Explore every episode of the podcast Fishwives of Paris
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Is a Lyon Bouchon Just a Restaurant Tourist Trap? | 10 nov. 2026 | 00:46:13 | |
A Lyon bouchon is not just a bistro with a different name, and its kitsch is part of the point. Caroline and Emily break down the codes of Lyon's famously rowdy restaurants, from checkered tablecloths to tripe and pots of house wine. They trace the bouchon back to the silk workers of La Croix-Rousse, whose revolts and shared canteens shaped the city, and explain why these touristy, joyfully dated places remain the real thing. Podcast Show Notes In this episode: • Why a bouchon is more than "a bistro, but in Lyon" • The codes that define a bouchon, from red checkered tablecloths to a gregarious owner on site • The classic bouchon menu, from œuf en meurette and salade lyonnaise to andouillette, quenelle de brochet, and the pot of house wine • The likely origin of the word bouchon, and why it was not named after a wine cork • Who the canut were, and how silk weaving transformed the Croix-Rousse hill • The silk worker revolts of 1831 and 1848, and the fight for le prix juste • The mâchon, a hearty pork feast built from the cuts nobody else wanted • How worker-led cooperative canteens gave way to bouchon restaurants as the silk industry declined • Why many Paris bistros feel like museums while bouchons remain authentic, or dans son jus • Why restaurants called Bouchon outside Lyon miss the point, and what 85 euros buys two people at Café des Fédérations Key Takeaways • Bouchons are a distinct Lyonnais tradition, not simply Lyon's version of the bistro. • A Lyon bouchon association lists 23 restaurants and has codified the style, including an owner who is present and part of the experience. • The name most likely comes from bundles of pine or sticks hung outside to signal food and drink, not from the French word for a wine cork. • Bouchon cooking is rooted in the canut, Lyon's silk workers, who needed cheap and filling food. • The original gathering places were worker-led cooperative canteens, and the restaurants came later. • The canut lost their revolts, but the episode credits them with laying the groundwork for later workers' rights. • Kitsch and tourists are part of what makes a modern bouchon authentic. • Bouchons remain accessible, with a three-hour, multi-course dinner for two and a pot of wine costing 85 euros at Café des Fédérations. GET OUR GUIDE TO BOUCHONS! https://news.fishwivesofparis.com/bouchon PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • ABOUT THE HOSTS Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. Instagram: https://www.instagram.com/winedinecaroline Substack: https://winedinecaroline.substack.com/ • • • • • • • • • • Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. Instagram: https://www.instagram.com/emily_in_france Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. Filmed in Lyon. Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis | |||
| Is Bordeaux Really That Expensive? Bordeaux Through the Decades with Jane Anson | 03 nov. 2026 | 00:42:13 | |
Bordeaux is the most famous fine wine region in France, and also one of the most misunderstood. Caroline and Emily sit down with Bordeaux expert and author Jane Anson to explain Bordeaux wine, from the en primeur futures system to the Left Bank and Right Bank divide. They also dig into climate change, the Robert Parker era, white Bordeaux, and what the Bordelais actually drink. Podcast Show Notes In this episode: • What en primeur means and how Bordeaux futures are sold • What it is like to taste 800 young wines in one April • The Left Bank, the Right Bank, and Entre-Deux-Mers explained • Why many Médoc châteaux are younger and showier than they look • How Saint-Émilion and Pauillac work for wine tourism • Why Bordeaux has always been a port and an export region • How small estates are turning to direct sales and wine tourism • The comeback of white Bordeaux and Sauvignon Blanc's roots • New grape varieties and climate experiments in Bordeaux vineyards • Why a flat Médoc makes wines that age so well • Bordeaux Mentor Week and the next generation of wine professionals • How Robert Parker reshaped Bordeaux style and the backlash since • What the Bordelais really drink Key Takeaways • En primeur is a wine futures system where wine is sold before it is bottled, and it applies to only about 5 to 10 percent of Bordeaux wines. • The Left Bank, centered on the Médoc, is mainly Cabernet Sauvignon on gravel, while the Right Bank is mainly Merlot on clay and limestone. • Bordeaux is not all expensive, and prices run from about five euros to thousands of euros a bottle. • Bordeaux has shrunk from about 120,000 hectares of vines to about 80,000 as growers balance supply and demand. • White Bordeaux is making a comeback and is likely to keep gaining share as the market asks for it. • Experimental grape varieties are being tested in Bordeaux, with results due around 2030. • Robert Parker's influence pushed many Bordeaux wines toward riper, oakier, bigger styles, and the region is now moving back toward freshness. • Bordeaux is for everyone, and the Bordelais themselves enjoy wines from around the world. JANE ANSON'S BORDEAUX LINKS Jane's Instagram: https://www.instagram.com/jane.anson Jane Anson Inside Bordeaux (subscription site): https://janeanson.com Bordeaux Chronicle: https://www.vendomepress.com/products/bordeaux-chronicle Inside Bordeaux: https://janeanson.com/book/inside-bordeaux Bordeaux Mentor Week: https://janeanson.com/meet-our-scholars-for-the-2025-bordeaux-mentor-week PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • ABOUT THE HOSTS Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. Instagram: https://www.instagram.com/winedinecaroline • • • • • • • • • • Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. Instagram: https://www.instagram.com/emily_in_france Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. Filmed in Paris, Lyon, and Bordeaux Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis | |||
