Andrew Prior Fabulously

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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.

17/10/2025

Ever wondered what makes crème fraîche so special? It’s more than just “fancy cream” — it’s a time-honored French staple with a silky texture, gentle tang, and loads of culinary charm.

Crème fraîche literally means “fresh cream” in French. But it’s not just cream — friendly bacteria are added to it, giving it thickness and that subtle tang you’ll love. Because of its high fat content, it can handle heat without curdling, which means silky sauces, soups, or stews are no problem.

There are two main kinds: the raw, farm-made version that reflects its local terroir and the more common supermarket pasteurized version. The raw kind is richer and more complex, while the pasteurized one is safer and more consistent — but still wonderful. And if you can find Isigny crème fraîche from Normandy? That’s the crème de la crème. It’s made under strict rules, slow-fermented, and absolutely delicious.

Use crème fraîche cold on berries or desserts, swirl it into dressings, or stir it gently into hot dishes at the end for a creamy upgrade. It’s the kind of ingredient that quietly transforms dishes from good to gourmet. So next time you see it in the dairy aisle, grab a tub — your future self (and meals) will thank you. Bon appétit!

14/10/2025

🇫🇷 Paul Bocuse — The Pope of French Gastronomy

Born in 1926 in Collonges-au-Mont-d’Or near Lyon, Paul Bocuse grew up surrounded by food, family, and a passion for French tradition. From humble beginnings, he rose to become one of the most celebrated chefs in history.

For over 50 years, his restaurant, L’Auberge du Pont de Collonges, proudly held three Michelin stars — a record-breaking achievement that redefined excellence in the culinary world. Bocuse’s dedication to craftsmanship and flavour made him a global ambassador for French cuisine.

Beyond his restaurant empire, Bocuse founded the Bocuse d’Or, the world’s most prestigious cooking competition, and inspired generations of chefs who continue his legacy today.

Discover the story behind the chef who brought French gastronomy to the world — the legend, the innovator, and the man known simply as Monsieur Paul.

13/10/2025

When you think of Marseille, what comes to mind? The glistening Mediterranean, colourful fishing boats, and the aroma of saffron drifting from seaside kitchens — all leading to one dish: Bouillabaisse. 🐟✨

This iconic fish stew began as a humble fisherman’s meal, made from the catch that couldn’t be sold. Over time, it simmered its way into the heart of French cuisine — rich with Provençal herbs, garlic, olive oil, and saffron.

But did you know there’s actually a Bouillabaisse Charter? Created in 1980 by proud Marseille restaurateurs, it protects the authenticity of this famous dish, ensuring that only the right fish, ingredients, and methods earn the name “bouillabaisse.”

And here’s the most surprising fact — there’s even an asteroid named Bouillabaisse! 🌠 Yes, this beloved Provençal stew is celebrated not only on Earth but also in the stars.

Discover the full story of this legendary dish in my latest episode of Fabulously Delicious: The French Food Podcast, wherever you listen to podcasts. 🎧🇫🇷

13/09/2025

One of life’s greatest pleasures in France? That flaky, buttery pastry filled with rich chocolate goodness. But… what do you call it? In Paris and much of the north, it’s a pain au chocolat 🥐🍫. Elegant, simple, and instantly recognisable.

Travel south though, and things get deliciously complicated. In the southwest, you’ll need to ask for a chocolatine—otherwise you might just get a raised eyebrow instead of your pastry fix. The name sparks friendly debates across the country, with both sides fiercely loyal. It’s less a pastry and more a badge of regional pride. 🇫🇷✨

I stumbled across a chocolatine at the Jonzac market recently, and it felt like uncovering a buttery, chocolatey secret. Same golden layers, same melty centre, just a different name—and a whole lot of local identity baked inside. 🥰

So tell me, which team are you? or ? Or maybe you’re like me… as long as it’s warm, flaky, and paired with a good coffee, you’ll happily call it delicious! ☕🥐🍫

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Fun, food, travel and fabulousness

My moto in life is whatever you do, do it fabulously and I try to do that everyday. Every Thursday on my YouTube channel Travelling Fabulously I bring you new videos so that you can learn where to go, stay and eat in Paris, Regional France, Europe the UK and many more places. But you can also check out my blog andrewprior.eu for great recipes, I wasn’t on MasterChef just for my personality and good looks you know, I can cook as well. Living in Paris is such an inspiration daily for a foodie.

Finally you can come and explore with me in Europe or Australia. I do itineraries for any length of stay for people. For a small fee I can give help you organise a great holiday in France, London and the UK, New York, Italy, Holland, Melbourne and Sydney, Australia and many more places. You can even join me on multiple day tours here in France.

Contact me to find out more and don’t forget to subscribe to fabulousness.