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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 — the world's largest wholesale food market — and in this episode of Fabulously Delicious, we're going inside.

But to understand Rungis, you first have to understand what came before it. For nearly a thousand years, the beating heart of Paris's food supply was Les Halles — the sprawling, magnificent market in the centre of the city that Émile Zola called le ventre de Paris, the belly of Paris. We're telling the full story of that market, its iconic Baltard pavilions, the last extraordinary night when Parisians gathered to say goodbye with flowers and brass bands and farandoles around vegetable crates — and then the move of the century itself. Over one weekend in February 1969, 1,000 wholesale companies, 20,000 people and 5,000 tonnes of goods made the journey south in 1,500 trucks. A former general managed the logistics. US President Nixon was visiting Paris the same weekend. And according to a legend nobody has ever quite disproved — some of the rats that had called Les Halles home for generations climbed aboard the removal trucks and made the journey too.

Today Rungis is the engine room of French gastronomy. We're walking the entire site — the vast fruit and vegetable sector, the meat pavilions, the seafood hall with its nightly veterinary checks, the dairy and gastronomy sector, the organic pavilion, and the extraordinary flower market that most people never know exists. We're talking about who actually shops here, how to visit, the restaurants that serve steak frites at four in the morning, the onion soup tradition that survived the journey from Les Halles and never left, and the direct line between this market operating through the night and the quality of food on Parisian plates the following day.

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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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 region's culinary identity across the centuries.

We're talking Boeuf Bourguignon and the surprising history behind the dish the whole world thinks it knows. Coq au Vin and the two-thousand-year-old victory meal legend that may or may not involve Julius Caesar. Oeufs en Meurette — one of the most quietly perfect things you will ever eat. Gougères fresh from the oven. Jambon Persillé. And a chicken dish born entirely from a kitchen accident that a quick-thinking woman turned into something magnificent.

We're covering the ingredients that make this landscape so special — Charolais beef, Bresse chicken, Burgundy truffles that most people don't know exist, and a Dijon mustard story that takes a surprising detour into hip hop.

There are cheeses — including Époisses, the king of cheeses that nearly ceased to exist and was saved by one farming couple in 1956. Blackcurrants and the medicinal brochure that started it all. Crème de Cassis, the Kir, and Marc de Bourgogne. Pain d'Épices, Nonnettes, and the tiny anise candy that has been made the same way since 1591.

And there are the chefs. A man born in Dijon in 1618 who single-handedly invented modern French cuisine. A farm girl from the edge of Bresse who became the most decorated chef in the world. The largely forgotten godfather of Burgundian fine dining. And the brilliant, charismatic three-star chef whose story of ambition, pressure and tragedy quietly inspired one of the most beloved films ever made.

Burgundy doesn't announce itself. It just quietly produces some of the most extraordinary food in the world and waits for you to pay attention. This episode is your invitation.

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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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 World Wars. Her life blends French food culture, community care, and the human side of wartime history.

Listeners will discover how Mère Bizolon created a simple refreshment stand that became a lifeline for soldiers: coffee, broth, chocolate, bread, and a moment of kindness served from a modest board-and-zinc shelter. Her generosity earned her the Légion d’Honneur and made her one of the most respected women in Lyon. Her work sits alongside the traditions of the Mères Lyonnaises, the women whose cooking and hospitality helped shape the city’s culinary identity.

This episode also explores the final, tragic chapter of her life: the assault in 1940 that led to her death, the unanswered questions surrounding the investigation, and the deep shock it caused across Lyon. Andrew recounts her funeral at the Basilica of Saint-Martin d’Ainay, the crowds who came to honour her, and the ways the city chose to preserve her memory — from a street named after her to her famous ladle now held at the Musée Gadagne.

For listeners passionate about French food history, Lyonnaise cuisine, and the women who shaped France’s culinary landscape, this episode offers a moving and insightful journey. It pairs beautifully with Mères Lyonnaises, The Story of Eugénie Brazier, The Story of Paul Bocuse, and Soup Onion with Beth Fuller. Join Andrew as he brings to life the legacy of Mère Bizolon, a woman whose simple acts of care left a lasting mark on Lyon and its food culture.

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 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 stay up to date with what’s happening across France and beyond.

We dive into the BBC’s renewed look at the French Paradox, explore the legacy of Paul Bocuse on what would have been his 100th birthday, and break down the newest Michelin stars lighting up the French dining scene. You’ll hear about rising chefs, shifting food culture, and the restaurants everyone is talking about — plus a few that deserve more attention.

If you’re planning a trip to France, dreaming of one, or simply love knowing what’s cooking, we also round up the major food events happening in March — from artisanal fairs and wine festivals to international shows where French producers shine. It’s your monthly guide to where the flavours are, who’s making waves, and what to look out for next.

And if this episode leaves you hungry for more, there’s a whole back catalogue waiting for you. Explore deep dives into French food history, regional specialties, iconic dishes, and the chefs who shaped them. Make sure to follow the show and come back next month for another fresh serving of French food news — toujours délicieux.

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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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 story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.

This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You’ll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world’s highest consumers of butter per capita.

Finally, you’ll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.

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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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 French food culture.

We explore the cherry’s deep roots in the town of Montmorency, just north of Paris, where it became a local treasure and a seasonal obsession. You’ll hear how thousands of baskets of cherries once traveled daily from the Montmorency valley to Paris, why Parisians rented cherry trees by the hour in the 19th century, and how the famous “gaudrioles” became part of everyday life and leisure.

The episode also follows the Montmorency cherry’s journey beyond France, tracing how it spread to North America and became the most widely grown sour cherry in the United States and Canada. We look at modern production, culinary uses, and how this tart cherry continues to thrive in pies, preserves, juices, kirsch, and both traditional and contemporary French cooking — even as cultivation in France has become more limited.

