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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:

Cancoillotte: The TikTok Cheese Changing the Way France Eats Sep 29, 2026

Show notes

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 Notes

Cancoillotte 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

Cancoillotte's 2026 TikTok boom accelerated a trend that had already been building within French sports and fitness culture.
Its reputation as a “high-protein” cheese is misleading without context: it is particularly notable for being low in fat and high in water.
Traditional French ideas of eating well historically emphasized pleasure, complete meals, conviviality and moderation rather than macronutrients.
Cancoillotte originated as a practical way to use skim milk and evolved from a regional homemade food into an industrial product.
Younger French consumers appear to be moving away from some stronger traditional cheeses toward milder cheeses and meals built around cheese.
The cancoillotte craze combines new fitness-driven values with something deeply traditional: regional identity and terroir.

The Surprisingly Messy History of Mayonnaise Sep 22, 2026

Show notes

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 Sep 15, 2026

Show notes

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 Sep 08, 2026

Show notes

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 croissants at home despite loving French pastry
How Molly Wilkinson learned lamination and croissant making after Le Cordon Bleu
The difference between viennoiserie, patisserie, and home style French desserts
Why French people would rather buy a pastry from an expert than bake one
The most common French home desserts, including mousse au chocolat and yogurt cake
How packet baking powder and boxed recipes shape French home baking
Why French pastry certification starts as young as age sixteen
What Molly teaches American home bakers in Le Baking Club, including a Marie Antoinette themed entremet
Why cookies and donuts have become newly popular in French bakeries
Molly's plans to open an American style cafe near the Chateau de Versailles

Key Takeaways

Croissant dough is a laminated, yeasted dough that takes about three days to make properly.
French people generally do not bake difficult pastries at home and prefer to buy them from experts.
Simple one bowl desserts like mousse au chocolat, fondant au chocolat, and yogurt cake are French home baking staples.
Many classic French home recipes originated on the backs of packaged ingredients like Nestle chocolate and baking powder sachets.
French pastry chefs typically earn formal certification starting around age sixteen.
American baking culture values ambitious home projects and DIY effort in a way French baking culture does not.
Molly Wilkinson teaches American home bakers French pastry techniques through her membership, Le Baking Club.
Molly Wilkinson is opening a cafe near the Chateau de Versailles in fall 2026.

Macarons: How an Italian Cookie Became France's Famous Pastry Sep 01, 2026

Show notes

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.

Key Takeaways

Macarons are generally traced back to Italian almond cookies, with Catherine de’ Medici associated with bringing them to France.
France has around 40 regional variants, many of which are rustic, undyed and completely unlike the Parisian sandwich macaron.
Ladurée helped create and popularize the modern Parisian form, rather than inventing the macaron itself.
Macarons use relatively simple ingredients but require considerable technical precision to make well.
Macarons actually benefit from aging, as moisture moves from the filling into the shell and creates the desired texture.
In the tasting, Picard’s frozen macarons perform surprisingly well against much more expensive pâtisserie versions.

Season 2 Trailer: Fishwives Is Going Weekly Aug 26, 2026

Show notes

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 Aug 18, 2026

Show notes

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.

Podcast Show Notes

Duralex was officially launched in 1945, but its origins stretch back to a Loire Valley vinegar maker who needed bottles. Its tempered glass eventually became synonymous with French cafés, schools and institutional dining.

In this episode:

How Duralex became a postwar French design icon
The disastrous ownership period that helped push the company into decades of instability
Why energy costs are particularly dangerous for glass manufacturing
How Duralex became a worker-owned cooperative
Why tiny French water glasses horrify Americans
The myth of drinking eight glasses of water every day
Why some French people avoid water or ice with meals
Duralex at MoMA—and inSkyfall
The number underneath every Duralex glass and the French childhood game attached to it

Key Takeaways

Duralex is not merely inexpensive glassware; it has become part of French everyday cultural identity.
The company has survived repeated financial crises, ownership changes and receiverships.
In 2024, employees reorganized Duralex as a worker cooperative, preserving 250 jobs.
Glass manufacturing requires enormous amounts of energy, making Duralex particularly vulnerable to energy-price volatility.
The American “eight glasses of water a day” rule is not the clear-cut health requirement many Americans assume it is.
Drinking water with a meal does not dilute stomach acid, despite a persistent French belief that it does.
The mysterious number underneath a Duralex glass inspired a generations-old French school cafeteria game.

Everything Is Changing at Fishwives of Paris Aug 04, 2026

Show notes

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 moving to weekly episodes
Why we're introducing webcam episodes alongside studio episodes
Our philosophy on admitting mistakes and publishing corrections
How listener feedback will shape future episodes
Why we're expanding our guest lineup
Behind the scenes of filming Season 1
Caroline's IVF, pregnancy and maternity leave during production
Emily's journalism career and constant travel
Why living in France changed our approach to work
The Fishwives mission
How you can help shape Season 2

Key Takeaways

Fishwives is becoming a weekly podcast.
The show will combine studio and webcam episodes.
Listener corrections will become part of future episodes.
Audience participation will play a much bigger role.
More international guests are coming.
The show's editorial mission remains the same while the format evolves.

Email us at bonjour@fishwivesofparis.com

Provence Rosé: How Pink Wine Took Over the World Jul 21, 2026

Show notes

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 byproduct
How rosé was made in Ancient Greece
The difference between traditional rosé and Provençal rosé
The impact of phylloxera on French wine
Marcel Ott's role in refining the modern style
Why Provence became synonymous with rosé
The rise of Whispering Angel
Brad Pitt, Miraval, and celebrity wine brands
The history of rosé piscine
Why ice in rosé is more French than many people realize

Key Takeaways

Rosé was historically a low-status wine.
Modern Provence rosé is a relatively recent innovation.
Marcel Ott helped transform rosé from a byproduct into a premium category.
Celebrity culture played a major role in rosé's global success.
Whispering Angel helped establish rosé as a luxury lifestyle product.
Rosé piscine has deeper roots than many wine drinkers realize.
Branding often contributes as much to rosé's value as winemaking.

Tarte Tropézienne: The Polish Baker Behind Saint-Tropez's Pastry Jul 07, 2026

Show notes

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 Notes

In this episode:

Why the Tarte Tropézienne isn't actually a tart
The Polish origins of Saint-Tropez's most famous dessert
How Brigitte Bardot helped create the brand
The movie that transformed Saint-Tropez forever
Alexandre Micka's original bakery story
Why the dessert became a trademarked product
The history of brioche in France
The different creams used in a Tarte Tropézienne
How modern pastry chefs reinvent the classic recipe
Why France often embraces foods with foreign origins

Key Takeaways

The Tarte Tropézienne was invented by Polish immigrant Alexandre Micka.
Brigitte Bardot gave the pastry its famous name during the filming ofAnd God Created Woman.
Saint-Tropez was a relatively unknown fishing village before the 1950s, and now has been ruined by rich Americans.
The dessert is actually a brioche filled with cream, not a tart.
American buttercream sucks.
The name "Tarte Tropézienne" is trademarked, but the dessert itself is widely recreated.
The pastry's success mirrors the rise of Saint-Tropez as an international luxury destination.
Modern pastry chefs continue to reinterpret the dessert with new flavors and techniques.