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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.

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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!

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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

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!

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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.

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!

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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.

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!

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Few desserts capture the essence of French pâtisserie quite like the tarte au citron. Elegant, tangy, and perfectly balanced, this classic pairs crisp, buttery pâte sucrée with a silky lemon cream that dances between sweet and tart. And then there’s its show-stopping cousin — the tarte au citron meringuée — with peaks of golden, fluffy meringue adding drama and sweetness to every bite. In this episode of Fabulously Delicious, we dive deep into the world of these beloved tarts, exploring what makes them so irresistible and why they’ve stood the test of time in French cuisine.

We’ll journey through the history of the lemon tart, from its early beginnings in English kitchens and Italian palaces to the refinements of French pastry chefs in the 18th and 19th centuries. Along the way, we uncover how lemons made their way to France, the role of Mediterranean citrus-growing regions like Menton, and how this sunny fruit became a staple in French gastronomy. We’ll also look at the origins of meringue and how it became the perfect match for lemon’s sharp brightness.

Of course, this episode isn’t just about history — it’s about flavour. We’ll break down the essential ingredients that make the perfect tart, from the butter-rich pastry to the smooth lemon curd and the choice between Italian and French meringue. And we’ll explore how different versions of the lemon tart have evolved around the world, each with their own unique twists, from British simplicity to Italian citrus elegance.

Whether you’re a lifelong lover of tarte au citron, a fan of lemon meringue pie, or simply curious about the stories behind France’s sweetest creations, this episode will leave you craving something delicious and a little bit zesty. So, pour yourself a cup of coffee — or perhaps a glass of Champagne — and join me, Andrew Prior, as we celebrate one of France’s most fabulously delicious desserts.

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!

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In this special revisit episode of Fabulously Delicious: The French Food Podcast, we return to one of our most loved series — the A to Z of French Herbs — to rediscover a plant that’s as intriguing as it is bold: Absinthe, also known as wormwood. Far more than just the legendary green spirit, this herb has a rich history in French cuisine, medicine, and folklore. From ancient Greece to the cafés of Paris, absinthe has left its unmistakable mark on culture and gastronomy.

We’ll explore wormwood’s origins, from its growth in North Africa and Eurasia to its medicinal use dating back to 1552 B.C. Discover how it found its way into drinks like vermouth and bitters, spiced mead in the Middle Ages, and even became a natural pesticide in organic gardens. Along the way, we’ll uncover its myths, its medicinal risks, and its reputation as both a healing tonic and a dangerous indulgence.

Absinthe’s influence in French cuisine is equally fascinating. You’ll hear how chefs have used it to season meats, fish, oysters, and escargot, as well as in a striking 1889 creation — Absinthe Sorbet — served to celebrate the unveiling of the Eiffel Tower. We’ll also discuss its place in art and literature, from Shakespeare’s Romeo and Juliet to its infamous association with bohemian Paris.

So pour yourself a glass of wine, slice some baguette, and join me for this deep dive into the bitter, aromatic world of absinthe. Whether you’re a longtime listener or discovering the A to Z of French Herbs for the first time, this episode is a journey into the flavours, stories, and culinary magic that make French food so endlessly captivating.

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!

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Le Petit Lexique - French food terms explained - Apéro

In this first episode of Le Petit Lexique: French Food Terms Explained, we dive into one of France’s most beloved daily rituals: l’apéro. Short for apéritif, apéro is so much more than a pre-dinner drink — it’s a cherished social custom that marks the transition from day to evening, work to leisure, and solitude to connection. Whether shared with family on a quiet terrace or with friends in a bustling Parisian bar, apéro captures the very essence of French conviviality.

We explore the history of apéro, tracing its origins from ancient civilizations to modern-day café culture. From medicinal herbal wines in the Middle Ages to Joseph Dubonnet’s quinine-based creation in the 19th century, the evolution of the apéritif tells us much about the French relationship with food, drink, and health. Today, apéro is both timeless and ever-evolving, with traditions varying across regions and generations.

Of course, no apéro is complete without the drinks and snacks that make it so deliciously French. We take a look at the classic and regional beverages — from Pastis and Kir to Pineau des Charentes and Suze — as well as the essential nibbles that accompany them. Whether it’s a simple bowl of olives and nuts or an elaborate spread of charcuterie, cheese, and savory pastries, apéro is all about pleasure without pretense.

