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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.

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.

• Abondance's summer grazing requirement temporarily dropped from 50 percent to 15 percent of local grassland, and outside hay is now allowed.

• Beaufort's local feed requirement dropped from about 70 percent to 50 percent, with grain now permitted as a supplement.

• Comté's rules changed the least of the three, allowing green corn feed from outside the AOP zone through the end of October.

• Salers cheese producers in the Auvergne could not modify their charter in time and switched to making cheaper Cantal instead.

• Transhumance, the tradition of moving herds up to summer pastures, was named UNESCO Intangible Cultural Heritage in 2023.

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.

• 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

• 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.
• Molly Wilkinson is opening a cafe near the Chateau de Versailles in fall 2026.

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.

• 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.

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.

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.

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

• 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.
• Glass manufacturing requires enormous amounts of energy, making Duralex particularly vulnerable to energy-price volatility.
• The American “eight glasses of water a day” rule is not the clear-cut health requirement many Americans assume it is.
• Drinking water with a meal does not dilute stomach acid, despite a persistent French belief that it does.
• The mysterious number underneath a Duralex glass inspired a generations-old French school cafeteria game.

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.

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

• 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

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.

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

• 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.

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.

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

• 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.

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.

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.

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.

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.

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

Chenin Blanc is highlighted as one of the grape varieties particularly well suited to noble rot production.

Discussed as an alternative method of producing sweet wine, using grapes that freeze naturally on the vine before harvest.

A traditional sweet wine made from grapes dried on straw mats before pressing, another technique used to concentrate sugars without noble rot.

• Sémillon (the principal grape of Sauternes)
• Chenin Blanc
• Riesling

• Roquefort and other blue cheeses
• Foie gras
• Fruit-based desserts, particularly peach and apple desserts

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The croque monsieur may look like nothing more than a fancy grilled ham and cheese, but Paris' favorite café sandwich has a surprisingly strange history.

This week, Emily and Caroline trace the origins of the croque monsieur from Belle Époque cafés and the bustling markets of Les Halles to modern Parisian versions topped with truffle, caviar, and artisanal cheeses. Along the way, they unpack the bizarre cannibal rumor that may have inspired its name, debate whether the croque madame is actually superior, and ask an important question: is the classic croque monsieur genuinely delicious, or are we all just nostalgic for melted cheese?

Expect Paris ham, Emmental slander, Marcel Proust, Prince de Paris, and plenty of opinions about what makes a truly great crunchy mister.

Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the culture the world is obsessed with.

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Did the French Revolution create restaurants?

Not exactly.

In this episode, we explore the true origins of the modern restaurant with gastronomy expert Allison Zinder. Together, we uncover how medieval taverns evolved into the first restaurants, why the earliest restaurant served restorative broth, how menus and private tables transformed dining, and why many French restaurant customs still exist today.

If you've ever wondered where restaurants came from, or why dining in France hits different, this episode is for you.

In this episode:

• The myth linking restaurants to the French Revolution
• What dining looked like before restaurants existed
• The story of Boulanger and the first Paris restaurant
• Why "restaurant" originally referred to broth
• How menus, prices, and private tables changed dining forever
• The lawsuit that helped launch the restaurant industry
• Why bouillons became Paris's original fast food
• French restaurant culture and the importance of taking your time
• Why substitutions are often discouraged in France
• What makes French dining unique today

Guest:

Allison Zinder — gastronomy guide, culinary historian, and French food expert.

Learn more about Allison here, you can even take a Paris food tour with her! https://allisonzinder.com/

• Restaurants existed before the French Revolution.
• The first restaurant opened in Paris in 1765.
• "Restaurant" originally referred to a restorative broth.
• Private tables were one of the most radical innovations in dining history.
• Menus with prices were a major breakthrough.
• Restaurants made it possible to dine alone.
• Bouillons were early affordable restaurants for working people.
• Many modern French dining customs trace directly back to the origins of the restaurant.
• French restaurants prioritize experience and hospitality over speed.
• The chef's vision remains central to French restaurant culture.

• • • • • • • • • •

Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli.

Don’t forget to rate, review and subscribe to Fishwives of Paris!

