Send us a text Périgord: The Land of Truffles, Duck, and Autumn Riches Discover the flavours of one of France’s most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn’t just sustenance — it’s a way of li...
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Send us a text Périgord: The Land of Truffles, Duck, and Autumn Riches Discover the flavours of one of France’s most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn’t just sustenance — it’s a way of li...
Send us a text The Story of Charles Ranhofer Step into the dazzling world of 19th-century haute cuisine with this episode of Fabulously Delicious: The French Food Podcast, as we uncover the extraordinary life of Charles Ranhofer — the French chef who brought elegance, artistry, and refinement to America’s dining scene. Born in Saint-Denis, France, in 1836, Ranhofer rose from a young pastry apprentice in Paris to become the celebrated head chef at Delmonico’s Restaurant in New York City, the m...
Fabulously Delicious: The French Food Podcast
Send us a text Périgord: The Land of Truffles, Duck, and Autumn Riches Discover the flavours of one of France’s most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn’t just sustenance — it’s a way of li...
