This week's episode is a tribute. Teresa Kaufman was an American photographer and walking-tour guide in Chamonix, in the French Alps, and a guest on this podcast back in 2018. She passed away recently, and this is the first of two episodes dedicated to her memory.

Teresa was a military child, born on a base in Texas, who fell in love with the French language at five years old near Orléans and never really let go of it. She studied journalism, spent a formative year abroad in Grenoble that started out lonely and isolating until she broke away from the other foreign students to volunteer, teach swimming and do theatre with French locals, and eventually settled permanently in Chamonix, at the base of Mont Blanc, where French, Swiss and Italian borders meet. She became a ski racer, then a professional alpine and rock climber, until a hip replacement at a young age forced her to reinvent herself as a photographer and the inventor of gentle walking tours, or "promenades," for travellers who wanted to actually experience the valley rather than just photograph it from a well-beaten tourist track.

In this episode we revisit Teresa's own voice: her childhood, her philosophy that real integration into a place only comes through language and relationships (never through staying inside an expat bubble), her love of Stéphane Audran and the film Babette's Feast, and the story of how the Mer de Glace glacier above Chamonix got its name, from a visit by Mary Shelley and Lord Byron that found its way into Frankenstein.

Fabulously Delicious is the podcast for anyone who loves French food, French culture and the people who make a place what it is. Come back next week for part two, a revamped tartiflette episode featuring Teresa herself explaining everything you need to know about the greatest potato dish in the French Alps.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the stories behind the plates. If this episode moved you, a rating and review makes a real difference to how many people find the show. New episodes are also on YouTube and Instagram, and there's more on Substack if you want to go further.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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At 39 Rue de Bretagne in the Marais, behind an old iron gate, stood the oldest covered market in Paris: Le Marché des Enfants Rouges, established in 1615 under Louis XIII. A thousand square metres of fresh produce, cheese counters, florists and food stalls serving Moroccan couscous, Japanese bento, Lebanese specialities and a sandwich counter with queues stretching into the street. Listed as a historical monument in 1982, and ranked by Food and Wine magazine this year as the fifth greatest street food destination in the world. In the early hours of Monday the 12th of October 2026, it burned to the ground.

This episode tells the full 411-year story: a market named for the orphans of a nearby hospice who wore red, the uniform colour of Christian charity; a neighbourhood that survived the French Revolution, two world wars and the decline of traditional markets; and a 1994 threat to demolish the site for a multi-storey car park, defeated by a residents' campaign backed by film director Bertrand Tavernier. We trace its 2000 reopening as a genuine crossroads of cuisines, and the recognition that followed, including a memorable visit from Anthony Bourdain in 2012.

We also cover what's known about the fire itself: when it started, how quickly it spread, the fire brigade's assessment of the damage, and what the city of Paris has committed to for the displaced traders while the investigation into its cause continues and decisions are made about the market's historic protected status.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the stories behind the plates. If this episode moved you, a rating and review makes a real difference to how many people find the show. New episodes are also on YouTube and Instagram, and there's more on Substack if you want to go further.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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On the morning of 5 October 1789, a young woman picked up a drum in a Paris market and started beating it. Within hours, ten thousand people, mostly market women armed with kitchen knives and cannons taken from the Hôtel de Ville, were marching twelve miles through the rain toward Versailles. By the next morning they would force Louis XVI to leave his palace for Paris, never to freely return. It all started with bread.

This episode traces the food crisis behind the march: a Parisian worker spending up to ninety percent of their income on bread by the summer of 1789, a king's well-intentioned 1774 deregulation of the grain market that backfired catastrophically in a crisis, and a genuinely surprising culprit, a severe El Niño event between 1788 and 1793 that historians have linked to the failed harvests and brutal winter that preceded the Revolution.

We follow the day itself in detail: the banquet at Versailles on 1 October that the revolutionary press turned into proof of royal contempt, the march through the rain, Lafayette and his reluctant National Guard, the women who addressed the Assembly and met the king directly, the deadly storming of the palace at dawn, and the king's unexpected appearance on the balcony to the cry of "Vive le Roi." We close with why historians rank this as one of the two or three most consequential events of the entire Revolution, and why the forces behind it have not entirely gone away.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the stories behind the plates. If this episode moved you, a rating and review makes a real difference to how many people find the show. New episodes are also on YouTube and Instagram, and there's more on Substack if you want to go further.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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In the late 1940s, three young cooks worked side by side in the kitchen of La Pyramide under Fernand Point: Paul Bocuse and two brothers, Jean and Pierre Troisgros. Bocuse became the most famous chef in France. The brothers went home to Roanne, an industrial town in the Loire, and built a restaurant in a hotel directly opposite the railway station that held three Michelin stars for fifty-two consecutive years.

