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Andrew Prior Fabulously

Fabulously Delicious is the only French food podcast in English in the world. You can come cook and www.patreon.com/cookingfabulously

If you like cooking fabulously and can support the channel then check out our Patreon link below. At Patreon you can also get lots of additional content exclusive to Patreon members.

04/05/2026

The biggest myth about French food — and I’ve lived here for ten years, so I feel qualified to bust it. Real French home cooking isn’t complicated, restaurant-level or intimidating. It’s a roast chicken with good butter. A simple vinaigrette. A tarte tatin made with whatever is in the bowl. The secret isn’t complexity — it’s restraint. French cooks don’t make things complicated. They make them properly. Which is a completely different thing. 🇫🇷

13/04/2026

Have you heard of Abbaye de Belloc? 🧀 This week on Fabulously Delicious: The French Food Podcast, I’m diving into one of the most extraordinary cheeses in all of France — a semi-hard beauty from the French Pyrenees with a story that spans centuries, a world war and a community determined to keep a treasured tradition alive. Swipe to find out more!

Abbaye de Belloc is made from the rich, creamy milk of the rare Red-Nosed Manech cow — a breed native to the Basque region and carefully preserved over generations. Each wheel weighs around five kilos and is aged for a minimum of six weeks, with some wheels aged up to ten months for a deeper, more intense flavour. The result? A gloriously nutty, caramelised, dense and creamy cheese that is unmistakably, beautifully Basque.

The cheese’s origins trace back to the Benedictine monks of Notre-Dame de Belloc, who founded the abbey in 1875 with the motto Ora et Labora — pray and work. Some sources suggest the recipe itself could be more than three thousand years old, passed down from monks to local shepherds and back again across the centuries. During World War Two, the abbey also played a quiet but courageous role in the French Resistance, sheltering those fleeing N**i occupation — adding yet another extraordinary layer to this already remarkable story.

By 2020, with fewer than twenty elderly monks remaining, the abbey made the bittersweet decision to hand over management to a French non-profit, ensuring the cheese and its traditions live on. Today, Abbaye de Belloc is best enjoyed with a glass of Pinot Noir, some rustic bread and fresh fruit — and of course, a deep appreciation for all the history packed into every single bite. The full story is in this week’s episode — link in bio! 🧀🍷

13/04/2026

Have you ever tasted a cheese with over three thousand years of history in every bite? This week on Fabulously Delicious: The French Food Podcast, I'm taking you deep into the French Pyrenees to discover the extraordinary Abbaye de Belloc — one of the most remarkable cheeses in all of France. Made from the milk of the rare Red-Nosed Manech cow, a breed native to the Basque region and carefully preserved over centuries, this semi-hard cheese has a rich, nutty flavour with the most wonderful hint of caramelised sweetness that is utterly unlike anything else.

The story behind this cheese is just as delicious as the cheese itself. The recipe was originally developed by the Benedictine monks of Notre-Dame de Belloc, founded in 1875, and passed down through generations of local shepherds. The monks guided by their motto Ora et Labora — pray and work — began producing the cheese commercially in 1959, and it became celebrated across the region for its extraordinary quality and unique character.

But the story takes some fascinating twists along the way. During World War Two, the abbey played a courageous role in the French Resistance, sheltering those fleeing N**i occupation. And by 2020, with fewer than twenty elderly monks remaining, the abbey made the touching decision to partner with a local creamery and a French non-profit housing organisation, ensuring this treasured cheese and its centuries-old traditions live on for future generations.

