Fabulously Delicious: The French Food Podcast

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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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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