Fabulously Delicious: The French Food Podcast

The Bocuse D’Or competition in Lyon brings chefs from around the world to the gastronomic capital of France for a chance to become the best French chef in the world.

Today's episode of Fabulously Delicious is a chef profile on acclaimed chef Philip Tessier.  We talk about learning to be a chef straight out of school in the US to work for acclaimed chefs like Roger Verge, Thomas Keller, and Eric Ripert before turning 25

Philip Tessier is an award-winning chef, author, coach, culinary partner, and innovator. He was the first American chef to ever place on the podium at the biennial Bocuse D’Or competition in Lyon, France. Most recently he coached the 2017 US team to victory.

Phillips restaurant is Press St Helena in Napa Valley California - https://www.pressnapavalley.com
Bocuse D’Or information - https://www.bocusedor.com/fr

Philip’s book is available on Amazon* via these links here.
Chasing Bocuse - https://amzn.to/3qTjWYg

Check out Phillip via the below details.
Website: http://www.philiptessier.com
Instagram: https://www.instagram.com/philiptessier
Twitter: https://twitter.com/PhilipTessier

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

Merci beaucoup and bon app!

Website:

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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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Philip Tessier is an award-winning chef, author, coach, culinary partner, and innovator. He was the first American chef to ever place on the podium at the biennial Bocuse D’Or competition in Lyon, France. Most recently he coached the 2017 US team to victory.

Today's episode of Fabulously Delicious is a chef profile on acclaimed chef Philip Tessier.  We talk about learning to be a chef straight out of school in the US to working for acclaimed chefs like Roger Verge, Thomas Keller, and Eric Ripert before turning 25.

Philips restaurant is Press St Helena in Napa Valley California - https://www.pressnapavalley.com

Philip’s book is available on Amazon* via these links here.
Chasing Bocuse - https://amzn.to/3qTjWYg

Check out Phillip via the below details.
Website: http://www.philiptessier.com
Instagram: https://www.instagram.com/philiptessier
Twitter: https://twitter.com/PhilipTessier

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

Merci beaucoup and bon app!

Website: https://www.andrewpriorfabulously.com
Instagram: https://www.instagram.com/andrewpriorfabulously
Facebook: htt

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Coffee in France and especially Paris can often have a bad reputation. But it's the Aussie cafe's that have taken Paris and now France by storm and helped to raise the reputation of coffee in France to a new level.

Chris Fone is the owner of The Stray Bean coffee shop in Versaille the palace city of France. Originally from Australia, Chris now makes France his home.

Today’s topic on Fabulously Delicious is all about coffee in Paris. Being a coffee shop owner in Paris makes Chris a bit of an expert in the Paris coffee scene.

Check out Chris and his cafe via the below details.
Website: https://thestraybean.com
Instagram: https://www.instagram.com/thestraybean/
Facebook: https://www.facebook.com/thestraybean

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

Merci beaucoup and bon app!

Website: https://www.andrewpriorfabulously.com
Instagram: https://www.instagram.com/andrewpriorfabulously
Facebook: https://www.facebook.com/AndrewPriorFabulously
YouTube: https://www.youtube.com/andrewprior

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Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Petits Farcis literally translates to small stuffed but it really is so much more than that when presented as the fabulous stuff vegetable dish.

Rosa Jackson a cook and tour guide talks to us today about her experience as an interpreter at Le Cordon Bleu as well as this wonderfully delicious French classic.

Today’s topic on Fabulously Delicious is all about the petits farcis and of course other food and dishes from the Cote D’Azur and Nice.

The place Rosa mentioned for a fabulous Petits Farcis - La Merenda https://lamerenda.net

Check out Rosa via the below details.
Website: https://rosajackson.com
Instagram: https://www.instagram.com/petitsfarcis_edibleparis/
Facebook: https://www.facebook.com/edibleadventures

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

Merci beaucoup and bon app!

Website: https://www.andrewpriorfabulously.com
Instagram: https://www.instagram.com/andrewpriorfabulously
Facebook: https://www.facebook.com/AndrewPriorFabulously
YouTube: https://www.youtube.com/andrewprior

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Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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What is a Galette Charentaise? It’s a cake, it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette charentaise almost entirely on the west coast of France.

