Foie Gras: 4,000 Years of History, Controversy, and French Luxury
Four thousand years ago, workers on the banks of the Nile were force-feeding geese — and it's carved in stone to prove it. This episode traces foie gras from that Egyptian tomb carving through ancient...
15 Sep 24min
Reblochon: The Cheese Born From Tax Evasion
Reblochon: The Cheese Born From Tax Evasion. Reblochon is a soft, washed-rind cheese from the French Alps with a nutty, hazelnut character and a bark bolder than its bite — but its real story starts w...
1 Sep 19min
The Story of Alexandre Dumaine: The Forgotten King of French Cooking
He held three Michelin stars for thirty years and cooked for kings, presidents, and Hemingway — yet almost nobody outside serious culinary history has heard his name. This episode tells the story of A...
25 Aug 24min
Le Repas Marcaire: The Mountain Farmer's Meal of the Vosges
Le repas marcaire — the extraordinary farmhouse meal of the Alsatian Vosges that has been served in the stone mountain shelters of the high chaumes since the Middle Ages — is one of the most authentic...
18 Juli 7min
Carpe Frite: The Golden Fish of the Sundgau — Alsace's Best Kept Food Secret
Carpe frite — the deep-fried carp of the Sundgau, the southernmost territory of Alsace — is one of the most distinctive and most localised food traditions in the whole of eastern France. Today's Food ...
18 Juli 6min
Le Jeanbonhomme: The Alsatian Brioche That Arrived With the Refugees of 1871
Le jeanbonhomme — the small, golden, man-shaped brioche of the Territoire de Belfort that appears in every bakery in the city from Saint Nicolas Day on the 6th of December through to Christmas — is on...
17 Juli 7min
Le Chat Perché: The Gourmet Festival That Turns Dole Into a Food Village
Le Week-end Gourmand du Chat Perché — the extraordinary annual food festival that transforms the entire historic centre of Dole into a vast gourmet village every September — is one of the most celebra...
17 Juli 6min
La Pôchouse: The Forgotten River Fish Stew of Burgundy | Food Tour de France
La pôchouse — the ancient freshwater fish stew of Burgundy and Franche-Comté, made from a specific combination of Saône and Doubs river fish cooked in Burgundy aligoté white wine — is one of the most ...
16 Juli 5min
