Fishwives of Paris
Flipping the table on French food mythology and serving the real stories behind your favorite cuisine, with culinary journalist Emily Monaco and wine expert Caroline Fazeli. Want to watch us in 4k? Head over to https://youtube.com/@fishwivesofparis
Is Bordeaux Really That Expensive? Bordeaux Through the Decades with Jane Anson
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 o...
Can You Make Substitutions at French Restaurants?
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 Am...
We Remember Le Marché des Enfants Rouges, Paris’s Oldest Covered Market
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 firef...
Steak Frites: The English Roots of a French Classic
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
...
Catherine de Medici was France’s Medieval Martha Stewart, and a Witch?
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
...
Cancoillotte: The Obscure Cheese That Went Viral
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 pleas...
The Surprisingly Messy History of Mayonnaise
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, maho...
Is French Cheese Doomed? Climate Change Threatens Comté and Beaufort
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...
French Home Baking: Why Nobody Makes Croissants, with Molly Wilkinson
French people rarely bake elaborate pastries at home, and Versaille-based pastry chef Molly Wilkinson says that is by design.
Caroline and Emily talk with Wilkinson, an American pastry chef trained at Le Cordon Bleu, about why French home bakers stick to simple recipes like mousse au chocolat and yogurt cake while buying croissants and tarts from professionals. They compare that mindset to the American love of ambitious home baking projects, from layer cakes to laminated dough.
Podcast Show Notes
In this episode
Why Caroline avoids baking...Macarons: How an Italian Cookie Became France's Famous Pastry
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...
Season 2 Trailer: Fishwives Is Going Weekly
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...
Duralex: The Bistro Glass Its Own Workers Saved
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...
Everything Is Changing at Fishwives of Paris
Season 2 is almost here, and we're making some big changes.
In this bonus episode, we explain why we're moving to weekly episodes, introducing new formats, becoming more responsive to food news, inviting more guests, and building a closer relationship with our listeners.
We also look back at our first year, share some behind-the-scenes stories—including filming the entire season while Caroline was pregnant—and explain the mission behind everything we do at Fishwives of Paris.
Podcast Show Notes
In this episode:
Why Fishwives is movi...Provence Rosé: How Pink Wine Took Over the World
Provençal rosé is one of the world's most recognizable wines, but its rise was anything but inevitable.
This episode explores how rosé evolved from a low-status byproduct into a global luxury phenomenon. Caroline and Emily trace the history of pink wine from Antiquity to modern Provence, uncover the innovations that created today's pale rosé style, and examine how branding, celebrity culture, and lifestyle marketing transformed an inexpensive regional wine into an international success story.
Podcast Show Notes
In this episode:
Why rosé was once considered a cheap byproductHow rosé...Tarte Tropézienne: The Polish Baker Behind Saint-Tropez's Pastry
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.
P...
Noble Rot: How Moldy Grapes Make the World's Priciest Wines
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...
Croque Monsieur: Was It Really Named After Human Meat?
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 del...
The First Restaurant: Why the Paris Story Is a Myth, with Allison Zinder
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 Notes
In this episode:
The myth linking...Asparagus: The Vegetable That Nearly Caused a Diplomatic Incident
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 t...
Charcuterie Boards Aren't French: How France Really Eats Pork
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
Why French people object to the term "charcuterie board"What charcuterie actually meansFrance's major charcuterie traditionsJambon blanc, saucisson, and dry-cured hamThe Three F's of identifying quality saucissonHow Frenc...What Even Is a Bistro? Café vs Brasserie vs Bouillon
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 A...
Carême: The First Celebrity Chef Was a Liar
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...
Potatoes: The Fake Heist That Made France Eat Them
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...
Mexican Food in France: More Than Street Tacos, with Carla Kirsch
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...
Beef Bourguignon: Peasant Dish or PR Success?
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 Fre...
Crêpes vs Galettes: You're Ordering Them Wrong
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...
Tartiflette: Stinky Cheese, Tax Evasion, and Ski Resort Marketing
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...
Mushrooms: Why Paris Grew Them in the Catacombs
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...Bûche de Noël: Why France Eats a Log at Christmas
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 bû...
Champagne: Everything You Know Is Wrong
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 worldWhich glassware to choose and whyWhat the heck Dom Pérignon actually did to give him such a reputation<...
Poilâne: Apollonia Poilâne on Sourdough, Dalí, and a Century of Bread
CEO Apollonia Poilâne on how Poilâne defied baguette trends, inspired Dalí, and threads a century of history into each loaf
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Beaujolais Nouveau: Why It Doesn't Suck
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.
...
French Breakfast: Coffee, Chocolate, Tea, and Colonialism
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 meansbreakfastThe FWOP's take on bacon and brunch in FranceHow three caffeinated plants from three corners of the world: coffee, tea, and chocolate changed French mornings foreverWhat French peopleactuallyeat for breakfast (spoiler: it’s not croissants)Plus: Caroline and Emily spill their favorite breakfast spots in Paris...
Seyssuel: How Yves Cuilleron Is Building a New Appellation
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.
Podcast Show Notes
Why Fre...Camembert: Revolution, Railroads, and Crimes Against Cheese
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<...
Baguette: Is France's Most Famous Bread Actually French?
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.
Podcast Show Notes
Introduction...Introducing The Fishwives of Paris
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, th...
