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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

Latest Episodes:

Noble Rot: How Moldy Grapes Make the World's Priciest Wines Jun 23, 2026

Show notes

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

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

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

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

Wines Discussed

Sauternes (Bordeaux, France)

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

Château d'Yquem

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

Tokaji Aszú (Hungary)

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

Noble Rot Riesling (Germany)

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

Chenin Blanc Dessert Wines (Loire Valley, France)

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

Ice Wine (Eiswein)

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

Vin de Paille

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

Grape Varieties Discussed

Sémillon (the principal grape of Sauternes)
Chenin Blanc
Riesling

Food Pairings Mentioned

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

Watch full episodes in 4k on Youtube

Croque Monsieur: Was It Really Named After Human Meat? Jun 09, 2026

Show notes

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

The First Restaurant: Why the Paris Story Is a Myth, with Allison Zinder May 26, 2026

Show notes

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 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/

Key Takeaways

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

Asparagus: The Vegetable That Nearly Caused a Diplomatic Incident May 12, 2026

Show notes

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 Notes

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

Key Takeaways

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

Charcuterie Boards Aren't French: How France Really Eats Pork Apr 28, 2026

Show notes

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 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

Key Takeaways

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 Even Is a Bistro? Café vs Brasserie vs Bouillon Apr 14, 2026

Show notes

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 You’ll Learn

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

French Dining, Explained

Bistro

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

Brasserie

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

Bouillon

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

Café

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

Restaurant

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

How to Spot a Bistro (Visual + Cultural Clues)

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

Watch full episodes in 4k on Youtube

Carême: The First Celebrity Chef Was a Liar Mar 31, 2026

Show notes

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

What did Carême actually create and influence?

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

Watch full episodes in 4k on Youtube

Potatoes: The Fake Heist That Made France Eat Them Mar 17, 2026

Show notes

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.

Places Mentioned in This Episode:

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.

Dishes Mentioned

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

Instagram: @fishwivesofparis

Goguette affiliates: https://bit.ly/goguette_FWOP

Press & partnerships: bonjour@fishwivesofparis.com

Watch full episodes in 4k on Youtube

Mexican Food in France: More Than Street Tacos, with Carla Kirsch Mar 03, 2026

Show notes

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

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

Goguette affiliates: https://bit.ly/goguette_FWOP

Press & partnerships: bonjour@fishwivesofparis.com

Watch full episodes in 4k on Youtube

Beef Bourguignon: Peasant Dish or PR Success? Feb 17, 2026

Show notes

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.

In This Episode:

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

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:

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)

Extra Bits You’ll Hear:

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.

Watch full episodes in 4k on Youtube

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