If you love French food, history and the kind of story that makes you fall even more in love with France, this is the episode for you. You can listen wherever you get your podcasts or watch the full video on YouTube. And if you've never tried Abbaye de Belloc — put it on your list immediately. Pair it with a good Pinot Noir, some rustic bread and perhaps a handful of walnuts, and life suddenly feels very good indeed! 🧀

31/03/2026

There is a cheese from the French Alps that most people have never heard of — and it has one of the most extraordinary origin stories in the entire history of French food. This is Abondance. And once you know its story, you will never walk past it in a cheese shop again. 🧀

The story starts in the Middle Ages with the Cistercian monks of the Abbaye d’Abondance in Haute-Savoie, who began making cheese as a way of preserving milk through long Alpine winters. Those monks were serious artisans. And the cheese they created was so extraordinary that by the fourteenth century it had travelled all the way to the papal conclave in Avignon — where it was served to cardinals from across medieval Europe. A tiny Alpine valley rubbing shoulders with the highest ranks of the medieval world. Which is one of my favourite details in the entire history of French cheese.

At the heart of it all is the Abondance cow — the beautiful chestnut and white breed that spends summers grazing on flower-rich high mountain pastures, producing milk so rich in protein and fat that it translates directly into the cheese’s distinctive fruity, nutty, buttery character. Without the Abondance cow there is no Abondance cheese. She is, as I say in the episode, the diva of the valley. And she absolutely knows it.

Fruity, nutty, beautifully aromatic and at its best between June and December — this is the Alpine cheese that deserves to be mentioned in the same breath as Comté and Beaufort. The full episode is on Fabulously Delicious right now — link in bio. 🎙️

31/03/2026

There is a cheese from the French Alps that most people have never heard of — and it has one of the most extraordinary origin stories in the entire history of French food. In my latest episode of Fabulously Delicious, we're telling the full story of Abondance — the semi-hard, raw cow's milk cheese from the Abondance Valley in Haute-Savoie that quietly minded its own business in the Alps for centuries while somehow never getting the recognition it deserves.

The story starts in the Middle Ages with the Cistercian monks of the Abbaye d'Abondance, who began making cheese as a way of preserving milk through long Alpine winters. Those monks were serious artisans — and the cheese they created was so extraordinary that by the fourteenth century it had climbed all the way to the papal conclave in Avignon, where it was served to cardinals from across medieval Europe. A tiny Alpine valley sending its cheese to the highest ranks of the medieval world. Which tells you everything about what those monks had created.

At the heart of the whole story is the Abondance cow — the beautiful chestnut and white breed perfectly adapted to mountain life, spending summers grazing on flower-rich high Alpine pastures, producing milk rich in protein and fat that gives the cheese its distinctive fruity, nutty, buttery character. Without the Abondance cow, there is no Abondance cheese. She is, as I say in the episode, the diva of the valley. And she knows it.

This is the cheese that makes you wonder why it isn't as famous as Comté or Beaufort. After this episode, you will understand exactly why it deserves your attention. 🎙️ The episode is out now on Spotify, Apple Podcasts and YouTube — search Fabulously Delicious. And if you've tried Abondance, I'd love to know what you thought — tell me in the comments 👇

https://www.buzzsprout.com/1791839/episodes/18937078

30/03/2026

France isn’t just the home of the Eiffel Tower and fine wine — it’s the cheese capital of the world, with over 1,200 distinct varieties and counting. In this reel we travel through all thirteen regions of mainland France, from the rolling hills of Normandy to the rugged coastline of Corsica, discovering the iconic cheese that defines each one.

From the legendary Brie de Meaux — crowned King of Cheeses at the Congress of Vienna in 1815 — to the cave-aged Roquefort of Occitanie, a blue cheese with over a thousand years of history, every region has a story to tell. We visit the Alps for nutty, complex Comté, head to Alsace for the boldly pungent Munster, and stop in Burgundy for the brandy-washed Époisses that was reportedly banned on French public transport.

And it doesn’t stop at the mainland. France’s overseas territories — from Martinique to Réunion — have their own rich cheese traditions shaped by tropical climates and Creole culture, proving that France’s love of fromage truly knows no borders.

