Fishwives of Paris – Détails, épisodes et analyse

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Fishwives of Paris

Caroline Fazeli & Emily Monaco

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Société & Culture

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Fréquence : 1 épisode/15j. Total Éps: 31

Flipping the table on French food mythology and serving the real stories behind your favorite cuisine, with culinary journalist Emily Monaco and wine expert Caroline Fazeli. Want to watch us in 4k? Head over to https://youtube.com/@fishwivesofparis

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Données mises à jour le 23/09/2026

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The Surprisingly Messy History of Mayonnaise

Saison 2 · Épisode 4

mardi 22 septembre 2026 • Durée 33:44

Mayonnaise is the world's most popular sauce, but nobody agrees on who invented it.

This episode traces the history of mayonnaise from a Spanish port battle to a Paris pharmacist's ointment. Caroline and Emily examine the competing French origin stories, the codification of the sauce by Antonin Careme's critics, and how mustard, eggs, and oil became the modern formula loved and hated worldwide.

Podcast Show Notes

In this episode:

• The legend of the Duke of Richelieu inventing mayonnaise at Port Mahon in 1756

• Competing 18th and 19th century spellings, bayonnaise, mahonnaise, and mayonnaise

• The Duke of Mayenne's 16th century version and its unfortunate ending

• Antonin Careme's attempt to codify the correct spelling and origin

• Culinary historian Pierre Leclercq's theory that Paris perfected the sauce

• Andre Viard's early recipes, including a mayonnaise made with veal brains

• Why French cuisine names dishes after their texture, and English rarely does

• How to make mayonnaise from scratch with egg yolk, mustard, and oil

• French idioms built around mayonnaise, including "faire monter la mayonnaise"

• Global mayonnaise culture, from Japanese Kewpie mayo to wartime chocolate cake

Key Takeaways

• Mayonnaise's true origin is disputed between French and Spanish claims.

• The Duke of Richelieu legend places the sauce's invention at Port Mahon in 1756.

• Andre Viard's cookbook contains the earliest known recipe resembling mayonnaise, thickened with egg.

• Antonin Careme argued the sauce should be called "magonnaise," from the French verb "manier."

• Culinary historian Pierre Leclercq traces mayonnaise's roots to medieval pharmacists' egg and oil ointments.

• Traditional American mayonnaise contains no mustard, while French mayonnaise almost always does.

• Japan's Kewpie mayonnaise originated in 1925 after a Ministry of Agriculture intern encountered mayo in the UK.

• Homemade mayonnaise is made by whisking egg yolk with mustard while slowly adding oil.

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Is French Cheese Doomed? Climate Change Threatens Comté and Beaufort

Saison 2 · Épisode 3

mardi 15 septembre 2026 • Durée 40:50

Record heat and historic drought are forcing France's most protected cheeses to break their own rules.

Caroline and Emily unpack how the AOP charters for Comté, Beaufort, and Abondance have been temporarily loosened after historic drought hit the Alps and Jura. They explain what changes when cows eat grain and hay instead of mountain grass, why terroir shapes the flavor, and what happened to producers like Salers, who could not adapt in time.

Podcast Show Notes

In this episode:

• France's record-breaking heat waves and wildfires in summer 2026

• The INAO's historic dryness declaration for the Alps and Jura

• Temporary charter changes for Abondance, Beaufort, and Comté cheese

• How terroir shapes the flavor of mountain cheese

• The three jobs behind every wheel of Comté, farmer, cheesemaker, and ager

• Why Abondance is so tightly tied to its valley and cattle breed

• Beaufort's three tiers and the disappearing Bleu de Termignon

• Why Salers producers switched to cheaper Cantal cheese this year

• The UNESCO-protected transhumance tradition and its uncertain future

• A parallel case in Châteauneuf-du-Pape and possible reform of French irrigation rules

Key Takeaways

• July 2026 was the hottest month on record in France, with more than 90,000 hectares of forest and vegetation burned since spring.

• The INAO declared historic dryness in the Alps and Jura on August 10, 2026.

• Abondance, Beaufort, and Comté are AOP cheeses whose charters normally require a set percentage of local grazing.