| Can You Make Substitutions at French Restaurants? | 27 oct. 2026 | 00:41:28 | |
Asking for substitutions in French restaurants rarely goes the way American diners expect. Caroline and Emily unpack why swapping fries for salad earns a firm non. They trace the refusal to French values of equality, expertise, and shared meals, explore the research on choice and culture, and share practical advice for dining in France with allergies or dietary restrictions. Podcast Show Notes In this episode: • Why asking for substitutions at French restaurants gets a firm "non" • Liberty versus equality, and how France and the US chose differently • The American love of choice, from side dishes to 31 ice cream flavors • Why the French prefer short menus and fewer options • How fewer choices can lighten the mental load • The UNESCO-listed structure of the French gastronomic meal • Classic French pairings, from blanquette de veau with rice to saucisse purée • Why the chef, not the customer, is right in a French dining room • Hofstede's power distance and individualism scores, and the French paradox • Universalism, commensality, and why the French share the same food at the table • How to handle allergies and dietary restrictions when dining in France Key Takeaways • French restaurants treat a dish's side as part of the dish, not an interchangeable option. • Research suggests the French expect fewer choices and less variation in their food than Americans do. • The gastronomic meal of the French was added to UNESCO's Intangible Cultural Heritage list in 2010. • France scores high on both power distance and individualism, a rare combination. • French dining culture values the expertise of chefs and servers over the diner's preferences. • Sharing the same food at the table matters, so personal swaps can feel antisocial. • Real allergies should be flagged when booking, and choosing an accommodating restaurant helps. • Personal dislikes are best handled quietly on your own plate. | |||
| We Remember Le Marché des Enfants Rouges, Paris’s Oldest Covered Market | 20 oct. 2026 | 00:36:39 | |
The Marché des Enfants Rouges, the oldest covered market in Paris, burned overnight on October 11 to 12, 2026. This episode is a tribute to the market and the 17 purveyors who worked there. Emily shares what is known so far, and Caroline and Emily trace its history from the early 1600s, its place in the Marais, and the community that fought to save it more than once. They explain how listeners can help. Podcast Show Notes In this episode: • What is known so far about the overnight fire of October 11 to 12, 2026 • How firefighters reached the market on foot and kept the fire from spreading to neighboring buildings • Why the tight streets of the Marais made access so difficult • Why the loss matters to the neighborhood, to regulars, and to the 17 purveyors • How the idea of protecting architectural heritage took shape after the French Revolution • The history of Les Halles and the Marché des Enfants Rouges, the oldest covered market in Paris • How the market got its name from a local orphanage where children wore red • How neighbors and filmmaker Bertrand Tavernier helped stop plans to turn the market into a parking garage • A look at the restaurants, counters, and stalls that made the market a place to eat as well as shop • The mayor's pledge to rebuild, and how listeners can support the purveyors Key Takeaways • The Marché des Enfants Rouges burned overnight from Sunday, October 11 to Monday, October 12, 2026, and the cause of the fire is not yet known. • The market was closed at the time, and the only reported injury was a minor one to a firefighter. • Firefighters kept the fire contained to the market itself, but the market was almost entirely destroyed. • Built in the early 1600s, it was the oldest covered market in Paris, with 17 purveyors working there. • The name Enfants Rouges refers to a nearby orphanage where children were dressed in red as a symbol of Christian charity. • Local associations and artists helped save the market from demolition plans in 1982 and again in the 1990s, and it was renovated before reopening. • Its mix of traditional stalls and restaurant counters made it unusual among French markets, and Food & Wine ranked it fifth-best market in the world in 2026. • Mayor Emmanuelle Grégoire has said the market will be rebuilt and that a place will be found for the purveyors to keep working in the meantime, though rebuilding will take years. Support the purveyors of the Marché des Enfants Rouges. Noémie Wagner, president of the association that represents the market's purveyors, has launched an online fundraiser (cagnotte). Donate here. https://www.fondation-patrimoine.org/les-projets/marche-des-enfants-rouges/106147 Share a memory of the market with us at bonjour@fishwivesofparis.com. • • • • • • • • • • ABOUT THE HOSTS Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. Instagram: https://www.instagram.com/winedinecaroline • • • • • • • • • • Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. Instagram: https://www.instagram.com/emily_in_france Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. Filmed in Paris and Lyon. Visit Caroline at Lyon Wine Tastings: https://www.lyonwinetastings.com Get 20% off your wine tasting with the code FISHWIVES Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis | |||