Along the way they created the dish many food historians point to as the moment nouvelle cuisine stopped being a theory and became a revolution: a thin escalope of salmon, fifteen seconds a side in a non-stick pan, with a sauce of cream, vermouth, shallots and sorrel from their mother's garden. It was greeted with hostility at first. A decade later, it was the embodiment of a movement.

This episode tells the full story of Pierre Troisgros, from his childhood in a Burgundy café family and his training under Point to his partnership with Jean, the three stars won in 1968, the tasting menu he brought back from China, the loss of his brother in 1983, and the four generations of the family still cooking at three stars today. And yes, he really did play gin rummy in the dining room while lunch guests finished their petits fours.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the lives behind the dishes. If Pierre's story moved you, a rating and review makes an enormous difference to how many people find the show. Subscribe for the rest of the French chefs series, and find full video episodes on YouTube and extras on Substack.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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#PierreTroisgros #NouvelleCuisine #MichelinStars #FrenchCuisine #FoodPodcast

Four thousand years ago, workers on the banks of the Nile were force-feeding geese — and it's carved in stone to prove it. This episode traces foie gras from that Egyptian tomb carving through ancient Rome, where the practice gave half of Europe's languages their word for "liver," through medieval Jewish communities who kept the tradition alive for centuries, and finally to the court of Louis XVI, where it became a fixture of French royal dining.

We cover how foie gras is legally defined in France, the real difference between foie gras entier, block, mousse, and parfait, and why that difference matters enormously for quality and price. We also give the controversy the honest, even-handed treatment it deserves — what gavage actually involves, what welfare science says about it, the industry's response, and where the legal landscape stands right now, from France's protected-heritage law to bans in California, Israel, and, as of 2026, New York City.

Then we get practical: how foie gras is actually produced from hatching to slaughter, the difference between duck and goose foie gras, how to cook it hot and cold, what to pair it with, and exactly how to store each form so you don't ruin an expensive piece of liver. This is a genuinely complicated episode — extraordinary history, real controversy, and remarkable food, all true at the same time.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the ingredients, chefs, and controversies that built French gastronomy — subscribe so you don't miss the next one, and follow along on video, Substack, and social for more.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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#FoieGras #FrenchFood #FrenchCuisine #FoodHistory #FoodPodcast

Reblochon: The Cheese Born From Tax Evasion. Reblochon is a soft, washed-rind cheese from the French Alps with a nutty, hazelnut character and a bark bolder than its bite — but its real story starts with a medieval tax dodge. In the fourteenth century, farmers in the Thônes valley deliberately under-milked their cows when the landlord's rent collector came to measure the yield, then finished milking in secret once he'd left. That richer, hidden "second milking" — reblocher in the local dialect — became the cheese we know today.

This episode traces Reblochon from that act of quiet rebellion through its life as fromage de dévotion, given to Carthusian monks in exchange for blessings, to its 1958 AOC and the ongoing fight to protect it — including a 2023 acquisition by France's largest dairy group that has smaller producers watching closely. We break down the two legally protected types, fermier and laitier, why the green dot matters, and why the American market has been almost entirely cut off from real Reblochon since 2004.

We also get into the practical side: the three alpine cow breeds behind it, why the summer alpage cheese is considered the finest expression of the style, and how to serve, store, and eat it properly — including why cold Reblochon is a shadow of what it should be. And yes, we talk tartiflette, including the inconvenient truth about when it was actually invented.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the cheeses, chefs, and regions that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #FrenchFood #FrenchCuisine #CulinaryHistory #Reblochon #FrenchCheese #FrenchFood #Tartiflette #FoodPodcast

He held three Michelin stars for thirty years and cooked for kings, presidents, and Hemingway — yet almost nobody outside serious culinary history has heard his name. This episode tells the story of Alexandre Dumaine, the chef whose restaurant, La Côte d'Or in the small Burgundian town of Saulieu, was once called a national shrine of French gastronomy.

We trace his path from a working-class boyhood in Digoin, through a punishing apprenticeship in Vichy, Cannes, and Paris, and a decorated stint on the Western Front in the First World War, to the decade in Algeria that shaped the chef he would become. Along the way we meet his wife, Jeanne Dumaine, the front-of-house partner without whom, by every account, the story doesn't work the same way.