You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis

Website: https://www.fishwivesofparis.com/

Instagram: https://instagram.com/fishwivesofparis

Tiktok: https://tiktok.com/@fishwivesofparis

Can a vegetable create an international incident?

In this episode, Caroline and Emily explore the surprising story of how French president François Hollande's dislike of asparagus nearly became a diplomatic controversy during a state visit to Germany.

Along the way, they examine why France pays such close attention to what political leaders eat, how asparagus became one of the country's most beloved seasonal ingredients, and why French food culture places such importance on seasonality, terroir, and waiting for the right moment to enjoy a product.

From Louis XIV's obsession with year-round asparagus to modern asparagus festivals, this episode reveals how one vegetable can tell a much bigger story about France.

A French president who hated asparagus.

A German chancellor serving asparagus during asparagus season.

A diplomatic misunderstanding that almost became political gossip.

This episode begins with a strange story from a state dinner but quickly becomes an exploration of something much bigger: the relationship between food, identity, and power in France.

Caroline and Emily discuss:

• Why French leaders are often judged by what they eat
• The François Hollande asparagus controversy
• Marie Antoinette food myths
• Louis XIV's obsession with asparagus
• Why France embraces seasonality
• The difference between green, white, and purple asparagus
• French asparagus festivals and traditions
• Protected geographical status for asparagus
• Why asparagus season only lasts a few weeks
• Caroline's unexpected asparagus origin story

• Food choices can become political statements in France.
• François Hollande's dislike of asparagus nearly created a diplomatic controversy during a visit to Germany.
• Louis XIV pushed gardeners to make asparagus available year-round.
• White, green, and purple asparagus are not different species.
• France strongly values seasonality and eating products at their peak.
• White asparagus is particularly prized in parts of France and Germany.
• Some French asparagus regions have protected geographical status.
• Many French people see waiting for seasonal products as part of what makes them special.

• • • • • • • • • •

Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli.

Don’t forget to rate, review and subscribe to Fishwives of Paris!

You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis

Website: https://www.fishwivesofparis.com/

Instagram: https://instagram.com/fishwivesofparis

Tiktok: https://tiktok.com/@fishwivesofparis

The modern charcuterie board may be beautiful, but it isn't particularly French.

This week, Caroline and Emily unpack the world of French charcuterie, from saucisson and jambon to pâté, rillettes, and pâté croûte. They explain why cheese and charcuterie were traditionally served separately, how regional pork traditions shaped French cuisine, and why the Instagram charcuterie board would surprise many French diners.

• Why French people object to the term "charcuterie board"
• What charcuterie actually means
• France's major charcuterie traditions
• Jambon blanc, saucisson, and dry-cured ham
• The Three F's of identifying quality saucisson
• How French food culture values specialists and sourcing
• AOP, AOC, and IGP protections
• Basque, Auvergne, and Corsican charcuterie
• Why Americans are uncomfortable with pâté
• The history of pâté croûte
• Pâté vs terrine vs rillette
• Why cheese traditionally comes after the meal
• How wine bars helped create the modern cheese-and-charcuterie board
• The rise of the apéro dînatoire

• Traditional French charcuterie is much broader than cured meats alone.
• Cheese and charcuterie were historically served at different points in the meal.
• The modern mixed charcuterie-and-cheese board is relatively recent.
• Regional identity is central to French charcuterie culture.
• Pâté, terrine, rillette, and pâté croûte are distinct products.
• French food culture emphasizes sourcing and curation as much as cooking.

• • • • • • • • • •

Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli.

Don’t forget to rate, review and subscribe to Fishwives of Paris!

You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis

Website: https://www.fishwivesofparis.com/

Instagram: https://instagram.com/fishwivesofparis

Tiktok: https://tiktok.com/@fishwivesofparis

What actually is a bistro, and why does Paris seem to have a different word for every type of restaurant?

In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli break down one of the most misunderstood concepts in French food culture. From cafés to brasseries to bouillons, the lines between these establishments used to be clear, but today, they are anything but. Along the way, they debunk the persistent myth that bistros were invented by Russian soldiers yelling “bystro,” and instead trace their real origins to waves of migration from the Auvergne into Paris.

The result is a story that has less to do with tablecloths and steak frites, and more to do with community, labor, and the evolution of French comfort food. Follow us on socials for more content on our top bistro picks in Paris.