| Steak Frites: The English Roots of a French Classic | 13 oct. 2026 | 00:39:30 | |
Steak frites may be the most iconic dish in any Paris bistro, but almost nothing about it started in France. Caroline and Emily trace the fries to Belgium and the street carts of the Pont Neuf, the steak to England, and the dish itself to a 1950s national myth. They also explain why French beef tastes so different, how to order your cuisson, and why the sauce may be the most French part of all. Podcast Show Notes In this episode: • Why frites trace back to Francophone Belgium, not France • The fish-fry legend about how fries were invented, and why it falls apart • How French fries likely got their name from World War I soldiers • A Belgian historian's theory about pommes Pont-Neuf sold from Paris street carts • Why "steak" is an English word, and why the French call the British les rosbif • How beefsteak à l'anglaise arrived in France by way of an England-based chef's cookbook • Roland Barthes and the 1950s birth of the steak frites myth • The story of Le Relais de Venise and its one-dish menu, launched in 1959 • Why French beef is butchered, raised, and aged differently than in the US and UK • Ordering your steak in France, from bleu to saignant to à point • The sauces that make steak frites French, from Café de Paris to béarnaise Key Takeaways • French fries most likely originated in Francophone Belgium, and American soldiers in World War I helped popularize the name. • The legend that fried potatoes replaced fried river fish in 1680 doesn't hold up, since potatoes weren't yet common in the region. • Steak is an English word and an English technique, served on 19th century French menus "in the English style." • Historically, French cattle were raised for work and dairy, then slow cooked, which is why braises like pot-au-feu and boeuf bourguignon came first. • Steak frites became a French national dish in the 1950s, when Roland Barthes described steak as a shared national myth. • French beef is mostly grass-fed and slaughtered at roughly 28 to 38 months, compared with about 18 months in the US and two years in the UK. • Leaner, older beef is one reason French steak is served rarer and paired with rich sauces. • Well-done steak is rare in France, and diners who prefer it are often better off ordering something else. Get Emily's guide to the best steak frites in Paris here! https://news.fishwivesofparis.com/steak-frites 🇫🇷 PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. ✨ https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. ✨ https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • 🎙️ ABOUT THE HOSTS 🍷 Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. 📸 Instagram: https://www.instagram.com/winedinecaroline • • • • • • • • • • 🥐 Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. 📸 Instagram: https://www.instagram.com/emily_in_france 📰 Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • 🇫🇷 ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. 🎙️ Recorded in Lyon. 🍷 Visit Caroline at Lyon Wine Tastings: Use code FISHWIVES for 20% off! https://www.lyonwinetastings.com 📸 Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis | |||
| Catherine de Medici was France’s Medieval Martha Stewart, and a Witch? | 06 oct. 2026 | 00:52:56 | |
Catherine de Medici gets credit for nearly every French culinary innovation, from macarons to the fork. This episode brings in Florence based food and wine expert Coral Sisk to test those legends one by one. Caroline and Emily trace the real origins of macarons, gelato, choux pastry, duck a l'orange, and table manners, and separate what Catherine de Medici likely brought from Italy from what French pastry chefs invented centuries later. Podcast Show Notes In this episode: • Why a French food podcast is covering a Florentine noblewoman • The myth that macarons came from Catherine de Medici's Italian court • The chicken farmer legend behind the invention of Florentine gelato • How gelato actually reached Paris a century later, via Sicilian immigrant Francesco Procopio dei Coltelli • The invented pastry chef behind the cream puff legend • Why the choux pastry technique still points to a real origin roughly 200 years later • Duck a l'orange and its roots in Persian, Arab, and Florentine cooking • The artichoke banquet story and the fat shaming Catherine faced as queen • Why Catherine is remembered as either a villain or a visionary, depending on who is telling the story • The fork myth, and how table manners, not objects, may be her real legacy Key Takeaways • Le macaron as a Parisian sandwich cookie was invented in Paris in the 19th century, not by Catherine de Medici. • Gelato reached Paris around a century after Catherine arrived in France, brought by Sicilian immigrant Francesco Procopio dei Coltelli. • The French recipe for pate a choux does not appear until roughly 200 years after Catherine's arrival. • The pastry chef character often named Pappalini, Pantanelli, or