Why French People Don't Bake at Home Like Americans Do

Saison 2 · Épisode 2

mardi 8 septembre 2026 • Durée 36:34

French people rarely bake elaborate pastries at home, and Versaille-based pastry chef Molly Wilkinson says that is by design.

Caroline and Emily talk with Wilkinson, an American pastry chef trained at Le Cordon Bleu, about why French home bakers stick to simple recipes like mousse au chocolat and yogurt cake while buying croissants and tarts from professionals. They compare that mindset to the American love of ambitious home baking projects, from layer cakes to laminated dough.

Podcast Show Notes

In this episode

Why Caroline avoids baking croissants at home despite loving French pastry
How Molly Wilkinson learned lamination and croissant making after Le Cordon Bleu
The difference between viennoiserie, patisserie, and home style French desserts
Why French people would rather buy a pastry from an expert than bake one
The most common French home desserts, including mousse au chocolat and yogurt cake
How packet baking powder and boxed recipes shape French home baking
Why French pastry certification starts as young as age sixteen
What Molly teaches American home bakers in Le Baking Club, including a Marie Antoinette themed entremet
Why cookies and donuts have become newly popular in French bakeries
Molly's plans to open an American style cafe near the Chateau de Versailles

Key Takeaways

Croissant dough is a laminated, yeasted dough that takes about three days to make properly.
French people generally do not bake difficult pastries at home and prefer to buy them from experts.
Simple one bowl desserts like mousse au chocolat, fondant au chocolat, and yogurt cake are French home baking staples.
Many classic French home recipes originated on the backs of packaged ingredients like Nestle chocolate and baking powder sachets.
French pastry chefs typically earn formal certification starting around age sixteen.
American baking culture values ambitious home projects and DIY effort in a way French baking culture does not.
Molly Wilkinson teaches American home bakers French pastry techniques through her membership, Le Baking Club.

The Surprisingly Italian History of the French Macaron

Saison 1 · Épisode 24

mardi 1 septembre 2026 • Durée 24:48

Macarons may be one of France’s most recognizable culinary exports, but their history is much messier than the pastel boxes suggest.

In this episode, Caroline and Emily dig into the Italian origins of the macaron and the role Catherine de’ Medici supposedly played in bringing almond cookies to the French court. They explore the roughly 40 regional versions still found around France, including macarons that look nothing like the famous Parisian sandwich cookie.

Then it’s on to Paris and Ladurée, where the macaron evolved into the polished luxury pastry tourists recognize today. Caroline breaks down exactly why macarons are so technically difficult to make, from meringue and macaronage to achieving the elusive “foot.”

Finally, they taste their way through macarons from Pierre Hermé, Lautrec, and Picard. The biggest shock isn’t a rare flavor or an expensive Parisian creation: it’s just how good the frozen supermarket macarons are.

Key Takeaways

Macarons are generally traced back to Italian almond cookies, with Catherine de’ Medici associated with bringing them to France.
France has around 40 regional variants, many of which are rustic, undyed and completely unlike the Parisian sandwich macaron.
Ladurée helped create and popularize the modern Parisian form, rather than inventing the macaron itself.
Macarons use relatively simple ingredients but require considerable technical precision to make well.
Macarons actually benefit from aging, as moisture moves from the filling into the shell and creates the desired texture.
In the tasting, Picard’s frozen macarons perform surprisingly well against much more expensive pâtisserie versions.

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Season 2 Trailer: Fishwives Is Going Weekly

Saison 2

mercredi 26 août 2026 • Durée 02:13

ishwives of Paris is back for Season 2—and this time, we’re going weekly.

Starting September 1, Caroline and Emily will be bringing you a new episode every week. Some will be our full studio productions, some will be more casual webcam episodes, and we’ll be welcoming more guests into the Fishwives universe.

We also want to hear from you. We’ll be sharing listener stories and questions on the show—and yes, we’re introducing corrections, because occasionally even Fishwives get things wrong.

Have a story we need to hear? A question about French food or wine? Think we got something wrong?

