Fishwives of Paris

Caroline Fazeli & Emily Monaco
  • 5.0 (54)
  • Food
  • Updated Biweekly

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

  1. Jul 21

    How Provence Rosé 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 NotesIn this episode: Why rosé was once considered a cheap byproductHow rosé was made in Ancient GreeceThe difference between traditional rosé and Provençal roséThe impact of phylloxera on French wineMarcel Ott's role in refining the modern styleWhy Provence became synonymous with roséThe rise of Whispering AngelBrad Pitt, Miraval, and celebrity wine brandsThe history of rosé piscineWhy ice in rosé is more French than many people realize Key TakeawaysRosé 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.

  2. Jul 7

    Tarte Tropézienne: From Polish Immigrant to French Icon

    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: Why the Tarte Tropézienne isn't actually a tartThe Polish origins of Saint-Tropez's most famous dessertHow Brigitte Bardot helped create the brandThe movie that transformed Saint-Tropez foreverAlexandre Micka's original bakery storyWhy the dessert became a trademarked productThe history of brioche in FranceThe different creams used in a Tarte TropézienneHow modern pastry chefs reinvent the classic recipeWhy France often embraces foods with foreign origins Key TakeawaysThe Tarte Tropézienne was invented by Polish immigrant Alexandre Micka.Brigitte Bardot gave the pastry its famous name during the filming of And 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.

  3. Jun 23

    Why Rotting Grapes Make Some of the World's Most Expensive 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 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 DiscussedSauternes (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'YquemWidely 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 PailleA traditional sweet wine made from grapes dried on straw mats before pressing, another technique used to concentrate sugars without noble rot. Grape Varieties DiscussedSémillon (the principal grape of Sauternes)Chenin BlancRiesling Food Pairings MentionedRoquefort and other blue cheesesFoie grasFruit-based desserts, particularly peach and apple desserts Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group.

    Why Rotting Grapes Make Some of the World's Most Expensive Wines

  4. Jun 9

    The 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 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 Croque Monsieur: Was it Really Named After Human Meat?

  5. May 26

    The Surprising History of the Restaurant

    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: The myth linking restaurants to the French RevolutionWhat dining looked like before restaurants existedThe story of Boulanger and the first Paris restaurantWhy "restaurant" originally referred to brothHow menus, prices, and private tables changed dining foreverThe lawsuit that helped launch the restaurant industryWhy bouillons became Paris's original fast foodFrench restaurant culture and the importance of taking your timeWhy substitutions are often discouraged in FranceWhat 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 TakeawaysRestaurants 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

    The Surprising History of the Restaurant

  6. May 12

    How Asparagus 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 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: Why French leaders are often judged by what they eatThe François Hollande asparagus controversyMarie Antoinette food mythsLouis XIV's obsession with asparagusWhy France embraces seasonalityThe difference between green, white, and purple asparagusFrench asparagus festivals and traditionsProtected geographical status for asparagusWhy asparagus season only lasts a few weeksCaroline's unexpected asparagus origin story Key TakeawaysFood 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

    How Asparagus Nearly Caused a Diplomatic Incident

  7. Apr 28

    Why French People Don't Eat Charcuterie Like Americans

    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 NotesWhy 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 French food culture values specialists and sourcingAOP, AOC, and IGP protectionsBasque, Auvergne, and Corsican charcuterieWhy Americans are uncomfortable with pâtéThe history of pâté croûtePâté vs terrine vs rilletteWhy cheese traditionally comes after the mealHow wine bars helped create the modern cheese-and-charcuterie boardThe rise of the apéro dînatoire Key TakeawaysTraditional 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

    Why French People Don't Eat Charcuterie Like Americans

  8. Apr 14

    What Even Is a Bistro?

    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 LearnWhat a bistro actually is, and why most people use the word incorrectlyThe difference between a bistro, café, brasserie, bouillon, and restaurantWhy the Russian “bystro” origin story is a mythHow migration from the Auvergne shaped Parisian food cultureWhat “bistronomy” is, and how it changed the modern bistroWhy many “bistros” today are no longer cheap or working-classWhat to look for when choosing a true bistro in Paris French Dining, Explained BistroSmall, casual, cozyHistorically no reservationsFocus on community and quick serviceNow often a mix of tradition and reinterpretation BrasserieOriginally Alsatian, beer-focusedOpen all day (continuous service)Larger, often more formal settingCan range from beautiful to very average Bouillon19th-century working-class establishmentsEarly “chain restaurants” in ParisCheap, fast, efficient mealsOften with shared tables and paper tablecloths CaféPrimarily for drinks (coffee, wine)Social and cultural institutionsHistorically key “third spaces” in Paris RestaurantMore formal diningFixed 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 tableclothschalkboard menus with daily specialssmall wine glasseszinc or wooden bartiled floorsclose, convivial seating 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.

    What Even Is a Bistro?
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About

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

Information

  • Creator
    Caroline Fazeli & Emily Monaco
  • Years Active
    2025 - 2026
  • Episodes
    24
  • Rating
    Explicit
  • Copyright
    © Fishwives of Paris
  • Show Website
    Fishwives of Paris