Explore every episode of the podcast Le Grand Fromage

Wait! What? Say it ain't so! The show opens with the bombshell that this is the last episode of Le Grand Fromage for the foreseeable future. Noooooo! Why? Who's to blame? What's next? And what does Vincent really have against Veuve Clicquot? This is your last chance to find out!

In recognition of his recent James Beard award, we want to again play the recent episode where we had a great chat with Chef Abe from Hyacinth Restaurant in St Paul.  Enjoy!

Vincent was home from his Moroccan adventure armed with tales to tell, opinions to offer, and wisdom to impart. Cosgrove and Quinno was happy to bask in the post-Marrakesh glow.

Vincent is in Morocco, but before he left, the boys recorded a special interview with chef/owner Abraham Gessesse from Hyacinth restaurant in St. Paul. Great restaurant, cool guy, fun interview. That’ll work!

Memorable quotes from this week's show. John: 'You might win some bubble bath and a six-pack.' Quinno: 'What goes in must come out at some point.' Vincent: 'At 14 you get to ride a muppet.' At least, we think that's what he said.

The boys dropped some major bombshells as they ushered in the new year. John is done with Irish tea. Quinno bought an air fryer. To be honest, Vincent claimed he didn't have a bombshell to drop, but no one believed him. All the more reason to keep listening in 2025, really. Sorted.

In the official pre-Christmas episode, the boys all told their favorite tales of Christmases past from different parts of the world. It was proper festive stuff. Well, let's be honest, egg nog makes everything more festive.

This show was a 2nd birthday celebration for Chloe by Vincent! In other news, Vincent went to see Wicked. John went to La Ferme in Alexandria. And Quinno made the boys eat Vegemite and Marmite. It did not go well

On a chilly night, Vincent reinvents a French classic with his Chicken, Coconut Milk & Mushroom delight—perfect for a cozy winter dinner!
The gang takes on peanut butter—store-bought vs. organic—and debates if the price difference is worth it.
In One for the Ditch: A sip of Castle Danger’s West Coast IPA leads to a lively chat on its layers of zest, zing, and complexity.Plus, in a clash of Holiday traditions, John is dodging Christmas music, while Vincent blasts carols on the school run.
And if anyone can help Vincent’s mango issues, please do!

The big news coming out of this week's show is that there's a 'Vincent, a Restaurant' pop-up coming! Also, John got to sample some top-shelf crab legs, and Quinno doesn't understand the need for an Apple Pie cocktail. Does anyone?

It was a very revealing Thanksgiving show as the boys each announced what they'd choose for their final drink. Vincent: vintage champagne and/or cognac. John: a pint of Guinness and/or 12-year-old Redbreast whiskey. Quinno: a Pilsner Urquell and fine añejo tequila. No 'or' required.

In this week’s gem of a show, Vincent revealed a tasty recipe for prawns saganaki…John made some truly spectacular curry sauce…and Quinno was excited to hear the word Gewurtztraminer. Clearly, he doesn’t get out much.

The boys all had interesting weeks. Vincent had a week that involved eating, drinking, and watching rugby. Quinno had a week that involved eating, drinking, and watching rugby. John had a week that would inspire anyone to stay alive. Same as Vincent and Quinno's, really.

Things we learned in the first post-election show: The sun will come up tomorrow...John and Quinno have never heard of roasted grapes...standing in line is sometimes worth it...and there's a new menu at 'Chloe by Vincent.' All in all, it was a very informative show!

The boys addressed some important issues this week. No, really! You get what you pay for with truffle oil. Shrinkflation is real and it's sneaky. And there's a place in the kitchen for non-stick pans. Like we said, important issues

It was quite a revealing show this week. Quinno revealed that he got 'pismoed' in Portugal...John revealed that he's still getting used to peanut butter...and Vincent revealed that he is stressed when he eats at his own restaurants. His marketing manager was unavailable for comment.

The boys managed to find some common ground on this week's show. They all like the North Shore, Irish butter, and picnics. And they all dislike Conor McGregor. Just don't tell him. Please.

The boys each took an important stand this week. Quinno won't be putting any condiments on his oysters. Vincent won't be putting any bread in his fridge. And John won't be putting any cars in his new garage. Fair enough.

It was quite a philosophical show this week. The boys had thoughtful opinions on religion, sarcasm, candles, fundraising, and ranch dressing. It's a food podcast, after all.

This week, the usually positive boys revealed some things they DON'T like. John doesn't like pizza. Quinno doesn't like hazy beer. And Vincent REALLY doesn't like snacking! Don't bring it up. Just don't.

The boys were joined by chef Matt Jensen from "La Ferme" in Alexandria to learn about his (and wife Amber's) new "Crowded Table" venture. Was there cider involved? Mayyyyybeeee

Along with the usual shenanigans, the boys did their first ever blind taste test on this week's show. Which did they think was better, Irish Cheddar or American Cheddar, without knowing which was which? Who knew cheese could be so dramatic? Especially Cheddar!

There was a lot to explain about this week's show. Vincent explained the difference between kosher and halal. John explained why he loves passionfruit. Quinno couldn't explain why anyone would drink a 16oz can of Cookie Butter Beer. To be fair, no one could

This week's episode dives into '90s nostalgia, with John sharing his Green Day concert experience, and a "heartfelt" tribute to a beloved Guinea pig, Bobby. Vincent adds his usual culinary flair with a shrimp scampi recipe, while the lads debate the importance of good coffee in restaurants and reflect on the impact of social media in the food industry. A taste test of yogurts leads to a lively "cultured" discussion, and the episode wraps up with a review of a canned rosé that's as intriguing as its trippy label. Tune in for the laughs, the love of food, and a dash of sentimentality. 🍴🎶 #LeGrandFromage #Podcast #GreenDay #Foodie #Tribute #ShrimpScampi #SocialMedia #CannedWine #RIPBobby

Beyond discussing the true meaning of hospitality, the boys shared some interesting dining updates. Vincent ate pizza made in/on a Green Egg. Quinno ate crispy Asian ribs. And John ate some humble pie. If you think there's a story behind this, you're right.