At the heart of the episode is Saulieu itself: thirty years of three Michelin stars, a "less is more" philosophy built on reduced sauces and the finest Bresse chicken, and a clientele that ran from King Alfonso XIII to Salvador Dalí to a lone truck driver treated with exactly the same care. We close with one of the most generous successions in French culinary history, and the legacy Dumaine left behind at Saulieu.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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Le repas marcaire — the extraordinary farmhouse meal of the Alsatian Vosges that has been served in the stone mountain shelters of the high chaumes since the Middle Ages — is one of the most authentic, most specific and most completely of its landscape dining experiences in the whole of France. Today's Food Tour de France episode finishes at Le Markstein — at 1,240 metres on the Alsatian crest of the Vosges mountains, one of the great cols of the Route des Crêtes — and tells the full story of a meal born from the life of the marcaires, the mountain dairy farmers who spend their summers on the high pastures tending herds of vaches vosgiennes and transforming their milk into Munster cheese. Smoked pork from the farm's own pig. Potatoes cooked for two hours in farm butter with lardons and onions in a copper cauldron — the roïgabrageldi on the Alsatian side, the tofailles on the Lorraine side. Munster fermier from the farm's own herd. Fresh white cheese from the morning's milk with kirsch and sugar. Everything from the farm. Nothing from outside. A meal that is, in the truest possible sense, what it claims to be.

The episode covers the full story of the repas marcaire — the marcaire tradition of the Vosges that was recognised by UNESCO as an Intangible Cultural Heritage of Humanity in December 2023, the annual transhumance that sees the vaches vosgiennes climb the mountain paths decorated with flowers and bells every spring, the stone marcairies where the marcaires lived in complete isolation through the summer months making cheese, and the ferme-auberge system that requires every dish served to visitors to be produced by the farm itself. We cover the specific dishes of the repas marcaire — the tourte de la vallée pastry case of minced meat from the Munster valley, the roïgabrageldi potatoes cooked in a copper cauldron for two hours, the Munster fermier aged on site, the Bargkass mountain cheese and the seasonal tarte aux myrtilles — and the specific honesty of a meal where the animals whose milk made the cheese are visible from the dining room window.

The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The repas marcaire episode connects directly to the beignets de pomme de terre episode finishing at the Plateau de Solaison — both are mountain meals built from the same fundamental logic of altitude, isolation and making the most of what the farm produces — and to the Munster cheese tradition that runs through the food culture of the Alsatian Vosges. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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Carpe frite — the deep-fried carp of the Sundgau, the southernmost territory of Alsace — is one of the most distinctive and most localised food traditions in the whole of eastern France. Today's Food Tour de France episode starts in Mulhouse — the great industrial city of the Haut-Rhin, 24 kilometres from the Sundgau — and tells the full story of a dish that has been made in the fish pond country of the southern Alsatian plain since the twelfth century, when the monks of the Abbey of Lucelle first introduced fish farming to the region. A fresh carp, raised in the clear Sundgau ponds, briefly marinated in white wine, passed through a light breadcrumb coating and deep-fried in hot oil until the exterior is deeply golden and crackling and the interior is white, flaking and completely tender. Served with salad, chips, lemon and mayonnaise. Eaten with the fingers. The dish most people in France outside the Sundgau have never heard of — and the one that 30 Sundgau restaurateurs have been defending and celebrating through the Routes de la Carpe Frite since 1975.

The episode covers the full story of the carpe frite — the legend of the shepherdess who cooked her mysterious Golden Fish for the Count of Ferrette and won permission to marry his son, the twelve-century monastic fish farming tradition of the Abbey of Lucelle, the specific conditions of the Sundgau ponds whose clear water gives the carp a delicacy entirely unlike its reputation, and the Routes de la Carpe Frite established in 1975 and awarded Remarkable Site of Taste status by the French National Council of Culinary Arts. We cover the Sunday lunch tradition that fills the restaurants of the Sundgau every week with families from across the Swiss and German borders, the village of Friesen — considered the capital of the carpe frite, 24 kilometres from Mulhouse — and the annual Carpailles that celebrate the dish with the same festive spirit it has always generated. And in 2025 the association celebrated its fiftieth anniversary — making this year the golden jubilee of one of the great food routes in Alsace.

