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Arts

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:

Crêpes vs Galettes: You're Ordering Them Wrong Feb 03, 2026

Show notes

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:

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

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.

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Tartiflette: Stinky Cheese, Tax Evasion, and Ski Resort Marketing Jan 20, 2026

Show notes

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

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

Tune in to discover:

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

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

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

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

Watch full episodes in 4k on Youtube

Mushrooms: Why Paris Grew Them in the Catacombs Jan 06, 2026

Show notes

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

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

In this episode, you’ll learn:

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

Places, people & references mentioned:

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

Mushroom dishes & recipes discussed:

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

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

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

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

Watch full episodes in 4k on Youtube

Bûche de Noël: Why France Eats a Log at Christmas Dec 23, 2025

Show notes

The Bûche de Noël and French Christmas Episode

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

Tune in to discover:

How and why France co-opted a pagan tradition to turn it into a pastry marvel
Why we have the English to thank for makingbûche de Noëlan approachable home bake
Just some of the most out-therebûcheson offer from celebrity pastry chefs
Why most French people deviate from tradition with a newer version of abûchethat’s easier, cheaper, and a whole lot lighter

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

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

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

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

Champagne: Everything You Know Is Wrong Dec 09, 2025

Show notes

The Episode Where we Party Poop on Champagne

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

Tune in to learn:

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

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

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

Watch full episodes in 4k on Youtube

Poilâne: Apollonia Poilâne on Sourdough, Dalí, and a Century of Bread Nov 25, 2025

Show notes

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

Beaujolais Nouveau: Why It Doesn't Suck Nov 11, 2025

Show notes

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.

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

French Breakfast: Coffee, Chocolate, Tea, and Colonialism Oct 28, 2025

Show notes

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 meansbreakfast
The FWOP's take on bacon and brunch in France
How three caffeinated plants from three corners of the world: coffee, tea, and chocolate changed French mornings forever
What French peopleactuallyeat for breakfast (spoiler: it’s not croissants)

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

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

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

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

Watch full episodes in 4k on Youtube

Seyssuel: How Yves Cuilleron Is Building a New Appellation Oct 14, 2025

Show notes

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

Key Takeaways

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

Camembert: Revolution, Railroads, and Crimes Against Cheese Sep 30, 2025

Show notes

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

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

Key Takeaways

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