Finally, we turn to the present and the future, including the 2023 publication of the cherry’s fully sequenced genome and what that means for growers, researchers, and flavor lovers alike. It’s a story of agriculture, gastronomy, and heritage — all wrapped up in one vividly red, unapologetically tart, and very French cherry.

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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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 everything from food to household goods.

In this episode, we explore the origins of the Cris de Paris — the shouted calls of market sellers, travelling tradespeople, and street merchants — and how these cries evolved from simple sales pitches into a distinctive form of urban poetry and performance. You’ll discover how these chants shaped daily life, reflected what Parisians ate, and became part of the living soundtrack of the city.

We’ll also uncover how the cries were preserved through history, from illustrated engravings and literature to music by composer Clément Janequin, whose famous Cris de Paris transformed street calls into choral art. Along the way, we visit historic Parisian landmarks like Les Halles — once known as the “belly of Paris” — to understand where these voices rang out loudest and why they eventually faded.

Finally, we dive into some of the most fascinating food-related cries themselves — from coconut drinks and roasted chestnuts to oranges, oublies, tinware, and root vegetables — revealing how vendors turned everyday commerce into creativity, charm, and spectacle. Voices of the Market: Les Cris de Paris is a sensory journey into the sounds, flavors, and stories of a Paris that once sang through its streets.

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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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, but its story is far more complex than many people realise.

This episode explores the croissant’s surprising origins, tracing its roots back to Central Europe and the Austrian kipferl, long before it became a symbol of France. We unpack the myths, legends, and historical milestones that shaped its evolution — from crescent-shaped pastries linked to Vienna’s past, to the cultural exchanges that helped bring the croissant into French baking tradition.

You’ll also learn how French bakers transformed the croissant into the light, laminated masterpiece we know today, using refined techniques, leavened dough, and layers of butter to create its signature texture. We explore the rise of viennoiserie in France, the impact of influential figures like August Zang, and how baking innovations — including new ovens and methods — changed Parisian pastry forever.

Finally, we look at how the croissant became a cornerstone of French daily life, inspiring regional variations, spin-off pastries like pain au chocolat, and ongoing debates about shape, ingredients, and authenticity. Whether you’re a passionate baker, a lover of French food, or simply someone who enjoys a perfect pastry with coffee, this episode reveals why the croissant remains one of the most delicious cultural icons in the world.

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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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 favourite, shared especially for listeners who may have missed it the first time around — or for those who enjoy rediscovering a familiar story during the holidays. With no new material added, it’s a chance to settle in and enjoy a timeless exploration of a dish that feels perfectly suited to Christmas.

In this episode, host Andrew Prior delves into the origins of pain d’épices, its historical roots, and its place in French food culture today. From medieval spice routes to regional variations across France, the episode highlights how this humble spiced bread has endured for centuries.

Whether you’re listening while baking, travelling, or simply soaking up the festive atmosphere, this Christmas revisit offers a moment to slow down, savour the season, and enjoy one of France’s most enduring and evocative festive flavours.

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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Revisit Capon with Emily Gaudichon

As Christmas approaches, Fabulously Delicious, The French Food Podcast revisits a beautifully seasonal episode all about capon, one of the most traditional centrepieces of the French festive table. This replay is shared especially for listeners who may have missed it the first time — or who would love to rediscover a classic Christmas conversation.

In this episode, host Andrew Prior is joined by Emily Gaudichon, widely known as the real Emily in Paris, for an engaging and informative discussion about what capon really is, why it holds such an important place in French Christmas celebrations, and how it differs from everyday poultry.

Originally recorded earlier in the podcast’s journey, this episode is replayed in full, with no new material added — simply a chance to enjoy a timely, festive conversation that feels perfectly suited to the season. It’s a reminder of how deeply French food traditions are tied to celebration, family, and the rhythm of the year.

Whether you’re planning a French-inspired Christmas menu or simply curious about the foods that define festive tables in France, this Christmas replay offers insight, context, and plenty of fabulously delicious food talk to enjoy during the holidays.

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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From Forest to Feast: The Story of French Châtaignes

In this deliciously autumnal episode of Fabulously Delicious, we dive deep into the world of châtaignes, France’s beloved chestnuts. From their prickly forest shells to their fragrant, comforting presence in winter markets, châtaignes have long been a symbol of warmth, heritage, and rustic French cooking. But these humble nuts hold far more than nostalgia — they carry centuries of history, culture, and culinary transformation.

We explore the fascinating botanical identity of the châtaigne, uncovering what makes it unique, how it differs from marrons, and why its reputation has evolved over time. You’ll discover how chestnuts sustained entire regions, earned the nickname “the bread tree,” and became essential to rural life across the Cévennes, Ardèche, Limousin, and beyond. From ancient cultivation to nineteenth-century culinary refinement, the journey of the châtaigne is as rich as its flavour.

Then, we turn our attention to the gastronomy of chestnuts. Whether roasted on street corners, puréed into velvety crème de marrons, transformed into the iconic Mont-Blanc dessert, or baked into festive dishes at Christmas, châtaignes play a starring role in French food culture. We’ll explore regional specialties, traditional methods of preservation, and the craftsmanship that turns a simple nut into a seasonal delicacy.

Finally, we travel across France to celebrate the festivals, terroirs, and AOP traditions that honour this treasured ingredient. From the chestnut groves of Ardèche to the proud heritage of the Marron de Lyon, to vibrant autumn gatherings in Collobrières and Redon, you’ll get a taste of the communities that keep the chestnut spirit alive. Whether you’re a longtime lover of chestnuts or discovering them for the first time, this episode is a feast of stories, culture, and flavour — straight from the forests of France to your plate.

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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