Email us at bonjour@fishwivesofparis.com.

Fishwives of Paris Season 2 begins September 1, with new episodes every week.

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Why France Refuses to Let Duralex Die

Saison 2 · Épisode 1

mardi 18 août 2026 • Durée 31:26

Duralex is the little tempered glass found everywhere from French school cafeterias to Parisian bistros—and once you start looking at its history, it becomes a surprisingly revealing story about modern France.

After decades of globalization, disastrous ownership and repeated financial crises, Duralex’s own employees stepped in to save the company, transforming it into a worker cooperative and investing their own money. Now soaring energy costs have put the French icon in danger again.

Caroline and Emily unpack why France cares so deeply about an inexpensive water glass—and somehow end up discussing Stanley Cups, the American obsession with hydration, French distrust of ice, cafeteria lunches, James Bond and the secret childhood game hidden on the bottom of every Duralex glass.

Podcast Show Notes

Duralex was officially launched in 1945, but its origins stretch back to a Loire Valley vinegar maker who needed bottles. Its tempered glass eventually became synonymous with French cafés, schools and institutional dining.

In this episode:

How Duralex became a postwar French design icon
The disastrous ownership period that helped push the company into decades of instability
Why energy costs are particularly dangerous for glass manufacturing
How Duralex became a worker-owned cooperative
Why tiny French water glasses horrify Americans
The myth of drinking eight glasses of water every day
Why some French people avoid water or ice with meals
Duralex at MoMA—and inSkyfall
The number underneath every Duralex glass and the French childhood game attached to it

Key Takeaways

Duralex is not merely inexpensive glassware; it has become part of French everyday cultural identity.
The company has survived repeated financial crises, ownership changes and receiverships.
In 2024, employees reorganized Duralex as a worker cooperative, preserving 250 jobs.

Everything Is Changing at Fishwives of Paris

Saison 2 · Épisode 24

mardi 4 août 2026 • Durée 23:02

Season 2 is almost here, and we're making some big changes.

In this bonus episode, we explain why we're moving to weekly episodes, introducing new formats, becoming more responsive to food news, inviting more guests, and building a closer relationship with our listeners.

We also look back at our first year, share some behind-the-scenes stories—including filming the entire season while Caroline was pregnant—and explain the mission behind everything we do at Fishwives of Paris.

Podcast Show Notes

In this episode:

Why Fishwives is moving to weekly episodes
Why we're introducing webcam episodes alongside studio episodes
Our philosophy on admitting mistakes and publishing corrections
How listener feedback will shape future episodes
Why we're expanding our guest lineup
Behind the scenes of filming Season 1
Caroline's IVF, pregnancy and maternity leave during production
Emily's journalism career and constant travel
Why living in France changed our approach to work
The Fishwives mission
How you can help shape Season 2

Key Takeaways

Fishwives is becoming a weekly podcast.
The show will combine studio and webcam episodes.
Listener corrections will become part of future episodes.
Audience participation will play a much bigger role.
More international guests are coming.
The show's editorial mission remains the same while the format evolves.

Email us at bonjour@fishwivesofparis.com

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How Provence Rosé Took Over the World

Saison 1 · Épisode 23

mardi 21 juillet 2026 • Durée 41:15

Provençal rosé is one of the world's most recognizable wines, but its rise was anything but inevitable.

This episode explores how rosé evolved from a low-status byproduct into a global luxury phenomenon. Caroline and Emily trace the history of pink wine from Antiquity to modern Provence, uncover the innovations that created today's pale rosé style, and examine how branding, celebrity culture, and lifestyle marketing transformed an inexpensive regional wine into an international success story.

Podcast Show Notes

In this episode:

Why rosé was once considered a cheap byproduct
How rosé was made in Ancient Greece
The difference between traditional rosé and Provençal rosé
The impact of phylloxera on French wine
Marcel Ott's role in refining the modern style
Why Provence became synonymous with rosé
The rise of Whispering Angel
Brad Pitt, Miraval, and celebrity wine brands
The history of rosé piscine
Why ice in rosé is more French than many people realize

Key Takeaways

Rosé was historically a low-status wine.
Modern Provence rosé is a relatively recent innovation.
Marcel Ott helped transform rosé from a byproduct into a premium category.
Celebrity culture played a major role in rosé's global success.
Whispering Angel helped establish rosé as a luxury lifestyle product.
Rosé piscine has deeper roots than many wine drinkers realize.
Branding often contributes as much to rosé's value as winemaking.

