ABOUT THIS EPISODE
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, most specific and most completely of its landscape dining experiences in the whole of France. Today's Food Tour de France episode finishes at Le Markstein — at 1,240 metres on the Alsatian crest of the Vosges mountains, one of the great cols of the Route des Crêtes — and tells the full story of a meal born from the life of the marcaires, the mountain dairy farmers who spend their summers on the high pastures tending herds of vaches vosgiennes and transforming their milk into Munster cheese. Smoked pork from the farm's own pig. Potatoes cooked for two hours in farm butter with lardons and onions in a copper cauldron — the roïgabrageldi on the Alsatian side, the tofailles on the Lorraine side. Munster fermier from the farm's own herd. Fresh white cheese from the morning's milk with kirsch and sugar. Everything from the farm. Nothing from outside. A meal that is, in the truest possible sense, what it claims to be.
The episode covers the full story of the repas marcaire — the marcaire tradition of the Vosges that was recognised by UNESCO as an Intangible Cultural Heritage of Humanity in December 2023, the annual transhumance that sees the vaches vosgiennes climb the mountain paths decorated with flowers and bells every spring, the stone marcairies where the marcaires lived in complete isolation through the summer months making cheese, and the ferme-auberge system that requires every dish served to visitors to be produced by the farm itself. We cover the specific dishes of the repas marcaire — the tourte de la vallée pastry case of minced meat from the Munster valley, the roïgabrageldi potatoes cooked in a copper cauldron for two hours, the Munster fermier aged on site, the Bargkass mountain cheese and the seasonal tarte aux myrtilles — and the specific honesty of a meal where the animals whose milk made the cheese are visible from the dining room window.
The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The repas marcaire episode connects directly to the beignets de pomme de terre episode finishing at the Plateau de Solaison — both are mountain meals built from the same fundamental logic of altitude, isolation and making the most of what the farm produces — and to the Munster cheese tradition that runs through the food culture of the Alsatian Vosges. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.
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.
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
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!
Newsletter Youtube Instagram Facebook Website
#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #RepasMarcaire #AlsaceFood #FoodTourDeFrance #TourDeFrance2026 #VosgesMountains