Elise Botiveau is a French food lover and entrepreneur devoted to French cuisine and wine. Helping people bring history and culture to their food business is what Elise is all about and works on daily for clients. She’s the expert and lover of today's topic after growing up in France eating it.

Today’s topic on Fabulously Delicious is all about the little know outside of the west coast of France the Galette Charentaise a fabulous cake from the Charente-Poitou region.

Check out Elise via the below details.
Website: https://bechamels.com
Instagram: https://www.instagram.com/elisebotiveau/ 

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

Merci beaucoup and bon app!

Website: https://www.andrewpriorfabulously.com
Instagram: https://www.instagram.com/andrewpriorfabulously
Facebook: https://www.facebook.com/AndrewPriorFabulously
YouTube: https://www.youtube.com/andrewprior

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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A traditional French salad the salade niçoise has so many variations it’s hard to know what is original and what’s not. So should there be potatoes? Or what about green beans?

Pascal Billaud is your link and ambassador to the authentic French way of life, its culture, history, and cuisine. As an official licensed guide for over a decade, Pascal is a specialist in Paris and The French Riviera. Napoleon Bonaparte is the most famous French man in history, thus each experience Pascal offers can be linked to Napoleon's extraordinary legacy.

Today’s topic on Fabulously Delicious is one close to Pascal’s heart the salade Niçoise. This traditional French salad from the Mediterranean city of Nice is now popular around the world but there is nothing like having one in Nice. Pascal tells us all about the history of the dish and its now many variations and tells us what is a true salade niçoise.

The place Pascal mentions for a great salad niçoise is Le Safari - https://www.restaurantsafari.fr

Check out Pascal via the below details.
Website: https://www.napoleonxplore.com
Instagram: https://www.instagram.com/napoleonxplore
Facebook: https://www.facebook.com/NapoleonXplore

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

Merci beaucoup and bon app!

Website:

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Puff pastry, palmiers, mille-feuille, tarte tatin, and the legendary galette des rois take centre stage in this episode of Fabulously Delicious, as Andrew is joined by Australian-born food blogger, MasterChef contestant, and French cookbook author Mardi Michels. Mardi demystifies puff pastry — one of the most celebrated and feared techniques in French baking — explaining exactly what it is, why croissants are absolutely not made from puff pastry, and why the French themselves simply buy it from the supermarket rather than make it at home.

Mardi shares her expert tips on laminated dough, rough puff pastry as a brilliant shortcut for home bakers, the thumb print method for keeping track of your folds, and why a cold kitchen and cold hands are non-negotiable. Her favourite puff pastry recipe is the palmier — also known as elephant ears — and she walks through how to make them sweet or savoury, with everything from sugar and Nutella to pesto and tapenade. She also discusses the history of puff pastry, which first appeared in a Spanish cookbook in 1607 before making its way to France some fifty years later.

Born in Adelaide and now based in Toronto, Mardi runs the long-running food blog eatlivetravelwrite.com and teaches French at a Toronto school — a combination that led naturally to writing her cookbook of French recipes designed for kids and families. She is also a MasterChef Australia alumna and is currently working on her second book. The conversation covers her love of the simplicity of French food, the French kids' after-school snack tradition of le goûter, and the best places to find French pastry in Toronto.

Mardi also shares the moment that changed everything — when a friend finally demystified shortcrust pastry for her, opening the door to choux, puff, and the full world of French patisserie. A warm, practical, and genuinely delicious conversation for anyone who has ever been intimidated by the pastry section of a French cookbook.

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Fouée — the ancient wood-fired flatbread of the Touraine and Anjou regions of France — takes centre stage in this episode of Fabulously Delicious, as Andrew is joined by Vince Cuce, an Italian-born, Australian-raised bread maker who has become one of the most passionate makers of Fouée in France. Cooked in a blazing wood-fired oven in just ninety seconds, the Fouée puffs up like a balloon and has been a beloved tradition of the region for centuries — yet barely anyone outside the area has ever heard of it.

Vince explains the fascinating origin story of the Fouée — believed to have been born in the seventeenth century when bakers would throw a scrap of dough into the oven to test the heat before baking their bread. He breaks down what makes the perfect Fouée, from the importance of using a semi-complete T80 flour over the more processed T45, to how oven temperature and technique determine whether it puffs up correctly. Vince works at Le Moulin de Sarry near Saumur and serves Fouée with traditional regional fillings including rillettes, mojette white beans, beurre d'escargot, salted caramel, and Nutella — and has made well over half a million of them in his career.