• What a bistro actually is, and why most people use the word incorrectly
• The difference between a bistro, café, brasserie, bouillon, and restaurant
• Why the Russian “bystro” origin story is a myth
• How migration from the Auvergne shaped Parisian food culture
• What “bistronomy” is, and how it changed the modern bistro
• Why many “bistros” today are no longer cheap or working-class
• What to look for when choosing a true bistro in Paris

• Small, casual, cozy
• Historically no reservations
• Focus on community and quick service
• Now often a mix of tradition and reinterpretation

• Originally Alsatian, beer-focused
• Open all day (continuous service)
• Larger, often more formal setting
• Can range from beautiful to very average

• 19th-century working-class establishments
• Early “chain restaurants” in Paris
• Cheap, fast, efficient meals
• Often with shared tables and paper tablecloths

• Primarily for drinks (coffee, wine)
• Social and cultural institutions
• Historically key “third spaces” in Paris

• More formal dining
• Fixed service times (lunch and dinner)
• Higher-end than the categories above

While not definitive, classic signs include:

• red and white checkered tablecloths
• chalkboard menus with daily specials
• small wine glasses
• zinc or wooden bar
• tiled floors
• close, convivial seating

But remember: today, these are aesthetic signals, not guarantees

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In this episode of Fishwives of Paris, Emily and Caroline unpack the real story of Marie-Antoine Carême, the ambitious pastry chef who rose to cook for diplomats, emperors, and tsars, and helped shape modern French cuisine.

Beyond the dramatized version, Carême was a master of image and storytelling, even spreading myths about his own life. While he was not a spy, he was deeply connected to power, using food as a tool to impress and influence Europe’s elite.

We explore how Carême’s work helped define French cuisine as we know it today, from early sauce classification to his belief that pastry was a form of architecture. He played a role in shaping iconic desserts like the croquembouche, eclairs, and the modern Charlotte, and helped elevate pastry into an art form built on structure, precision, and spectacle.

The episode also looks at his more modern ideas, including seasonality, balance, and a shift away from heavy spices toward fresh herbs, as well as his role in defining the image of the professional chef, including the creation of the chef’s hat.

In this episode:

• Why Carême lied about being an orphan
• What the Apple TV series gets wrong
• How he categorized sauces before Escoffier
• Why he believed pastry was a form of architecture
• The origins of desserts like the croquembouche, eclairs, and Charlotte

Codifying French cuisine

• One of the first to organize recipes at scale
• Early system of “mother sauces” before Escoffier (Velouté, Espagnole, Béchamel, Allemande)
• Wrote influential cookbooks and his own carefully curated life story

Elevating pastry

• Treated pastry as architecture, building elaborate edible structures
• Created dramatic dessert displays using choux, marzipan, and spun sugar
• Helped bring spectacle into fine dining

Iconic pastries

• Popularized the croquembouche
• Expanded the use of choux pastry, including éclairs
• Shaped ladyfingers (biscuits à la cuillère) for dipping and desserts
• Transformed the Charlotte into the cold dessert we know today
• Created early versions of vol-au-vent

Chef identity and kitchens

• Invented the chef’s hat (toque)
• Evolved from pastry chef to full culinary authority (officier de bouche)
• Helped define the role of the modern chef

Modern food philosophy

• Advocated for seasonality and peak ingredients
• Focused on balance and how food makes people feel
• Shifted French cuisine from heavy spices to fresh herbs

Luxury and ingredients

• Helped introduce chocolate into pastry beyond drinks
• Cooked with luxury ingredients like champagne
• Worked during the rise of sugar use in France

Dining and presentation

• Worked during the shift from display-style dining to courses
• Created grand banquet experiences for political elites
• Helped define food as both visual spectacle and social power

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Potatoes are one of the most iconic ingredients in French cuisine today. But for centuries, the French refused to eat them.

In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli uncover the strange and fascinating story of how the humble potato went from feared outsider to beloved staple of French cooking. Once thought to cause leprosy and plague, potatoes were even banned in France for a period of time before a determined pharmacist named Antoine-Augustin Parmentier began campaigning to change public opinion.

