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.

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

• 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.

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.

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

• 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.

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.

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

• The 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.

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.

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.

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.

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.

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

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

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

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

• Sémillon (the principal grape of Sauternes)
• Chenin Blanc
• Riesling

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

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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.

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The croque monsieur may look like little more than a fancy grilled cheese, but its history is far stranger than you'd expect.

In this episode, Emily and Caroline trace the origins of Paris's most iconic sandwich, from the cafés where it was born in the early 1900s to the bizarre rumor that gave it its name. Along the way, they explore the history of Paris ham, the truth behind the croque madame, why French cafés rarely allow substitutions, and how Michelin-starred chefs are reinventing this humble classic today.

You'll learn:

-The surprising origin story of the croque monsieur

-Whether the cannibalism rumor holds any truth

-Why the croque madame wears an egg

-How industrialization transformed the sandwich

-Where to find the best croque monsieur in Paris today

Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the food and culture the world is obsessed with.

Watch full episodes in 4k on Youtube

Follow us on Instagram, TikTok, Facebook, and join our Facebook group.

Hosted on Acast. See acast.com/privacy for more information.

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.

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/

• 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

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.

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

• 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

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.

• 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

• 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 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 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

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

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

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

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

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

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

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