The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The carpe frite episode connects to the pôchouse episode from Chalon-sur-Saône earlier in the series — both are ancient freshwater fish dishes specific to a particular landscape and a particular water, both are the food of a community that has been eating the same thing from the same source for centuries. And both reward the curious eater who takes the time to find them. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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Le jeanbonhomme — the small, golden, man-shaped brioche of the Territoire de Belfort that appears in every bakery in the city from Saint Nicolas Day on the 6th of December through to Christmas — is one of the most historically specific and most emotionally resonant seasonal foods in the whole of eastern France. Today's Food Tour de France episode finishes in Belfort — the Lion city, the gateway between Alsace and Franche-Comté, the city whose garrison held out for 103 days against the Prussian siege in 1870 and 1871 — and tells the full story of a brioche that arrived in this territory not through culinary invention but through displacement. When the Franco-Prussian War ended in 1871 and France was forced to cede Alsace to the newly unified German Empire, tens of thousands of Alsatians chose to cross the border rather than become German subjects. Many came to the Territoire de Belfort. And they brought with them their food traditions — including a small man-shaped enriched bread that in Alsace was called the Mannele or the Mannala, and that in the Territoire de Belfort became the jeanbonhomme. A bread that carries the memory of a war, a displacement and a community that chose France.

The episode covers the full story of the jeanbonhomme — the Alsatian origins of the Mannele tradition, the specific historical moment of 1871 that brought it to Belfort, the recipe of enriched bread dough baked until deeply golden and glazed with egg, and the Saint Nicolas tradition that gives the jeanbonhomme its seasonal context. We cover the broader food culture of the Territoire de Belfort — the toutché potato cake, the cuniu brioche with dried fruit from the canton of Giromagny, both also of Alsatian origin — and the Lion of Belfort itself, carved by Frédéric Bartholdi, the sculptor of the Statue of Liberty, to commemorate the resistance of 1870. And we place the jeanbonhomme in the context of the French tradition of man-shaped seasonal breads — from the Mannele of Alsace to the Saint Nicolas breads of Lorraine — that mark the beginning of the Christmas season in the northeast of France in a way that distinguishes this corner of the country from everywhere else.

The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The jeanbonhomme episode is one of the most historically layered in the entire series — a seasonal bread that is a direct, edible consequence of a nineteenth century war and a community's decision to remain French. It connects to the broader picture of Alsatian food culture this part of the series has been building through the Belfort and Mulhouse stages. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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Le Week-end Gourmand du Chat Perché — the extraordinary annual food festival that transforms the entire historic centre of Dole into a vast gourmet village every September — is one of the most celebrated and most distinctive food events in the whole of Bourgogne Franche-Comté. Today's Food Tour de France episode starts in Dole — the former capital of the Franche-Comté, a city of Renaissance architecture, canals and the birthplace of Louis Pasteur — and tells the full story of a festival named after the most beloved creation of the writer Marcel Aymé, who grew up in this city and whose perching cat has given Dole its identity as a city that takes imagination as seriously as gastronomy. Running every year in late September since 2014, drawing over 60,000 visitors across a single weekend, the Chat Perché brings together around 150 local producers and food artisans across fifteen temporary villages installed in the stone-paved streets and Renaissance squares of the old town — with tasting passes, bell tower experiences, Michelin-starred menus and a children's food trail all running simultaneously.

The episode covers the full story of the Chat Perché festival — the structure of the tasting pass that takes visitors through historic buildings including the Hôtel-Dieu and the cloître de la Visitation, the special menus du Chat Perché served by every restaurant in the city from Michelin-starred kitchens to small neighbourhood bistros, and the food culture of Dole and the Jura that the festival celebrates. Comté from the Jura — whose different terroirs, maturations and producers all appear at the festival. Cancoillotte — the semi-liquid unpasteurised cheese of Franche-Comté, two thousand years old and now IGP protected. Morteau and Montbéliard sausages. Morel mushrooms from the Jura forests. Vin jaune — the extraordinary yellow wine aged under a film of yeast for a minimum of six years and three months — and the full range of Jura whites and reds that make this one of the most distinctive wine regions in France.

The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Chat Perché episode connects to the Comté and French cheese episodes in the main Fabulously Delicious catalogue — and to the pôchouse episode from Chalon-sur-Saône earlier in the series, as both sit in the same broad Burgundy and Franche-Comté food culture that defines this stretch of the Tour route. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.

As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible.

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 

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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