Through a mix of clever marketing, royal influence, and a staged "potato heist" at Versailles, Parmentier helped transform how the French viewed this Peruvian import. Along the way, Emily and Caroline explore how potatoes traveled from South America to Europe, why the French were so suspicious of them, and how they eventually became the foundation of classic dishes like pommes puree, gratin dauphinois, and hachis Parmentier.

This episode reveals how culinary myths are created, how food traditions evolve, and how one clever campaign helped change the course of French cuisine.

Père Lachaise Cemetery (Paris)

This famous Paris cemetery is the final resting place of Antoine-Augustin Parmentier. Visitors sometimes leave potatoes on his grave as a playful tribute to the man who helped introduce them to French cuisine.

Versailles (Chateau de Versailles)

Parmentier famously planted potato fields near Versailles and staged a fake theft of the crop to spark curiosity and convince the public that potatoes were valuable.

• pommes puree (buttery mashed potatoes)
• gratin dauphinois
• hachis Parmentier (French-style shepherd's pie)
• French fries (possibly introduced to American diplomats at one of Parmentier's potato banquets)

🎧 Fishwives of Paris

Hosted by Caroline Fazeli and Emily Monaco

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Mexican food in France is often treated as cheap street food, but chef Carla Kirsch is challenging that narrative. In this episode of Fishwives of Paris, we sit down with the Mexican-born, French-trained chef behind Alebrije in Lyon to talk about bringing Mexican cuisine into the French fine dining world.

We dig into why French diners expect Mexican food to be inexpensive, why spice still scares people in France, and how many core French ingredients originally came from Mexico and the Americas. Carla also shares what it takes to source Mexican ingredients in France, from dried chilies and tomatillos to masa made from French corn, and what it’s like to open a restaurant in France as a foreign woman.

• Alebrije (Lyon) – Carla Kirsch’s fine dining Mexican restaurant
• Milpa (Lyon) – Carla Kirsch’s more casual taco shop
• Institut Paul Bocuse (now Institut Lyfe), Lyon – where Carla trained in classical French cuisine

🎧 Fishwives of Paris

Hosted by Caroline Fazeli and Emily Monaco

📲 Instagram: @fishwivesofparis

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Is beef bourguignon really a rustic Burgundian peasant dish? Or is it one of France’s greatest culinary PR successes?

In this episode, Emily Monaco and Caroline Fazeli dig into the surprisingly modern (and non-Burgundian) origins of beef bourguignon, how it became a symbol of “traditional” French home cooking, and why the version most of us recognize today owes a lot to Parisian restaurants, Escoffier, and Julia Child.

They unpack how French beef has historically been used (working animals first, dinner later), why slow-cooked stews became central to French cuisine, and how the romantic idea of French “peasant food” often hides a much more complicated and urban reality. Along the way, they break down what actually matters when cooking this dish at home, and which rules are worth ignoring.

• Why beef bourguignon is not actually from Burgundy
• How a Parisian fast food chain helped shape the dish
• What “à la bourguignonne” really means
• Why French beef is different from American beef
• How Julia Child helped codify the modern version of the recipe
• Caroline’s no-fuss tips for making beef bourguignon at home

Wine to cook with (for the stew):

You do not need Burgundy wine. “Bourguignon” refers to a red-wine style of preparation, not the Burgundy region. Use an affordable, drinkable red wine. Do not waste expensive Burgundy on cooking.

Cut of beef to use:

• In the U.S.: Chuck (or any hardworking, collagen-rich stew cut)
• The goal is a tough cut that benefits from long, slow cooking

Wine to drink with boeuf bourguignon:

Skip Burgundy here, too. The dish is rich and beefy, so it pairs better with a fuller-bodied red:

• Syrah
• Cabernet Sauvignon
• Northern Rhône (like Saint-Joseph)

• Why marinating the beef is optional (and often unnecessary)
• Why French home cooks don’t obsess over pearl onions
• How this dish reflects how French people actually entertain (low-stress, make-ahead, lots of leftovers)
• What to do with leftover sauce

If you’ve ever been confused about whether you’re “doing it wrong” with beef bourguignon, this episode is your permission slip to relax, save your good wine for drinking, and stop taking French food myths so seriously.

