The Story of Fernand Point – The Father of Modern French Cuisine
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. Every answer leads to three more questions. Every episode opens a door. More regional deep dives, more chef stories, more cheese, and more of the unexpected corners of French food culture that nobody else is covering — the next five years are going to be absolutely fabulous. Whatever you do, do it fabulously.
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
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.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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