Episodes

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 […]

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 […]

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, […]

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 […]

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 […]

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 […]