre, the Place de la Bourse and one of the most beautiful waterfronts in Europe. We cover what makes Bordeaux cuisine unlike anything else in France — a cuisine built at the crossroads of Atlantic, Mediterranean and Iberian influences, shaped by what arrived at the docks and what grew in the surrounding countryside.</p><p>The second half goes deep into three of the most extraordinary food products Bordeaux has given the world — the canelé, born from the leftover egg yolks of the wine trade; lamprey à la bordelaise, the true à la bordelaise dish that most visitors never discover; and Aquitaine caviar, the only PGI protected caviar in the world, farmed in the rivers of the Gironde. We also cover the remarkable figures Bordeaux has given to French gastronomy — from Adolphe Dugléré, who served the Dinner of the Three Emperors in 1867, to Raymond Oliver, Philippe Etchebest and Hélène Darroze.</p><p><a href="https://substack.com/@fabulouslydelicious" target="_blank" rel="ugc noopener noreferrer">Support the show</a></p><p>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 <a href="https://www.andrewpriorfabulously.com/category/books" target="_blank" rel="ugc noopener noreferrer">andrewpriorfabulously.com</a> </p><p>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 <a href="https://www.andrewpriorfabulously.com/french-cooking-classes" target="_blank" rel="ugc noopener noreferrer">andrewpriorfabulously.com</a></p><p>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 <a href="https://fabulouslydelicious.substack.com" target="_blank" rel="ugc noopener noreferrer">Substack </a>, Merci beaucoup!</p><p><a href="https://fabulouslydelicious.substack.com/subscribe" target="_blank" rel="ugc noopener noreferrer">Newsletter</a> <a href="https://www.youtube.com/andrewprior" target="_blank" rel="ugc noopener noreferrer">Youtube</a> <a href="https://www.instagram.com/andrewpriorfabulously" target="_blank" rel="ugc noopener noreferrer">Instagram</a> <a href="https://www.facebook.com/AndrewPriorFabulously" target="_blank" rel="ugc noopener noreferrer">Facebook</a> <a href="https://www.andrewpriorfabulously.com/" target="_blank" rel="ugc noopener noreferrer">Website </a></p><p>#frenchfood #bordeaux #bordeauxfood</p>
May 5, 2026
The Story of Louis Diat: The French Chef Who Invented Vichyssoise in New York
<p>The Story of Louis Diat: The French Chef Who Invented Vichyssoise in New York is the latest episode of Fabulously Delicious — and it tells the remarkable and largely untold story of one of the most influential French chefs ever to work on American soil. Louis Diat was born in 1885 in Montmarault in the Allier department of central France, spent forty-one years as head chef of the Ritz-Carlton Hotel in Manhattan, cooked for kings, presidents and the Prince of Wales, and in 1917 created crème vichyssoise glacée — one of the most celebrated cold soups in the history of fine dining — inspired by a childhood memory of his mother's kitchen in rural France.</p><p>The episode follows Diat's extraordinary journey from a small town in Bourbonnais country, where he was waking up before school at eight years old to make soup, through his classical training at the Ritz Paris under César Ritz himself and the Ritz London, to his arrival in New York in October 1910 at just twenty-five years old. Within weeks he was head chef of the newly opened Ritz-Carlton, with Auguste Escoffier overseeing the inauguration of the restaurant. The story of how a childhood memory — his mother pouring cold milk into leftover potato and leek soup on warm summer mornings — became one of the most famous dishes in the history of French gastronomy is one of the most quietly beautiful origin stories in all of French food.</p><p>The second half of the episode covers Diat's forty-one years at the Ritz-Carlton, his cooking for some of the most powerful figures of the twentieth century, the Chevalier du Mérite Agricole he received in 1938 for bringing French culinary culture to America, his time as in-house chef at Gourmet magazine from 1947, and the farewell luncheon he prepared for his kitchen staff on the day the Ritz-Carlton closed for demolition in 1951. It also covers the remarkable Diat family legacy — including his brother Lucien, who became executive chef at the Plaza Athénée in Paris and taught Jacques Pépin.</p><p>Louis Diat is one of the great overlooked figures in French culinary history. The New York Times called him an artist of the menu and said he had raised the leek and potato to greatness. This episode is the full story of the man behind that tribute — and behind one of the most famous soups in the world</p><p><a target="_blank" href="https://www.buzzsprout.com/1791839/fan_mail/new" rel="ugc noopener noreferrer">Send us Fan Mail</a></p><p><a rel="ugc noopener noreferrer" href="https://substack.com/@fabulouslydelicious" target="_blank">Support the show</a></p><p>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 <a href="https://www.andrewpriorfabulously.com/category/books" rel="ugc noopener noreferrer" target="_blank">andrewpriorfabulously.com</a> </p><p>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 <a href="https://www.andrewpriorfabulously.com/french-cooking-classes" rel="ugc noopener noreferrer" target="_blank">andrewpriorfabulously.com</a></p><p>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 <a href="https://fabulouslydelicious.substack.com" rel="ugc noopener noreferrer" target="_blank">Substack </a>, Merci beaucoup!</p><p><a href="https://fabulouslydelicious.substack.com/subscribe" rel="ugc noopener noreferrer" target="_blank">Newsletter</a> <a href="https://www.youtube.com/andrewprior" rel="ugc noopener noreferrer" target="_blank">Youtube</a> <a href="https://www.instagram.com/andrewpriorfabulously" rel="ugc noopener noreferrer" target="_blank">Instagram</a> <a href="https://www.facebook.com/AndrewPriorFabulously" rel="ugc noopener noreferrer" target="_blank">Facebook</a> <a href="https://www.andrewpriorfabulously.com/" rel="ugc noopener noreferrer" target="_blank">Website </a></p>
April 30, 2026
Brie de Meaux: The King of Cheeses — History, How It's Made and How to Eat It
Brie de Meaux — the king of cheeses and arguably the most famous soft cheese in the world — has one of the most extraordinary stories in the entire history of French food. This episode of Fabulously Delicious tells the full story of Brie de Meaux, from Charlemagne ordering cartloads of it in 774 to the Congress of Vienna in 1815 where Talleyrand staged a tasting of 52 European cheeses and Brie de Meaux was crowned the greatest of them all. Raw cow's milk, a soft white rind, a straw-yellow cus...
279 total episodes available
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- What is Fabulously Delicious: The French Food Podcast?
<p><b>Fabulously Delicious: The French Food Podcast</b> is your ultimate guide to the world of French cuisine, culture, and culinary history — served with a generous helping of storytelling and fun.</p><p><br /></p><p>Ever wondered what really sets a macaron apart from a macaroon (and even Macron)? Why the croissant has its iconic crescent shape? Or whether a true boeuf bourguignon must be made with Burgundy wine? Curious about the legendary chefs who shaped French gastronomy, or the influential “Mères Lyonnaises” who changed the course of culinary history?</p><p><br /></p><p>Join host Andrew Prior — a passionate Francophile and food lover — as he dives into everything that makes French food so fabulously delicious. From iconic dishes and regional specialties to artisan ingredients, culinary traditions, and the fascinating stories behind France’s greatest chefs, this podcast brings French gastronomy to life.</p><p><br /></p><p>Whether you're a foodie, a Francophile, a home cook, or simply dreaming of your next trip to France, <b>Fabulously Delicious: The French Food Podcast</b> will transport you straight to the heart of French cuisine.</p> - How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 10 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Information about guest appearances is not available.
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