Whether you’re a lifelong cheese lover or just beginning your journey into the world of French fromage, this is your guide to one of the most delicious food cultures on the planet. Save this one for your next cheese board night🧀

29/03/2026

Most people have never heard of Alexis Soyer. Which is extraordinary, because he is one of the most important and most fascinating figures in the entire history of French and British food culture. And the story starts — as the best stories often do — with a small boy causing absolute chaos. 🇫🇷

Alexis Soyer was born in Meaux in northern France in 1810, the youngest of five children, and from the very beginning he was not a person who was going to follow the expected path. At the age of nine his parents decided he was destined for the religious life and sent him to a Protestant seminary. Alexis had other ideas. He lasted until he was eleven — at which point he was expelled for sneaking out in the middle of the night and sounding the church bells at full volume, waking up the entire town. Which is either an act of rebellion or an early demonstration of a talent for spectacle. Possibly both.

What happened next is the beginning of one of the most remarkable careers in culinary history. Expelled from the seminary, Soyer followed his older brother Philippe to Paris, where he began his culinary training — a journey that would eventually take him to London, to the Reform Club, to the kitchens of the most powerful people in Britain, to the soup kitchens of famine-struck Ireland, and to the front lines of the Crimean War. All of that started with a boy ringing some bells in the middle of the night in Meaux.

The full story of Alexis Soyer — the Frenchman who changed British food forever — is in my latest revisited episode of Fabulously Delicious. Link in bio. 🎙️

28/03/2026

The Michelin Guide France and Monaco 2026 has just been revealed — and this year there is one new three-star restaurant in the whole of France. Just one. And it isn’t in Paris.

Les Morainières, run by chef Michaël Arnoult, sits in Jongieux in Savoie — a region most people associate with ski slopes and fondue rather than the very pinnacle of French fine dining. Which makes this all the more extraordinary. Three Michelin stars is the highest honour the guide awards, given to a tiny handful of restaurants in the entire world, and this year France added just one new name to that list. In Savoie. Which tells you something rather wonderful about where French gastronomy is heading right now.

What makes this year’s Michelin announcement particularly interesting is the language the guide used around the new generation of chefs being recognised. A pronounced spirit of audacity was how they described it — deeply personal establishments, many of them husband-and-wife teams, cooking food that reflects who they are rather than what a certain kind of French restaurant is supposed to look like. Sustainability was also a strong theme, with 14 restaurants newly recognised for responsible practices, bringing the total across the guide to over 100.

62 new stars in total, a new three-star in Savoie, and a guide that feels genuinely excited about the next chapter of French gastronomy. This is the full story in my French food news episode for March 2026 on Fabulously Delicious — link in bio. 🎙️

27/03/2026

Most people visit Paris and never know it exists. Seven kilometres south of the city, larger than the entire Principality of Monaco, opening at three in the morning every single day — this is Rungis, the world’s largest wholesale food market. And the story of how it came to be there is one of the most extraordinary in the history of French food. 🎙️

For nearly a thousand years, Paris fed itself through Les Halles — the magnificent iron and glass market in the heart of the city that Émile Zola called the belly of Paris. Every night, market workers circulated through the alleyways, transactions were settled over a glass of Beaujolais, and the all-night restaurants served onion soup to anyone still standing. It was alive in a way that very few places have ever been alive.

And then in one extraordinary weekend in February 1969, the whole thing moved. 20,000 people, 1,000 wholesale companies, 5,000 tonnes of goods, 1,500 trucks, a former general managing the logistics, and US President Nixon visiting Paris the same weekend. The belly of Paris packed up and headed south. And according to a legend nobody has ever quite disproved — the rats came too.

Today Rungis supplies food to 18 million people, turns over 12 billion euros a year, and quietly underpins every extraordinary meal you have ever eaten in France. And since June 2024 you can get there directly on Line 14 of the Paris Métro. Set that alarm, dress warmly, and go. It is one of the most memorable food experiences Paris has to offer.

The full episode is on Fabulously Delicious right now — link in bio. 🎙️

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