Pastarelli was likely invented by 19th century Lyonnais pastry chef Pierre Lacan. • Duck a l'orange with a gastrique sauce was first published in a French recipe book in 1930. • Forks existed in France before Catherine, but a fork per diner was not yet standard practice. • Food historian Barbara Wheaton found no 16th century record of the entourage of cooks Catherine reportedly brought with her. • Catherine was widely criticized and fat shamed during her lifetime, long before the culinary legends took shape after her death. ABOUT CORAL SISK Coral Sisk is an Italian food expert, food writer, sommelier, and culinary tour guide based in Florence. Coral’s Blog https://thecuriousappetite.com/ Coral’s Tours https://curiousappetitetravel.com/ Ernesto Drinks, Coral’s low ABV Negroni https://www.instagram.com/ernesto.drinks/ • • • • • • • • • • ABOUT THE HOSTS Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. Instagram: https://www.instagram.com/winedinecaroline • • • • • • • • • • Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. Instagram: https://www.instagram.com/emily_in_france Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. This Episode was filmed in Paris, Lyon, and Florence. Visit Caroline at Lyon Wine Tastings: https://www.lyonwinetastings.com Follow Fishwives of Paris: | |||
| Cancoillotte: The Obscure Cheese That Went Viral | 29 sept. 2026 | 00:43:16 | |
Cancoillotte is gloopy, smelly, difficult to pronounce (CON-KWAH-YOWT), and suddenly all over French TikTok. The centuries-old cheese from Franche-Comté has been reinvented as a low-fat, high-protein fitness food, becoming France’s unlikely answer to America’s cottage-cheese obsession. But its rise reveals something much bigger, the way French attitudes toward food may be changing. Caroline and Emily trace cancoillotte from its origins as a way to use leftover skim milk through wartime industrialization, French spelling fame and its current TikTok explosion. Along the way, they ask what happens when a food culture traditionally built around pleasure, moderation and terroir begins talking about protein, fat and macros. Podcast Show NotesCancoillotte has spent centuries as a deeply regional specialty of Franche-Comté. In 2026, it suddenly became a national fitness trend. Its unusual nutritional profile helps explain the appeal: cancoillotte contains relatively little fat compared with many cheeses, although the episode questions the viral framing of it as an exceptionally high-protein food. Much of the difference comes down to something decidedly less glamorous: water. The story also stretches much further back. Cancoillotte developed from metton, a skim-milk cheese that could be melted with water or milk, butter and flavorings. Industrial packaging later made it transportable, including for French soldiers during World War I. Then came an especially French brush with fame: cancoillotte became notorious as one of the hardest words featured in France’s televised Dictée Nationale. Its current explosion was not entirely accidental. Cancoillotte had already been promoted within sports communities for years before a major TikTok moment in April 2026 accelerated the trend. French media followed, and Carrefour reported April sales jumping 13–16%. The result is a distinctly modern French contradiction: the nutritional language may look increasingly American, but the food being embraced remains hyper-local, protected and rooted in terroir. Key Takeaways
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| The Surprisingly Messy History of Mayonnaise | 22 sept. 2026 | 00:33:44 | |
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. | |||
| Is French Cheese Doomed? Climate Change Threatens Comté and Beaufort | 15 sept. 2026 | 00:40:50 | |
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. • 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 Home Baking: Why Nobody Makes Croissants, with Molly Wilkinson | 08 sept. 2026 | 00:36:34 | |
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.
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| Macarons: How an Italian Cookie Became France's Famous Pastry | 01 sept. 2026 | 00:24:48 | |
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.
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| Season 2 Trailer: Fishwives Is Going Weekly | 26 août 2026 | 00:02:13 | |
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. | |||
| Duralex: The Bistro Glass Its Own Workers Saved | 18 août 2026 | 00:31:26 | |
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. 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:
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| Everything Is Changing at Fishwives of Paris | 04 août 2026 | 00:23:02 | |
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. In this episode:
Email us at bonjour@fishwivesofparis.com | |||
| Provence Rosé: How Pink Wine Took Over the World | 21 juil. 2026 | 00:41:15 | |
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. In this episode:
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| Tarte Tropézienne: The Polish Baker Behind Saint-Tropez's Pastry | 07 juil. 2026 | 00:23:51 | |
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 NotesIn this episode:
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| Noble Rot: How Moldy Grapes Make the World's Priciest Wines | 23 juin 2026 | 00:34:07 | |
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. 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.
