Fabulously Delicious: The French Food Podcast

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 argument for why one of the ...

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 ...

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 ki...

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 g...

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 culture — the serious, ...

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 fathers of nouvelle cuisine, is...

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 chef who brought French gastronomy i...

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's milk Alpine cheese fro...

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 humanitarian disasters of the nineteenth centur...

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, geographical indications and w...

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 eaten in France. This is Rungis — ...

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 people who have shaped this regio...

The Story of Clotilde Bizolon

Clotilde Bizolon, known throughout Lyon as Mère Bizolon, was one of the city’s most beloved figures, yet her story remains surprisingly little known today. In this episode of Fabulously Delicious, Andrew Prior explores how a widowed shopkeeper became “the mother of the soldiers,” offering warmth, food, and comfort to men passing through Lyon-Perrache during both the First and Second Wo...

French Food News: March 2026 — Michelin Moves, Bocuse at 100, and What’s On in France

This month on Fabulously Delicious, we’re serving up a full plate of the latest French food news — the stories, openings, trends, and tasty tidbits shaping the world of French cuisine right now. From Michelin Guide movements to cultural conversations and culinary anniversaries, this episode is your quick, delicious way to st...

Life Is Better With Butter: The French Beurre Episode

Life Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France’s most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.

Dive into the regional and cultural stor...

The Cerise de Montmorency — A Very French Cherry

In this episode of Fabulously Delicious, we’re diving into the story of one of France’s most iconic fruits: the Cerise de Montmorency, a bright, tangy sour cherry with centuries of history behind it. From its first written descriptions in the 17th century to its status as a prized delicacy for Parisian nobility, this small fruit has played a surprisingly big role in ...

Voices of the Market: Les Cris de Paris

Voices of the Market: Les Cris de Paris takes listeners back to the bustling streets of medieval and Renaissance Paris, where markets weren’t just places to shop — they were stages filled with sound, rhythm, and theatrical flair. Long before advertising, signage, or social media, street vendors relied on their voices, crafting memorable cries to attract customers and sell everythin...

Croissants: The Surprising History of France’s Most Iconic Pastry

In the first episode of Season Six of Fabulously Delicious: The French Food Podcast, we’re diving into the irresistible world of the croissant — one of the most iconic pastries in French cuisine and a beloved breakfast staple around the globe. With its golden crust, delicate flakes, and rich buttery layers, the croissant is instantly recognisable, bu...

Revisit Pain D'Epice

As the festive season arrives, Fabulously Delicious, The French Food Podcast revisits a much-loved solo episode celebrating pain d’épices, one of France’s most iconic winter and Christmas treats. Warmly spiced and deeply aromatic, this traditional loaf is closely associated with Christmas markets, festive tables, and the comforting flavours of the season.

This episode is a replay of an earlier favouri...