The full band was back together, and the show turned into a bit of a global culinary trip. Vincent had beef tartare in the North Loop...John had ahi tuna tacos in Duluth..and Quinno had a Vietnamese sandwich in Sydney. These boys get around!

We did our best to drive the bus with no direction.  With Quinno enjoying winter Down Under, it was up to John and Vincent to keep the show on the road.  Did they?  Only you can judge...

Nutrisoda, Crispin Cider, Copper & Kings American Brandy, and now Bar Diver Deluxe Cocktails; all of these were founded by Joe Heron. We thought Joe would make a top-shelf guest. We were right. Enjoy!

The boys were in a playful mood as they addressed some complex issues: Vincent missed John's Ameriversary Party...John rediscovered the joy of a gas grill...and Quinno ate a wrinkly brat. That's not a euphemism, by the way...or maybe it is.  

The three amigos were back together, and they were clearly enjoying themselves.  Vincent said that there was a fear factor about leftovers in the US...John claimed that the Vincent Burger was really a Juicy Lucy...and Quinno reminisced about Bubble & Squeak. Look it up

Vincent's recap of week two of his recent holiday in France featured chats about D-Day, langoustines, ping pong, chenin blanc, eating hare, and the many joys of the Atlantic coast town of Royan. To be honest, France sounds quite nice. Who knew?

Vincent recently spent two weeks back home in La Belle France, where he did so much eating and drinking that he couldn't fit his review of the trip into one episode. So, being clever fellows, the boys decided to split a two-week trip into two parts: week one and week two. This is week one. Yep, clever.

Vincent was back from France with stories to tell, and he brought his daughter Chloe along to help. It was very much a Francoual family affair. Fun stuff.

Given that Vincent is on vacation...again...John and Quinno decided to punish him by making him answer a bunch of questions about his life and times before he left. How did Le Grand Fromage do? You be the judge.

Given that Vincent is on vacation...again...John and Quinno decided to punish him by making him answer a bunch of questions about his life and times before he left. How did Le Grand Fromage do? You be the judge.

The boys sent Vincent off to France with a particularly tasty show. John had a white chocolate and black olive cookie...Quinno had a smoked salmon and cream cheese bagel...and Vincent had lamb sausage with dried blueberries. Tasty indeed!

Perhaps the best way to sum up this week's show is with some direct quotes: I think they were green beans. ... A fig leaf Negroni. My goodness! ...and You mock when you don't understand.  Then again, perhaps not.

The boys all shared interesting experiences this week: John got to be a restaurant kitchen insider...Quinno dressed like he was from Thailand...and Vincent put strawberries on a sandwich. Rookie mistake.

There were some interesting revelations in this week's show. John discussed planting seeds in the garden...Quinno talked about picking up medication...and Vincent explained his feelings about vegan croissants. He remained surprisingly calm.

The boys were joined in the studio by Twin Cities radio personality, food writer, and restaurant critic, Jason Derusha. Was it good to have a grown-up in the room? It most certainly was. This is tasty stuff.

Despite the fact that the boys had a long chat about retirement, this is still a food podcast. Vincent talked about hunter-style chicken...John talked about Texas beef brisket...and Quinno talked about a table-sized t-bone. Apologies to all vegans.

The boys shared some interesting eating and drinking experiences this week. Vincent had wonton ravioli in coconut broth...Quinno had a martini on the balcony...and John had curried chip pizza. Honestly, that sounds so wrong it must be right!

There was a variety of bad and good on this week's show. Vincent had some poor ceviche. That's bad. Quinno had some nice smoked salmon. That's good. John had kale salad with pot stickers. That's bad and good!

The LGF boys are back after spring break, and they were in fine form. Young Vincent almost signed up to be a paratrooper...John made an appearance at a Baptist church...and Quinno ate baked cod. Hey, it's a food podcast, after all!

Vincent’s been away in Florida, but he assures us it wasn’t at Mar a Lago. While he was away we dipped into the archives for a chat with Neil Ruane from the Boisset wine family. Neil’s English, but we got over it.

We learned some hards truths on this week's show: Vincent ate food with his fingers...John has a talent for poetry...and for Quinno, every table is a high top. Harsh, but fair. Oh, and you can now write to us at lgfpod.com. We'll keep an eye out.

In the week of St. Patrick's Day we learned that the wine business is becoming shady...chocolate mousse is a wonderful dessert...and Vincent's dog wants to be on the podcast. We'll wait to hear from his agent.

Quinno was a bit under the weather, but Vincent and John picked up the slack and the revelations kept coming: We don't judge, we mock...Guinness should just make beer, not chocolate...and you heal by the venom of the snake. Nope, no idea.

This week's show was recorded a little earlier than usual, but the vibe (man!) was strong. Vincent worked nine days in a row. John ate red chili threads up north. And Quinno was being gently mocked. At least it was gently. Awww, nice.

John felt like Cosimodo. Quinno felt quite chuffed with himself. And Vincent felt like he needed to be the guardian of culinary traditions. Probably because he's French...and a chef."