Food Pairings Mentioned
Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Croque Monsieur: Was It Really Named After Human Meat? | 09 juin 2026 | 00:26:44 | |
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. Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| The First Restaurant: Why the Paris Story Is a Myth, with Allison Zinder | 26 mai 2026 | 00:30:41 | |
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. Podcast Show NotesIn this episode:
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/ Key Takeaways
• • • • • • • • • • 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 | |||
| Asparagus: The Vegetable That Nearly Caused a Diplomatic Incident | 12 mai 2026 | 00:30:57 | |
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. Podcast Show NotesA 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:
Key Takeaways
• • • • • • • • • • 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 | |||
| Charcuterie Boards Aren't French: How France Really Eats Pork | 28 avr. 2026 | 00:36:03 | |
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. Podcast Show Notes
Key Takeaways
• • • • • • • • • • 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 | |||
| What Even Is a Bistro? Café vs Brasserie vs Bouillon | 14 avr. 2026 | 00:31:10 | |
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.
Brasserie
Bouillon
Café
Restaurant
How to Spot a Bistro (Visual + Cultural Clues) While not definitive, classic signs include:
But remember: today, these are aesthetic signals, not guarantees Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Carême: The First Celebrity Chef Was a Liar | 31 mars 2026 | 00:33:44 | |
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:
Codifying French cuisine
Elevating pastry
Iconic pastries
Chef identity and kitchens
Modern food philosophy
Luxury and ingredients
Dining and presentation
Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Potatoes: The Fake Heist That Made France Eat Them | 17 mars 2026 | 00:25:43 | |
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.
Fishwives of Paris Hosted by Caroline Fazeli and Emily Monaco Instagram: @fishwivesofparis Goguette affiliates: https://bit.ly/goguette_FWOP Press & partnerships: bonjour@fishwivesofparis.com Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Mexican Food in France: More Than Street Tacos, with Carla Kirsch | 03 mars 2026 | 00:27:00 | |
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. Places & Institutions Mentioned in This Episode
Fishwives of Paris Hosted by Caroline Fazeli and Emily Monaco Instagram: @fishwivesofparis Goguette affiliates: https://bit.ly/goguette_FWOP Press & partnerships: bonjour@fishwivesofparis.com Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Beef Bourguignon: Peasant Dish or PR Success? | 17 févr. 2026 | 00:21:44 | |
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.
What the Fishwives Recommend: 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:
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:
Extra Bits You’ll Hear:
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. Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Crêpes vs Galettes: You're Ordering Them Wrong | 03 févr. 2026 | 00:33:08 | |
Crêpes Are Not Street Food (Mostly) 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:
Where to eat galettes in Paris 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. Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Tartiflette: Stinky Cheese, Tax Evasion, and Ski Resort Marketing | 20 janv. 2026 | 00:19:50 | |
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:
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 Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Mushrooms: Why Paris Grew Them in the Catacombs | 06 janv. 2026 | 00:23:59 | |
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:
Places, people & references mentioned:
Mushroom dishes & recipes discussed:
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 Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Bûche de Noël: Why France Eats a Log at Christmas | 23 déc. 2025 | 00:25:13 | |
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:
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 Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Champagne: Everything You Know Is Wrong | 09 déc. 2025 | 00:29:25 | |
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:
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@realfishwivesofparis.com Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Poilâne: Apollonia Poilâne on Sourdough, Dalí, and a Century of Bread | 25 nov. 2025 | 00:40:14 | |
CEO Apollonia Poilâne on how Poilâne defied baguette trends, inspired Dalí, and threads a century of history into each loaf Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Beaujolais Nouveau: Why It Doesn't Suck | 11 nov. 2025 | 00:27:37 | |
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 Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| French Breakfast: Coffee, Chocolate, Tea, and Colonialism | 28 oct. 2025 | 00:37:36 | |
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:
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. Follow us on Instagram: @fishwivesofparis We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||
| Seyssuel: How Yves Cuilleron Is Building a New Appellation | 14 oct. 2025 | 00:29:53 | |
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.
Key Takeaways
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| Camembert: Revolution, Railroads, and Crimes Against Cheese | 30 sept. 2025 | 00:41:53 | |
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. Podcast Show Notes
Key Takeaways
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| Baguette: Is France's Most Famous Bread Actually French? | 16 sept. 2025 | 00:36:58 | |
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.
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| Introducing The Fishwives of Paris | 25 juin 2025 | 00:10:16 | |
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. Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. | |||