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Fabulously Delicious: The French Food PodcastAuthor: Andrew Prior
Fabulously Delicious The French Food Podcast is a deliciously entertaining culinary journey of France. Do you know the difference between a macaron, a macaroon, and Macron? Why is a croissant shaped like a crescent? Is a beef bourguignon made with wine from another region a beef bourguignon? Who are the mothers of French cuisine? Ever wondered who invented haute cuisine? Well if you've asked yourself any of these questions then this is the podcast for you. Join your host Andrew Prior a passionate Francophile foodie as he explores all things French cuisine from ingredients to dishes to profiles of fabulous French chefs. Hosted on Acast. See acast.com/privacy for more information. Language: en Genres: Arts, Food, Places & Travel, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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The Story of Fabulous French Chefs Part Four: Vatel, Carême, Soyer, Dubois and Oliver
Episode 11
Thursday, 16 April, 2026
The Story of Fabulous French Chefs Part Four brings together five extraordinary figures in French gastronomy — François Vatel, Marie Antoine Carême, Alexis Benoit Soyer, Urbain Dubois and Raymond Oliver. Five centuries of French culinary history, from a seventeenth century maître d'hôtel whose story became one of the most dramatic in the history of French food, to the pioneering television chef who brought French gastronomy into living rooms across France in the 1950s.We begin with François Vatel — responsible for feeding two thousand guests over three days at one of the most elaborate banquets in French history, whose story ends in tragedy. From there we move to Marie Antoine Carême — born into poverty, abandoned at ten, who went on to cook for Napoleon, Tsar Alexander I and the Prince Regent of England, invented the chef's toque and codified French cuisine into a system professional kitchens still use today. The king of chefs and the chef of kings.The second half covers Alexis Benoit Soyer — the Frenchman who redesigned the Reform Club kitchen, fed thousands during the Irish Famine and followed Florence Nightingale to the Crimean War. Urbain Dubois — who developed the style of service most of the world still uses today. And Raymond Oliver — the chef who brought French gastronomy to television before anyone knew what a television chef was supposed to look like.Part Four is the most varied and most surprising instalment of the series yet. Go back and find Parts One, Two and Three for more — and search Fabulously Delicious on Spotify and Apple Podcasts for the full catalogue.Send us Fan MailSupport the showMy 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.comYou 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!Newsletter Youtube Instagram Facebook ...