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Crêpes may be one of France’s most iconic foods, but chances are you have been eating them wrong, or at least misunderstanding what they are. In this episode of Fishwives of Paris, Emily and Caroline break down the myths surrounding crêpes, explain why treating them as street food is mostly a tourist habit, and unpack the deep regional identity behind Brittany’s buckwheat galettes.

From linguistic nitpicking (crêpes vs galettes vs krampouezh) to the surprising agricultural history of buckwheat, this episode explores how geography, language, and industrialization shaped one of France’s most misunderstood dishes. In this episode:

• Why crêpes are not traditionally street food in their region of origin
• The difference between sweet wheat crêpes and savory buckwheat galettes
• Brittany’s cultural independence, from language to infrastructure to food
• Truly too many things about buckwheat for one bullet point
• Candlemas (La Chandeleur), why France eats crêpes on February 2

We mention Breizh Café as our favorite spot in Paris and Lyon for traditional buckwheat galettes. You will also find many classic crêperies serving plated galettes around the Montparnasse area, historically where trains from Brittany arrived. One important note: traditional galette restaurants serve cider, not wine, in keeping with Breton custom.

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Tartiflette May Look Like an Old-School Dish, But It’s a Marketing Coup in Disguise

The French are masters of après-ski delicacies like cheesy raclette, fondue, and tartiflette – hearty dishes with loads of melty cheese to help you warm up after a day on the slopes. But while tartiflette may look like a time-tested creation with deep Savoyard roots, the reality is that this casserole of potatoes, bacon, onions, and melted Reblochon cheese is a baby by French food standards, invented in the ‘80s by a clever ski resort owner looking to make good on a dairy glut. But this is no simple case of terroir-washing, as Emily and Caroline are here to share.

Tune in to discover:

• The story of how tax evasion led to the invention of the stinky, washed-rind marvel known as Reblochon
• Why the roots of tartiflette run deeper than you'd think
• How to recreate this French specialty at home – even if you can't get your hands on raw milk French cheese

In this episode we mention Oma cheese from the Von Trapp family in Vermont.

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

Follow us on Instagram: @fishwivesofparis

We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com

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Mushrooms Are Fun Guys – As Long as They Don’t Kill Ya

If you see Paris mushrooms on a French menu, don't go assuming they've been grown in the French capital – these days, about 70% are actually grown in China. Their name is a reference, not to their provenance, but to their roots: Paris mushrooms first gained acclaim in the gardens of the palace of Versailles before their culture moved to the underground caverns of the Catacombs.

In this episode, you’ll learn:

• The role French pharmacies play in foraging for mushrooms
• Why the French word for mushrooms might make you pause
• Why foraging in France is treated as sacred — and tightly guarded
• The unsuspecting relationship between mushrooms and the catacombs of Paris
• How the Loire Valley incorporates tourism into mushroom production
• Why French shoppers fiercely prioritize hyper-local produce
• How the French prepare mushrooms, including our favorite spot to enjoy them stuffed with snails, garlic, and butter

Places, people & references mentioned:

• La Cave des Roches – A historic mushroom farm in the Loire Valley that now relies on tourism to survive economically challenging times
• Bruno Zamblera – A grower who still cultivates mushrooms underground, continuing a nearly lost tradition
• Café de Musée – Where Escargots à la Bourguignonne are reimagined using mushroom caps instead of snails (Emily’s favorite)

Mushroom dishes & recipes discussed:

• Duxelles – Finely chopped mushrooms cooked down with shallots and herbs
• Sauce à la Forestière – A classic mushroom-forward French sauce

This episode is a journey through tunnels, traditions, and taboos — revealing how something as humble as a mushroom can tell the story of Paris, French food culture, and what it means to eat locally in a globalized world.

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

Follow us on Instagram: @fishwivesofparis

We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com

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The Bûche de Noël and French Christmas Episode

It’s no surprise, in structure-loving France, that the menu for Christmas dinner is pretty much set in stone – or should we say, petrified in wood? After a veritable eating frenzy of oysters, foie gras, roasted capon, and more truffle-studded cheese than any accountant (or cardiologist) would recommend, on December 24th, most French people feast on a cake shaped into a log, complete with meringue mushrooms and chocolate bark. And before you go trying to link the Yule log to a manger, know that the bûche de Noël has got nothing to do with the birth of Jesus.

