Andrew Prior
268 episodes listed below
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Fabulously Delicious The French Food Podcast is a deliciously entertaining culinary journey of France. Do you know the difference between a macaron, a macaroon, and Macron? Why is a croissant shaped like a crescent? Is a beef bourguignon made with wine from another region a beef bourguignon? Who are the mothers of French cuisine? Ever wondered who invented haute cuisine? Well if you've asked yourself any of these questions then this is the podcast for you. Join your host Andrew Prior a passionate Francophile foodie as he explores all things French cuisine from ingredients to dishes to profiles of fabulous...
Based on 6 episodes we listened to · June 2026
A French food history show that turns regional ingredients, chefs, and dishes into accessible stories for curious Leisure listeners.
Fabulously Delicious: The French Food Podcast fits PlayNext's Leisure lane as a host-led walk through French food history, regional identity, and the stories behind notable tables, dishes, and ingredients.
A nearly lost Burgundy cheese and a preserved soup ladle: food history has your number.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A focused tour of the saucier shows how French kitchens turn sauce into structure.
The episode puts French sauce work at the center and treats the saucier as the kitchen's heartbeat, not a supporting part. It moves through the brigade system, Escoffier, mother sauces, stocks, sautes, stews, and the order that helped grand hotel kitchens run cleanly.
A soup story that keeps its focus on memory, wartime kindness, and the ordinary objects that outlast both.
Mere Bizelon's story lands through small, concrete details: the 1871 birth in Coligny, Arnes, the Lyon bouchon, the onion soup, the shoemaker father, the shepherdess mother, and the nickname La Maman de Poilu.
A brisk, layered portrait of Burgundy that links Epoise, truffles, Charolais beef, and the region's food history.
Burgundy is treated as a place where food and landscape fit together. It moves from Epoise cheese to truffles, Charolais beef, Burgundy wine, and the limestone soils and forested setting that help explain the region's table.
A steady tour of French chestnuts, from medieval orchards to Lyon and Paris.
This episode moves through French chestnuts with a clear sense of place, from the Ardeche's mountain orchards to Lyon and Paris. It follows the fruit through medieval cultivation, the 2006 AOP, and the heritage varieties that still shape its flavor, texture, and kitchen use.
A food-history episode about invention, hunger relief, and the kitchen as a place where practical change happens.
This episode follows Alexis Soyer, the French chef who came to London, rebuilt the Reform Club kitchen from the ground up, and used plain, practical invention to change how Britain thought about food.
A clear portrait of a chef who left a strong mark on modern French culinary history.
The episode follows Jules Rubichon from his 1945 birth in Poitiers to his rise in French cooking, then to the unusual choice to close his restaurant while he was still at the top rather than push on through the strain.
A tidy culinary biography that follows Charles from the Tuileries Palace to New York dining.
The episode sketches Charles as a chef shaped by discipline, precision, and a taste for spectacle, moving from the Tuileries Palace in 1860 to New York in 1861 with real momentum.
A warm gingerbread history that turns a Christmas treat into French food culture.
Pain d'epice turns into a tidy little history walk, starting in Dijon and settling into the comfort of winter. It moves from old bread traditions to commercial gingerbread making, then into the Moulin and Petitjean story, so the piece feels grounded without losing its seasonal…
Bourbon talk, barrel stories, messy good pours.
Bourbon reviews with memory, candor, and community.
Everyday life, thought through together.
This episode revisits the Black Elder (Sureau Noir), exploring its botanical details, culinary applications like jams and Saint-Germain liqueur, and its historical significance in folklore and medicine.
This episode introduces the Cerise de Montmorency, a classic French sour cherry known for its bright color, tender flesh, and tart flavor, with historical roots in Montmorency near Paris.
This episode introduces the importance of reductions and gastrique sauces in French cuisine, highlighting their role in creating balance and elevating dishes.
This episode explores the life and legacy of Joël Robuchon, the French chef who earned more Michelin stars than anyone in history.
This episode introduces La Tour d'Argent, a historic Parisian restaurant famous for its pressed duck and rich culinary heritage.
This episode segment covers French food news including a new croissant shop in Australia, the legacy of Bocuse, and challenges facing traditional French bistros.
This episode explores the historical Cris de Paris, the lively and poetic cries of market vendors in Paris from the Middle Ages through the Renaissance, revealing what people ate and how the city sounded centuries ago.
This episode segment discusses the Australia-EU trade deal, focusing on food-related aspects like tariff reductions and the agreement allowing Australian producers to use cheese names like Parmesan and Feta.
This episode introduces 'en croûte', the French culinary technique of wrapping food in pastry, exploring its history, methods, and cultural significance in French cuisine.
This episode segment introduces basil (basilique in French), covering its royal history, culinary uses, and classic provincial recipes.
This episode explores the role of the saucier, the master of sauces in French cuisine, tracing its history from medieval times to Escoffier's brigade system.
This episode revisits the story of Alexis Soyer, a 19th-century French chef who revolutionized British food through kitchen innovations, humanitarian efforts during the Irish famine, and military catering reforms in Crimea.
Andrew Pryor introduces Charles as a chef who helped define haute cuisine in America.
Mère Bizelon is the subject of the episode.
This episode leans into French chestnuts as a seasonal treasure.
Andrew Pryor takes listeners to Rungis, the giant wholesale market that wakes before Paris does.
Andrew Pryor opens with butter itself.
Périgord opens like a postcard.
The episode opens with Epoise, the once-nearly-lost cheese that Robert and Simone Berthoud helped rescue in 1956.
Andrew Pryor revisits pain d'épice for the festive season.
This episode explores the history and uses of the bay leaf in French cuisine, from ancient times to modern cooking.
This episode explores the art and tradition of the French picnic, from baguettes and cheese to its cultural significance.
This episode revisits a past interview with chef Gabrielle Gatté, discussing his career, the Tour de France gourmet segment, and the importance of seafood in French cuisine.
A revisit of a French food podcast episode discussing the history and culture of French bread with a guest food journalist.
Host Andrew Prior explores the life of French chef François Fayolle and her impact on French cuisine.