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Tarte Tropézienne: From Polish Immigrant to French Icon

Saison 1 · Épisode 22

mardi 7 juillet 2026 • Durée 23:51

The Tarte Tropézienne is one of the most famous desserts on the French Riviera, but it wasn't invented by a French pastry chef.

In this episode, Emily and Caroline uncover the surprising story behind Saint-Tropez's signature pastry. From Polish immigrant baker Alexandre Micka to Brigitte Bardot's unexpected role in naming the dessert, they explore how a family recipe became a French icon.

Along the way, they dive into the history of brioche, French pastry cream, celebrity influence, trademarks, and the transformation of Saint-Tropez from a fishing village into a global luxury destination.

Podcast Show Notes

In this episode:

Why the Tarte Tropézienne isn't actually a tart
The Polish origins of Saint-Tropez's most famous dessert
How Brigitte Bardot helped create the brand
The movie that transformed Saint-Tropez forever
Alexandre Micka's original bakery story
Why the dessert became a trademarked product
The history of brioche in France
The different creams used in a Tarte Tropézienne
How modern pastry chefs reinvent the classic recipe
Why France often embraces foods with foreign origins

Key Takeaways

The Tarte Tropézienne was invented by Polish immigrant Alexandre Micka.
Brigitte Bardot gave the pastry its famous name during the filming of And God Created Woman.
Saint-Tropez was a relatively unknown fishing village before the 1950s, and now has been ruined by rich Americans.
The dessert is actually a brioche filled with cream, not a tart.
American buttercream sucks.
The name "Tarte Tropézienne" is trademarked, but the dessert itself is widely recreated.
The pastry's success mirrors the rise of Saint-Tropez as an international luxury destination.
Modern pastry chefs continue to reinterpret the dessert with new flavors and techniques.

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Why Rotting Grapes Make Some of the World's Most Expensive Wines

Saison 1 · Épisode 21

mardi 23 juin 2026 • Durée 34:07

Did you know some of the world's most sought-after wines are made with mold?

In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli explore the fascinating world of Botrytis cinerea, the fungus known as "noble rot." While this mold can devastate vineyards when conditions are wrong, under the right circumstances it transforms grapes into some of the world's most celebrated sweet wines.

Join us as we uncover the science behind noble rot, the centuries-old legends surrounding its discovery, and the unique conditions required to produce wines like Sauternes, Tokaji, and noble rot Rieslings. Along the way, we'll discuss the challenges of harvesting these wines, the flavors that make them so distinctive, and why bottles from producers like Château d'Yquem command such extraordinary prices.

From Bordeaux to Hungary, from fungal genetics to food pairings, this episode reveals how one of nature's most destructive forces became one of winemaking's greatest gifts.

Wines DiscussedSauternes (Bordeaux, France)

The most famous French wine made with noble rot. Produced in Bordeaux's Sauternes region, where morning fog and afternoon sunshine create ideal conditions for Botrytis cinerea.

Château d'Yquem

Widely regarded as the most prestigious producer of Sauternes and one of the greatest sweet wines in the world. The hosts examine a bottle of 2013 Château d'Yquem during the episode.

Tokaji Aszú (Hungary)

One of the world's oldest and most celebrated sweet wines. The episode explores the legend that noble rot winemaking originated in Hungary during the 17th century after a delayed harvest caused by the Ottoman-Turkish wars.

Noble Rot Riesling (Germany)

Certain German Rieslings benefit from noble rot, producing intensely aromatic sweet wines with remarkable balance between sweetness and acidity.

Chenin Blanc Dessert Wines (Loire Valley, France)Ice Wine (Eiswein)Vin de PailleGrape Varieties DiscussedFood Pairings Mentioned

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