And if you’ve ever heard of a dîner-apéro, we’ve got that covered too! Find out how the French have turned this beloved ritual into a casual, satisfying alternative to a sit-down dinner. So pour yourself a glass, grab a few tasty bites, and join us as we celebrate the art of apéro — only on Fabulously Delicious: The French Food Podcast. Bon appétit and santé!

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!

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Oysters — or huîtres, as the French so deliciously say — have long been a symbol of indulgence and celebration in France. In this episode of Fabulously Delicious, we’re diving deep into the briny world of French oysters to explore their history, cultural significance, and enduring place at the French table, especially during the festive season.

From the chilly waters of Normandy to the sun-drenched lagoons of the Mediterranean, France’s diverse coastal landscapes have made it the top oyster producer and consumer in Europe. We’ll uncover how oysters are farmed, the difference between flat and cupped varieties, and what makes regions like Marennes-Oléron and Arcachon so vital to the industry. You’ll also learn about the fascinating science behind triploid oysters and how French innovation helped change oyster farming forever.

Of course, no episode about oysters would be complete without talking about how the French enjoy them — raw, baked, grilled, or refined in claires. I’ll also share some classic oyster dishes, tips on preparing them at home, and the deep-rooted tradition of serving oysters at Christmas and New Year’s celebrations in France.

So whether you’re an oyster aficionado or just curious about what makes these shellfish so fabulous, pour yourself a glass of crisp white wine and get ready for a salty, celebratory journey into the world of French oysters. Bon appétit!

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!

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In this episode of Fabulously Delicious: The French Food Podcast, we dive into the rich and rustic world of Coq au Vin—one of France’s most beloved and comforting classic dishes. From its humble origins as a way to tenderize tough old roosters to its transformation into a culinary icon, Coq au Vin tells a story that’s as flavourful as the dish itself. Whether you're a seasoned Francophile or just discovering the joys of French cuisine, this episode is a warm invitation to explore the heart and heritage of this timeless recipe.

Host Andrew Prior, former MasterChef Australia contestant and now a French food devotee living in the countryside, takes us on a journey through the history, legends, and regional variations of Coq au Vin. From Burgundy’s bold reds to the nutty whites of the Jura and even bubbly Coq au Champagne, we unpack how different wines across France inspire local twists on this hearty dish—each one steeped in tradition and local pride.

We’ll also explore how Coq au Vin became a global sensation, thanks in part to the legendary Julia Child, and hear how it played a pivotal role in Andrew’s own culinary journey during a high-stakes moment on MasterChef. It’s a dish that not only brings people together around the table, but also connects past and present with every slow-simmered bite.

So grab a glass of wine, tear off a piece of crusty baguette, and settle in for a deliciously cosy episode. Whether you’re planning to cook it yourself or simply want to savour the story, this episode is your perfect guide to the soulful, saucy magic that is Coq au Vin.

You can also check out my recipe for Coq Au Vin on Youtube here 

https://youtu.be/xbaWJVD8tUI

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!

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Crème Fraîche: A Culinary Tale of Culture and Cream

Few ingredients embody French culinary charm quite like crème fraîche. Rich, tangy, and endlessly versatile, this cultured cream has long been a quiet hero in French kitchens — spooned over tarts, whisked into sauces, or served alongside the ripest summer fruit. But where did this luxurious cream come from, and what makes it so uniquely French?

In this episode of Fabulously Delicious, we delve into the origins of crème fraîche, from its humble beginnings on rustic dairy farms in Normandy and Brittany to its celebrated status in today’s culinary world. We’ll explore the science behind its smooth texture and subtle tang, uncovering how live cultures, fermentation, and fat content all play a role in creating this iconic ingredient. Plus, we discuss the key differences between raw and pasteurised varieties, and the importance of terroir in French dairy traditions.

We’ll also take a closer look at Isigny’s prestigious AOC crème fraîche, the only French cream to hold this protected designation. Discover what makes it so special — from the lush pastures of the Bessin and Cotentin regions to the slow, artisanal maturing process that gives it its rich ivory hue and delicate flavour. And we’ll journey beyond France to see how crème fraîche compares with sour cream and similar cultured creams around the world.

Whether you’re a seasoned chef or a curious foodie, this episode will inspire you to see crème fraîche in a new light — not just as a dairy product, but as a symbol of French culinary heritage. So grab a spoon, and join us as we celebrate one of France’s most fabulously delicious creations.

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!

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