Tune in to discover:

• How and why France co-opted a pagan tradition to turn it into a pastry marvel
• Why we have the English to thank for making bûche de Noël an approachable home bake
• Just some of the most out-there bûches on offer from celebrity pastry chefs
• Why most French people deviate from tradition with a newer version of a bûche that’s easier, cheaper, and a whole lot lighter

Check out our Instagram to see photos of Caroline's Caga Tio creation from the episode @fishwivesofparis

We collaborated with Lucy Vanel of PLUM Lyon for a gorgeous meringue mushroom recipe which you can find on our episode webpage: https://www.fishwivesofparis.com/episodes/s1/the-buche-de-noel-episode/

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

Follow us on Instagram: @fishwivesofparis

We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com

We are now proud partners of Goget

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The Episode Where we Party Poop on Champagne

Dom Pérignon’s French Wikipedia page claims he invented Champagne – but the truth is way cooler than that. The world’s best-known sparkling wine has roots in English cider-making and has a host of intrepid local widows to thank for its deliciousness, not to mention its renown.

Tune in to learn:

• How Champagne accidentally became one of the most lauded wines in the world
• Which glassware to choose and why
• What the heck Dom Pérignon actually did to give him such a reputation

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

Follow us on Instagram: @fishwivesofparis

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CEO Apollonia Poilâne on how Poilâne defied baguette trends, inspired Dalí, and threads a century of history into each loaf

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Every third Thursday of November, French bartenders across the hexagon pull millions of corks, unleashing aromas of banana Runts and regret: it’s time for Beaujolais Nouveau, a wine whose release date is literally written into law, and whose marketing has included everything from Japanese Beaujolais baths to hot-air-balloon deliveries.

Beaujolais Nouveau has a surprisingly deep history, rooted in the 14th-century banishment of the Gamay grape from bougier Burgundy. Once dismissed as a gimmick, this glou-glou (gluggable) red has evolved and Caroline and Emily are here to defend its honor.

🎙️ Tune in to learn:

• The story of the man who made Beaujolais Nouveau a 1970s global phenomenon

• The winemaking technique that makes Beaujolais uniquely drinkable young

• Why you might be wrong about not aging Beaujolais Nouveau

• And whether pairing it with Thanksgiving dinner is genius… or just a marketing myth

🎧 Fishwives of Paris — where French food myths go to die.

Hosted by Lyon-based sommelier Caroline Fazeli and Paris-based food journalist Emily Monaco.

Follow us on Instagram: @fishwivesofparis

We are now proud Goguette affiliates.

💌Want to partner with us? We’d love to talk to you about press and sponsorship opportunities here: bonjour@fishwivesofparis.com

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Forget bacon and eggs, in France, breakfast doesn’t even come on a plate. 🥐☕️

Instead, it’s all about the bowl, a ritual shaped by global trade, 17th-century aristocrats, and a serious caffeine habit.

Tune in to learn:

• Why the French word for lunch, déjeuner, actually means breakfast
• The FWOP's take on bacon and brunch in France
• How three caffeinated plants from three corners of the world: coffee, tea, and chocolate changed French mornings forever
• What French people actually eat for breakfast (spoiler: it’s not croissants 🫣)

Plus: Caroline and Emily spill their favorite breakfast spots in Paris (5 Pailles) and Lyon (Odessa and Le Déjeuneur).

🎧 Fishwives of Paris — where French food myths go to die (and breakfast gets a reality check).

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

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We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com

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French wine appellations are often treated as ancient institutions, but many are surprisingly modern, and new appellations are still being created today.

In this episode, legendary Northern Rhône winemaker Yves Cuilleron explains how Seyssuel, a once-famous vineyard region planted before Côte-Rôtie, disappeared completely during the twentieth century and is now being rebuilt from scratch.

From Roman history and abandoned terraces to French bureaucracy and appellation politics, this is the story of what it really takes to create a new French wine appellation.