Vince's life story is as colourful as the food he makes — born in Italy to a circus knife-throwing father, growing up in Sydney, running a pizza food truck on the streets of Nantes, and eventually settling in the Touraine and Anjou region after following love to France. He is also a moderator of the Aussies in France Facebook group and shares his thoughts on why so many Australians find their way to France — and why they so rarely leave.

If you're planning a trip to Touraine and Anjou, the area around Saumur is the place to seek out a Fouée fresh from the wood-fired oven. There is nothing quite like it anywhere else in French food — centuries of history in a pocket of flatbread, best eaten standing up and filled with whatever takes your fancy.

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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Choux pastry, éclairs, gougères, chouquettes, and croquembouche take centre stage in this episode of Fabulously Delicious, as Andrew is joined by American food writer, author, and the modern Julia Child — Ann Mah. Ann shares her expert tips for mastering choux pastry at home, explains why it is technically a paste rather than a dough, and reveals the number one mistake home bakers make when mixing it. Whether you want to make a classic chocolate éclair, a batch of Burgundy gougères, or simply understand what makes this iconic French pastry so wonderfully versatile, this is the episode for you.

Ann is the author of several acclaimed books, including Mastering the Art of French Eating — which followed her journey travelling across France to research the ten signature dishes of French cuisine — and The Lost Vintage, a dual-narrative novel set in a Burgundy vineyard during World War Two. It was while developing a gougère recipe to celebrate the launch of The Lost Vintage that Ann truly perfected her choux pastry technique, and she shares everything she learned along the way, including her favourite spots in Paris to eat a chocolate éclair.

Living in Hanoi at the time of recording as a diplomat's wife posted to the American Embassy, Ann also brings a fascinating perspective on the lasting French influence on Vietnamese food culture — from the architecture of Hanoi's boulevards to the baguette's central role in everyday Vietnamese cooking, and the theory that pho itself descended from the French pot au feu. She also discusses her James Beard Foundation scholarship to study regional Italian cuisine in Bologna and the wonderful rivalry between French and Italian food traditions.

Andrew and Ann also discuss her then-upcoming novel about the year a young Jacqueline Kennedy — then Jacqueline Bouvier — spent as a student in Paris in 1949 and 1950, studying at the Sorbonne and living with a French family whose mother was a wartime resistance spy. A wide-ranging, warm, and genuinely delicious conversation about pastry, food writing, and the French influence on the world.

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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French seafood, the iconic Tour de France television show, and the legends of French cuisine take centre stage in this second part of Fabulously Delicious with celebrated French chef and Australian TV icon Gabriel Gaté. In this episode Gabriel reveals how he created and produced his beloved SBS gourmet segment following the Tour de France for fifteen years — travelling region by region across France each summer, showcasing the best local producers, patissiers, cheesemakers, and market stalls along the way.

Gabriel shares unforgettable moments from the show, including a magical visit to an Alpine farm at two thousand metres where two cheesemakers hand-milked their goats and made cheese unlike anything he had ever tasted, and a deeply moving encounter with the legendary Michel Guérard — pioneer of nouvelle cuisine — still running his three-Michelin-star kitchen at eighty-five years old. He also opens up about working with Bert Newton on television for fifteen years, his own Tour de Frankston comedy special for the ABC, and being awarded the prestigious Chevalier de l'Ordre du Mérite Agricole on Bastille Day in recognition of his contribution to French gastronomy.

The conversation then turns to Gabriel's great passion — French seafood. He shares his deep knowledge of the French poissonnier tradition, the art of poaching fish, coquilles Saint-Jacques, and what it was like to arrive in Australia in the late 1970s when the seafood culture was still largely built around fish fingers and fish and chips. Gabriel talks honestly about how he set about changing Australian attitudes to fresh fish — one dinner party at a time.

Gabriel also discusses the sea bass in puff pastry — Paul Bocuse's great showpiece dish — his own new cookbook tracing the recipes of his life and career, and what he hopes to do next. This is a warm, generous, and deeply knowledgeable conversation with one of the most beloved figures in Australian food history.

Send us Fan Mail

Support the show

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 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 paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!

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