• Why French appellations are far newer than most people think
• How Seyssuel disappeared completely before the appellation system existed
• The historical evidence that inspired its revival
• Why Yves Cuilleron and other winemakers replanted the vineyard in 1996
• The difference between IGP, AOP, and cru status
• What goes into an appellation cahier des charges
• Why creating an appellation can take decades
• How appellation status affects wine pricing and recognition
• The future of Seyssuel and its path toward becoming a cru

• French wine appellations were largely created during the 1930s and 1940s.
• Seyssuel was historically famous but had no vines when the appellation system was established.
• Three winemakers began replanting the region in 1996 using historically documented grape varieties.
• Creating an appellation requires extensive historical, geographic, legal, and technical documentation.
• Appellation status has significant economic consequences for producers.
• New French appellations can still be created today, but the process can take decades.
• The Northern Rhône itself nearly disappeared before being revived in the late twentieth century.

Camembert is one of France's most iconic foods, but its history is far stranger than most people realize.

Was it really invented by a Norman farm girl and a fugitive priest during the French Revolution? Why did trains help make it famous? Why can't Americans buy authentic Camembert de Normandie? And what happened to the original molds that once covered the cheese?

Caroline Fazeli and Emily Monaco dive into the myths, history, politics, and science behind France's most popular soft cheese before putting several very different Camemberts to the test.

• The legendary origin story of Camembert
• The surprising connection between Brie and Camembert
• How trains and wooden boxes changed French food history
• What AOP protection means for cheese
• Why Camembert became France's national cheese
• The battle between artisanal and industrial producers
• Why authentic Camembert cannot be imported to the United States
• The truth about the famous white rind
• Industrial Camembert vs Camembert de Normandie
• A tasting of Livarot, Camembert, and Camembert au Calvados

• Camembert likely evolved from Brie but became a distinct Norman cheese through local milk, local molds, and local traditions.
• The famous origin story may be partly historical and partly marketing.
• Camembert's popularity was driven by rail transport and standardized packaging.
• The protected name is Camembert de Normandie, not simply Camembert.
• Authentic Camembert de Normandie must be made from raw milk.
• Most Camembert sold today is industrially produced.
• The iconic white rind is a relatively modern development.
• Many Americans mistakenly use "Brie" to describe cheeses that are actually Camembert-style.
• Camembert became a symbol of French identity during the twentieth century.

The baguette is one of the most recognizable symbols of France, but its origins are far more complicated than most people realize.

Emily Monaco and Caroline Fazeli explore the myths surrounding the baguette, from Napoleon and Metro construction workers to labor laws and industrial baking. They uncover the Austrian influences, technological innovations, and historical events that shaped modern French bread.

They also explain why the baguette tradition was only created in 1993 and how France transformed an industrial bread into a national symbol.

• Introduction to Fishwives of Paris
• Why the baguette is a surprisingly recent invention
• The Napoleon myth
• The Paris Metro myth
• The labor law myth
• Austrian baker August Zang and Viennese influence
• Industrialization and fantasy breads
• Bread during the World Wars
• The invention of the baguette tradition
• The 1993 French Bread Decree
• How France judges baguettes today
• French bread etiquette
• Why baguette consumption is declining
• UNESCO protection and the future of the baguette

• The baguette emerged during the 19th century, not the Middle Ages.
• Napoleon did not invent the baguette.
• The Paris Metro knife-fight story is a myth.
• Austrian baking techniques played a major role in baguette development.
• White bread was originally a luxury product.
• Wartime rationing dramatically changed French bread production.
• The baguette tradition was created in 1993.
• French bread culture continues to evolve.

The Real Fishwives of Paris is the French food and wine podcast that flips the table on tradition. Hosted by Lyon-based sommelier Caroline Fazeli and Parisian food journalist Emily Monaco, we bust myths, explore culinary history, and tell the untold stories of French cuisine and wine culture.

🎙️ Launches September 15th!

🍷 Learn about French food traditions, wine education, Paris food culture, Lyon gastronomy, and the real stories behind baguettes, Bordeaux, and beyond.

Whether you’re a Francophile, foodie, wine lover, or just obsessed with France, this is your go-to podcast for bold storytelling and delicious controversy.

Subscribe for behind-the-scenes looks at French food, interviews with chefs and sommeliers, French wine deep-dives, and culinary myths debunked — all with a dash of humor and a whole lot of heart.

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